when I think Citigroup back office I always think "Expense account steakhouse"
(not disagreeing with Oakapple about the convenience tho)
M Wells Diner
Started by Abbylovi, Nov 03 2010 12:10 PM
532 replies to this topic
#451
Anthony Bonner
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Posted 01 March 2012 - 09:58 PM
Why not mayo?
#452
Wilfrid
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Posted 01 March 2012 - 10:20 PM
Sounds like they'll be opening for lunch, then. 
Why live your life when you could curate it?
At the Sign of the Pink Pig
#453
Orik
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Posted 01 March 2012 - 10:22 PM
Executive steakhouse dreams meet the reality of Seamlessweb. I have to admit, Wilf, that your theory that they're totally clueless is getting more and more plausible by the day.
I never said that
#454
Lex
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Posted 01 March 2012 - 10:31 PM
What happened to that deal to cater food at PS1?
“I have a dream of a multiplicity of pastramis.”
"None of you get it." - Wilfrid (on the Beatles)
"I don't have time to point out all the ways in which you're wrong" - irnscrabblechf52
"None of you get it." - Wilfrid (on the Beatles)
"I don't have time to point out all the ways in which you're wrong" - irnscrabblechf52
#455
Suzanne F
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Posted 01 March 2012 - 10:33 PM
Why on earth do you say that? Just because they decided to open a steakhouse as a result of falling in love with a farm and its slaughterhouse?Executive steakhouse dreams meet the reality of Seamlessweb. I have to admit, Wilf, that your theory that they're totally clueless is getting more and more plausible by the day.
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#456
Lex
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Posted 16 May 2012 - 07:52 PM
Per Eater -
How much do you want to bet that when it's completed it won't fit through the door.
When the M. Wells Dinette opens in MoMA PS 1 this month, it will have "classroom-style seating" where each place setting will have drawers full of condiments and utensils. And Sarah Obraitis and Hugue Dufour still want to build a catamaran at their other new restaurant, The M. Wells Steakhouse. Obraitis notes: "The boat will help keep us alive and creative.
How much do you want to bet that when it's completed it won't fit through the door.
“I have a dream of a multiplicity of pastramis.”
"None of you get it." - Wilfrid (on the Beatles)
"I don't have time to point out all the ways in which you're wrong" - irnscrabblechf52
"None of you get it." - Wilfrid (on the Beatles)
"I don't have time to point out all the ways in which you're wrong" - irnscrabblechf52
#457
Daisy
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Posted 16 May 2012 - 07:53 PM
The tables at Moma sound like the ones at Casa Mono (one of the most cramped restaurants in the world).
Sardines aren't for sissies.---Frank Bruni
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I want to be the girl with the most cake.
#458
AaronS
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Posted 16 May 2012 - 08:00 PM
I saw them at PS1 this weekend. they're serving a very limited menu until the larger cafe opens in three weeks. I had a nice chanterelle soup with a bun they'd made themselves.
#459
Wilfrid
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Posted 16 May 2012 - 08:02 PM
A bun!
Why live your life when you could curate it?
At the Sign of the Pink Pig
#460
AaronS
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Posted 16 May 2012 - 08:08 PM
they also had a foie gras mousse.
my 16 month old enjoyed the bun.
my 16 month old enjoyed the bun.
#461
Rich
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Posted 27 September 2012 - 02:20 PM
Serving Horse meat!!!!!
Can't and won't do it and will not be a patron to any restaurant that does. Everyone has a line in the sand and that's it for me.
Can't and won't do it and will not be a patron to any restaurant that does. Everyone has a line in the sand and that's it for me.
#462
Sneakeater
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Posted 27 September 2012 - 02:42 PM
Think of all the money you could save. You certainly have a ready supply.
Bar Loser
#463
Rich
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Posted 27 September 2012 - 02:47 PM
Yeah, but it's too difficult. Realize it's just like venison, cow, elk etc. But having been a racing fan since 1959 and having owned race horses since 1989, it's just too, too close.Think of all the money you could save. You certainly have a ready supply.
Could never look at one of my horses in the eye again. And Peggy would probably be worse than me.
#464
joethefoodie
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Posted 27 September 2012 - 03:07 PM
But venison, elk and cows aren't bred and raised to be "athletes" and then, if they fail, get shipped off to become someone's hamburger.Yeah, but it's too difficult. Realize it's just like venison, cow, elk etc. But having been a racing fan since 1959 and having owned race horses since 1989, it's just too, too close.
Could never look at one of my horses in the eye again. And Peggy would probably be worse than me.
#465
Rich
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Posted 27 September 2012 - 03:16 PM
But venison, elk and cows aren't bred and raised to be "athletes" and then, if they fail, get shipped off to become someone's hamburger.
Agreed. It's one of the reasons why I find a home for my retired horses. Could never sell to the butcher (and that's done more frequently than people realize).
