Eater

[small h]

Infomercial!

[Simon]

Fascinating that the Times also just published a piece prominently featuring Dock to Dish

[small h]

Someone’s getting bribed with shriiiimp.

[Wilfrid]

Their publicist is on a roll.

[plattetude]

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, 2024 by plattetude
errant typo!

[Sneakeater]

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.

[Diancecht]

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

[MitchW]

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, 2024 by MitchW

[Wilfrid]

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.

[backyardchef]

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.

[Diancecht]

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?

 

[Diancecht]

that’s from the podcast 

[Diancecht]

a cuisine you would like to know more about: guatemalan

[backyardchef]

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. 

[Diancecht]

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

[small h]

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.

[Wilfrid]

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. 

[small h]

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

[voyager]

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.  

[GerryOlds2TheReturnofGerry]

...

Edited June 7, 2024 by GerryOlds2TheReturnofGerry
deleted

[MitchW]

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.

[Wilfrid]

Dishes of the Adriatic coast. Like chicken liver with rhubarb, it says here.

[Orik]

I have it on good authority that they grow both chickens and rhubarb on the Adriatic coast, so anything is possible. 

[cinghiale]

There ARE chicken livers in the piece of vincisgrassi that I had at a festival last week 

[small h]

2 hours ago, voyager said:

Problem is that it isn't a sentence.  

That's one of the problems.