Posted by: Dick Johnson Mar 16 2007, 04:37 PM
I've already tried it twice, and I think it's the biggest Keith McNally
disappointment, so far.
On a scale of 1 to 10, I'd rate it:
Food: 2
Service: 4
Ambience: 5.5
I'd rather visit Balthazar or Pastis, any day. (Schiller's doesn't do it for me,
either.)
Posted by: Ferret-n-Chicken! Mar 16 2007, 06:31 PM
I haven't gone yet. I guess I'm not cool enough to get a reservation. But it
doesn't sound like I'm missing much.
Posted by: abbe Mar 20 2007, 11:34 AM
yah so i went for my second dinner at Morandi last saturday night, because
someone invited me and chose to go there. as bad as my first visit was,
the second one was worse.
i've pretty much refrained from commenting about Morandi, mostly
because maybe it's like too personal or some shit, but i must say that
place works my every last nerve.
the thing i find utterly retarded is
clearly they have opted to keep some of the same things that still currently
appear on the Gusto menu. okay fine all well and good. except
if you happen to comment on it (like to the bartender for example) they
get all irritated and indignant like it's APPALLING you would even mention
it. i mean for fuck's sake, if that's the decision you make, i think you'd
better get a fucking sense of humor about it.
get this. the dude says to me: "...well that's what italian cooking IS, it's
having recipes handed down to you for generations..."
bitch please. my moms handed down four filipino recipes to me too.
doesn't make me a fucking CHEF okay
sorry but. let's say for example i make an exclusive dress collection to sell
at bergdorf. and then one day I DECIDE i want to go off and sell to
barneys instead.
do i then make the same fucking collection for barneys? no. it's retarded.
it's clearly admitting to everyone how very limited i am as an "artist"
so then let's assume i AM limited and i just loooove my little collection of
dresses so much i have to repeat the same shit everywheres i go.
hell
if somebody indicates they know my work so well they are familiar with it
(even when it's ONE BLOCK AWAY), does it make sense to get all pissy
about it when someone comments on it ? gimme a fucking break
and SORRY, but the food was not good.
i'm also very curious to know how many McNally "fans" who are so
appreciative of the stable of "comfort" food offered at the Balthazars and
Pastises (not to mention Lucky Strikes and Odeons) and whatnot, order the
goddamned steak WITHOUT the anchovy and garlic
no seriously, how many times a day do you think they hear that shit ? "the
steak... hold the garlic and anchovy."
i know for a fact at least three times, cuz everyone i know who's gone and
ordered it, specified it just that way.
i will stop now cuz clearly i'm on the brink of some sort of rampage.
and before you go jumping all on my shit, let me just assert right now i
don't go to Gusto anymore either. so there
one more thing though:
the fact you have to pay five bucks for the radish and anchovy at Morandi
but the same shit is FREE right up the fucking street
is so fucking stupid to me.
Posted by: Dick Johnson Mar 20 2007, 03:15 PM
QUOTE (abbe @ Mar 20 2007, 11:34 AM)
i will stop now cuz clearly i'm on the brink of some sort of rampage.
Please don't.
Posted by: Dick Johnson Mar 20 2007, 03:17 PM
By the way, my buddy ordered the steak, "no garlic, no anchovies". So
make that 4.
Posted by: brook Mar 20 2007, 04:20 PM
I worked for hair plug muniak and it is going to be a pleasure to see him
fail. Proper question on Gusto is why didn't the new chef change the menu?
Obviously Williams will cook what she learned in the 6 years she spent in
Italy (only self taught female Italian chef in America) and just like Giorione
and Il Buco, Gusto will not be about the food for long.
Posted by: NYC Guy Mar 20 2007, 05:27 PM
QUOTE (brook @ Mar 20 2007, 04:20 PM) 69
I worked for hair plug muniak and it is going to be a pleasure to see him
fail. Proper question on Gusto is why didn't the new chef change the menu?
Obviously Williams will cook what she learned in the 6 years she spent in
Italy (only self taught female Italian chef in America) and just like Giorione
and Il Buco, Gusto will not be about the food for long.
Hahahahaha great, I love it ! keep it comin' Love when people stasrt
getting personal too... 
Posted by: NYC Guy Mar 20 2007, 05:32 PM
QUOTE (abbe @ Mar 20 2007, 11:34 AM)
bitch please. my moms handed down four filipino recipes to me too.
doesn't make me a fucking CHEF okay...
and before you go jumping all on my shit, let me just assert right now i
don't go to Gusto anymore either. so there
Hahaha, oh this is to good, you almost had me going there for a
minute...how can you're mother hand down 4 recipes...
uh there ain't 4 recipes in that whole fucking country the Philippines unless
you are counting the occassional stray dog stew and lizard pie. Christ, the
fucking insects eat better.
You don't go to Gusto anymore? hahahahaaha...
Posted by: abbe Mar 20 2007, 06:45 PM
QUOTE (brook @ Mar 20 2007, 03:20 PM)
I worked for hair plug muniak and it is going to be a pleasure to see him
fail. Proper question on Gusto is why didn't the new chef change the menu?
Obviously Williams will cook what she learned in the 6 years she spent in
Italy (only self taught female Italian chef in America) and just like Giorione
and Il Buco, Gusto will not be about the food for long.
oh YEAAAH that's what i'm talkin bout. i'm like a proud bricklayer right
now-- this place was built to keep it "real"
YOUR PUBLICIST CANNOT HELP YOU HERE MISS THING
a: name calling, "Brook" ?? yah that's mature
b: and thanks for making my point. my point WAS:
who gives a shit what Williams cooks where. but WHY get all pissy if the
patrons bring it up ?? did you REALLY think NOBODY was going to comment
on the fact the menu is similar. get serious
c: AS IF Morandi is about the FOOD. aha ha ha hahah haaa that's a good
one.
d: sorry but Gusto was never about the fucking FOOD either. at least not to
me, it wasn't. and there was a time i was there at least once or twice a
week.
i went first for the location. THEN the bar (it's actually quite nice). THEN i
kept going back so often because of artan.
e: yeah i bet you'd love to "see him fail." it's called ENVY.
why don't you do us all a favor and try holding your breath.
Posted by: abbe Mar 20 2007, 06:55 PM
QUOTE (NYC Guy @ Mar 20 2007, 04:32 PM) 75
Hahaha, oh this is to good, you almost had me going there for a
minute...how can you're mother hand down 4 recipes...
uh there ain't 4 recipes in that whole fucking country the Philippines unless
you are counting the occassional stray dog stew and lizard pie. Christ, the
fucking insects eat better.
You don't go to Gusto anymore? hahahahaaha...
no i don't go to Gusto anymore. i haven't been there in about three
months. you can ask artan the GM yourself if you want. that little shit is a
"Member" here you know.
and like YOUR country is known for its cuisine. you corned beef cabbage
boiling mutherfukker.
thanks by the way for putting this HERE. i was about to ask you why you
didn't, instead of sending me a fucking text message. them shits cost me
5cents a piece both coming and going. and i ALREADY pay for THIS place.
Posted by: NYC Guy Mar 20 2007, 10:49 PM
Hahaha Yea you're right, the Philippines do have a better cuisine than the
Irish (who have none). It was a cheap shot, I couldn't resist.
Posted by: Dick Johnson Mar 21 2007, 09:17 AM
QUOTE (abbe @ Mar 20 2007, 05:45 PM) 76
oh YEAAAH that's what i'm talkin bout. i'm like a proud bricklayer right
now--
And I'm proud to be your "brick".
Lay me? 
Posted by: Ferret-n-Chicken! Mar 21 2007, 12:58 PM
QUOTE (brook @ Mar 20 2007, 04:20 PM)
I worked for hair plug muniak and it is going to be a pleasure to see him
fail. Proper question on Gusto is why didn't the new chef change the menu?
Obviously Williams will cook what she learned in the 6 years she spent in
Italy (only self taught female Italian chef in America) and just like Giorione
and Il Buco, Gusto will not be about the food for long.
Uhh, yeh. Now I definitely know I'm not missing anything.
Posted by: MONEYMAN Mar 21 2007, 01:58 PM
Steve Cuozzo declares Keith McNally's Morandi a dud this week in the Post.
McNally "is so off his game with this wobbly Italian trattoria at 211 Waverly
Place, you hope he hasnt lost his touch for good," he says. Cuozzo hates
the food, the decor, and the attitude of his waiter.
Says it all doesn't it
Posted by: mss Mar 21 2007, 03:12 PM
slaughtered. not that it will make a huge difference.
this bit was priceless though: "A waiter asked if it was our first visit. Told
that it was, he said, "Congratulations" without a touch of irony."
Posted by: Inkslinger Mar 21 2007, 04:52 PM
Morandi is not good. 
Posted by: Dick Johnson Mar 22 2007, 10:19 AM
http://www.nypost.com/p/lifestyle/food/item_mr7wLD06bbWYAnL9l1LblI
Ouch.
"...there are enough celebs in the house nightly for a Page Six-ful of
sightings."
Really, Steve? I was there twice and didn't see any, either time.
Posted by: abbe Mar 22 2007, 11:20 AM
nice work, "Brook."
not.
http://ny.eater.com/archives/2007/03/dirt_alert_gras.php
i'd consider going in and dropping a turd in Morandi's bolognese, but i think
you've already got enough problems.
Posted by: Dick Johnson Mar 22 2007, 11:46 AM
QUOTE (abbe @ Mar 22 2007, 11:20 AM)
i'd consider going in and dropping a turd in Morandi's bolognese, but i think
you've already got enough problems.
OHHHHHH
SERVED.
Posted by: mss Mar 22 2007, 01:40 PM
Gawker is laying into it joining the fun any minute now
Posted by: abbe Mar 22 2007, 03:41 PM
QUOTE (mss @ Mar 22 2007, 12:40 PM)
Gawker is laying into it joining the fun any minute now
oh really ? wow that's nice.
Posted by: mss Mar 22 2007, 03:51 PM
oh, honey, you are all over it
http://gawker.com/news/keith-mcnally/morandi-is-mcnallys-new-baby-a-rip-246346.php
Posted by: angel Mar 22 2007, 03:57 PM
I think someone should mention that Sasha "Hair Plugs" Muniak ("the
Mangia mogul"-- New York Magazine) also owns Gusto, and was Chef Jody
Williams' former employer.
Oh, I guess I just did! 
Posted by: angel Mar 22 2007, 04:36 PM
Backlash already!
http://eater.com/archives/2007/03/launches_releas_4.php
Abbe is famous!!
Dear Eater,
Pretty much everyone in the industry knows Abbe is with Sasha Muniak.
(And this place was built mainly for the industry).
She's also entitled to her opinion on any restaurant, just like everyone
else.
She neglected to address Morandi on her weblog at pxthis.com, by choice.
Thanks for the attention, though!
