Rail Paul Posted May 5, 2005 Share Posted May 5, 2005 Readers might be interested in a review of the Modern by Moira Hodgson in the Observer. She follows the trail blazed by Bruni (reviewing both the dining room and the bar room), but applies crisp, unfussy prose for the purpose. References the artwork to give context, too. Modern Quote Link to post Share on other sites
marcus Posted May 5, 2005 Share Posted May 5, 2005 Credible well consructed review. Leaves me not wanting to go to the restaurant or the bar room either. Quote Link to post Share on other sites
jinmyo Posted May 5, 2005 Share Posted May 5, 2005 Well, sure. If you want to read a straight review then read Moira Hodgson. Quote Link to post Share on other sites
jinmyo Posted May 6, 2005 Share Posted May 6, 2005 Frank's stuck in MoMA and can't get out. Quote Link to post Share on other sites
jinmyo Posted May 10, 2005 Share Posted May 10, 2005 Frank yanks it at Alinea. Quote Link to post Share on other sites
jinmyo Posted May 11, 2005 Share Posted May 11, 2005 Frank has a suggestion for English's assonance Quote Link to post Share on other sites
Miguel Gierbolini Posted May 11, 2005 Share Posted May 11, 2005 Frank has been busy these last few weeks, eh? And here we were making fun of his choice of restaurants. He was merely trying to keep up by reviewing his late night jaunts. Quote Link to post Share on other sites
ngatti Posted May 11, 2005 Share Posted May 11, 2005 Frank yanks it at Alinea. Why can't this type of thought come through in his criticism? Quote Link to post Share on other sites
Daisy Posted May 11, 2005 Share Posted May 11, 2005 Frank yanks it at Alinea. Why can't this type of thought come through in his criticism? Because, if I may hazard a theory, his reviews are not well thought out? Many strike me as written quickly with the emphasis on alliterative tricks and other slights of hand. Quote Link to post Share on other sites
Ron Johnson Posted May 11, 2005 Share Posted May 11, 2005 Frank has a suggestion for English's assonance Frank did get a little catty there at the end. Isn't there already a nationwide Italian chain restaurant that does this same concept of family style/pigs at the trough service of huge bowls of bad pasta and salad? Quote Link to post Share on other sites
Rail Paul Posted May 12, 2005 Share Posted May 12, 2005 Tom Scocca's column (NY Observer)has an article by Gabriel Sherman on Mr Bruni's style. Several of his points have been made here during the past few months. There are many people quoted, Drew Nierpoint, the Bruni blog, Marian Burros, Mario Batali, etc. Not to my surprise, Mr Bruni immensely enjoys the dust he's kicked up in chat rooms, resto kitchens, etc. Note the comment on "redefining the guard" toward the end. Bruni Quote Link to post Share on other sites
jinmyo Posted May 13, 2005 Share Posted May 13, 2005 Gee folks, Frank's getting lonely. Give Frank some sugar. Take a poke. Quote Link to post Share on other sites
Wilfrid1 Posted May 13, 2005 Share Posted May 13, 2005 It also quotes Mouthfuls member Jules. Quote Link to post Share on other sites
omnivorette Posted May 13, 2005 Share Posted May 13, 2005 http://chowhound.com/boards/notfood/messages/56700.html Quote Link to post Share on other sites
Wilfrid1 Posted May 13, 2005 Share Posted May 13, 2005 The general media assumption - which may well be wrong, of course - that Bruni's star-removal caused Ducasse not to renew his contract, reflects badly on the lack of a level playing field for restaurants. Given some recent reports on Le Bernardin, Ripert did well to spot Bruni on his first visit, and thereafter "cook for him". Who knows what the outcome might have been if Delouvrier had been forewarned, but Le B. had treated Frank like a clueless rube who can't pick up a martini without spilling it? Maybe I should reply to Dan Okrent. I hate to think of him having nothing to do. Quote Link to post Share on other sites
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