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Fritzl's Lunch Box

Bushwick

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#61 Wilfrid

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Posted 20 June 2016 - 08:54 PM

Sad, but not entirely unexpected.  Hope he shows up somewhere else in New York.

 

I can't remember if they opened seven days at any point.



#62 AaronS

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Posted 20 June 2016 - 09:02 PM

I think they were open seven days at one point.

#63 Sneakeater

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Posted 24 June 2016 - 04:56 PM

Interesting and forthright.


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#64 Lex

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Posted 24 June 2016 - 05:05 PM

 

Thanks for posting that link.  I read the same interview yesterday.

 

I thought the same thing.  There was zero spin in that interview.  I had a vision of him sitting in the dining room in the late afternoon among the shadows, speaking softly and shaking his head.  I hope he lands on his feet.


"I don't understand what's wrong with thinking of correlation as a pricing convention the way one thinks of Black-Scholes vol. I mean, vol curves aren't "real" anyway, but nobody uses local vol models to price vanilla options." - Taion
 
"But this is blatant ultracrepidarianism on my part." - Taion

I have a dream of a multiplicity of pastramis.

"once the penis came out, there was discussions as to why we didn't order the testicles" - Daniel describing a meal in China

#65 Sneakeater

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Posted 24 June 2016 - 05:06 PM

You get the feeling that one of the reasons he didn't make it is that he seems congenitally unable to bullshit.  What a shitty industry.


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#66 taion

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Posted 24 June 2016 - 05:17 PM

What the hell? Caviar takes 25% on top of their fees?


I didn't tip at Per Se either.

#67 Wilfrid

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Posted 24 June 2016 - 05:22 PM

 

 

Thanks for posting that link.  I read the same interview yesterday.

 

I thought the same thing.  There was zero spin in that interview.  I had a vision of him sitting in the dining room in the late afternoon among the shadows, speaking softly and shaking his head.  I hope he lands on his feet.

 

 

Excellent piece from all sides.  Imagine the Times food section getting that kind of copy out of subjects.



#68 joethefoodie

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Posted 25 June 2016 - 01:05 PM

What the hell? Caviar takes 25% on top of their fees?

Yes, and it's why, for as long as they've been in existence, I've had arguments with people who use these delivery services. They fuck restaurants over - coming and going.  They're like borrowing from the guy on the corner. Or a payday loan.



#69 taion

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Posted 25 June 2016 - 08:06 PM

Eh, I sorta just assumed Caviar didn't take an additional cut from the restaurant, given that they charge both a separate service fee and a delivery fee.


I didn't tip at Per Se either.

#70 Lex

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Posted 01 February 2017 - 10:12 PM

Via Eater - Former Fritzl’s Chef to Join UES Mediterranean Mainstay Amali

Article


"I don't understand what's wrong with thinking of correlation as a pricing convention the way one thinks of Black-Scholes vol. I mean, vol curves aren't "real" anyway, but nobody uses local vol models to price vanilla options." - Taion
 
"But this is blatant ultracrepidarianism on my part." - Taion

I have a dream of a multiplicity of pastramis.

"once the penis came out, there was discussions as to why we didn't order the testicles" - Daniel describing a meal in China

#71 Wilfrid

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Posted 01 February 2017 - 11:49 PM

Happy he has a berth: hope people don't expect him to put out a Fritzl 2.0 in someone else's restaurant.





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