Posted by: abbe Mar 22 2007, 04:54 PM
sigh. whatever. my fault as usual.
i sent a note to Lockhart Steele yesterday (we just "validated" him as a
Member, as a matter of fact)
QUOTE
px this to lock Mar 21 (22 hours ago)
hello sir,
well i don't mean to be caustic, but i think it's become abundantly apparent
you guys are quite the fans of Jody Williams. that's nice.
just thought i'd forward this along:
http://pxthis.invisionzone.com/index.php?showtopic=7
i don't know her at all, perhaps she's a lovely person. but i have a very
strong reason to believe (from what i've heard within the industry) she can
have quite an acerbic manner, particularly in the workplace. it's this type
of indecent, discourteous behavior within the industry that i ABHOR.
i have been informed (albeit without evidence) that the "Validating
Member" signed in as "Brook," in the thread i have forwarded, is Jody
Williams, herself. i think even the most cursory appraisal of her post, as
follows--
"I worked for hair plug muniak and it is going to be a pleasure to see him
fail. Proper question on Gusto is why didn't the new chef change the menu?
Obviously Williams will cook what she learned in the 6 years she spent in
Italy (only self taught female Italian chef in America) and just like Giorione
and Il Buco, Gusto will not be about the food for long."--
is rather incriminating.
do as you please with this. personally, i pride myself on being as fair and
honest (and hopefully, INFORMATIVE) as i can possibly be. i have come to
respect your site as a good wellspring of industry information. i would be
lying if i did not say, lately, i am saddened and disappointed by your
apparently skewed perspective.
i still look forward to meeting (and dining) someday, if you're so inclined.
all the best always,
abbe
pxthis.com
such is life.
[Yeah, and I just downgraded him to Member Guest. Sorry!- edited by
angel] 
This post has been edited by angel: Today, 06:36 PM
Posted by: angel Mar 22 2007, 05:09 PM
I don't think it's cool how they try to make it seem like you're hiding your
connection to Mr. Muniak-- it was in the press release.
Posted by: angel Mar 22 2007, 05:21 PM
"Self proclaimed 'former maitre d' to the stars'..."????
http://www.google.com/search?q=%22abbe+diaz%22+px+affleck+paltrow
+maitre+d%27+stars&btnG=Search&hl=en&client=firefox-
a&channel=s&rls=org.mozilla%3Aen-US%3Aofficial&hs=DST
Eater is not very nice.
Posted by: angel Mar 22 2007, 05:35 PM
"leading the charge of
posters..."??? 
I thought Dick Johnson was the one who was leading. He started it.
Posted by: Dick Johnson Mar 22 2007, 07:09 PM
QUOTE (abbe @ Mar 22 2007, 03:54 PM) 147
sigh. whatever. my fault as usual.
i sent a note to Lockhart Steele yesterday (we just "validated" him as a
Member, as a matter of fact)
such is life.
Don't sweat it, Abbe. Anybody who reads the thread can see for
themselves, and make up their own mind.
I dunno. Sounds to me like Eater might
be a little jellie. 
Posted by: BX(Busboy Extraordinaire) Mar 23 2007, 06:10 AM
QUOTE (Dick Johnson @ Mar 22 2007, 07:09 PM) 152
Don't sweat it, Abbe. Anybody who reads the thread can see for
themselves, and make up their own mind.
I dunno. Sounds to me like Eater might be a little jellie.
Looks like they are friends with Jodi
Wiliams.
Posted by: Inkslinger Mar 23 2007, 12:17 PM
QUOTE (angel @ Mar 22 2007, 05:09 PM)
I don't think it's cool how they try to make it seem like you're hiding your
connection to Mr. Muniak-- it was in the press release.
Cute couple. Good tippers.
Posted by: angel Mar 23 2007, 12:34 PM
Sorry to repeat, but I think this belongs here also. [From the "Press, Media
and PR" forum, by "jo"]
The link from Eater.com:
http://eater.com/archives/2007/03/launches_releas_4.php
QUOTE
Abbe Diaz, self-proclaimed "former maitre d' to the stars,"
- A quick Google search of Abbe Diaz reveals:
http://www.google.com/search?q=%22abbe+diaz%22+px+affleck+paltrow
+maitre+d%27+stars&btnG=Search&hl=en&client=firefox-
a&channel=s&rls=org.mozilla%3Aen-US%3Aofficial&hs=DST
- And in Italian, as well:
http://www.google.com/search?client=safari&rls=en&q=diaz+%22maitre+
dedito+alle+star%22&ie=UTF-8&oe=UTF-8
QUOTE
girlfriend of Gusto and Mangia owner Sasha Muniak, current Waverly Inn
staffer,
- Diaz does not, nor ever has, worked for The Waverly Inn. The press
release states:
"She has manned the podiums for such illustrious restaurateurs as Jean
Georges Vongerichten, Brian McNally, Jonathan Morr, and current Graydon
Carter partners, Eric Goode and Sean MacPherson."
QUOTE
and the proprietor of resto insider website PX This, launched a "members
only" forum today on her website today. Here, apparently, she and her
circle of industry friends
- The current list of invited Members includes: Brian McNally, Charles
Milite, Serge Becker, Giuseppe Cipriani, Marisa Acocella-Marchetto, David
Rabin, Karim Amatullah, Jeffery Jah, Richie Akiva, Ronnie Madra, John
Gulager, John deLucie, John McDonald, Mark Baker, Laurent Saillard,
Patrick Coston, Steven Lewis, James Kazakoff, Thomas Juul Hansen, Sasha
Muniak, Marc Bagutta, Maxwell, Gary Dourdan, and Fisher Stevens.
- As well as the current GENERAL MANAGERS of: G-Spa, Bette, Stand,
Chinatown Brasserie, Indochine, Gusto, Dennis Foy, The Waverly Inn, The
Modern, The Bar at Hotel QT, The Clift Hotel (San Francisco), and Blue Hill
at Stone Barns.
That's quite a "circle" of industry friends.
QUOTE
will dish on the people and places of NY nightlife.
Well, yes, that's what happens in "Forums" sometimes.
QUOTE
We're no closer to understanding this than you are.
Then let me explain: It's a Forum for the employees, managers, and
proprietors of the Nightlife/Hospitality Industry, and their guests. Is that
better?
QUOTE
Let's go straight to the press release for this puppy:
"Former maitre d' to the stars" and (restaurant industry "bible") PX This
author, Abbe Diaz, has launched a virtual Members Only "club" via her
website, pxthis.com .Modeled after "everything faboolous [sic] in nightlife,"
membership to the online "club" cum "forum" requires having served a
reasonable stint in any capacity in the nightlife/hospitality industry, or to be
referred by an existing member.
The day-one to-do is about MorandiAbbe, again, dating Jody's former boss,
seems to be accusing Jody of planting that grasshopper in the Mangia
wrap,
-Where, exactly? Unless of course, Chef Jody Williams is admitting she is
the "Validating Member" signed in as "Brook (?)."
Diaz hereby admits to responding purely on instinct, and requests to be
acknowledged as such.
QUOTE
in addition to leading the charge of posters proclaiming Morandi to be a
terrible.
- The member known as "Dick Johnson" led the thread proclaiming Morandi
to be terrible. Steve Cuozzo of The New York Post may have been "led" by
Abbe Diaz, but we can't say for sure.
- In the Mon03.05 entry at pxthis.com, Diaz states:
"...okay look don't get me wrong now, for a minute there i considered
disclosing more, hells i think at one point i even wanted to. but then i
realized: what for-- most likely everything i say will be dismissed anyways
[since we alls know Gusto's sasha-muniak is a close friend of mine, and i
already looooves me some daSilvano].
so PLEASE by all means go and try that shit for yourself and make up your
own goddamned mind...."
QUOTE
Do click through. You'll only understand every fifth word, but its the closest
you'll ever get to the Waverly Inn locker room.
- How flattering.
- You might understand the other four words, if you bother to read them.
QUOTE
The PX This press release in all its barely intelligible glory is next. >>
- "Barely intelligible" glory? It's perfectly intelligible if you happen to be
literate. Since clearly it was unreadable (based on all your inaccuracies) to
you, perhaps next time we'll send an audio version on CD, instead.
QUOTE
"Members Only" Virtual "club" -- Launched
"Former maitre d' to the stars" and (restaurant industry "bible") PX This
author, Abbe Diaz, has launched a virtual Members Only "club" via her
website, pxthis.com. Modeled after "everything faboolous [sic] in nightlife,"
membership to the online "club" cum "forum" requires having served a
reasonable stint in any capacity in the nightlife/hospitality industry, or to be
referred by an existing member.
The inspiration for said forum has been Diaz's recent experience as a
consultant for several restaurant/lounge ventures under consideration in
New York and Miami Beach.
"The hardest aspect after securing a viable location and liquor license has
been staffing," explains Diaz. Most of the 'best' of the industry is already
employed, but it doesn't necessarily mean they're happy in their current
situation. I think it's incredible how many good, hardworking, and
dedicated people would love to negotiate a new position, where they're
stimulatively challenged and their skills and experience are sufficiently
appreciated, if they only had the necessary connections, means, and
information. 'Headhunters' in this industry are a big joke; they know
nothing. But a lot of potentially great multi-million dollar projects are
depending on them, and finding their prospects woefully inadequate. A
knowledgeable and conscientious staff is the most durable foundation and
solid backbone on which any establishment can rely. It's far more
important than massive square footage and fancy architecture."
She adds, "We have to call it a 'club' because we anticipate a lot of after-
work commiserating. And drinking. It's BYO."
Abbe Diaz knows of what she speaks. She has manned the podiums for
such illustrious restaurateurs as Jean Georges Vongerichten, Brian McNally,
Jonathan Morr, and current Graydon Carter partners, Eric Goode and Sean
MacPherson. She appears as a "BFF" in Marisa Acocella-Marchetto's (wife
of Da Silvano owner Silvano Marchetto) Cancer Vixen, has been "internet-
rumored" to be romantically linked with Giuseppe Cipriani (due to a recent
week-long visit to his private estate in Punta del Este, Uruguay, which she
asserts was "purely business." Diaz laughs, "He wishes."), was engaged
briefly to (celebrity shopping haven) Bagutta/BaguttaLife proprietor and
Phat Farm co-founder (along with Russell Simmons), Marc Bagutta, and is
currently dating Gusto and Centro Vinoteca proprietor and "Mangia mogul,"
Sasha Muniak.
Perhaps if you weren't in such a rush to counteract the gawker item (?), you may have had time to peruse the press release,
Member List, and Google search more thoroughly.
Thank you for your time and consideration.
Posted by: abbe Mar 23 2007, 12:50 PM
QUOTE (Inkslinger @ Mar 23 2007, 12:17 PM) 165
Cute couple. Good tippers.
thanks
Posted by: john.smith Mar 27 2007, 10:32 AM
just wanted to add my two cents and say i wasn't keen on Moransi
either.......
