JosephB

Then I'm definately kidding!

Careful Pan, I don't think that came out right.

Try KANKA; it totally numbs the area.

Franky2Times, Are there internships typically available in the front and the back of the house?

Perfect with the coconut cream pie.

I work a few blocks away, and I know it's there, but I've managed to stay away. I even resist after a visit to my wine guy at Chamber Street Wines, which is just a few doors away. That's it; I will succumb on Friday morning.

Yaroo, Have you considered looking for a space formally occupied by a restaurant? It may have a lot of the basics in place, including grease traps, exhaust system, restrooms, appropriate HVAC, electrical and plumbing. Obviously, you still would have to do substantial work to open the place you want, but maybe you can benefit from a headstart. There are guys out there just waiting for restaurants in good locations to close; then they jump on it.

I think your suggestion that most restauranteurs (if you're even willing to apply that term to operators other than Danny Meyer and the like) are either crooks or uneducated is unfounded and offensive to people in the restaurant industry, including people like Danny Meyer.

Fortunately, there's a lot of great food in this City in less expensive restaurants.

Miracle? I hope your determination isn't fading. What about the small scale idea?

Danube is very romantic.

cshea, I think your general conclusions about Hearth speaks to Italian sensibilities about food, namely, pristine ingredients with little fuss. However, I will disagree that a "salad is salad." An expertly prepared green salad requires the same attention to detail that any other dish. By the way, good to see you here on eGullet. Thanks for the thoughtful post.

Rosie, Are you connected to this operation? If so, how? Instead of sending us to an operator, why don't you tell us more about this. That's how we communicate here.

Best of luck to you bcnchef! We welcome your continued input here.

Hey LNorman, welcome to eGullet. So what did you think of Mr. Grimes, and how do you feel about his departure?

Tell you what, send Sam to the pie thing, and I'll go to your next performance.

Ya Roo, Your internship idea seems critical at this point. How are you approaching it? Are there many internship opportunities out there for people who are not in cooking school?

Hi Rosie. Welcome to eGullet! I had never heard of Starwich until you mentioned it. Where exactly is this place opening?

Welcome to the NY Forum bcnchef! Your insights are really appreciated. Have you ever worked in NY?

Oh wait wait...I thought this was on the 25th, but if the next day is MLK day, that makes the potluck the 18th? That being the case, I can't make it...I have a performance that day at 4pm in New Jersey. I'm sorry. K Bummer. Send Sam.

Sounds like you're planning a dinner only place. I assume that's only the initial phase, because with the high rents, that's a luxury most restauranteurs cannot afford.

Boy, there's a lot of negativity here. I say don't supress your dream. But I think the scale of your project is too large for a first timer with no hands on experience. Focus on something smaller, with less variables, less complications, which requires less money, fewer employees, and a smaller investment. Hopefully, growth becomes an option. I worked in restaurants for a good number of years in my former life, and the desire to return to it slips into my consciousness with some regularity. And when it does, I think, 25 seats, a small open kitchen, and a small wine bar. Gee, sort of like entertaining at home, but a bit bigger.

Do you really have that much much oil left? Also, heating good olive oil pretty much destroys it. I would trash it.

According to Maestra Hazan, "00" is talcum-soft, with less gluten than bread flour. She thinks unbleached all purpose is a good substitute. I've been using the "00" lately. Very recently, I've been modifying the pasta recipe I use to include more egg yolks. I'm not so sure about the chemistry of yolks v. whites, but I love the deeper egg color the yolks produce. I've had no problem with the texture. I see that a lot of recipes for pasta, including ones mentioned here, call for oil to be added to the flour and eggs. I've never added oil, and have never read anything that explains the addition. Does it make the pasta more elastic? If so, how?