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taion

Member Since 21 Aug 2009
Offline Last Active Today, 01:32 AM
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Posts I've Made

In Topic: The Musket Room

Today, 01:34 AM

"Farm to table" is stupid too, but it tells you something at least. I'm not talking about giving them credit, I'm talking about the label telling me something about the style of the food.

Their web page plays up the (undetectable, to me) New Zealand angle:

 

Inspired by an era in New Zealand when adventure and discovery blossomed, The Musket Room, which opened in 2013, brings the spirit of New Zealand to the diverse Nolita neighborhood of Manhattan.

Chef and Co-Owner Matt Lambert, a New Zealand native who honed his skills working in some of New York’s top kitchens (Public, Double Crown, and Saxon & Parole, to name a few), draws upon his upbringing and home country’s cooking at the Michelin star-rated restaurant. The menu charts the evolution of New Zealand cuisine, from the country’s Old World traditions and Asian influences to its dedication to local and seasonal offerings, with ingredients sourced from the restaurant’s back garden. Only four months after opening, Chef Lambert, together with his partners, wife & General Manager Barbara Lambert and restaurateur Jennifer Vitagliano, celebrated receiving a highly coveted Michelin star, an achievement that continues to inspire The Musket Room team to provide diners with a unique experience. The restaurant was awarded a Michelin star for the third consecutive year in October 2015.


In Topic: The Musket Room

Yesterday, 11:56 PM

I mean, he had plenty of imported ingredients, but none of them jumped out at me as being Australian. I think Adrian's description is about right.

The point though is that while calling a restaurant "New Australian" might or might not be strictly meaningful, Public and SHO still have/had (whatever) fusion-y things in common, so it's not completely uninformative to call them "New Australian".

I assert that it's completely uninformative to call The Musket Room "New New Zealand".

In Topic: The Musket Room

23 February 2017 - 11:23 PM

The québécois cooking of joe beef constitutes a distinct cuisine; the québécois cooking of hotel Herman is just modern French food cooked in Quebec.


Exactly.

In Topic: joe beef

22 February 2017 - 06:08 PM

She didn't use the term "low-class". I was paraphrasing.

 

One downside to working for a tech startup is that my bespoke overcoats (including a nice Chesterfield from Mr Ned) are all cut to be worn with suits; as such, they're all useless to me now, because I can't really wear suits to work.


In Topic: Lincoln Center Snapshot: Bing, Bernstein, and Balanchine Fifty Years Later

22 February 2017 - 07:21 AM

Makes sense. I guess it says a lot that the City Ballet are spending almost their entire spring season on the Here/Now festival – not just that they can pull it off but that it's reasonable for them to do so.