Sneakeater Posted May 24 Share Posted May 24 I think what happened at Le Crocodile is that they understandably felt it necessary to cut down their menu during the slack period when the hotel wanted them to be open but they weren't doing much business (and sending those sad emails to their list). My complaint is that they haven't bulked it back up now that business has picked back up (although it isn't surprising they didn't). Compare Frenchette (which, obvs, isn't in a hotel). Their menu also contracted significantly during Lockdown. Now that things are resuming, they've expanded it some -- but not back to what it used to be. Quote Link to post Share on other sites
Orik Posted May 24 Share Posted May 24 Right. I would imagine kitchen staffing is one reason things aren't fully back at LC, while the Frenchette menu is a story of current nyc dining - still very slow Mon-Tue (esp. for big ticket items), but Fri-Sat are back to before with the additional pressure from outdoor dining which means the kitchen is slammed even with a smaller menu. (and ingredient prices, etc.) Quote Link to post Share on other sites
Wilfrid Posted May 25 Share Posted May 25 What, the main restaurant at LeC isn’t mainly hotel guests? Really? 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.