321 replies to this topic

[Wilfrid]

Wells is very critical of what happens to the food when it is shared. I sympathize - I used to have similar gripes about Craft - but there's an easy solution of course.

[Rich]

Interestingly, he's been more positive (writing-wise) about some of the one stars.

[oakapple]

Interestingly, he's been more positive (writing-wise) about some of the one stars.

Like what? He has issued five one-star reviews: Romera, Crown, Kutsher's Tribeca, Shake Shack, and Alison Eighteen. I wouldn't describe any of them as more positive than this review.

[Rich]

Interestingly, he's been more positive (writing-wise) about some of the one stars.

Like what? He has issued five one-star reviews: Romera, Crown, Kutsher's Tribeca, Shake Shack, and Alison Eighteen. I wouldn't describe any of them as more positive than this review.

Mis-stated Marc. Should have said "as positive." IMO Alison and Romera were similar. And aside from the Burgers, so was Shake Shack.

[Wilfrid]

Very good three star review from Ryan Sutton. He was there one night I was there, and the kitchen was really firing. Pity he didn't like the rabbit, but I can understand describing the texture as "spongy." I thought spongy in a good way (surely we all tried to eat sponges as children?).

[Sneakeater]

I liked ants MUCH better.

[Orik]

Chalk doesn't give you fever.

I understand the complaint about sharing. It's actually worse than Craft because some of the dishes are carefully plated (not just piles of stuff like Craft) and because they occasionally have pretty strong flavors, so you've got 6 plates on your table (or as many as they can fit) and they all look like a mess. Next time I'll specify that they should send out two plates at a time.

[Adrian]

Chalk doesn't give you fever.

I understand the complaint about sharing. It's actually worse than Craft because some of the dishes are carefully plated (not just piles of stuff like Craft) and because they occasionally have pretty strong flavors, so you've got 6 plates on your table (or as many as they can fit) and they all look like a mess. Next time I'll specify that they should send out two plates at a time.

The highly composed shared plates thing really needs to stop.

[Wilfrid]

Next time I'll specify that they should send out two plates at a time.

My first dinner there, I told them to stop sending out multiple plates right away, and they were very good about it. It's not the best way to enjoy this food.

[Orik]

Next time I'll specify that they should send out two plates at a time.

My first dinner there, I told them to stop sending out multiple plates right away, and they were very good about it. It's not the best way to enjoy this food.

Yup. I haven't been to the other location but it probably works much better for tacos and such.

[Chambolle]

My major take-away from this place was the following: If Chambo and Stupak were thrown into the big culinary ring together, we would fight furiously to a draw.

Stupak would win hands down on his food. His food is pretty damn food.

Yet, liquids count for half the battle at a Mexican place in my book and Chambo the Worm-Eater would out-margarita the mighty Mexican pastry chef.

I don't like sweet drinks but does anyone else find his margaritas a bit too sour ?

And trust me, we kept ordering and ordering and ordering them just to make sure that we had a statistically significant sample size. Maybe it was just that night.

[Chambolle]

Foodwise ...

Oysters with shellfish flan (because the crab flan is seemingly no more). Two thumbs up. Pretty plating too, for a Mexican joint.

Gordita, blah blah blah, Egg Yolk. Ehhhhh ? Didn't love it. It could very well be because I was sharing these dishes. I mentally noted the potential sharing concern prior to even reading the comments in this thread re plate sharing issues.

Melted Cheese with Lobster. Two thumbs up. Who doesn't like melted cheese ? Who doesn't like lobster when it is not over-cooked ? And those tortillas were pretty darn good and nicely chewy.

Squid, Potatoes, Chorizo, Black Mole. A bigger portion size but a less good dish overall. Please note that that doesn't mean that every last drop wasn't consumed.

Rabbit, Poblano Stuffing, Green Gravy. Do I have three thumbs ? Oh man, that was some damn fine rabbit and "gravy".

For a pastry chef, this guy cooks shellfish and proteins pretty well.

An important part of the success of the food here is that certain delicate items (oysters, lobster, rabbit) are prepared with great care when they could easily be overcooked and compromise the dish. Impressive considering that they are cranking out a lot of plates here.

[Chambolle]

One last major compliment that I'm going to throw this restaurant's way ...

I was wondering if those oysters were indeed cooked.

I sure thought that they were but I believe that I mentioned that I had a few cocktails that evening and I surely didn't want some whip-smart MFer to catch me in a major raw screw-up so curiosity got the better of me and I called the restaurant to ask. Upon dialing the main number, listening to the recording, punching the option to say that I have a ressie tonight, someone answers and says "Empellon Taquiera?". I think "but I dialed the Cochina number ? Whatever". I said I had a question about Cochina. They said "Shoot". I shot. I asked if the oysters were cooked in that oyster and shellfish flan dish. He said "Hold on, let me check for you." Good answer, I thought.

Next thing I know I'm being transferred. Bastards !

Some random guy answer the phone and says "This is Alex Stupak. Can I help you ?"

I proceeded to ask my question (yes, the oysters are lightly poached). I proceeded to compliment him on how well his delicate products were cooked that night. (I bit my tongue and didn't tell him that I make much better margs than he does.) I proceeded to further compliment him on taking the time to answer questions from mere customers such as myself. He seemed like a genuinely nice guy who cares about his customers. Who knows if that's true, but he passed my sniff test.

I wish him continued success.

[Wilfrid]

He's very responsive on Twitter too.

[Sneakeater]

Spectacular new dish here.

Fried duck egg, masa "spaetzle", bacon, hoja santa leaves (OK, that's redundant if you speak Spanish). This is one of those dishes where the factual description doesn't alert you to how strictly delicious the combination is going to be. It's touched by God or something. Go there and order this.

And let me pile onto the rabbit. "Spongy in a good way" is exactly right.