docsconz

I'm surprised since I have never experienced that there. Do you go other than track season? Track season would not be a justification, but it would be an explanation as Saratoga gets crazy and stressed out then. I prefer the town at any other time of year.

New York Times Review

Thank you. It's not an easy job in his line of work. From that article:

I, for one, have no problem with Rocco or any other chef making money or doing it for the money. I just wish that he was still doing what got him to making money. I don't really know of the show other than what I have read. What I do know is that he, for whatever reason, is no longer making incredible food - at least not for the public.

That is a great story, Johnny, but where are all the lifesavers out there? I'm sure someone must have performed a Heimlich or some such service. I guess it is difficult to make that into such a remarkable story though.

I have to wonder though, is he really making that much money doing what he is doing? Could he have made even more and with greater respect from his peers and the public if he made his money actually cooking? Of course, that probably would have required much more effort. I guess I would resent his leaving behind his culinary efforts less if he simply "retired" a la Marco Pierre White.

Rocco, like anyone, can do what he wants and if what he is doing now and since The Restaurant makes him happy so much the better for him, but that doesn't mean that anyone who experienced his talent before need to respect him for what he is doing now or has done since the ill-fated show. I am a big fan of his talent in the kitchen. Unfortunately (for me) that talent has not been put to good use for quite some time.

I haven't seen any that were recent or reflected his weight loss. ← Just out of curiosity, how do you know of his weight loss? Funny, I would think someone eating out as often and as richly as he does would have a hard time losing weight let alone not gain weight.

Her views on anonymity are exactly the same as Steven Shaw's. Now, I'll grant you there's a difference: Shaw wouldn't allow himself to be photographed in a sexy dress.She's employing a star system with a plus-one bias above the Times. She defines one star as "disappointing," while the Times defines it as "good." She defines two stars as "a safe bet," while the Times is "very good." Gemma comes from the same people as The Waverly Inn. Frank Bruni gave one star to Waverly, Freeman gives two to Gemma, so they're tracking about equally, after accounting for the plus-one bias. She doesn't only say good things. Indeed, given the text, 1½ stars ("hit or miss" by her definition) might have been more appropriate. But there's been plenty written about Bruni's star inflation, so she's in good company there. Of course, the writing isn't as good as Bruni's, but we expected that. ← I'm talking about the site as a whole. yes, she famously announced a few months ago that she would start making negative comments where they were warranted....the "reviews" before that are quite "interesting". so, what about the PR regurgitation directly on the site? Shaw doesn't do that. btw, Gemma does not "come from the same people as the Waverly Inn". Graydon Carter is the driving force behind the WI and the reason for its "A-list crowd". some of the same people who partnered on the WI are behind Gemma...but its association with the WI is pure PR (and that won't work on the "friends of Graydon" that created the WI's buzz). neither is the chef of the WI...John DeLucie..involved. Gemma is really by the same people as the Maritime Hotel. Carter is the only name that matters for the WI...and he is not involved in Gemma...despite the press releases (which artfully imply it while carefully not directly saying that he is)....which have been swallowed wholesale by various bloggers. ← Just to be clear in case anyone assumed Nathan was referring to Freeman as one of the bloggers that "swallowed" the association "wholesale", this is how she described it in her review: No where does she make the association between Carter and Gemma. Her association was with people who are involved in the ownership of both places. Her review seemed ok. I have not been following her to be able to have any sense of her palate and how it compares to mine, which is what I really look for in a restaurant critic.

If Rocco were to get back into serious cooking, I would be more than happy to give him a second chance. I have to wonder why he hasn't. Has he been blackballed for some reason or does he simply not care to go that route again secondary to burnout or something else?

If that is what the NY Dining Public thought then it was even more derelict of Bruni not to educate them on the reality.

The sad thing is that prior to that Rocco was the chef at what may arguably have been the best restaurant in NYC at the time - Union Pacific. He was and presumably still is extremely talented.

We rented an apartment in Paris a couple of years ago that was co-owned by a designer of water bottles. Scandinavian, she had designed many bottles for the most notable European water brands and had a display in the apartment of her work. I have to say it was quite attractive and made a great decorative display. Since that time I have continued to take special note of water bottle designs and always wonder whether she had a hand in any of them. There were quite a few great designs at the Fancy Foods Show in NYC this past July.

Here's said review. ← Thanks. That is one of the few other legitimate 4* candidates in or near the City right now.

This is precisely what I think was called for. Whether or not the same would apply to a middle of the road restaurant is another discussion entirely, but it would or should apply to any other current or recent 4* restaurant and possibly even 3* restaurants.

Has Bruni ever reviewed Blue Hill at Stone Barns? I seem to think he has, but can't specifically recall. To me, that would be a candidate for 4*.

That blog post alleges serious financial concerns. I hope that either it is not true or that the additional backing steps up as I am sure that Sam will have a lot to offer. Expectations are high, but probably dampened a bit by the wait. This would probably be a very good time to open though in NYC as there doesn't seem to be much major competition in the offing.

L'Atelier is probably one of the few restaurants in that class that probably wouldn't need a re-review for a chef change unless the quality of the restaurant changed dramatically. L'Atelier is basically a chain. Given the food similarities from one to another, I do not see the chef de cuisine as being of creative importance. So, while it may not need a re-review it should probably be re-visited. At ADNY the chef from Delouvrier to Esnault was responsible for much more creative control and much more likely to result in a different and therefore re-reviewable experience.

One of those September issues is Bon Appetit, which has an article with recipes about the free-standing dessert restaurants of NYC. They include Tailor, R4D and P*ong. Ironically, only P*ong is open at the time of the magazine's release. I hope Tailor is open in time for the Starchefs ICC. If it is I will try to go.

I don't see why not. They tend to be very accommodating.

It does include service, but not tax or beverages beyond tap water. I'm not sure if coffee is included.

This book continues to be one of our favorites. This being the height of tomato season, my wife decided to make the gazpacho, amazingly a recipe that we hadn't actually done before despite the positive experiences mentioned in posts above and the great photos from Bilrus. Not only is the gazpacho delicious, my wife said that it was the easiest recipe for it that she has ever made.

I certainly wouldn't mind having it in my neighborhood. That being said, the quality of Kevin Binckley's cooking is more worthy of being a destination restaurant rather than a neighborhood one.

Planning on it.

You are likely correct as Carlo would be quite old. The Ho-Ho-Kus store isn't huge, but it is very good.