Ligaya Mishan/Tejal Rao

[backyardchef]

17 hours ago, Wilfrid said:

In this case, Smithereens must have been wondering what the agency was doing for ten months.

It's actually what many places would prefer. Waiting until they get their feet under them. This recent round of coordinated PR is not coincidence. All places where stories get placed rather than happen organically. 

Edited August 22, 2025 by backyardchef

[Wilfrid]

I think you'd agree that the Times, in particular, has not traditionally waited 10 months for a PR trigger to review a restaurant.

 

[backyardchef]

3 minutes ago, Wilfrid said:

I think you'd agree that the Times, in particular, has not traditionally waited 10 months for a PR trigger to review a restaurant.

 

I'm not sure that I would agree, but they also didn't have a dedicated reviewer and spend less time on NYC restaurants. As I have said in the past I can only comment on what I know and having been involved in the promotion of multiple restaurants there is a lot more coordination and long lead coordination with publications than people think. I completely understand why people would choose to not believe that. 

[sweatshorts]

That martini does not taste like seawater at all, but instead like a regular martini in which they steeped a tea bag for 45 seconds. I hated it.

[MitchW]

4 hours ago, sweatshorts said:

That martini does not taste like seawater at all, but instead like a regular martini in which they steeped a tea bag for 45 seconds. I hated it.

Sadly, I think the era  (like turn of the century through 2015ish) of great bartenders (mixologists??) creating great cocktails that we actually want to drink - is behind us.

 

 

Edited August 23, 2025 by MitchW

[Wilfrid]

On 8/22/2025 at 11:38 AM, backyardchef said:

I'm not sure that I would agree, but they also didn't have a dedicated reviewer and spend less time on NYC restaurants. As I have said in the past I can only comment on what I know and having been involved in the promotion of multiple restaurants there is a lot more coordination and long lead coordination with publications than people think. I completely understand why people would choose to not believe that. 

Not arguing with that; saying that the reviewers holding off for 10 months is really odd and not explained by that.

[backyardchef]

On 8/23/2025 at 5:57 PM, Wilfrid said:

Not arguing with that; saying that the reviewers holding off for 10 months is really odd and not explained by that.

I understand. 

[Orik]

On 8/23/2025 at 5:57 PM, Wilfrid said:

Not arguing with that; saying that the reviewers holding off for 10 months is really odd and not explained by that.

It was more urgent to cover location #187 of Din Tai Fung!

Overall with just one nyc restaurant reviewed every three weeks on average now, many get covered after 6-7 months, but yes 10 months is very long. 

[backyardchef]

19 hours ago, Orik said:

It was more urgent to cover location #187 of Din Tai Fung!

Overall with just one nyc restaurant reviewed every three weeks on average now, many get covered after 6-7 months, but yes 10 months is very long. 

Yes. A lot of places will be missed. 

[Wilfrid]

Would be interesting to see Ligaya and Tejal's expenses report for September with meals (plural) at Alinea and Atelier Crenn.

Also, I see seven out of the last ten reviews have featured non-New York restaurants. No wonder we don't talk about these reviews much any more.

[backyardchef]

"What are porterhouses and tomahawks but the culinary equivalent of superyachts?"

[Wilfrid]

What are superyachts but the seagoing equivalents of expensive steaks?

Questions to ponder.

[Wilfrid]

This week, Ligayan on Korai Kitchen. A storefront in Jersey City that serves a tasting menu, two days a week only, to 15 people. Dinner ends after 11pm. No alcohol.

The food looks lovely. 

[Orik]

Sounds like a fun outing (vs knowing that Spago is satisfactory)

[Wilfrid]

Equally useful reports.

[mongo]

there's clearly a correction in progress in the post-wells era re the times' coverage of restaurants serving non-european/japanese-derived food. arguably, an over-correction from time to time (see the bungalow embarrassment) but what's the issue with the korai kitchen review?

[Wilfrid]

Utility. 

For me, anyway, and likely for many other readers. I guess, if you are lucky enough to score a reservation on one of the two nights they open each week, seating 15 people, and if you drive and therefore don't care about no alcohol, or if Jersey City is convenient for you, it might be a useful review.

[mongo]

not that much more exclusive than tiny chef's counters that seat fewer people and open a few more nights a week (and make you eat fermented moss while sitting on stools).

[Wilfrid]

But, Jersey City?

[GerryOlds2TheReturnofGerry]

3 hours ago, mongo said:

not that much more exclusive than tiny chef's counters that seat fewer people and open a few more nights a week (and make you eat fermented moss while sitting on stools).

This just made me miss Box Kite and their crispy lichen sushi.

[mongo]

31 minutes ago, Wilfrid said:

But, Jersey City?

a dangerous frontier, i agree.

[MitchW]

2 hours ago, Wilfrid said:

But, Jersey City?

One of the easier places to get to on PATH.

[small h]

17 minutes ago, MitchW said:

One of the easier places to get to on PATH.

Exactly. It's not like you need to take the G train or something crazy like that.

[Wilfrid]

Yes, if dinner finishes at 11.30, travel via PATH should get me home shortly after 1am, depending on how the D train cooperates. I'll be ready for a drink by then, for sure.

[MitchW]

If you travel by PATH, take a flask.