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greenspace

Member Since 29 Mar 2013
Offline Last Active Today, 09:53 AM
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#1444002 New York Pizza

Posted by greenspace on 13 August 2019 - 04:57 PM

Barstool update....

https://twitter.com/...5519423492?s=21


#1443228 Places we're curious about

Posted by greenspace on 23 July 2019 - 12:27 AM

Why won’t any of you accept the willingness of a new business to adapt a sure to fail low margin model?


#1442064 Essex Crossing, Essex St. Market, and More

Posted by greenspace on 17 June 2019 - 09:50 AM

Oh I didn’t see the upstairs. I am a regular at Formaggio now after the huge falling out with Bedford Cheese on Irving.

 

do tell.




#1441589 The farmers market thread

Posted by greenspace on 04 June 2019 - 12:29 AM

Since it's a monopoly, the green market should impose quality standards (E.g. No roots from last November) and limits on markups vs wholesale.


I swear I’m not being argumentative today, but this is a fundamental misunderstanding of how Green market works. All farms are independent businesses; green market provides space but limited oversight. It’s also not a monopoly. There are numerous market sponsors throughout the boroughs and tri state area.


#1441583 So many Exhibitions, So Little Time

Posted by greenspace on 03 June 2019 - 08:04 PM

Fully get that, like the Harley Davidson at the Guggenheim. But the Met isn’t struggling to keep the doors open.

 

Narrator Voice: Not so Fast.

 

" Let’s talk a little bit about that financial picture you inherited when you arrived. I mean you had a debt that was approaching $40 million; your operating losses were in the vicinity of $10 million, and you made a commitment– and the board– to have a balanced budget by 2020, and that appears to be on track. Now I know this is not rocket science, but there is something to it. What were the steps, and what were the actions you took to right the ship?"

 

https://www.philanthropy.com/article/Metropolitan-Museum-of-Art-s/246273




#1437917 New York Pizza

Posted by greenspace on 21 February 2019 - 11:33 PM

I must tell you, there is a website called Bar Stool sports... Its apparently very popular, like very popular.. I haven't seen it but, I have their pizza app.. It's essentially a tough talking Boston guy with a Southie Accent who is hell bent on eating at every pizza place in New  York... He has a really tight rating system.. Like, 8 and above is excellent... He is pretty stingy with his score.. I went to one of the places recently he loved and it was just ok.. but,his interaction with people walking down the street and the owners and his camera guy are really fun.. I spent one night watching maybe 20 of them.. Anyway, someone else with an opinion, i find it entertaining.  He really likes Sauce pizza. 

 

If it's a southie accent it's cultivated. I've considered the show a guilty pleasure, but the dude's from the tony North Shore and is Jewish.




#1437192 94 year-old Lucca Ravioli Delicatessen closing

Posted by greenspace on 30 January 2019 - 11:31 PM

heaven forbid a family, successful in business for a century on razor thin margins, decides to see a better return on their investment while they can still enjoy it. i'm sure their raison d'etre for years was to not make money.




#1412482 Death Pool

Posted by greenspace on 29 July 2017 - 09:47 PM

the irony of Daniel Bouloud saying "the neighborhood is changing" runs deep.




#1326124 Death Pool

Posted by greenspace on 31 March 2015 - 02:58 PM

Pure Food and Wine is hiring a GM. It is listed as a paid position.... http://www.goodfoodj...al-manager.html




#1296661 Blue Hill at Stone Barns

Posted by greenspace on 11 July 2014 - 03:01 PM

 

It has nothing to do with feeding rich people you can feed poor people with sustainable agriculture too. It also has nothing to do with the food being good. It is merely a sourcing mechanism.


There's not much point in sustainable agriculture if it's unaffordable.

 

 

we're  at the wrong point of the affordability curve here. local, sustainable foods used to be affordable until agro-industry broke the systems that made them so. modern small scale farms are rebuilding regional systems from scratch- hence part of the expense. barbers argument, and mine, is that rebuilding these systems and desire will ultimately lower the cost of sustainable food.




#1288937 The Pete Wells Thread

Posted by greenspace on 20 May 2014 - 09:53 PM

I have been laughed off the site numerous times. I fail to see your problem.


#1230660 Lafayette: Andrew Carmellini's Return to French

Posted by greenspace on 23 April 2013 - 12:42 PM

I am planning to review it, based on the quality of the canelés.  :P

 

 

Can I review the bread and butter? If I visit twice and taste it twice, is that a valid review?

 

the caneles are sold in threes, so i feel my research was exhaustive.




#1230637 Lafayette: Andrew Carmellini's Return to French

Posted by greenspace on 22 April 2013 - 11:23 PM

And lunch already.

 

lunch already isn't surprising since it's posited as an all day restuarant. whether they are ready for it or not, who knows. I will file my whole review early and say i had one canelle. and it was good. although the smallness made the carmel much more prevalent than the lush ineterior.