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Everything posted by oakapple

  1. I still think Tailor was sort of good in retrospect. I went to Tailor and/or its downstairs bar at least 4-5 times. Tailor was good. But the food menu didn't hit its stride until after all the reviews were in.
  2. I was one of the patrons, early on. Was it an indictment of me? Suddenly wondering if I have been indicted, and didn't know it.
  3. Certainly, but as Lockhart has made very clear, it doesn't really matter whether the restaurant is any good. What matters is audience response to the build up. I think the risk is being seen to back too many turkeys, but Eater doesn't seem to be suffering any backlash so far. I don't remember Eater backing a lot of really terrible restaurants. What's more typical, is a breathless ramp-up to a restaurant like Lafayette that is doing just fine, and isn't bad, but is nowhere near the worthy of the hype.
  4. Eater has done a lot of breathless build-ups. Some of them were actually justified, e.g., Momofuku Ko.
  5. The whole Russian oligarchs notion is very chowhoundish, but not really valid. It's just a very elegant dining room, catering mainly to an older clientele who used to dine at La Grenouille: they weren't Russian oligarchs either.
  6. It used to be that the next step down from a place like Baccarat was Pierre au Tunnel. Although Rebelle/Racines is a step down, it's a much smaller step, not a chasm. And it's just more relaxing (and a lot gentler on the wallet) to go to those places. I like the environment in Chevalier more than most, and it's more convenient for me, but the expense commitment is considerable.
  7. Pete Wells doesn't like Javelina (zero stars). I didn't like it either.
  8. Pete Wells has not been subtracting stars for a room he personally dislikes, the way Frank Bruni did and Adam Platt still does. If he likes the food as much as we do, it'll get three. Steve Cuozzo is fairly old-school in his tastes. He will also give it three, assuming he has a similar experience. I would be shocked if Platt likes it.
  9. The polarization definitely favors the Flatbush place. It's most evident in the reviews. Assume the food is equal. The reviews of the Flatbush place might nitpick the minor discomfort, but the overall tone is cheerleading: this is The Way We Eat Now. The reviews of Chevalier will grudgingly acknowledge what they do well, but the overall tone will be negative: No One Eats Like This Now.
  10. I think you will find that you can't just transplant this food into another room. Rebelle, which I agree is more likely to succeed, isn't the same food in a different environment. It is not the same food.
  11. I don't know that I see that. I only glanced into Chevalier's dining room, but it seemed much more self-consciously "ritzy" to me than Betony (which tries hard for a sort of Gramery/Flatiron semi-cool). I don't really see it either.
  12. I think you might be from detroit, but you would still be wrong And when they built a new one in 1924, which was (at the time) one of the luxurious hotels in the country, in the town where they made one of the most luxurious cars in the country, tell me what idea you think they had.
  13. oakapple


    When I visited, which was early on, I thought they were at least trying to be a real restaurant.
  14. oakapple


    They only wish it would be a millionaire's playground.
  15. I'm from Detroit: you can't get away with that. The car was indeed named after for French explorer, but by the time the hotel was built, the automobile brand was well established as a luxury product.
  16. Sure enough, but I don't think that changes the idea, which is to name the hotel for a product that the target audience will recognize as luxurious.
  17. The idea of giving a hotel a luxurious-sounding name has been around a long time — a lot longer than any of us. The Cadillac Hotel in Detroit, completed in 1924, would be another example that comes immediately to mind.
  18. This is a very Chowhoundish notion — that naming a luxury hotel after a luxury product makes it actively worse. The cocktails there are basically the standards, nothing wrong with how they are made, but it is not a "cocktail program" per se, and they are charging for the location, as you would more-or-less expect.
  19. I've dined at that bar twice. I agree that the food is terrific. There were no service hiccups. But everyone passing through seemed either to be a hotel guest or an acquaintance of Charles Masson. Without Masson's rolodex, I wonder whether the hotel will generate enough business to keep a place like this in business. I don't find it quite as useless is Sneakeater does. For me, there is always a use for a conveniently located restaurant that serves food this good. But he's certainly right that the tastemakers of the modern food media do not pass through a place like this.
  20. oakapple

    Death Pool

    To make donuts that don't sell requires a real gift.
  21. oakapple

    Burgers in NY

    Prices for bespoke burgers have been on the increase. Ryan Skeen is getting $19 at Church Street Tavern—and that's at an unproven restaurant, at a location where many restaurants have failed. A few years ago, $15 was the ceiling, and Brindle Room is still charging that.
  22. Still no cause of death announced. Perhaps it will never be.
  23. I cannot recall exactly when I hit the inflection point, but it was within the last year that I became conscious of the fact that it was starting to feel like a job, and wasn't as much fun as it used to be. And yeah, that was after doing it for ~10 years.
  24. oakapple

    Burgers in NY

    I can well imagine that there are people whose palates can discern one burger blend from another, much as there are people who can tell a 1964 Chateau d'Yquem from a 1965. There can't be many, but I'm sure they exist.
  25. Even for people FAR more famous and important than Josh Ozersky, obituaries are usually a summation of what is already well known. Obituaries generally aren't the place where a bunch of new information is disclosed to the public for the first time. For well known people who are obviously near the end of their careers, major new organizations usually have the obituary pre-written. No one would've had a pre-written obit for Ozersky, so anything written today would necessarily have to rely heavily on what is obvious.
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