Posted by: Dick Johnson Mar 27 2007, 11:35 AM
http://eater.com/archives/2007/03/morandi_feverwi.php
"In still more Morandi news, the kitchen is slowly but surely coming
around. Balthazar it ain't, but it's becoming more solid by the day. XO."
OK, we know which side of the bread Eater's is buttered.
Hm, should I share the story I heard the other night, from a runner? Y'see,
I wasn't kidding; runners have all the 411.
Posted by: abbe Mar 27 2007, 11:43 AM
QUOTE (Dick Johnson @ Mar 27 2007, 11:35 AM)
Hm, should I share the story I heard the other night, from a runner?
okay now that's a really stupid fucking question goddammit
Posted by: mss Mar 27 2007, 02:29 PM
yeah, dish dish!
Posted by: Dick Johnson Mar 28 2007, 01:33 PM
He said she pitched a fit in the kitchen. I heard that happens alot with her,
though.
I probably shouldn't say anymore, because my buddy might figure out who
I am, if he didn't tell the story to too many other people. I don't want him
to get in trouble, or fired, or anything like that.
I think she reads this topic, along with Eater.
Posted by: abbe Mar 29 2007, 06:54 PM
QUOTE (Dick Johnson @ Mar 28 2007, 01:33 PM)
I probably shouldn't say anymore...
well judging from the constant traffic in here, i'd say everybody is dying to
hear you say more.
no pressure though
Posted by: Dick Johnson Mar 29 2007, 10:03 PM
QUOTE (abbe @ Mar 29 2007, 06:54 PM)
well judging from the constant traffic in here, i'd say everybody is dying to
hear you say more.
no pressure though
You have no idea how much I would like to say more.
But what about you?!? In your "position", I bet you have lots to say about
it. LOL
Posted by: mao Mar 29 2007, 10:47 PM
QUOTE (abbe @ Mar 29 2007, 05:54 PM)
well judging from the constant traffic in here, i'd say everybody is dying to
hear you say more.
no pressure though
No SHIT, huh??? This is it, lay it on everybody! If I had the goods on Mizz
Williams you can bet your ass I'd be breaking it down.
If you don't the only thing I can think of is that the payoff isn't going to live
up to the buildup -
if all she does is throw psycho fits, that doesn't make her much different
from lots of other
egomaniac cookers in this town, unfortch.
Posted by: Dick Johnson Mar 30 2007, 12:34 PM
QUOTE (mao @ Mar 29 2007, 10:47 PM)
No SHIT, huh??? This is it, lay it on everybody! If I had the goods on Mizz
Williams you can bet your ass I'd be breaking it down.
If you don't the only thing I can think of is that the payoff isn't going to live
up to the buildup -
if all she does is throw psycho fits, that doesn't make her much different
from lots of other
egomaniac cookers in this town, unfortch.
The payoff is already not living up to the "buildup". But that's what you get,
when you're all hype and no substance.
That's probably why the hype is suffering backlash so quickly. Mizz
Williams isn't any different than all the other psycho egomaniacal chefs in
town. She was safe cooking for quiet, little neighborhood places, but when
you go to work for McNally, you open yourself up to a much wider
audience --- and word spreads fast.
McNally has all the big newspapers and magazines in his pocket, that much
is obvious. Williams has been good at plastering her resume all over the
press; all the press bits mention Il Buco, Giorgione and Gusto.
Unfortunately for her, all you have to do is speak to anyone who has
worked with her, at any of those locations. The story is the same all over.
When you add McNally to the mix, it's likely a recipe for disaster.
Posted by: abbe Mar 30 2007, 12:41 PM
QUOTE (Dick Johnson @ Mar 29 2007, 10:03 PM)
You have no idea how much I would like to say more.
But what about you?!? In your "position", I bet you have lots to say about
it. LOL
that would be ABUSING my "position" no ?
do i look like fucking graydon-carter to you hahhahhaa
Posted by: Ferret-n-Chicken! Mar 30 2007, 03:32 PM
JUST ASKING....
What tantrum throwing, egomaniacal hotspot chef is so psycho, it's
possible she tried to derail her former boss by resorting to sabotage? One
day after the anonymous comment, "...it is going to be a pleasure to see
him fail" appeared on an online restaurant industry insider forum, a
mysterious, questionable, dubious photograph of an insect in a particular
food item sold by said former boss (and current competitor), suddenly
showed up at eater.com. What are the odds?
Posted by: Bartender Mar 30 2007, 03:56 PM
QUOTE (Ferret-n-Chicken! @ Mar 30 2007, 03:32 PM)
JUST ASKING....
What tantrum throwing, egomaniacal hotspot chef is so psycho, it's
possible she tried to derail her former boss by resorting to sabotage? One
day after the anonymous comment, "...it is going to be a pleasure to see
him fail" appeared on an online restaurant industry insider forum, a
mysterious, questionable, dubious photograph of an insect in a particular
food item sold by said former boss (and current competitor), suddenly
showed up at eater.com. What are the odds?
You should get a job working for them.
Posted by: Bartender Mar 30 2007, 03:56 PM
Page Six I mean.
Posted by: mao Mar 30 2007, 08:09 PM
a few things -
first, that was brilliant goss writing
second, if that bug planting biz can be comfirmed in anyway, it would be
pathetically AWESOME
third, B'zar is solid no risk taking cooking in one of the best, most often
imitated never duplicated set designs in the history of restaurants. Myself,
I though we were getting generation off of generation with the B'zar
offspring, but to my mind M confirms that. B'zar through an italian lens.
*yawn*
As far as all these other blogs showing major disrepect, don't be fooled -
this site has the most potential and is therefore
a threat to them. I appreciate their snotty clever writing, but it's no
replacement for the real deal - NY media is all about the showbiz smoke
and mirrors - no one wants to be exposed giving anyone an undeserved
blowjob - and we have seen them in spades, ladies and gentlemen. That's
why they're not too jazzed something like PXthis even exists.
Posted by: Mercury Mar 30 2007, 11:30 PM
makes sense. an insect in your sandwich, while not a good thing, can
happen. But if I bit in to a turkey wrap and a a grasshopper jumped out, I
would probably throw it across the room or at least in the garbage. Not
prop up my perfect turkey wrap minus one perfect bite, insect and his
parts posed along side for a photo shoot so I can email to Eater ASAP. If
you were really outraged call the DOH! And the timing, pleaaaaaaaaase!
Choice of a grasshopper is intriguing?
Posted by: Dick Johnson Mar 31 2007, 01:41 PM
QUOTE (Ferret-n-Chicken! @ Mar 30 2007, 03:32 PM)
JUST ASKING....
What tantrum throwing, egomaniacal hotspot chef is so psycho, it's
possible she tried to derail her former boss by resorting to sabotage? One
day after the anonymous comment, "...it is going to be a pleasure to see
him fail" appeared on an online restaurant industry insider forum, a
mysterious, questionable, dubious photograph of an insect in a particular
food item sold by said former boss (and current competitor), suddenly
showed up at eater.com. What are the odds?
LOL
"Page Six" can only dream of printing gossip this good.
And I really mean "dream of it"; somehow I get the feeling "Page Six" is
pretty Pro-McNally.
QUOTE (mao @ Mar 30 2007, 08:09 PM) 457
As far as all these other blogs showing major disrepect, don't be fooled -
this site has the most potential and is therefore
a threat to them. I appreciate their snotty clever writing, but it's no
replacement for the real deal - NY media is all about the showbiz smoke
and mirrors - no one wants to be exposed giving anyone an undeserved
blowjob - and we have seen them in spades, ladies and gentlemen. That's
why they're not too jazzed something like PXthis even exists.
Hear, hear! Power to the people! 
QUOTE (Mercury @ Mar 30 2007, 11:30 PM) 458
Choice of a grasshopper is intriguing?
"It places the lotion in the basket... PUT THE FUCKING LOTION IN THE
BASKET!"
Posted by: diana Mar 31 2007, 01:51 PM
I can say with 100% certainty that Jody has never been associated with
any posting to this site. When Jody was asked by one of her cooks "did you
put a grasshopper in a Mangia wrap" she giggled and asked him what he
was talking about. When she decided to leave Gusto, she telephoned
Amanda Frietag (sp?) and asked her if she wanted her job because she
respected her as a chef and was friendly with her. In addition, opposed to
much of the chatter on this site, she enjoyed working for Sasha Muniak
saying on many occasions to me that he was one of the best bosses she
ever had (I too like his gentle soul and really had a strong bond with his
son Alexi). It appears that a lot of the posts written on this site are from
the front of the house staff at Gusto who may have had run-ins with her.
Its sad because I know when push comes down to shove she really did like
everyone and enjoyed the two years that she spent there. She has been
working extremely long hours without a day off in months getting her
kitchen up to her standards. I also know that going from a restaurant that
does 200 covers a night to close to 400 covers there is a lot of stress in
sending out food that meets her standard. Does she yell? What chef
doesn't. Sorry I'm ranting on about this but it really is upsetting to see
someone you love and respect be put over the ringer.
Diana
Posted by: abbe Mar 31 2007, 02:31 PM
hi Diana,
we've never met but i have heard of you through our mutual
acquaintances, i've been told you are kind and sweet and very nice. i
understand very much how upsetting it is to see "someone you love and
respect" being spoken of in this manner. perhaps maybe now you
understand my gut response to the commenter signed in as "Brook." i fully
appreciate what you are saying, and am very grateful you took the time,
energy, and effort to come here and address this issue.
i hope you appreciate my stance as well, i believe everyone is entitled to
their say. i do not know whether this news will be unsettling to you or not,
but i can assure you the majority of the commenters in this thread are NOT
Gusto FOH staff, as i do happen to know several of the "members"
personally, either having met in person, or through extensive
correspondence over the last several months (i can't speak for them ALL,
as there are certainly members here whose identities i do not know). you
may find this hard to believe, but it's my experience that it is actually the
Gusto staff who is most reluctant to discuss these matters, either here or in
person. as i have mentioned, even i no longer dine at Gusto, as i have had
personal problems of my own with the FOH staff.
you claim to know with "100% certainty" that chef-williams has no
association with any posting here. i respect your conviction, but ask that
you extend me the same courtesy when i reply to the contrary-- i'm sorry,
but it is my belief you are wrong.
as for chef-williams, she is now in the (unfortunate?) situation of being a
"celebrity," and i do mean that in the strictest definition of the word. by
virtue of her self-imposed foray into the limelight, she is now subject to
scrutiny and all the consequences that go along with it. i think everyone
that has commented here has been quite fair (unlike eater.com's initial
response), particularly in specifying their opinions are purely speculation
and hearsay, and encouraging readers to form their own conclusions. i am
VERY PROUD of those who have chosen to comment here, as it is my
(vast) personal experience the internet CAN be a daunting and malicious
place, often inspiring people to vociferate their worst, secure in their
anonymity.
thank you again, and all the best to you and ms. williams.
sincerely,
abbe diaz
Posted by: abbe Mar 31 2007, 02:40 PM
QUOTE (diana @ Mar 31 2007, 01:51 PM)
Does she yell? What chef doesn't.
oh p.s. i don't deny chefs are under tremendous stress. still, i DO NOT
condone "yelling," in ANY workplace.
i have worked with any number of wonderful, hardworking, and
conscientious restaurant staffers, in ALL positions, under EVERY possible
situation of "stress." i firmly believe anyone who cannot control their
temper and speak to their peers and colleagues in a decent and courteous
manner is a BIG FAT JERK and deserves whatever repercussion they
inspire.
thanks again...
