Wilfrid Posted August 24, 2012 Share Posted August 24, 2012 Having my usual fun with the fall previews, from Beckett to cuckoos. Quote Link to post Share on other sites
BackyardChef Posted August 24, 2012 Share Posted August 24, 2012 Having my usual fun with the fall previews, from Beckett to cuckoos. Love to talk to you about Fletcher's....I think you will find more than the usual bbq items, like our char siu pork bao alongside the bbq staples. Thanks so much for generously including us in your write up! Quote Link to post Share on other sites
Wilfrid Posted August 24, 2012 Author Share Posted August 24, 2012 Ha! Sorry, didn't have more to go in the materials I was looking at. Good luck in Gowanus. Quote Link to post Share on other sites
BackyardChef Posted August 24, 2012 Share Posted August 24, 2012 Hey, at least you said we had potential. Thanks, again! Hope you stop by and say hello. Quote Link to post Share on other sites
jmoranmoya Posted August 24, 2012 Share Posted August 24, 2012 Having my usual fun with the fall previews, from Beckett to cuckoos. Totally disagree with your note about Manzanilla, I think you are missing the point - but who knows! This is a modern cuisines tapas place, that is having a big success in Spain. Dani Garcia is teaming up with the Boqueria guys in his NY restaurant. Some more details, in Spanish. http://www.gastroeconomy.com/2012/06/12743/ Quote Link to post Share on other sites
Wilfrid Posted August 24, 2012 Author Share Posted August 24, 2012 I truly hope it's great. I know of Calima, but I've never been. I am just putting together a presumably absentee chef (how many restaurants does he have?), and a Park Avenue South location, and expressing some reservations. I see Boqueria's architect is involved; but, you know, I wouldn't be over-excited if Seamus Mullen was involved too. These things often don't work out. Be great if this is an exception. Quote Link to post Share on other sites
Wilfrid Posted August 24, 2012 Author Share Posted August 24, 2012 I was prompted to look back at my previews for 2011 and 2010. Not much I'd rewrite about 2011 (Romera!), but I got some wrong in 2010. I was skeptical about Red Rooster (great place), and over the moon about The Dutch (dreadful). Some of it's genius. Shea Gallante, whose track record is pretty much limited to the (again ailing) Cru goes Italian too at Ciano. Not that it's Shea's fault, but this comes to you courtesy of the Philippe Chow fashion 'n' chop suey group. Owner Stratis Morfogen has his finger on the pulse though, telling the Times, "(W)hen the food is great there's no energy...Why can't a three star chef do meatballs?" That is what I would call thinking inside the envelope (so far inside that you have to poke about to see what's there). Quote Link to post Share on other sites
jmoranmoya Posted August 24, 2012 Share Posted August 24, 2012 I truly hope it's great. I know of Calima, but I've never been. I am just putting together a presumably absentee chef (how many restaurants does he have?), and a Park Avenue South location, and expressing some reservations. I see Boqueria's architect is involved; but, you know, I wouldn't be over-excited if Seamus Mullen was involved too. These things often don't work out. Be great if this is an exception. Agree on the location, it is a weird area, he should have open in Brooklyn It will be interesting to look at these comments in 12 months. Cheers Quote Link to post Share on other sites
Wilfrid Posted August 24, 2012 Author Share Posted August 24, 2012 Yes, of course. I'm happy to be wrong if it means the restaurant's great. Quote Link to post Share on other sites
Stone Posted August 25, 2012 Share Posted August 25, 2012 Gastrotapas. Quote Link to post Share on other sites
StephanieL Posted August 25, 2012 Share Posted August 25, 2012 By the way, there is a restaurant called Salt & Fat in Sunnyside. Quote Link to post Share on other sites
Wilfrid Posted September 7, 2012 Author Share Posted September 7, 2012 Just to drop this somewhere it doesn't mess up a restaurant thread.... Talking about honoring the whole animal, or whatever, the Times piece on Amali today states: The fish are line-caught by a Montauk fisherman; humanely raised, grass-fed steers are butchered in-house. I am sure that's all fact-checked, not copied from a PR hand-out -- and we can assume the writer isn't using "butchered" to mean "slaughtered" -- so the question arises: Why? On the menu I find one identifiable beef sausage, and one beef entree. Why on earth are they butchering "steers" in-house? Is the rest of the animal going to a local glue factory? Quote Link to post Share on other sites
Sneakeater Posted September 7, 2012 Share Posted September 7, 2012 The rest of it they honor. Quote Link to post Share on other sites
Stone Posted March 28, 2014 Share Posted March 28, 2014 Amali -- is this the pretty good Greek place in mid-town east? Quote Link to post Share on other sites
Lex Posted March 28, 2014 Share Posted March 28, 2014 The rest of it they honor. 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.