303 replies to this topic

[oakapple]

Is the $50 prix fixe the only format, or is that in addition to the à la carte?

[Wilfrid]

It is the only format. It changes daily, although some themes and dishes recur. Cash only. Of course, this might change at any time without warning. There are three small bites(no choice), an appetizer (choice of two), an entree (fish or meat), a dessert (choice of two) and very good bread and butter.

With BYO, it's quite a bargain.

[Wilfrid]

The Isa review is written. Going up first thing tomorrow; I just need to check some details.

It is a rave, you understand.

[g.johnson]

Holy shit. An Eater link.

If that link was really directed at my post (I only noticed just now), it confirms everything that every European has said about Americans and irony.

[Wilfrid]

My review is posted at the Pink Pig. I am sure I missed out some leaves and soil.

[Lex]

Holy shit. An Eater link.

If that link was really directed at my post (I only noticed just now), it confirms everything that every European has said about Americans and irony.

I think you have Eater to thank for this -

Attractive young women are queuing up to chat with me over Skype. Apparently I sound a really interesting guy.

[Stone]

Chef Ignacio Mattos:

We're in New York City and we're way behind in terms of food. Stockholm and Sweden and Copenhagen are ahead of us. Japan is unbelievable. Lots of people are having a fresher and more committed approach to food at this moment more than in New York. It's important that people start to realize that. France is great. Sweden is great. Rather than hot dogs and pizza, they're doing great food.

[Wilfrid]

I thought of making a comparison between Isa and what I've seen happening in Scandinavia, but since I have no first-hand experience of the latter I refrained.

But this is a restaurant of great ambition, making an austere debut.

[Sneakeater]

What you described as the decor there would be what's on the plate in Scandinavia.

[Wilfrid]

There was certainly what looked like soil on the plate, but I think in each case my review says what it was. I do get the idea of "primitivism" - some plates look like a bunch of leaves, twigs and earth - but at the same time, it borders on tweezer food.

When I first say "primitve modernism" I assumed they'd be throwing cows' heads on a fire or something.

[Orik]

http://www.tomeatsje...-600-8-of-9.jpg

[Stone]

I wonder if one of the distinctions is that all we hear about from Europe is the higher-end food that causes a buzz. In New York, because the Internet has brought food-media to the masses, we're bombarded OMGs about pizza and hot dogs. I suspect that there are a lot of new restaurants in Scandinavia serving less than stellar food, we just don't hear about it.

[Sneakeater]

But (a) their top food is undeniably better than our top food, (b) their middling food is undeniably better than our middling food, and © their bottom food is INFINITELY better than our bottom food (except to the limited extent it consists of imports or imitations of our bottom food).

[Adrian]

I wonder if one of the distinctions is that all we hear about from Europe is the higher-end food that causes a buzz. In New York, because the Internet has brought food-media to the masses, we're bombarded OMGs about pizza and hot dogs. I suspect that there are a lot of new restaurants in Scandinavia serving less than stellar food, we just don't hear about it.

(Most) People in North America aren't interested in the intellectual or cultural idea behind the food, they're interested in being current with the scene and being comfortable with what they're eating. People in Europe are interested in both (and more interested in whether the food is any good as well).

[Wilfrid]

Europeans are very smart, you see. Chic, too.