Diancecht Posted January 25 Share Posted January 25 inspired by chile, wants to work with seafood and plants as well as ingredients like squab and pheasant (i guess the peasants demanded equal billing), brought to you by someone who used to cook at chumley’s and gotham bar and grill. seems to tick all the right boxes. seaweed figures prominently on the menu. sous chef worked at crown shy and nomad. 28 cortlandt alley (broadway) Quote Link to post Share on other sites
Sneakeater Posted January 25 Share Posted January 25 Victoria Blamey is hardly just “someone”. Quote Link to post Share on other sites
Diancecht Posted January 25 Author Share Posted January 25 perhaps. if a tree falls in a forest and no one sees it, did it happen? i’m sure she is someone to some people. 🙂 Quote Link to post Share on other sites
Sneakeater Posted January 25 Share Posted January 25 The facts that they don't yet have a website up, and aren't mentioned on the website of the hotel they're in, make me wonder whether they're REALLY opening Thursday. (I need to find out if I'll be able to make it after my show that night!) Quote Link to post Share on other sites
rozrapp Posted January 25 Share Posted January 25 7 minutes ago, Sneakeater said: The facts that they don't yet have a website up, and aren't mentioned on the website of the hotel they're in, make me wonder whether they're REALLY opening Thursday. (I need to find out if I'll be able to make it after my show that night!) I read that article before it was posted here. Considering the horrible experience we had at Gotham when she helmed the kitchen, there’s no way I’d ever try this place. Plus, the food she’ll be serving as described in the article holds no appeal to me. Still, if you do eat there on Thursday, or anytime after, I’ll be interested to hear what you think. Quote Link to post Share on other sites
Steve R. Posted January 25 Share Posted January 25 Her stint at the Greenpoint, Bklyn location of the Paris restaurant Fulgurances (called "Laundromat") last year wasn't that great either. At least, not for us. Quote Link to post Share on other sites
Sneakeater Posted January 25 Share Posted January 25 Not for me, either, FWIW. Quote Link to post Share on other sites
Sneakeater Posted January 25 Share Posted January 25 But the food at this place sounds like it's going to be more um substantial. Quote Link to post Share on other sites
Diancecht Posted January 25 Author Share Posted January 25 i figured that since one of her colleagues worked at a place that seems to be popular with more than a few of you that there might be some interest. Quote Link to post Share on other sites
Sneakeater Posted January 25 Share Posted January 25 Victoria Blamey was fabulous at Chumley's. And I, unlike Roz, thought she did a good job in a very uncomfortable situation at Gotham. I suspect her failure at Fulgurances had as much to do with the restaurant's budget as with her cooking. I have very high hopes for this place. Quote Link to post Share on other sites
rozrapp Posted January 25 Share Posted January 25 16 minutes ago, Sneakeater said: Victoria Blamey was fabulous at Chumley's. And I, unlike Roz, thought she did a good job in a very uncomfortable situation at Gotham. That’s probably because you didn’t order the steak. Quote Link to post Share on other sites
Steve R. Posted January 26 Share Posted January 26 3 hours ago, Sneakeater said: .... I suspect her failure at Fulgurances had as much to do with the restaurant's budget as with her cooking. That’s clearly been the problem with all 3 of the chef rotations thru there to date. Quote Link to post Share on other sites
Sneakeater Posted January 26 Share Posted January 26 Have you been to the current one yet? Quote Link to post Share on other sites
Steve R. Posted January 26 Share Posted January 26 Nope... and may not. We like them & the format but the meals have left us wanting a bit more, both with the food & the wine pairings. This was true at our visit in Paris as well (where we met the guy who’s now managing the Bklyn location). However, within that, the last chef got more out of it when he first arrived. Our subsequent dinner with him still there wasn’t as good. Quote Link to post Share on other sites
GerryOlds Posted January 26 Share Posted January 26 Disappointed to hear that Fulgurances is not very good! I guess the guest chef thing is harder when you don't have car company funding. I do like the looks of this new spot, which is apparently just a tenant of (not affiliated with) the hotel. As for Blamey, a friend had nothing but good things to say about her Stone Barns residency. Quote Link to post Share on other sites
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