Posted by: diana Mar 31 2007, 03:14 PM
Thanks for your kind words and congratulations on your popular site. I'm
not sure who "brook" is but he/she knows jody's past well. I still stand firm
on knowing that it isn't Jody. Oh well, thanks again for your response and
I'm sure we will meet sometime in the future.
Diana
Posted by: Dick Johnson Apr 1 2007, 04:12 AM
Whoa.
Trippy.
Posted by: Mercury Apr 2 2007, 08:19 AM
QUOTE (diana @ Mar 31 2007, 01:51 PM)
It appears that a lot of the posts written on this site are from the
front of the house staff at Gusto who may have had run-ins with
her.
Adam Platt is not "front of the house staff" at Gusto!
http://nymag.com/restaurants/reviews/30002/
Posted by: Dick Johnson Apr 2 2007, 11:10 AM
QUOTE (Mercury @ Apr 2 2007, 08:19 AM)
http://nymag.com/restaurants/reviews/30002/
"Everything about the place feels characterless, haphazard, and slightly
off-key."
Ouch.
And the hits just keep on comin'!
Posted by: john.smith Apr 2 2007, 12:09 PM
awesome discussion here......
"...........encouraging readers to form their own conclusions."
Posted by: john.smith Apr 2 2007, 12:11 PM
QUOTE (diana @ Mar 31 2007, 01:51 PM) 466
I can say with 100% certainty that Jody has never been associated with
any posting to this site. When Jody was asked by one of her cooks "did you
put a grasshopper in a Mangia wrap" she giggled and asked him what he
was talking about. When she decided to leave Gusto, she telephoned
Amanda Frietag (sp?) and asked her if she wanted her job because she
respected her as a chef and was friendly with her. In addition, opposed to
much of the chatter on this site, she enjoyed working for Sasha Muniak
saying on many occasions to me that he was one of the best bosses she
ever had (I too like his gentle soul and really had a strong bond with his
son Alexi). It appears that a lot of the posts written on this site are from
the front of the house staff at Gusto who may have had run-ins with her.
Its sad because I know when push comes down to shove she really did like
everyone and enjoyed the two years that she spent there. She has been
working extremely long hours without a day off in months getting her
kitchen up to her standards. I also know that going from a restaurant that
does 200 covers a night to close to 400 covers there is a lot of stress in
sending out food that meets her standard. Does she yell? What chef
doesn't. Sorry I'm ranting on about this but it really is upsetting to see
someone you love and respect be put over the ringer.
Diana
i took psych 101 so i have formed my conclusion
Posted by: john.smith Apr 2 2007, 12:12 PM
i am not gusto foh staff by the way
Posted by: mss Apr 2 2007, 01:10 PM
Time Out New York not loving it either...
Posted by: Inkslinger Apr 2 2007, 01:43 PM
QUOTE (diana @ Mar 31 2007, 03:14 PM)
Thanks for your kind words and congratulations on your popular site. I'm
not sure who "brook" is but he/she knows jody's past well. I still stand firm
on knowing that it isn't Jody. Oh well, thanks again for your response and
I'm sure we will meet sometime in the future.
Diana
Who is Diana?
Posted by: BX(Busboy Extraordinaire) Apr 2 2007, 04:23 PM
QUOTE (diana @ Mar 31 2007, 01:51 PM)
It appears that a lot of the posts written on this site are from
the front of the house staff at Gusto who may have had run-ins with her.
Its sad because I know when push comes down to shove she really did like
everyone and enjoyed the two years that she spent there. She has been
working extremely long hours without a day off in months getting her
kitchen up to her standards. I also know that going from a restaurant that
does 200 covers a night to close to 400 covers there is a lot of stress in
sending out food that meets her standard. Does she yell? What chef
doesn't. Sorry I'm ranting on about this but it really is upsetting to see
someone you love and respect be put over the ringer.
Diana
I'm not gusto staff but I do know some people who worked for them and
also from Morandi and giorgione. If she really did like working there, and
liked everyone there then it's pathetic that she never showed it and just
always threw temper tantrums.
Also, if someone accused me of putting a grasshopper in my exboss' food,
I wouldn't giggle and think it's funny but would be pissed that someone is
accusing me of doing something so rotten. And I would try to find out who
this big fan of mine named Brook is who knows my past so well, whose
making me look bad, instead of throwing tantrums in the kitchen at
Morandi and making my friends at eater and Diana fight my battles for me.
I have worked alot of places and only one chef ever yelled, and he got
fired for being abusive to the staff.
Posted by: BX(Busboy Extraordinaire) Apr 2 2007, 04:24 PM
QUOTE (Inkslinger @ Apr 2 2007, 01:43 PM)
Who is Diana?
I think its Jodi William's girlfriend.
Posted by: mss Apr 3 2007, 12:37 PM
here's an interesting one: http://www.foodandwine.com/blogs/mouthing-
off/2007/4/2/PSA-to-Servers-Stop-the-Pressure
i just don't get it, why is there so much wrong with the place - the food, the
decor, the service - everyhting is off. how can McNally get everyhting
wrong after years of getting it right every time? guess everybody flops
eventually, vide Mario's Bistro du Vent, etc. but this is just so far off.
Posted by: abbe Apr 3 2007, 01:32 PM
QUOTE (mss @ Apr 3 2007, 12:37 PM)
i just don't get it, why is there so much wrong with the place - the food, the
decor, the service - everyhting is off. how can McNally get everyhting
wrong after years of getting it right every time?
ummm
karma ??
just kidding
[not really]
Posted by: Dick Johnson Apr 3 2007, 01:44 PM
QUOTE (mss @ Apr 3 2007, 12:37 PM)
i just don't get it, why is there so much wrong with the place - the food, the
decor, the service - everyhting is off. how can McNally get everyhting
wrong after years of getting it right every time?
Blogs didn't exist back then?
Posted by: mss Apr 3 2007, 01:45 PM
maybe!
Posted by: Mercury Apr 4 2007, 12:43 AM
ummm
karma ??
the perfect one word to put this Morandi BS in the proper perspective.
And, such a waste of talent and resources.
Posted by: mss Apr 4 2007, 10:54 AM
Eater has such a hard-on for Morandi, they're trying to make lemonade out
of those lemons. their editorial comment on Platt's crushing review and
what they already predict is going to be a not-very-enthusiastic Bruni
review by saying this:
QUOTE
Of course, if McNally's aim was really to have a casual neighborhood joint,
he'll now get his wish in a couple of weeks, post Bruni, post whatever-the-
next-hotness, when the crowds actually retreat.
sweet lemons, my friends, sweet lemons.
all this buildup, frothing opening
frenzy and hype...and...a flop!
Posted by: abbe Apr 4 2007, 02:11 PM
QUOTE (mss @ Apr 4 2007, 10:54 AM)
Eater has such a hard-on for Morandi, they're trying to make lemonade out
of those lemons.
lemonade, lemon ice, lemon tart, lemon meringue, and mutherfukkin
lemon sorbet.
Posted by: Dick Johnson Apr 4 2007, 02:17 PM
Grasshopper, anyone?
What -- it's Creme de Menthe and cream -- what'd I say?
Posted by: abbe Apr 4 2007, 02:20 PM
QUOTE (Dick Johnson @ Apr 4 2007, 02:17 PM)
Grasshopper, anyone?
What -- it's Creme de Menthe and cream --
and creme de cacao (white).
Posted by: Dick Johnson Apr 9 2007, 01:20 PM
So, what is this? The calm before the storm? Things seem awfully quiet on
the Morandi front, these days. For now....
LOL. Waiting for Bruni
Posted by: Inkslinger Apr 9 2007, 07:07 PM
QUOTE (diana @ Mar 31 2007, 01:51 PM)
She has been working extremely long hours without a day off in months
getting her kitchen up to her standards. I also know that going from a
restaurant that does 200 covers a night to close to 400 covers there is a lot
of stress in sending out food that meets her standard. Does she yell? What
chef doesn't.
Try that in an open kitchen.
Posted by: mss Apr 10 2007, 12:56 AM
QUOTE (Dick Johnson @ Apr 9 2007, 01:20 PM)
So, what is this? The calm before the storm? Things seem awfully quiet on
the Morandi front, these days. For now....
LOL. Waiting for Bruni
final blow? or miraculous recovery?
Posted by: Dick Johnson Apr 10 2007, 02:25 PM
It seems like a no-win situation either way, if you ask me.
LOL. If Bruni says he likes it, it will only incite 200 food bloggers to call him
a complete moron. That wouldn't be good for Morandi. And if he says he
hates it, it's still not good for Morandi.
Of course, if Bruni likes it, at least Morandi will have all the clueless New
York Times reading midwestern tourists to patronize it. Good for the cash
flow, but not so good for McNally's reputation.
Posted by: mss Apr 12 2007, 02:33 PM
Place your bets on froonie's
verdict
Posted by: Ferret-n-Chicken! Apr 14 2007, 08:48 AM
QUOTE (Inkslinger @ Apr 9 2007, 07:07 PM)
Try that in an open kitchen.
Good point!
Considering I have rarely agreed with Frank Bruni's opinion, I bet he gives
it 4 stars.
Posted by: Dick Johnson Apr 21 2007, 02:48 PM
QUOTE (brook @ Mar 20 2007, 04:20 PM)
I worked for hair plug muniak and it is going to be a pleasure to see him
fail. Proper question on Gusto is why didn't the new chef change the menu?
Obviously Williams will cook what she learned in the 6 years she spent in
Italy (only self taught female Italian chef in America) and just like Giorione
and Il Buco, Gusto will not be about the food for long.
I feel a little sorry for the 3,100+ "Morandi" topic fans, who are riveted to
this discussion, here, but are completely missing what's being said in
The Private [password protected] Members Only "Jody Williams" Forum.
If they had any idea at all what just went down in there, they would know
that alone, was so worth the price of admission.
