GerryOlds2TheReturnofGerry Posted December 28, 2023 Share Posted December 28, 2023 (edited) The new-ish restaurant in the New York Historical Society. I went because I liked the chef's previous projects, including when he was at Racines. I don't know what I was expecting -- and granted, we were there during a holiday week -- but I didn't anticipate being the only table for the entirety of our meal. The food is very good, tailored to the UWS (i.e. a bit more formal and restrained than this restaurant group's Brooklyn projects). We enjoyed what we ate (near-perfect crisp-skinned duck breast was a highlight), but it kind of feels like an afterthought, at least at night. I could maybe see going for lunch or brunch when it's (hopefully) more crowded. Edited December 28, 2023 by GerryOlds2TheReturnofGerry Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 28, 2023 Share Posted December 28, 2023 2 hours ago, GerryOlds2TheReturnofGerry said: The new-ish restaurant in the New York Historical Society. I went because I liked the chef's previous projects, including when he was at Racines. I don't know what I was expecting -- and granted, we were there during a holiday week -- but I didn't anticipate being the only table for the entirety of our meal. The food is very good, tailored to the UWS (i.e. a bit more formal and restrained than this restaurant group's Brooklyn projects). We enjoyed what we ate (near-perfect crisp-skinned duck breast was a highlight), but it kind of feels like an afterthought, at least at night. I could maybe see going for lunch or brunch when it's (hopefully) more crowded. Is this Diego? Quote Link to comment Share on other sites More sharing options...
GerryOlds2TheReturnofGerry Posted December 28, 2023 Author Share Posted December 28, 2023 Yes, and I'll stress again that the food was very much on point. It's just a tricky location. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 28, 2023 Share Posted December 28, 2023 Last time I looked, Bill Telepan was cooking at the Met. But how often does one say, I think I’ll go to the Met for dinner? Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 28, 2023 Share Posted December 28, 2023 52 minutes ago, GerryOlds2TheReturnofGerry said: Yes, and I'll stress again that the food was very much on point. It's just a tricky location. I've always liked his cooking. 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 28, 2023 Share Posted December 28, 2023 (edited) 4 hours ago, Wilfrid said: Last time I looked, Bill Telepan was cooking at the Met. But how often does one say, I think I’ll go to the Met for dinner? And the question always persists of how much the chef is actually "cooking" at these museum places. I get the feeling Moya is actually cooking at Clara, as if it were a real restaurant. But I wonder whether Telepan's Met gig is more like Saul Bolton's "cooking" at the Brooklyn Museum, where he was more the figurehead on a concession run by a public-spaces restaurant/catering group. Edited December 28, 2023 by Sneakeater Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 29, 2023 Share Posted December 29, 2023 Fair comment. Quote Link to comment Share on other sites More sharing options...
sourbroughten Posted December 29, 2023 Share Posted December 29, 2023 11 hours ago, Sneakeater said: But I wonder whether Telepan's Met gig is more like Saul Bolton's "cooking" at the Brooklyn Museum, where he was more the figurehead on a concession run by a public-spaces restaurant/catering group. He is the Culinary Director at the Met for Bon Appetit Management, which runs all the food service, including the employee cafeteria. I imagine its like being the executive chef of, i don't know, 5 or 6 different restaurant concepts under one roof....There are a few Telepan vets working there as well. Quote Link to comment Share on other sites More sharing options...
GerryOlds2TheReturnofGerry Posted January 2 Author Share Posted January 2 On 12/28/2023 at 5:54 PM, Sneakeater said: And the question always persists of how much the chef is actually "cooking" at these museum places. I get the feeling Moya is actually cooking at Clara, as if it were a real restaurant. But I wonder whether Telepan's Met gig is more like Saul Bolton's "cooking" at the Brooklyn Museum, where he was more the figurehead on a concession run by a public-spaces restaurant/catering group. That's the thing -- Moya is now head of a restaurant group with multiple venues spread across Brooklyn and Manhattan, so he wasn't at Clara that night. Not that it mattered much, at least food-wise. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted January 2 Share Posted January 2 Oh right! He does the food at the June places, right? Quote Link to comment Share on other sites More sharing options...
MitchW Posted January 2 Share Posted January 2 9 minutes ago, Sneakeater said: Oh right! He does the food at the June places, right? Yes. A long time ago I believe I first tasted his cooking at a place called Hemlock - and we're all still alive! Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted January 2 Share Posted January 2 He was the guy at Hemlock? I really LIKED that place! Quote Link to comment Share on other sites More sharing options...
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