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#1 TaliesinNYC

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Posted 12 February 2014 - 10:05 PM

"It will be my food (I'm not fond of labels, but I guess you could call it contemporary cuisine rooted in classic French technique) in a space that's stylish and full of energy; in short a place that has élan."


élan
43 East 20th Street (Park Avenue South)
Flatiron


http://ny.eater.com/...ritas_space.php

#2 Sneakeater

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Posted 12 February 2014 - 10:07 PM

Just to note that the quote is from Chef David Waltuck.
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#3 TaliesinNYC

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Posted 03 June 2014 - 08:50 PM

Some more deets...

 

The restaurant will eventually have three main spaces: A front area for snacking and drinking ("You can grab a seafood sausage and glass of wine and that’s it," Waltuck says), a bar for drinks and maybe dinner ("You're headed home, not too hungry, and want to be in a room with people, no problem"), and a back room for a full dinner ("You want a tasting menu? I'll give you a tasting menu"). The multi-experience approach is Waltuck's answer to the real challenge that faces the restaurant: giving customers the best of what Chanterelle once did in a way that feels contemporary.

 

 

http://www.grubstree...an-profile.html



#4 Wilfrid

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Posted 03 June 2014 - 08:51 PM

Some people will rush to eat here to Adrian's amazement because Waltuck is a beloved figure.



#5 oakapple

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Posted 03 June 2014 - 08:57 PM

As I recall, his seafood sausage at Chanterelle was really, really good.

Maybe he'll revive the calligraphy menus, now that Le Simone is doing it.
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#6 LiquidNY

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Posted 03 June 2014 - 09:10 PM

It's a slippery slope from calligraphy to untranslated French to cloches and tastevins.

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#7 Adrian

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Posted 03 June 2014 - 09:13 PM

bidet1.jpg


I think you need to interpret what I'm saying in a reasonable way.


#8 Suzanne F

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Posted 03 June 2014 - 11:40 PM

As I recall, his seafood sausage at Chanterelle was really, really good.

Maybe he'll revive the calligraphy menus, now that Le Simone is doing it.

It was revelatory. But no one else was doing it when he started. And iirc it was Karen who did the menus.


I don't actually know what a handbasket is -- but whatever they are, singer-songwriters are in the first ones going to hell. -- Sneakeater, 29 March 2018 - 12:06 AM

 

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#9 Nancy S.

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Posted 04 June 2014 - 12:21 AM

As I recall, his seafood sausage at Chanterelle was really, really good.Maybe he'll revive the calligraphy menus, now that Le Simone is doing it.


My memory of the seafood sausage is the opposite -- the beurre blanc sauce was one-dimensional and cloying, to me. Perhaps if it were served with a more nuanced seafood-based sauce I would be eager to try again.

#10 Wilfrid

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Posted 24 June 2014 - 08:45 PM

Opening Monday says FloFab.

 

It's in the Veritas space, of course, but given the name I am even more fascinated that it's two doors from what was once privé.



#11 LiquidNY

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Posted 30 June 2014 - 06:43 PM

Grub Street has the menu.

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#12 LiquidNY

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Posted 30 June 2014 - 06:46 PM

Headings for both "starters" and "appetizers". Now that's frontloading.

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#13 Sneakeater

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Posted 30 June 2014 - 06:50 PM

Waltuck even admits it.

But that's the way just about EVERY new restaurant's menu is. There's that new category of pre-appetizer "snacks" that restaurants have invented to get you to order another course (or, as Waltuck puts it, to pay for your amuse).
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#14 Wilfrid

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Posted 30 June 2014 - 06:53 PM

Para picar!  :D

 

What's with all these summer openings?



#15 LiquidNY

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Posted 30 June 2014 - 06:55 PM

I wonder how it would affect business if he combined "starters" and "appetizers" under one heading.

Man about town.