LOL
Posted by: Mercury Apr 22 2007, 09:46 PM
and the love just keeps on coming
asked to vacate after 90 minutes?
http://forums.egullet.org/index.php?showtopic=99468&st=60
Posted by: abbe Apr 23 2007, 11:47 AM
QUOTE (Dick Johnson @ Apr 21 2007, 02:48 PM)
If they had any idea at all what just went down in there, they would know
that alone, was so worth the price of admission.
aha ha ha haah.
okay now you're just baiting them. and by "them" i mean: you-know-who
+ the "boyfriend"
(sigh. and now what we've got here is a "private joke"-- and people really
HATE private jokes, dude.)
so i guess my point is
to the "3,100+" readers: don't let him kid you, it wasn't THAT big a deal at
all
Posted by: abbe Apr 23 2007, 12:02 PM
QUOTE (Mercury @ Apr 22 2007, 09:46 PM)
and the love just keeps on coming
asked to vacate after 90 minutes?
http://forums.egullet.org/index.php?showtopic=99468&st=60
"(Make sure it's clear that Abbe is the girlfriend of the owner of Gusto.)"
oh brother
what the fuck does that have to do with it ? the snippy-assed fucking
bartender had no idea who i am. so for him to snap at me (a fucking
PATRON) just because i made the mere comment "oh the menu looks a bit
familiar" and give me a goddamned lecture about "what italian cooking IS"
is STILL a totally ASININE thing to do.
sorry to break it yalls but from what i gather, Gusto is HARDLY suffering
the loss of jody-williams. and believe it or not, i actually would have
welcomed the addition of a GOOD McNally in the neighborhood-- we are,
after all, despite everything, quite good patrons of both Balthazar and
Pastis ASK ANYBODY
call me crazy but i'm pretty sure my personal relationship has absolutely
jack shit to do with the fact THE FUCKING FOOD AT MORANDI HAS NOT
BEEN GOOD
geezus fucking christ
Posted by: Dick Johnson Apr 23 2007, 01:18 PM
QUOTE (abbe @ Apr 23 2007, 11:47 AM)
aha ha ha haah.
okay now you're just baiting them. and by "them" i mean: you-know-who
+ the "boyfriend"
Maybe I am. And maybe, I'm not.
Maybe I'm just making a random observation. Or maybe, I'm just trying to
balance out the seesaw. Or maybe, better yet, I'm just trying to shed a
different light on the situation.
Maybe, just like you, (a person who, by the way, published an entire book)
I'm just trying to point out that there's more than one side to every story.
And if say, eater.com for example, can make lemonade all day long,
what's wrong with me leaving the lemons the way they are? And pointing
out that without the sugar and dilution, the lemons do pretty much just
suck.
There are people that exist in the industry that you think are detrimental,
or whose management/service methods you don't agree with, and you
express your opinions openly.
I don't like Jody Williams. Based on what I've heard from several people
that I trust, I think she's an awful, mean, nasty, hurtful egomaniac, OK? I
think she's even worse than Keith, who, despite his tremendous success,
could probably also greatly benefit from a little attitude adjustment. There.
I said it.
Would I go as far as to say, "It will be a pleasure to see them fail"? I
wouldn't even say that about my worst enemy.
So, are you mad at me, now?
Posted by: abbe Apr 24 2007, 11:45 AM
yah so get this
last night was this foodie type party at MaiHouse and i run into these two
dudes i know from around the industry they both happen to work at
Morandi now
and so we chat and eat and drink and whatnot and at the end of the night i
go to get their e-mail addresses
but i open up my e-inbox this morning, and check it. i get this message
and it says and i quote:
"... DO NOT GIVE ANYONE FROM MORANDI A PASSWORD"
sigh.
tsk tsk it really is very unfortunate it has come to this.
so here is a message to "anyone" at Morandi, who just miiiight be
interested:
please do not sweat what is going on here-- i'm sure you have far far
greater concerns than this.
worry not. nothing is being said in the "private" section that you DON'T
ALREADY KNOW
believe that shit.
Posted by: abbe Apr 24 2007, 12:00 PM
ANYWAYS
yah so last night drew-nieporent comes over to the table to say hi and so i
introduce him to these two dudes i say "this is SO and SO-- they're from
Morandi"
and drew-nieporent replies "ohhhh Morandi! i LIKE Morandi... i was at this
foodie function the other night and so we're all sitting around talking... and
you know foodie types they're all bluhbluhbluhbluh bluh bluuuuhhhh... "
[that is totally a word for word quote] "so i go to them ahhh come onnnn...
it just opened give it a break... hey look McNally's a genius i love the guy,
whatever is wrong, he'll fix... so i say to them, you can't go on the
weekend or during crunch time. but Morandi is GREAT after 10:45pm."
and then drew-nieporent looks over at my uhhhh "arm candy" (hah aha
hahha that's CathyL's word, not mine) and kinda gets this look across his
face. like i think he LITERALLY bit his lip.
and then he excused himself.
eehee hee heee he heee
yah so that's what drew-nieporent had to say.
in case you were wondering
Posted by: mss Apr 24 2007, 12:26 PM
from Eater:
QUOTE
Only McNally himself and the Eater collective have dined at Morandi more
times than the Bruni
well, that explains a lot
Posted by: Inkslinger Apr 24 2007, 05:19 PM
QUOTE (Dick Johnson @ Apr 23 2007, 01:18 PM)
I don't like Jody Williams.
It's a free country. I bet she does not
like you either. 
Posted by: Dick Johnson Apr 24 2007, 06:00 PM
QUOTE (abbe @ Apr 24 2007, 11:45 AM)
"... DO NOT GIVE ANYONE FROM MORANDI A PASSWORD"
QUOTE FROM "RULES & REGULATIONS"
"....strongly discourage the admittance of those who may
use theForum in any manner for which it was not
intended..."
"....invitations to Member status are based on your
contributions to theLounge..."
I haven't seen a good contribution, yet. Rules is rules.
Posted by: abbe Apr 25 2007, 09:52 AM
QUOTE (Dick Johnson @ Apr 9 2007, 01:20 PM)
Waiting for Bruni
http://events.nytimes.com/2007/04/25/dining/reviews/25rest.html?ref=dining
the wait is over
Posted by: Dick Johnson Apr 25 2007, 11:06 AM
"But. BUT: 'Even so, the food has been getting a worse rap
than it deserves.' Ladies and gentlemen, we'll see you at
Morandi."
http://eater.com/archives/2007/04/week_in_reviews_77.php
You won't be seeing me.
"plays less like a loving repertory of classics than a failure of
imagination and nerve."
"Unlike Balthazar and Pastis, which Mr. McNally cunningly
sculptured to look old before their time, Morandi can simply
feel tired before its time, and not quite worth the struggle to
get in and stay upright in the scrum."
Posted by: Dick Johnson Apr 25 2007, 11:10 AM
Zero star review, one star rating.
Oh, well. Considering this is one of the very rare times I don't actually
want to hunt Bruni down, and slap him across the head with a rolled up
New York Times, I guess, I'll swallow it.
Posted by: Mercury Apr 25 2007, 11:46 AM
"But. BUT: 'Even so, the food has been getting a worse rap
than it deserves.' Ladies and gentlemen, we'll see you at
Morandi."
http://eater.com/archives/2007/04/week_in_reviews_77.php
Puleeeeeeeeeeez! You got to be kidding! No chef, especially Jody would
take any pleasure in that review or the backhanded praise about the food
getting a worse rap than it deserves. As of today her plans and schemes
have officially gone up in smoke.
Even if the she get's it all together in the kitchen down the road, the
majority of public opinion and reviews hate the space and the scene.
These clowns at Eater are pathetic in their attempts to spin this as good
news.
Next question - How long does she remain @ Morandi?
Posted by: Dick Johnson Apr 25 2007, 11:54 AM
QUOTE (Mercury @ Apr 25 2007, 11:46 AM)
No chef, especially Jody
Aaaand Ms. Williams' reputation precedes her, yet again.
I'm just saying.
Posted by: Ferret-n-Chicken! Apr 25 2007, 12:00 PM
QUOTE (Mercury @ Apr 25 2007, 11:46 AM)
the food has been getting a worse rap than it deserves.
What!?! So hes trying to say the food's been good, but people are just
saying its not good??? That's such bullshit, 'cos I have never heard more
people talking about how shitty the food is at any restaurant than they say
about Morandi, no exaggeration.
Posted by: Ferret-n-Chicken! Apr 25 2007, 12:08 PM
QUOTE (brook @ Mar 20 2007, 04:20 PM)
I worked for hair plug muniak and it is going to be a pleasure to see him
fail. Proper question on Gusto is why didn't the new chef change the menu?
Obviously Williams will cook what she learned in the 6 years she spent in
Italy (only self taught female Italian chef in America) and just like Giorione
and Il Buco, Gusto will not be about the food for long.
Ironic, isn't it?
Posted by: Inkslinger Apr 25 2007, 03:35 PM
QUOTE (Mercury @ Apr 25 2007, 11:46 AM)
Next question - How long does she remain @ Morandi?
Where else can she go?
Posted by: john.smith Apr 25 2007, 03:37 PM
olive garden.........
Posted by: NYC Guy Apr 25 2007, 03:53 PM
Hahahahahahaahahahahaaaaaaaaa
Posted by: CathyL Apr 25 2007, 05:28 PM
QUOTE (Dick Johnson @ Apr 24 2007, 06:00 PM)
I haven't seen a good contribution, yet. Rules is rules.
I just sent my check directly to Abbe,
like she told me to. 
Posted by: abbe Apr 26 2007, 10:37 AM
QUOTE (CathyL @ Apr 25 2007, 05:28 PM)
I just sent my check directly to Abbe, like she told me to.
hahhaa
money orders are good too. V, MC, AX, Diners Club...
no problem
Posted by: abbe Apr 26 2007, 10:38 AM
QUOTE (john.smith @ Apr 25 2007, 03:37 PM)
olive garden.........
they have good benefits ??
Posted by: abbe Apr 26 2007, 10:45 AM
QUOTE
the food has been getting a worse rap than it deserves
QUOTE (Ferret-n-Chicken! @ Apr 25 2007, 12:00 PM)
What!?! So hes trying to say the food's been good, but people are just
saying its not good??? That's such bullshit, 'cos I have never heard more
people talking about how shitty the food is at any restaurant than they say
about Morandi, no exaggeration.
you know i was just thinking about this at dinner last night --
BlueRibbonBakery
now. here's a GREAT restaurant organization. the food at ALL the
BlueRibbons is consistently very good. the service is always warm and
knowledgeable and attentive. they have a fantastic reputation.
and it just made me wonder WHAT is the big fucking deal SO MANY
restaurants can't get it together to save their fucking lives they can't even
get the goddamned BASICS right.
maybe one should need a license to sell food, just like with liquor, or some
shit.
cuz the idea that some joints are STEALING peoples' hard earned $$$
selling GARBAGE just pisses the fuck out of me.
Posted by: abbe Apr 26 2007, 10:47 AM
i was just kidding about the license thing
Posted by: Dick Johnson Apr 26 2007, 02:08 PM
QUOTE [FROM FORUM DISCUSSION ABOUT CENTRO VINOTECA]
"....it's anne-burrell. and according to what i hear about
tastings, she is seriously kicking ass...."
Sorry, couldn't resist.
<< Guess who.
LOL.
