497 replies to this topic

[Orik]

I could do with less pickled components and with some more food, but other than that it's very hard to complain about this place (and a lot to like, like the beef liver sauce that combined chopped liver flavor with creamy abalone liver sauce texture). Highly skilled kitchen, non-nyc service sensibility (chefs and about one other guy running the operation), I'd go back next week if I were in town.

p.s. Sivan was a lot less tolerant of the Loire weirdness (Poivre et Sel?) than I was. Byo next time.

[Anthony Bonner]

Can't be understated how lame the wine list is.

we went a week ago, but I'm lazy

Weirdly I liked it a lot as well -but I loved the pickled elements and I disliked the Liver Sauce - the only negative about the meal I think. But that's my taste more than anything being wrong with the dish.

I def got enough to eat. The night we were there they actually were including an extra savory course. Worth going to for sure.

[Orik]

This is including the extra savory course (pork belly, delicious), but we're famous for capacity. It's kind of like WD-50 was in the early days, before they turned their entrees into something more substantial. Again, not really complaining, given the price and quality.

[Anthony Bonner]

given the price and quality.

worth remarking again that by NY standards it really stands out.

Its the counter argument to why restaurant culture in NY is structurally flawed.

[Wilfrid]

I presume Frej can offer the value because it doesn't have the start-up costs or overheads of a regular restaurant?

[AaronS]

does anyone know just how the economics works? do they share equipment with the japanese restaurant that uses the space the rest of the week? the bar was doing really good business when I was there.

I also really liked my meal.

[Anthony Bonner]

I presume Frej can offer the value because it doesn't have the start-up costs or overheads of a regular restaurant?

also no menu choices, no walk-ins.

I assume? they are paying some sort of rent to Kinfolk? Kinfolk can't be doing it just for the bar biz?

[Orik]

I presume Frej can offer the value because it doesn't have the start-up costs or overheads of a regular restaurant?

It is a regular restaurant.

[Sneakeater]

How is it a regular restaurant if it only operates Mon.-Wed. and shares its space with another restaurant?

(I thought it was a pop-up.)

[Anthony Bonner]

How is it a regular restaurant if it only operates Mon.-Wed. and shares its space with another restaurant?

(I thought it was a pop-up.)

I'm not sure what that means? The revenue to cover the overhead comes from them M-W and the Ramen guys Th-Sun? Its the same kitchen just a different pile of labor making something different. Its still a model that NYers don't buy into - the stripped down room and limited choice, tiny staff. The chefs were serving half the dishes.

[Orik]

The "it's not a real restaurant if it's not open 7/7 and doesn't have tablecloths" thing is getting old. They're open 3 days a week, they have cooks, waiter(s), barmen, tables, chairs, stemware, and they serve restaurant food. A restaurant by any measure.

eta: it's lucky that Adria didn't open El Bulli in nyc - I mean, what kind of restaurant only opens for a few months a year?

[Anthony Bonner]

Ok lets go back to the food. That Green Dill sauce on the trout - the server claimed it was just dill juice, not even anything to fix to color. Is this believable? Because if its true I see me juicing lots of herbs in the future. There's gotta be an anti-oxidant and some sort of thickener in it right?

[Sneakeater]

Is it their own premises? Are they using kitchen facilities put in by others?

I'm not holding this model against them. If it works, it's great. I'm just trying to understand what they're doing.

If this kind of model is going to permit people to serve better food in NYC, I'm all for it.

[Rich]

Ok lets go back to the food. That Green Dill sauce on the trout - the server claimed it was just dill juice, not even anything to fix to color. Is this believable? Because if its true I see me juicing lots of herbs in the future. There's gotta be an anti-oxidant and some sort of thickener in it right?

Can be done with a Vitamix. Nothing more that fresh dill, a bit of salt and just enough stock (your choice)to puree. Put through a fine sieve and it will retain its color.

Now I haven't see their dill sauce, but it can be made a little thicker just placing in the fridge overnight and using an emulsion blender the next day.

[oakapple]

The "it's not a real restaurant if it's not open 7/7 and doesn't have tablecloths" thing is getting old.

Who said anything about tablecloths or 7/7?

What some are questioning is whether it's a real restaurant when you're open only Monday, Tuesday, and Wednesday, in what is obviously a borrowed space.