Daniel Posted June 23, 2009 Share Posted June 23, 2009 The guy is keeping the NY Restaurant Industry up on his shoulders.. Quote Link to post Share on other sites
Sneakeater Posted June 23, 2009 Share Posted June 23, 2009 Someone has to. Quote Link to post Share on other sites
Lex Posted June 23, 2009 Share Posted June 23, 2009 The guy is keeping the NY Restaurant Industry up on his shoulders.. And the saloons. Quote Link to post Share on other sites
Sneakeater Posted June 23, 2009 Share Posted June 23, 2009 Come on. You're helping with that. Quote Link to post Share on other sites
Lex Posted June 23, 2009 Share Posted June 23, 2009 Come on. You're helping with that. We all do our part. Quote Link to post Share on other sites
nuxvomica Posted July 13, 2009 Share Posted July 13, 2009 a few drinks at the bar, including the Aqua Verde , Waylon (which is now twice the size, it seems) and a lovely new one (to me) - Lovage Sour made with gin, lemon and lovage-infused aquavit. loved it. the popcorn was ridiculously overcurried (the whole batch) and the manchego cheesecake came with foam and no chorizo caramel as per menu description. they brought me the caramel when i asked but it sounded like they may be changing the dish. Andrew & Andrew djed (or whatever it is they do that might be different from just playing songs one after another). Quote Link to post Share on other sites
taion Posted September 1, 2009 Share Posted September 1, 2009 So, now that it's past August, are they back? Quote Link to post Share on other sites
oakapple Posted September 1, 2009 Share Posted September 1, 2009 So, now that it's past August, are they back? If it re-opened, they've been remarkably quiet about it. Quote Link to post Share on other sites
oakapple Posted November 9, 2009 Share Posted November 9, 2009 Sam Mason has posted on eGullet that he is no longer associated with Tailor. This shouldn't come as a surprise to anyone. Nevertheless, there was no official announcement till now. I stopped by the bar six weeks ago for drinks after work, and the bartender told me that she was under the impression that Mason would be back. Mason's note makes clear that this was never in the cards, but apparently he had agreed to keep quiet for a while so that management could make other arrangements. Some restaurants are so clearly associated with one chef that it is hard to imagine them surviving under anyone else. Tailor strikes me as that kind of restaurant. Quote Link to post Share on other sites
Sneakeater Posted November 21, 2009 Share Posted November 21, 2009 What do you think Sam Mason means about the FOH staff's being "overzealous"? (I guess once a date I took there thought the hostess was being too friendly with me.) Quote Link to post Share on other sites
taion Posted November 21, 2009 Share Posted November 21, 2009 What do you think Sam Mason means about the FOH staff's being "overzealous"? (I guess once a date I took there thought the hostess was being too friendly with me.) I read that as saying that they were overzealous in employing too much FOH staff. Quote Link to post Share on other sites
Sneakeater Posted November 21, 2009 Share Posted November 21, 2009 Oh, I get it. Quote Link to post Share on other sites
Orik Posted November 21, 2009 Share Posted November 21, 2009 If only they'd been zealous about serving tasty, non-sweet food, things might have been different. Quote Link to post Share on other sites
Suzanne F Posted November 21, 2009 Share Posted November 21, 2009 Sam Mason has posted on eGullet that he is no longer associated with Tailor. This shouldn't come as a surprise to anyone. Nevertheless, there was no official announcement till now. I stopped by the bar six weeks ago for drinks after work, and the bartender told me that she was under the impression that Mason would be back. Mason's note makes clear that this was never in the cards, but apparently he had agreed to keep quiet for a while so that management could make other arrangements. Some restaurants are so clearly associated with one chef that it is hard to imagine them surviving under anyone else. Tailor strikes me as that kind of restaurant. Finally noted in NY Times this past week (scroll down to Chefs on the Move). Quote Link to post Share on other sites
Steven Dilley Posted November 21, 2009 Share Posted November 21, 2009 71 pages. Impressive. Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.