Posted by: BX(Busboy Extraordinaire) Apr 26 2007, 04:45 PM
QUOTE (Dick Johnson @ Apr 26 2007, 02:08 PM) 1124
"....it's anne-burrell. and according to what i hear about
tastings, she is seriously kicking ass...."
Jodi Williams doesnt DO tastings. She
is too good for that
Posted by: mss Apr 26 2007, 05:38 PM
nice post-review damage control going
on eater
Posted by: Dick Johnson Apr 26 2007, 06:36 PM
QUOTE (mss @ Apr 26 2007, 05:38 PM) 1140
nice post-review damage control going on eater
"Morandi Fever: McNally Emerges Bruni-proof"
TOMORROW on Eater: Gusto Emerges 'Williams-Defection'-proof
Oh, but wait. Don't hold your breath on that one.
Posted by: MONEYMAN Apr 27 2007, 03:04 PM
KM needs to be aware
http://167.153.150.32/RI/web/detail.do?method=detail&restaurantId=41238508&inspectionDate=20070328
Posted by: VANILLA ICE Apr 27 2007, 04:46 PM
WHAY Y'ALL GOTS TA BE DISSIN' ON DA OLIVE GARDEN, YO. AIN'T
NOBODY ELSE BE SERVIN' SPAGHETTIS WIT DA ALL YA CAN EAT
SHRIMPS.
WORD.
Posted by: Ferret-n-Chicken! Apr 27 2007, 05:34 PM
QUOTE (VANILLA ICE @ Apr 27 2007, 04:46 PM) 1169
AIN'T NOBODY ELSE BE SERVIN' SPAGHETTIS WIT DA ALL YA CAN EAT
SHRIMPS.
Well once all the opening hype dies down at Morandi, and people
remember that they can get better much better food at all the other W.
Village Italian restos instead,Morandi might need a new concept to keep it
afloat! This sounds like as good a one as any!!!
Posted by: john.smith Apr 27 2007, 05:41 PM
QUOTE (Dick Johnson @ Apr 26 2007, 06:36 PM) 1143
"Morandi Fever: McNally Emerges Bruni-proof"
TOMORROW on Eater: Gusto Emerges 'Williams-Defection'-proof
Oh, but wait. Don't hold your breath on that one.
they sacrifice their own reputation as a knowledgeable source for the
privilege of crawling up mcnallys ass...............eater.com should
deathwatch itself..............
Posted by: Dick Johnson Apr 27 2007, 05:50 PM
Mr. Smith, you are a man of few words, but what words of wisdom they
are. I tip my hat to you, sir.
Posted by: john.smith Apr 27 2007, 06:11 PM
strong compliment coming from the catalyst and iconoclast..............
Posted by: abbe May 1 2007, 08:12 PM
well
mind you now this is all hearsay and rumor
but there are uhhh mumblings "from within" that YOUR GRRRL is OUTTIE.
supposedly there was a "big fight" after the bruni massacre thingie. and
allegedly she "blamed it all on keith"-- she cannot maintain quality control
under that kind of volume (well howwww was she to know it would be so
popular ?! given all the other mcnally
sleepers, that is. )
anyhoo
i repeat, this is all rumor.
and you know, peoples can always kiss and make up and change their
minds or whatever (especially if OliveGarden aint hiring ahh ah
hhaahhahem)
but i just wanted to assert I BELIEVE in the all-seeing omnipotent industry
knowledgeableness of THE PEOPLES (so i hope yalls aren't letting me down
on this one bitches)
and if all this really does go down after all, then i can gloat: YOU HEARD IT
HERE FIRST GODDAMMIT !!
so yah. i'm just sayin.
Posted by: NYC Guy May 2 2007, 09:42 AM
OMG Can you imagine if Olive Garden is not hiring? Applebee's? Tad's
Steaks? (DeMarco's Pizza has an opening..) ok, ok the last one was low..
Posted by: abbe May 2 2007, 10:12 AM
QUOTE (NYC Guy @ May 2 2007, 09:42 AM)
OMG Can you imagine if Olive Garden is not hiring? Applebee's? Tad's
Steaks? (DeMarco's Pizza has an opening..) ok, ok the last one was low..
well
now see this is where rumors and whatnot get all nutty sometimes
remember there was something on Eater a whiles back about brian-
mcnally opening a "wine bar" in that space on greenwich ave (next door to
Fiddlesticks) ??
and so when i ran into brian about a week later, i straight up asked him
personally, and he told me it's "not true" (which doesn't necessarily mean
anything, i know, duh)
WELL.
i heard a few more weeks after that, the space WILL be a "wine bar"-- but
that the owners are: jody-williams and some friend of hers.
that's what i HEARD
crazy huh ?
i dunnoooooo....
Posted by: Dick Johnson May 2 2007, 10:54 AM
QUOTE (abbe @ May 1 2007, 08:12 PM) 1246
but there are uhhh mumblings "from within" that YOUR GRRRL is OUTTIE.
Aww argh, we should have started a pool! Y'know, for... uh.... charity.
Posted by: Inkslinger May 2 2007, 11:56 AM
QUOTE (Dick Johnson @ May 2 2007, 10:54 AM) 1252
Aww argh, we should have started a pool! Y'know, for... uh.... charity.
People for the Ethical Treament of Grasshoppers fund.
Posted by: abbe May 4 2007, 11:30 AM
well i got another sorta "confirmation" from "within" yes indeedy there was
a "fight."
but still no news on whether or not OliveGarden is hiring
if Morandi sold spaghettis with all-you-can-eat shrimps, i would totally
check it out.
i'm just sayin.
Posted by: Inkslinger May 5 2007, 02:48 PM
QUOTE (abbe @ May 4 2007, 11:30 AM) 1281
well i got another sorta "confirmation" from "within" yes indeedy there was
a "fight."
I heard something similar. It's not a well-kept secret.
Posted by: john.smith May 5 2007, 02:56 PM
QUOTE (Inkslinger @ May 5 2007, 02:48 PM)
I heard something similar. It's not a well-kept secret.
and not a peep from eater.com............mmmm..................
Posted by: abbe May 8 2007, 03:07 PM
knock knock. who's there ? peep. peep who- ??
http://eater.com/archives/2007/05/keith_mcnally_b.php
Posted by: Dick Johnson May 8 2007, 08:09 PM
Well, eater.com finally caught wind, evidently.
http://eater.com/archives/2007/05/eaterwire_rumor.php
"...but be warned, there's a lot of lololols, OMGs and exclamation
points; and very little English."
Yes, Eater, very little English. Like this, for example: Es posible que Ben
Leventhal tiene una pinga pequeña?
LOL.
Posted by: Bartender May 8 2007, 08:28 PM
Whenever we link to Eater, we should also post warnings first.
e.g., "Click through, but be warned, there's a lot of Morandi lovin', McNally
brown-nosing and Balthazar adoration; and very little knowledge about the
industry they write about."
Posted by: mss May 8 2007, 09:10 PM
Eater surprised "the food set sided with Frank Bruni":
QUOTE
The people may have the Bruni's back more than anyone had previously
known. In an impressive and somewhat rare show of solidarity, most of
the food set sided with Frank Bruni today on the topic of Keith McNally's
statement regarding Bruni's taste for women chefs.
and
QUOTE
The extremely one-sided, anti-McNally response is surprising.
does anyone know why Easter is so enamored with McNally? family?
friends? lovers? neighbors? business partners? big fat wet crush? WHAT?
Posted by: Bartender May 9 2007, 10:49 AM
The rumor about the fight is pretty well known, but the fact that Keith
would try to defend her by calling Bruni sexist, makes me wonder if they
did kiss and make up?? She probably would have a hard time going
anywhere else at this point.
Posted by: john.smith May 9 2007, 10:52 AM
investors are not pleased...............
Posted by: abbe May 9 2007, 11:10 AM
QUOTE (Dick Johnson @ May 8 2007, 08:09 PM) 1371
Well, eater.com finally caught wind, evidently.
http://eater.com/archives/2007/05/eaterwire_rumor.php
"...but be warned, there's a lot of lololols, OMGs and exclamation
points; and very little English."
Yes, Eater, very little English. Like this, for example: Es posible que Ben
Leventhal tiene una pinga pequeña?
LOL.
i must say i don't quite understand their animosity toward us.
readers linked from Eater, who are visiting here, should be made to
realize-- that site persistently incites us to acerbity.
and WHY ?? WE are the VASTLY experienced members of the industry with
which they purport fascination. they don't care for OUR opinions ??
it's rather insulting.
Posted by: john.smith May 9 2007, 11:14 AM
QUOTE (abbe @ May 9 2007, 11:10 AM) 1386
and WHY ?? WE are the VASTLY experienced members of the industry with
which they purport fascination. they don't care for OUR opinions ??
not when we criticize the people/places they worship........................
Posted by: mss May 9 2007, 12:47 PM
from NY mag's Grub Street blog:
QUOTE
Hints of a possible Jody WilliamsKeith McNally split at Morandi emerge on
an industry bulletin board. [Eater]
yet, they link to eater and not here
Posted by: Dick Johnson May 9 2007, 01:18 PM
And today Bruni is asking employees for their stories:
http://dinersjournal.blogs.nytimes.com/2007/05/08/no-love-lost/#more-234
Somebody should tell them all - this sudden current trend of being amused
with the "feelings" of restaurant staffers (undoubtedly inspired but this
forum; y'know, the one they never acknowledge) is pretty transparent.
We, the workers, are not amused.
Posted by: mss May 9 2007, 01:51 PM
from eater:
QUOTE
Those PX This boards can be crazytown, and it turns out their buzz about a
breakup between Keith and Jody Williams is quite likely false. McNally: "I
love working with Jody, love her food, and feel extremely fortunate to be
working with her."
so there you go, kids. i especially
love the "quite likely" bit. what, not sure?
Posted by: Inkslinger May 9 2007, 02:41 PM
QUOTE (mss @ May 9 2007, 01:51 PM) 1394
so there you go, kids. i especially love the "quite likely" bit. what, not sure?
The "buzz about the breakup" may be false. The matter of the fight is
"most likely" not. We did say they would "most likely" kiss and make up.
Posted by: Ferret-n-Chicken! May 9 2007, 05:03 PM
QUOTE (Inkslinger @ May 9 2007, 02:41 PM)
"Those PX This boards can be crazytown, and it turns out their buzz about
a breakup between Keith and Jody Williams is quite likely false. McNally: "I
love working with Jody, love her food, and feel extremely fortunate to be
working with her."
Maybe Keith Mcnally is just afraid grasshoppers will start popping up in the
Balthazar bar steaks!
Dear Readers Linked From Eater,
You would have to read this topic from the first page, to get the
grasshopper joke. But then you'll at least see we speak English just fine!
Yours truly,
The "crazy" people who serve
you whenever you eat out.
