Eleven Madison Park
#1486
Posted 20 September 2012 - 02:12 PM
"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
#1487
Posted 20 September 2012 - 02:13 PM
the ulterior epicure
#1488
Posted 20 September 2012 - 02:13 PM
More like listening to The Lion Sleeps Tonight every hour.It strikes me that eating that New York themed meal multiple times would be like going to see The Lion King every couple of months.
#1489
Posted 20 September 2012 - 02:15 PM
I've assumed the idea is that they would introduce a new theme periodically, the way Next restaurant is doing in Chicago. The only thing is, Next's first concept was "Escoffier 1900," and EMP's was "New York City," which sounded off-key even before they served their first meal and added a superfluous narration. As they say on twitter: #FAILAs a New Yorker,you know what my whole problem is with this 'concept'?...in one word? It's CORNY. There's an expression that hasn't been used for awhile,but given the influx of 7-11[on the Bowery!!!],Guy Fieri,and the Chew....I guess that's it-we've fully entered the Corny years...
But in a month or so, I assume they'll introduce Concept #2, which I have to think won't be so tone-deaf. I saw a tweet that implied that the narration cards have already been 86'd after the Wells review dropped.
Editor, New York Journal
#1490
Posted 20 September 2012 - 02:27 PM
But in a month or so, I assume they'll introduce Concept #2, which I have to think won't be so tone-deaf.
The Golden Age of Hollywood – dine like Bogey and Bacall!
Cuisine of the Old West - Cowboy steaks, Tex-Mex, Native American delicacies
Arabian Nights – the Sultan’s Feast
Ninja Adventure (Oops. That one is already taken.)
"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
#1491
Posted 20 September 2012 - 02:30 PM
#1492
Posted 20 September 2012 - 02:33 PM
Anyway: I was wondering if the food got cold while they went through all the explanations.If it did, that could be one other reason it was dropped.
[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
#1493
Posted 20 September 2012 - 02:35 PM
Almost. The hot food was cold and the cold food was warm. Actually the Egg Cream lost it's charm and froth at the same time - not easy for an Egg Cream.Anyway: I was wondering if the food got cold while they went through all the explanations.
#1494
Posted 20 September 2012 - 02:35 PM
You're kidding. No way. I never would have guessed. Thanks for clearing that up.Marc, that Wells piece was not a review. It is listed as Critics Notebook. Not at all the same as a review.
Editor, New York Journal
#1495
Posted 20 September 2012 - 02:54 PM
#1496
Posted 20 September 2012 - 03:30 PM
#1497
Posted 20 September 2012 - 04:08 PM
But in a month or so, I assume they'll introduce Concept #2, which I have to think won't be so tone-deaf.
The Golden Age of Hollywood – dine like Bogey and Bacall!
Cuisine of the Old West - Cowboy steaks, Tex-Mex, Native American delicacies
Arabian Nights – the Sultan’s Feast
Ninja Adventure (Oops. That one is already taken.)
The Donner Party
#1498
Posted 20 September 2012 - 04:18 PM
That brings new meaning to the phrase "finger food."The Donner Party
I'm with Wingding on this one. The whole thing strikes me as kitschy in an upscale Cirque du Soleil kind of way.
"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
#1499
Posted 20 September 2012 - 04:23 PM
Before you are allowed to make a reservation, you must take an exam on NY food history. If you pass, you have your meal in peace and quiet. If you flunk, not only are you subjected to the lessons, but they add a "school tax" to your bill to pay for all the training the servers had to go through.
Walk-ins get a pop quiz before seating.
[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
#1500
Posted 20 September 2012 - 05:10 PM
Why live your life when you could curate it?
At the Sign of the Pink Pig










