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Here are the details:

 

"SAM DE MARCO has closed FIRST, his 10-year-old restaurant at 87 First Avenue (Fifth Street). He will be the consulting chef at MOVIDA, a nightclub and lounge opening soon at 28 Seventh Avenue South (Leroy Street), and at PLATE, 264 Elizabeth Street (Houston Street), opening in October with a Chinese-Latino menu."

http://nytimes.com/2004/09/08/dining/08CAPE.html

 

I never went to First. Somehow I didn't like the sound of it. What was it like?

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Here are the details:   "SAM DE MARCO has closed FIRST, his 10-year-old restaurant at 87 First Avenue (Fifth Street). He will be the consulting chef at MOVIDA, a nightclub and lounge opening soon at

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I hadn't been in years--it was at one point not bad. At one time they served a good suckling pig on weekends and decent mini martinis, a trend I believe may have started at First. I have friends who lovedthat you could make s'mores at your table--not me, I hate marshmallow. I stopped going because there was a bartender who was unbelievably snotty and condescending and after going a few rounds with him I swore never to return. I'm willing to bet that First survived as long as it did on its bar business, obnoxious barman notwithstanding.

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Only once, with a boisterous business group. Some kind of savory lollipop was the signature dish, wasn't it? It specialised in appetizers suitable for sharing, ahead of the first plates craze. The evening ended with a sambucca-drinking contest and a catfight*, as I recall.

 

*Technical term for ladies brawling.

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Guest Aaron T
Only once, with a boisterous business group. Some kind of savory lollipop was the signature dish, wasn't it? It specialised in appetizers suitable for sharing, ahead of the first plates craze.

I believe that they were chicken wing lollipops or something like that....

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Not some kind of seafood? I really can't remember. But it was indicative of the restaurant's playful approach, which, to be fair, was appropriate to its target audience. Either underneath First, or possibly underneath an adjacent business, there was a really creepy dive bar. Lots of piercings.

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The NYT article cited on First also mentioned that Alex Urena has left Marseille, to open his own resto, I believe.

Urena reportedly went to Suba.

This is a step down (literally) for a talented chef, IMO. :D

 

Suba is mostly about the space, not the food.

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  • 2 weeks later...
Rocco's. Chodorow must be wondering which to close first - Mix or Rocco's.

As reported here before, C. Troisgros will be taking over, but it'll be a new restaurant:

Rocco's on 22nd finally closed about a week ago, and a new restaurant and chef will be coming to the 12 E. 22nd St. location later this fall.

 

...

 

The new eatery, which is being built now, will be run by chef Claude Troisgros of France, who has made a name for himself in Brazil as well. The unnamed restaurant will offer Brazilian-French cuisine, says a spokesman for Mr. Chodorow.

http://crainsny.com/news.cms?newsId=8880

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Rocco's.  Chodorow must be wondering which to close first - Mix or Rocco's.

As reported here before, C. Troisgros will be taking over, but it'll be a new restaurant:

Rocco's on 22nd finally closed about a week ago, and a new restaurant and chef will be coming to the 12 E. 22nd St. location later this fall.

 

...

 

The new eatery, which is being built now, will be run by chef Claude Troisgros of France, who has made a name for himself in Brazil as well. The unnamed restaurant will offer Brazilian-French cuisine, says a spokesman for Mr. Chodorow.

http://crainsny.com/news.cms?newsId=8880

Have you noted the delicious (food pun intended) irony here? That is, Union Pacific is in the space that formerly housed Claude Troisgros' restaurant, CT, which only lasted for about a NY minute. I sincerely hope that the food at this new venture will be better than it was at CT -- or, at least, consistently good. We had dinner at CT twice. The first time the food was fine, but the second time, it was totally sub-par. It was a special dinner where Claude had invited his father -- or was it his uncle? -- to come over from France to cook with him, which made the poor quality of the meal all the more shocking. Shortly thereafter, CT closed. Funny thing is, the same thing happened to us with Union Pacific. First meal a dazzler, the second a thorough disappointment. And that was while Rocco was still spending all his time in the kitchen there.

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Oh dear. His restaurant in Rio offered Brazilian-French cuisine, and it really wasn't particularly nice. Being in Rio, it was at least cheap. My report about it must be on eGullet somewhere.

He was exec chef at the Blue Door in the Delano in Miami. I was underwhelmed.

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