Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted (edited)

does anyone have details? i LOVE this place. will they try another resturant here? oops--sorry about the caps. don't know how to edit that

Edited by LilianNY (log)
Posted

does anyone have details? i LOVE this place. will they try another resturant here? oops--sorry about the caps. don't know how to edit that

Ed Brown is too talented a chef to remain on the sidelines for long, and I can't imagine that consulting for Jeffrey Chodorow (at Ed's Lobster Bar) is the extent of his ambitions.

As the Cuozzo article noted, Eighty One was a victim of bad timing, a not-so-great location, and early perceptions that it was an "occasion place". In fact, the menu at Eighty One carried similar prices to nearby Dovetail, and the food at Eighty One was better. But Dovetail successfully created the impression that it was a "drop in anytime" kind of place.

×
×
  • Create New...