small h Posted April 24 Share Posted April 24 Infomercial! 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted April 24 Share Posted April 24 Fascinating that the Times also just published a piece prominently featuring Dock to Dish 1 Quote Link to comment Share on other sites More sharing options...
small h Posted April 24 Share Posted April 24 Someone’s getting bribed with shriiiimp. 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted April 24 Share Posted April 24 Their publicist is on a roll. 1 Quote Link to comment Share on other sites More sharing options...
plattetude Posted April 26 Share Posted April 26 (edited) On 1/23/2024 at 10:51 AM, Sneakeater said: The murder of Pitchfork is also personal. Late to the party on this, but speaking from the belly of the beast that killed Pitchfork... (AND WHICH ALSO, BTW, KILLED GOURMET FFS) Maybe if you turned off your ad blocker, Conde Nast could've kept Pitchfork going a while longer. :shrug: But you can be pretty sure they'll do their best to keep the brand alive within GQ, as long as Pitchfork Festival continues to draw a crowd. Edited April 26 by plattetude errant typo! Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted April 26 Author Share Posted April 26 As someone who's sympathetic to publishers' aversions to adblockers, what I have tell you is: I don't know how to turn mine off. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted May 2 Share Posted May 2 this is probably the first and only time i have ever heard robert sietsema speak. ”First up is Robert Sietsema. Robert is a longtime New York City restaurant critic and neighborhood wanderer who has written for the Village Voice and Eater and who, prior to that, ran the influential underground food zine Down the Hatch. We talk about the early days of food writing and what is exciting him in NYC right now. Luke Pyenson is a food and travel writer based in New York City. His work has appeared in the Boston Globe, the New York Times, and TASTE, where he recently wrote about telephone menu hotlines. We talk about his career, drumming in the band Frankie Cosmos (where Starbucks was his tour stop of choice), and his upcoming book, Taste in Music.” click Quote Link to comment Share on other sites More sharing options...
MitchW Posted May 2 Share Posted May 2 (edited) In addition to having never heard Robert Sietsema speak, I think I can honestly say I've never listened to a podcast. My life is way less fulfilled than it ought to be. Edited May 2 by MitchW Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted May 2 Share Posted May 2 Inescapable in my line of work. I've hosted them, I've appeared as a guest on them and, yes, I've listened to them. 1 Quote Link to comment Share on other sites More sharing options...
backyardchef Posted May 2 Share Posted May 2 11 hours ago, Diancecht said: this is probably the first and only time i have ever heard robert sietsema speak. I thought this was interesting (from a different interview with Sietsema): MB In 2010, you wrote an essay in the Columbia Journalism Review that, among other things, traces how far the culture of dining out has come since you first moved to New York City in the late 1970s. Eating in restaurants, you point out, has gone from something most people did somewhat infrequently to becoming one of our primary forms of cultural entertainment. RS Absolutely. MB Of course, that’s great for a lot of reasons. But you also talk about how it’s creating a boom-and-bust cycle for restaurants, where “novelty and buzz is valued above excellence.” RS Things have only slid downhill since 2010. About ninety percent of food writing is still publicist driven. A writer receives a press release by email and then proceeds to follow up on that story, and, in the sadder cases, almost copies the press release. It’s disappointing because food is such a broad and rich category. 1 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted May 2 Share Posted May 2 he doesn’t like frozen peas and likes whataburger favorite cookbook: joy of cooking favorite nyc restaurant right now: sky pavilion am i really that bored? Quote Link to comment Share on other sites More sharing options...
Diancecht Posted May 2 Share Posted May 2 that’s from the podcast Quote Link to comment Share on other sites More sharing options...
Diancecht Posted May 2 Share Posted May 2 a cuisine you would like to know more about: guatemalan Quote Link to comment Share on other sites More sharing options...
backyardchef Posted May 6 Share Posted May 6 On 5/2/2024 at 2:29 PM, Diancecht said: favorite cookbook: joy of cooking When I was a child I found this book full of much more exciting and inspiring information that sparked my imagination than any Encyclopedia. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted June 6 Share Posted June 6 The announcement could be a reference to the existing bar at the back of Eleven Madison Park, which currently serves $26 cocktails with carrot and leek. The job listing describes Clemente Bar as “refined casual.” Servers are expected to “create memorable guest experiences,” “anticipate guests’ needs,” and “recognize regulars.” The listing mentions a dining room and a bar. hopefully none of the cocktails will taste like lemon pledge Quote Link to comment Share on other sites More sharing options...
small h Posted June 6 Share Posted June 6 I'm not paying $26 for a cocktail, and I know I already said I wasn't gonna pay more than $20 for a cocktail, but I'm serious this time. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 7 Share Posted June 7 At ESP HiFi (see Denver thread), I did say to the bartender (and DJ) that the price for martinis well made with Roku gin was so great ($12) and this was not a happy hour. She asked where I was from. She explained that she was from Boston and really missed the east coast, but could afford to live in Denver. Quote Link to comment Share on other sites More sharing options...
small h Posted June 7 Share Posted June 7 Can someone help me out with this sentence? "In Woodstock, Early Terrible a bucolic bar, that sits on the same property as the team’s wood-fired bagel shop Mud Club." https://ny.eater.com/2024/6/6/24168735/new-restaurant-openings-june-2024 Quote Link to comment Share on other sites More sharing options...
voyager Posted June 7 Share Posted June 7 53 minutes ago, small h said: Can someone help me out with this sentence? "In Woodstock, Early Terrible a bucolic bar, that sits on the same property as the team’s wood-fired bagel shop Mud Club." https://ny.eater.com/2024/6/6/24168735/new-restaurant-openings-june-2024 Problem is that it isn't a sentence. Quote Link to comment Share on other sites More sharing options...
GerryOlds2TheReturnofGerry Posted June 7 Share Posted June 7 (edited) ... Edited June 7 by GerryOlds2TheReturnofGerry deleted Quote Link to comment Share on other sites More sharing options...
MitchW Posted June 7 Share Posted June 7 1 hour ago, small h said: Can someone help me out with this sentence? "In Woodstock, Early Terrible a bucolic bar, that sits on the same property as the team’s wood-fired bagel shop Mud Club." https://ny.eater.com/2024/6/6/24168735/new-restaurant-openings-june-2024 I'd only correct the sentence if their bagels had been any good...but they weren't. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 7 Share Posted June 7 Dishes of the Adriatic coast. Like chicken liver with rhubarb, it says here. 1 Quote Link to comment Share on other sites More sharing options...
Orik Posted June 7 Share Posted June 7 I have it on good authority that they grow both chickens and rhubarb on the Adriatic coast, so anything is possible. Quote Link to comment Share on other sites More sharing options...
cinghiale Posted June 7 Share Posted June 7 There ARE chicken livers in the piece of vincisgrassi that I had at a festival last week Quote Link to comment Share on other sites More sharing options...
small h Posted June 7 Share Posted June 7 2 hours ago, voyager said: Problem is that it isn't a sentence. That's one of the problems. Quote Link to comment Share on other sites More sharing options...
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