Posted by: Mercury May 9 2007, 10:39 PM
QUOTE (Bartender @ May 9 2007, 10:49 AM) 1383
The rumor about the fight is pretty well known, but the fact that Keith
would try to defend her by calling Bruni sexist, makes me wonder if they
did kiss and make up?? She probably would have a hard time going
anywhere else at this point.
Kiss and make up? More like stuck with
each other.
Posted by: abbe May 10 2007, 12:06 PM
QUOTE (mss @ May 9 2007, 01:51 PM) 1394
so there you go, kids. i especially love the "quite likely" bit. what, not sure?
i like the no-confirmation-no-denial-either "bit" more
i REALLY love how eater calls us "crazytown"--
lessee now, they actually SPOKE to McNally, yes ? and they couldn't get
EITHER a CONFIRMATION or a DENIAL ??
where's the: "...absolutely untrue, i loooove jody williams and she aint
never going nowheres never. as a matter of fact, i'm giving her a raise!
and NO there was NO fight..."
hmm ?
well, all's fair in love and whatnot, yes ?
if we're "crazytown" i guess that makes eater "dumb-as-a-fucking-brick
town"
Posted by: abbe May 10 2007, 12:18 PM
QUOTE (Mercury @ May 9 2007, 10:39 PM) 1401
Kiss and make up? More like stuck with each other.
well geee let's weigh the alternative scenarios shall we:
- hire a chef who CAN handle "the volume." who can also please/excite the
press enough to warrant NEW reviews. who also happens to be willing to
accept a salary equal or less than ms.williams's
??
well that should be pretty EASY, no ?
- promote a sous chef from within.
that should be easy too.
ahhh i can almost hear the collective press/media yaaaAAWWWN from
here
- keep ms.williams and cry "foul!"... "sexist!!"... "big mean bully jerks!!"....
"aarrrggh i cannot STAND the sight of that fucking billboard arrggghhh!!!"
- burn the whole ridiculous ugly (karmically-cursed?) fucking place down
am i missing anything ?
hmm i dunno. which would YOU pick ??
Posted by: abbe May 10 2007, 12:21 PM
oh but don't mind me
i'm just spouting CRAZY talk, of course. what the fuck would i know about
any of this shit
Posted by: abbe May 11 2007, 10:23 AM
oh wow i am so shocked eater hasn't commented anything on last night's
power outage at Morandi. i was so expecting to wake up to:
CRISIS! WEST VILLAGE! MORANDI POWER DOWN!
you know, like this---> http://gawker.com/news/balthazar/crisis-soho-balthazar-espresso-machine-down-246596.php
"...Lockhart Steele, Balthazar habitu, when reached for comment,
responded, 'OMG.'"
Posted by: abbe May 11 2007, 10:29 AM
oh i only know this cuz i dropped by there for a drink last night.
and jody-williams sent over a round, isn't that sweet
eehee hee heee now tell me i'm not a walking fucking HBO series.
Posted by: Dick Johnson May 11 2007, 10:35 AM
QUOTE (abbe @ May 11 2007, 10:29 AM) 1408
oh i only know this cuz i dropped by there for a drink last night.
and jody-williams sent over a round, isn't that sweet
Well....
It was a nice gesture, I suppose. So I'll be just as courteous, and refrain
from making any Visine or toilet water jokes, or anything like that.
Posted by: Dick Johnson May 11 2007, 10:40 AM
QUOTE (abbe @ May 10 2007, 12:18 PM) 1403
well geee let's weigh the alternative scenarios shall we:
- promote a sous chef from within.
that should be easy too.
Or....uh....maybe not.
Posted by: Bartender May 11 2007, 12:42 PM
QUOTE (Dick Johnson @ May 11 2007, 10:35 AM) 1409
Visine
That's a myth, I've tried it, it doesn't work.
She didn't send over beers (or anything else that's piss-colored), did she?
Posted by: Inkslinger May 11 2007, 12:45 PM
QUOTE (abbe @ May 10 2007, 12:06 PM) 1402
well, all's fair in love and whatnot, yes ?
if we're "crazytown" i guess that makes eater "dumb-as-a-fucking-brick
town"
Hasn't Eater learned not to fuck with you, yet?
Posted by: Inkslinger May 11 2007, 12:46 PM
QUOTE (abbe @ May 11 2007, 10:29 AM) 1408
and jody-williams sent over a round, isn't that sweet
Hm, fascinating.
Posted by: john.smith May 11 2007, 04:56 PM
QUOTE (abbe @ May 11 2007, 10:29 AM) 1408
and jody-williams sent over a round, isn't that sweet
brave...............wouldn't have drunk it if i were you..................
Posted by: Bartender May 16 2007, 06:16 PM
http://eater.com/archives/2007/05/mcnally_on_brun.php
McNally on Bruni, II: Keith Offers More Evidence of Sexism, Times Prints
Letter
Posted by: Dick Johnson May 16 2007, 06:28 PM
Attention Whore strikes again.
Posted by: Inkslinger May 17 2007, 05:02 PM
"Sign of apocalypse: Williams sends Diaz free drink at Morandi [PXThis]"
http://eater.com/archives/2007/05/boardwrap_frien.php
Posted by: Dick Johnson May 17 2007, 05:16 PM
LOL.
Well, I don't what's a bigger "sign". That Williams sent the drink, or that
Eater linked here, without an single derogatory comment.
Posted by: abbe May 18 2007, 02:13 PM
i think lockhart-steele is the nice one, and ben-leventhal is the not so nice
one.
ahahaa you asked if he has a small dick, for fuck's sake-- what did you
expect exactly
Posted by: Dick Johnson May 18 2007, 06:27 PM
Uh, excuse me, I asked if he has a small dick after he crawled up Keith's
anus, and then decided to take it out on us, just because it wasn't as cozy
and pleasant up there, as he expected.
He started it, not me.
It's not my fault Ben Leventhal has his lips glued to Keith's and Williams'
asses, and Morandi just happens to suck.
Posted by: whats anorexia? May 18 2007, 06:52 PM
can't we all just get along??? 
Posted by: Dick Johnson May 19 2007, 01:30 AM
What fun would that be?
Posted by: abbe May 22 2007, 11:06 AM
Morandi's pastry chef and daytime sous have left.
tsk
tsk
Posted by: abbe May 22 2007, 11:07 AM
oh and
Gusto kicked Morandi's ass at soccer yesterday morning
9-4
heeh heeeh eee
i'm just sayin.
Posted by: abbe May 22 2007, 11:08 AM
QUOTE (Dick Johnson @ May 19 2007, 01:30 AM)
What fun would that be?
none at all, my friend
NONE AT ALL
Posted by: Dick Johnson May 22 2007, 11:25 AM
QUOTE (abbe @ May 22 2007, 11:07 AM)
9-4
LOL.
Slaughtered.
Posted by: Dick Johnson May 22 2007, 11:27 AM
QUOTE (abbe @ May 22 2007, 11:06 AM)
Morandi's pastry chef and daytime sous have left.
I knew it! See, I can be tactful, when I want.
Charlie (the sous) wasn't very happy
with the BOH shenanigans. 
Posted by: mss May 22 2007, 01:21 PM
QUOTE (Dick Johnson @ May 22 2007, 11:25 AM) 1637
Slaughtered.
heh, what did you expect withough
pastry chef and sous?
craigslisting those positions yet? maybe eater can - calling all pastry and
sous: THE opportunity of a lifetime...
Posted by: Dick Johnson May 23 2007, 11:32 AM
"WEST VILLAGENews just in from the steamy jungle that is the PX
This forum: Morandi's sous chef and pastry chef have both left the
restaurant. [PX This]"
http://eater.com/archives/2007/05/eaterwire_park_1.php
Oooooh, steamy jungle. That's hott.
LOL.
Posted by: Dick Johnson May 23 2007, 11:33 AM
QUOTE (mss @ May 22 2007, 01:21 PM) 1649
calling all pastry and sous: THE opportunity of a lifetime...
LOL.
Yeah, if your life sucks.
Posted by: Inkslinger May 23 2007, 12:12 PM
QUOTE (Dick Johnson @ May 22 2007, 11:27 AM) 1638
I knew it! See, I can be tactful, when I want.
So, does this mean we can't mention the staff that also wants to leave, but
just haven't, yet?
Posted by: abbe May 24 2007, 10:42 AM
look for them at the Gemma and Centro cattle calls
hahhahahahaa
Posted by: Dick Johnson May 30 2007, 10:58 AM
Jody Williams claims not to have read Frank Bruni's review of
Morandi, though she knows that people are laying odds on the date
of her departure. [Mouthing Off/Food & Wine]
Related: Not So Bene [NYM]
http://nymag.com/daily/food/2007/05/nello_buys_page_six_on_the_che_1.html
Willliams doesn't read Bruni, but we know she reads this forum. So, maybe
we should provide her with a handy reference link?
LOL.
Posted by: john.smith May 30 2007, 11:35 AM
direct quote this weekend from prominent chef friend "her goose is
cooked"......................
Posted by: john.smith May 30 2007, 11:37 AM
also "of course i read the forum"........................
Posted by: thekid May 30 2007, 05:10 PM
I wonder if Batali read the review? He was sitting there like a giant gnocchi
last week, in earshot of a dozen of his own Italian restaurants, seeming to
enjoy Morandi's outdoor seating and cuisine...
Posted by: mss May 30 2007, 05:24 PM
don't think he cares, they go waaay back
Posted by: abbe May 31 2007, 11:44 AM
that's pretty funny cuz i thought i heard something about one of them
talking shit about the other (or vice versa ??) a little whiles back
ugh can't remember where i heard it now
Posted by: Dick Johnson May 31 2007, 01:08 PM
QUOTE (thekid @ May 30 2007, 05:10 PM)
I wonder if Batali read the review? He was sitting there like a giant gnocchi
last week, in earshot of a dozen of his own Italian restaurants, seeming to
enjoy Morandi's outdoor seating and cuisine...
Hey, kid, don't get me wrong, I think it's great to get all different
viewpoints here, shills for Morandi or not. But, do you think you could at
least try to be a little less obvious?
Restaurateurs dine at other places all the time; it's not a testimony to the
place's greatness. Let us know when the giant gnocchi starts hanging out
there regularly, twice a week.
Posted by: thekid May 31 2007, 03:26 PM
I'll be damned if I'm shilling for it, but glad you're so certain of it. Just
saying that if I were him, I'd be down the street at Babbo...
Keep up the good work, Johnson.
Posted by: abbe Jun 1 2007, 10:18 AM
QUOTE (john.smith @ May 30 2007, 11:35 AM) 1710
direct quote this weekend from prominent chef friend "her goose is
cooked"......................
