Jump to content

Recommended Posts

Since the gas is on, lets get the discussion fired up.  Imo, this is the most exciting opening in NY in awhile.  I was at the F&F dinner which showed lots of promise, but basque food is deserving of and benefits from fire, which is now possible. Wine list is going to be stellar.  Much of the opening team from Frenchette is there.  Chef is Ryan Barlow (a dear friend), as I'm sure you already know.  He's a very talented guy and he lived in San Sebastian, which is the inspiration for the restaurant.

Link to post
Share on other sites
  • Replies 93
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

To be fair It's not visible except to someone who's inclined to guess which unlinked URLs are likely to exist. 

Nice coverage. (For heaven's sake - Tocino de Cielo - bacon from heaven, not del Cielo - of the heaven, to continue our theme...)

Noisy.   Wine bar "area" may now be open.

Posted Images

  • 2 weeks later...

Yes!  You see a quarter-constructed website, with a background redolent of the Basque country and a picture of the principal staff and of what appears to be a characteristic dish (but other photos that are clearly generic template items).  Where the menu is supposed to be, you see the template's generic entries of "Flat White", "Cortado", etc., each followed by, "Here is a description of your product."  Where the hours should be, you see, "to come".  Where the phone number should be you see, "555-555-5555".  Etc.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...