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Everything posted by nuxvomica

  1. Agreed, i really enjoyed his book and this article but the promo snippet of the show did not seem all that interesting. Very good article, although the title does it disservice.
  2. nuxvomica


    Going in a couple of weeks but seems tables are pretty available. Wasn't the chef at Vox in Reykjavik before Dill?
  3. imagining the potential for insufferable
  4. nuxvomica

    Le Coq Rico

    Quick meal picked that day because of convenient location and a lovely surprise (despite the cookis smoking outside) - something to be said for going without big expectations. Loved the Rohan duck, my favorite dish of the night, although the poppy seed seared foie was a close second. The quarter chicken was good but no different from other great chickens we had. The artichoke salad was quite good. I'd love to go with a few more ppl to try some more of the whole birds and the terrine. So refreshing to have well executed classic French food. Very good bread and butter too. I wish the wine
  5. let me know if you want any recs for the coast and/or Istria
  6. How did you end up trying these together, Patrick? I'm a fan of the whites, sparkling ones, and Vinu Jancu; love their funkiness and personality. They all change dramatically in the glass and over time in the bottle. Def. not for everybody or even what most people consider "wine" but I like them a lot.
  7. This should probably go on Why I Hate my Job (sometimes) or The Media Can Be Really Stupid thread but her edible skin care. Not against GP skin care, edible or not, but I'm already getting media queries looking for chefs willing to cook with her products.
  8. It's very good. It was very good last year when the Times (Ligaya), the New Yorker, and the Voice reviewed it. Still is :-)
  9. nuxvomica

    La Sirena

    To give them their due, they say they don't serve the dining room menu at the bar because they want the bar to function as a bar, not an extension of the dining room. They don't want drinkers to be supplanted by diners, as they are at Babbo, Lupa, and Del Posto. They want the bar to become something of a scene. Given the location, I think there's a shot at that. In any event, I can't believe they won't give it till the end of the summer to see. oh, just wait for the Times review to be out.
  10. haven't made it on the last trip earlier this year (family ) but highly recommended by Chef Kinch
  11. it was a lot of fun and well done. Thanks you again Orik for posting this.
  12. Orik - thanks for posting this. Is anyone going?
  13. nuxvomica

    Pearl & Ash

    as much as i like the wine list, i had to stop going there because the food was so terrible. especially at wine dinners, it's like they tried to create the worst pairings possible.
  14. nuxvomica

    Michelin 2016

    Piora kept its star too
  15. read like "critic's teenage daughter likes teenage 'chef,' dad not so much" - didn't have the balls to say what he really thought - or perhaps felt kid 'chef' deserved kid 'critic.' I mean, good for the kid (the one cooking) in that he was spared Cuozzo's full-on slam but it also implies that he was not taken seriously as a chef by Platt/NY mag (or maybe they thought it was oh-so-fucking-cute) but as Lex says, adult place at adult prices...
  16. nuxvomica


    i think he's ready to retire, ye olde two-stars-at-hello always seem to precede that. It's been 4 years, about average in last couple of decades. Sifton didn't even last that long
  17. other than calling Per Se best restaurant in NYC "by reputation" and the Through Itself bit, she was pretty much spot on the experiences themselves, as far as i remember mine (except for Masa, which i have not been to per se, only Bar Masa). I did have one fantastic meal at BK Fare (out of 3 visits) but the last was not as good and the service was already headed in the direction described. The food is obviously not the point in this style of writing (and yes, she does borrow heavily from AA Gill). There is a lot of pretension involved in these kinds of places, the chef worship, too.
  18. i was supposed to go tomorrow and really looking forward to it but the rest of our party had to cancel, grrrr. between travel and an upcoming opening, i won't get a chance to go for a while, which is a shame. by the way, they do the chef's tasting menu every day, not just on weekends.
  19. cute spot. the ssam and beef tartare were my favorites. a couple good drinks, too. NY Times review should hit this week.
  20. nuxvomica


    i said romance languages, not greek The name was chosen by the chef long before we came on board. Finding out what the name means and why it was chosen by the chef/owners is part of the story (see "faro" and/or lighthouse/beacon in the 4 major languages in the family). It's not always the story that media or diners like or want but it doesn't make it less true.
  21. nuxvomica


    It would have made everyone's life easier if they had called it Farro (including mine, I work with them*). They did not want to go with an Italian name - despite the grain/pasta focus, it's not an Italian restaurant (even though everyone on Yelp seems to think that because pasta=Italian, tell that to Daniel, etc. - every French chef seems to be doing pasta now) - it's hyper seasonal American - that's why a word that has the same meaning in different languages was appealing. (*and am getting emails addressed to "FARO Pasta")
  22. had lunch there a couple of years ago and enjoyed a lot. Good wine list, too, and they had just gotten the Coravin at the at time so there may be more interesting options BTG now
  23. nuxvomica


    he did, those are completely different dishes. the menu changes weekly, sometimes more often. the pasta shapes/types and sauces shuffle too, sometimes.
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