Wilfrid Posted June 13 Share Posted June 13 6 hours ago, Orik said: The technical term for "feeling bloated and drunk" is "having a proper dinner in Europe" Thank goodness we don’t have that nonsense here. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted June 13 Share Posted June 13 Quote One well-traveled diner told me about a recent, four-hour meal at Disfrutar, in Barcelona — No. 1 this year. He said he was “blown away” and at the same time he never wants to go back. “It was an assault, and not fun,” he said. While I quite enjoyed my meal at Disfrutar, I thought I might die, or be dead, upon awakening the next day. Quote Link to comment Share on other sites More sharing options...
Orik Posted June 13 Share Posted June 13 9 hours ago, Wilfrid said: Thank goodness we don’t have that nonsense here. No, here we drink one three ounce glass of wine with our plant based meal and that's why we live forever. But really, when was going to a 2-3 Michelin star place not a 3+ hour ordeal ending with being stuffed and drunk? Sure, you mostly ordered a la carte so you had the theoretical option to eat reasonably, but that was largely a theoretical option and I don't think it's an argument against the oppressive tasting menu format. 1 Quote Link to comment Share on other sites More sharing options...
backyardchef Posted June 13 Share Posted June 13 3 hours ago, Orik said: I don't think it's an argument against the oppressive tasting menu format. True. Agreed. The format is all you need to argue against it. Quote Link to comment Share on other sites More sharing options...
Robert Rymarz Posted July 16 Share Posted July 16 Moving on. https://www.facebook.com/share/p/rYvuLPPha6mXbSFq/?mibextid=WC7FNe 1 Quote Link to comment Share on other sites More sharing options...
rozrapp Posted July 16 Share Posted July 16 Pete Wells Will Leave Role as NYT Food Critic - The New York Times (nytimes.com) Quote Link to comment Share on other sites More sharing options...
cinghiale Posted July 16 Share Posted July 16 Quote Manhattan’s sea-urchin spaghetti factories can always buy attention What does that even mean? Quote Link to comment Share on other sites More sharing options...
Diancecht Posted July 16 Author Share Posted July 16 wonder who will be in the hot seat next place yer bets 😀 Quote Link to comment Share on other sites More sharing options...
small h Posted July 16 Share Posted July 16 1 hour ago, cinghiale said: What does that even mean? Those are the places with PR machines, ensuring they get press, and then influencers, and then followers of influencers. 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted July 16 Share Posted July 16 The main focus of the piece, about the impact of the job on his health, is valuable, I think. But, of course, me being me, I think the most important passage is the sea urchin one: Quote By browsing my way across the city like a goat, I could try to level a playing field that is deeply tilted in favor of restaurants with money. Manhattan’s sea-urchin spaghetti factories can always buy attention. It’s not as easy for a soul-food hangout in Stapleton or a Palestinian kitchen in Bay Ridge or an Ensenadan aguachile specialist in Jackson Heights. So off I would go, because if I didn’t, a really important restaurant might be overlooked. Quote Link to comment Share on other sites More sharing options...
Anthony Bonner Posted July 16 Share Posted July 16 see more evidence the nyt is woke (if its not clear that was a joke and a 'people always use any excuse to complain about the times' one not a political one) Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted July 17 Share Posted July 17 Pray for Tammie. 1 Quote Link to comment Share on other sites More sharing options...
sweatshorts Posted July 17 Share Posted July 17 13 hours ago, Sneakeater said: Pray for Tammie. I initially thought that something terrible happened to her and immediately googled. Took me a second after I didn't find any news. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted July 17 Share Posted July 17 Well, to read Wells, if she gets the gig she'll be in real danger. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted July 17 Share Posted July 17 I am sure I mentioned this upthread, but Wells's tenure was by far the longest of any Times restaurant critic. Quote Link to comment Share on other sites More sharing options...
MitchW Posted July 17 Share Posted July 17 1 hour ago, Sneakeater said: Well, to read Wells, if she gets the gig she'll be in real danger. Evidently, the critics who have identified as female fare much better. I can attest to only the one I dined with many times, and basically…she did not eat like a pig. 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted July 17 Share Posted July 17 Oh right. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted July 25 Author Share Posted July 25 caviar and chicken nuggets 🧐 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted July 25 Share Posted July 25 I was feeling slightly sorry for journalists that write for monthly magazines (there’s an article in the current Vanity Fair that was irrelevant before it hit mailboxes). Then the weeklies got left behind, with the New Yorker published Monday with a Commentary that just doesn’t apply any more. Curious to see this piece by Wells, presumably written a few days ago. Why didn’t he pull it back and rewrite some of the end-of-days stuff? More importantly, where is the discussion of whether this chicken is better or worse than the crispy Korean fried chicken you can get anywhere? Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted July 25 Share Posted July 25 I was missing the evaluation of the actual chicken too. But the slam on Manhattan made the piece worth it to me. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted July 25 Share Posted July 25 And yes, it was very well done, but it also read like it was written a week ago, which it probably was. Quote Link to comment Share on other sites More sharing options...
GerryOlds2TheReturnofGerry Posted July 25 Share Posted July 25 I don't know. This one feels pretty sloppy to me. I disagree with the dig at Cote and think it's an oversight to kind of gloss over the efforts of a sommelier like Victoria James. Plus, there's the awkward repetition of "one-dimensional" in the last two paragraphs. Quote Link to comment Share on other sites More sharing options...
backyardchef Posted July 25 Share Posted July 25 I enjoyed it. 🤷♂️ Quote Link to comment Share on other sites More sharing options...
GerryOlds2TheReturnofGerry Posted July 25 Share Posted July 25 I liked the opener and tend to trust him on the food. I was just surprised by those two things (and style thing is more of an editing mistake than Pete's fault). Quote Link to comment Share on other sites More sharing options...
Diancecht Posted July 30 Author Share Posted July 30 (edited) off topic: here’s your chance to hear sam sifton speak. slightly over 47 minutes “can we debate that veritas was a three star restaurant?” 🤔 lots to talk about in this interview. Edited July 30 by Diancecht Quote Link to comment Share on other sites More sharing options...
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