QUOTE (john.smith @ May 30 2007, 11:37 AM) 1711
also "of course i read the forum"........................
was this the "giant gnocchi" by any chance ? i heard he totally sweats me.
even though he totally ignored me (like a couple months or so ago) when i
was having a late lunch alone at the bar at Otto. and so was he.
the chef (de cuisine ? sous ? whatever) kept bringing out ribs for him to
taste. and he was all: "less salt"... "too much salt" or some shit like that
then a couple dudes at the bar (sommeliers someplace, from what i
gathered) engaged him in conversation, they were grilling him for his
resume. and he answered "i started here there blaah blahh then went over
to such and such... etc etc"
and i totally wanted to obtrude and pipe in: didn't you used to be a line
cook at StuffYerFace in new brunswick ?? (which i noticed he completely
neglected to mention to the sommeliers)
StuffYerFace was some gooood shit. they made " 'bolis " (that's short for
stromboli i guess) it was like the hottest place in new brunswick !!
okay maybe not the HOTTEST place (that would probably be
CluckUchicken) but it was pretty damned tasty i must say
Posted by: abbe Jun 1 2007, 10:23 AM
QUOTE (thekid @ May 31 2007, 03:26 PM)
Just saying that if I were him, I'd be down the street at Babbo...
eh. babbo shmabbo
even i would probably pick stupid Morandi over Babbo ha ha ha ha h aaah
ah haa
i had dinner at the bar at Babbo once and the bartenders were so fucking
attatoody i never went back.
Posted by: Dick Johnson Jun 1 2007, 11:01 AM
QUOTE (thekid @ May 31 2007, 03:26 PM) 1739
Keep up the good work, Johnson.
Thanks, I will.
As long as douchebags like Nello Balan keep sending me $1000 gifts, I
mean.
Posted by: Inkslinger Jun 4 2007, 11:38 PM
QUOTE (abbe @ Jun 1 2007, 10:23 AM) 1748
even i would probably pick stupid Morandi over Babbo ha ha ha ha h aaah
ah haa
I'd go to Stuff Yer Face in New Brunswick, before I'd pick either.
Posted by: Ferret-n-Chicken! Jun 20 2007, 01:07 PM
http://eater.com/archives/2007/06/mcnally_slams_b.php#more
Keith McNally is at it again!!!! He's so nuts, I'm starting to think that he's
"Brook"!!!!
Posted by: Inkslinger Jul 30 2007, 12:10 PM
QUOTE (abbe @ May 2 2007, 10:12 AM) 1248
well
now see this is where rumors and whatnot get all nutty sometimes
remember there was something on Eater a whiles back about brian-
mcnally opening a "wine bar" in that space on greenwich ave (next door to
Fiddlesticks) ??
and so when i ran into brian about a week later, i straight up asked him
personally, and he told me it's "not true" (which doesn't necessarily mean
anything, i know, duh)
WELL.
i heard a few more weeks after that, the space WILL be a "wine bar"-- but
that the owners are: jody-williams and some friend of hers.
that's what i HEARD
crazy huh ?
i dunnoooooo....
Not so crazy, after all.
http://eater.com/archives/2007/07/plywood_gottino.php
"West Village: Greenwich Avenue is on the verge of a fairly substantial
upgrade as Gottino (awning/logo reveal, above; as of 11/2006, right), a
wine bar from Jody Williams and, per the SLA paperwork, Michael Bull, is
readying for debut at number 52. The venue, it turns out, is steeped in
Plywood history. At one time, this was believed to be a Brian McNally
project; now we know better. A look through the increasingly uncovered
front window reveals a marble bar the length of the room, with chandeliers
of a crystal type hanging above. This isn't a knock-off, to be sure, but think
standard Manhattan wine bar protocol. Opening TBD. Look out for in fall
preview listings. [PLYWOOD]"
Posted by: Dick Johnson Jul 30 2007, 03:33 PM
LOL.
Is that what they call it? An Upgrade?
I think that big, black, gloomy cloud suddenly hanging over Greenwich
Ave. is more like a harbinger of Evil.
Posted by: mss Aug 13 2007, 11:02 AM
Zagat's "early verdict" on morandi - OUCH!
Food Decor Service
19 18 19
http://www.zagat.com/buzz/Detail.aspx?SCID=40&BLGID=4857
Posted by: whitney harmon Aug 24 2007, 11:20 PM
QUOTE (brook @ Mar 20 2007, 04:20 PM) 69
I worked for hair plug muniak and it is going to be a pleasure to see him
fail. Proper question on Gusto is why didn't the new chef change the menu?
Obviously Williams will cook what she learned in the 6 years she spent in
Italy (only self taught female Italian chef in America) and just like Giorione
and Il Buco, Gusto will not be about the food for long.
I think thats a very bold statement. il Buco is better then ever with the
current chef, always under the radar, never written about but pretty much
packed with the wealthy, the savy, the famous day in and day out. Only
self taught Italian chef in AMERICA??? wither Judy Rodgers, Joanne Kileen
and Barbara Lynch?
Posted by: mss May 27 2008, 06:30 PM
well, it took a while...
Posted by: Dick Johnson May 27 2008, 06:44 PM
You're not kidding. We only called it 4 months ago
August's Tony Liu, huh? Poor guy - unless the offer I heard being tossed
around went up, which I doubt, he must have settled for an amount that
several people scoffed at.
Posted by: Inkslinger May 28 2008, 11:21 AM
QUOTE (Dick Johnson @ May 27 2008, 06:44 PM) 5877
You're not kidding. We only called it 4 months ago
Yeah, and I'd also like to point out that there's alot more that we could
have 'called', but didn't, because we're better than some people.
So, go ahead Beater, here's your cue to make up
some more BS about how Centro Vinoteca sucks.
Posted by: Inkslinger May 28 2008, 11:36 AM
QUOTE
http://nymag.com/daily/food/2008/05/jody_williams_reported_out_at.html
Jody Williams Reported Out at Morandi
The Great Memorial Day chef purge has claimed another victim, as Jody
Williams is being reported out at Morandi on Eater. There is no official
statement, but the blog claims that it is double-confirmed direct from Keith
McNally, and that the chefs replacement is Tony Liu, of August. That makes
a lot of sense, as Lius modern Mediterranean food has been wildly popular
with demanding West Village crowds at August, and those are more or less
the same people whom McNally wants to go to Morandi. Williams was
considered on shaky ground after a spate of mixed reviews when the
restaurant opened, but things had supposedly stabilized, and the news
comes as something of a shock, at least to us. Expect official statements
soon.
Oh, really? Well, maybe if they weren't so leery of this "strange strange world" of ours,
they wouldn't be so completely clueless.
Posted by: Dishwasher May 28 2008, 04:21 PM
QUOTE (mss @ May 27 2008, 06:30 PM)
well, it took a while....
With any luck, this will serve as something of a lesson to everyone in the
industry that's familiar with the saga.
Posted by: abbe May 28 2008, 04:51 PM
hhahahahahahahahahaaa
sorry, according to lab tests wherein certain recalcitrant animals were
subjected to disciplinary conditions as repellent as electrmagnetic shock, it
was irrefutably proven-- SOME RATS NEVER LEARN.
Posted by: Jason Has-Binn May 28 2008, 07:03 PM
like the one in ratatouille?
Posted by: whats anorexia? May 29 2008, 11:40 AM
QUOTE (Inkslinger @ May 28 2008, 11:21 AM)
Yeah, and I'd also like to point out that there's alot more that we could
have 'called', but didn't, because we're better than some people.
So, go ahead Beater, here's your cue to make up
some more BS about how Centro Vinoteca sucks.
they decided to make up more bs under the Harrison review thread instead of the morandi post.
http://eater.com/archives/2008/05/week_in_reviews_190.php#reader_comments
Posted by: abbe May 31 2008, 04:37 PM
yah so i finally got the 411-- and uhh
from what i gather, it was NOT PRETTY. geezus i almost feel for the woman
(i said "ALMOST"). of course i don't know exactly all the stuffs that led up
to the final coup de grce, but i think i can well imagine.
the funny thing is i was also talking to a chef (from a "hotspot" in that
same area) and he was saying how "surprised" he was to hear the news,
cuz he "happened to walk by one day and saw her and keith hugging and
kissing hello" and he thought to himself "how nice to see such a good warm
friendly owner/chef relationship... for a change!"
now
mind you i am not saying i comprehend absolutely anything at all about
their personal and/or business relationship, but alls i know is if i had
happened to be the person to stumble upon this particular scenario myself,
i am pretty sure i would have considered the whole thing sooooo contrived
as to make my eyes roll a total 180 alls the way back into my fucking head
i woulda had to walk backwards for the rest of my life.
am i making sense ?
i.e.: i'm pretty sure there's a moral in there someplace.
in any case, last night i stopped into Morandi for a drink-- cuz duh, it just
so happens i have (as always) a few good peeps of mine smack all up in
that pie. and so they were all "nice to see you!" and i was all "nice to be
here without fear of being poisoned to death!"
hhahhahaaa
anyhoo
- the "bruschetta" was actually some kind of flatbread with half-sliced
cherry tomatoes and little boconccino balls-- literally everything was rolling
all over the place. so i have no idea why that's a "bruschetta" and not a
"cherry tomato and boconccino salad with flatbread on the side" instead.
- the fried artichokes were the same as usual-- which is to say in other
words: they're very Gusto, if you catch my drift. ah ha hahhah hahahaa
HAH HAA oh lighten up mutherfukkers
- and the grilled octopus salad was okay too.
oh yah the carafe of ros gave me a little bit of a headache but whatever.
i'm just sayin.
Posted by: Dick Johnson May 31 2008, 05:17 PM
QUOTE (abbe @ May 31 2008, 04:37 PM) 5920
yah so i finally got the 411-- and uhh
from what i gather, it was NOT PRETTY.
Sweetcheeks, I could have told you
that. I didn't know you were even
wondering.
Posted by: Inkslinger Jun 2 2008, 01:58 PM
QUOTE (abbe @ May 31 2008, 04:37 PM) 5920
the funny thing is i was also talking to a chef (from a "hotspot" in that
same area) and he was saying how "surprised" he was to hear the news,
cuz he "happened to walk by one day and saw her and keith hugging and
kissing hello"
Posted by: abbe Jun 3 2008, 03:48 PM
QUOTE (Dick Johnson @ May 31 2008, 05:17 PM) 5927
Sweetcheeks, I could have told you that. I didn't know you were even
wondering.
it was the DETAILS i was curious about.
and wow. holy cows.
Posted by: mss Jun 4 2008, 07:59 PM
sooooooo? the DETAILS please
Posted by: Inkslinger Jun 5 2008, 10:40 AM
Log in and look here.*
*[ This post has been retrieved from the Private Members Only password-protected Forum (now obsolete):
Basically, what I heard is that Keith just went into Morandi around 12:00 and called everyone from the kitchen
out to a meeting in the dining room. He points to Jody and says, "You, you're out. Go home."
Supposedly, she was completely taken aback and started to cry. She was in total shock and kept crying and
didn't want to leave. For the most part, everyone was glad to see her go.
I put this here because I agree with Abbe - I feel kind of sorry for her. Even though she probably deserved it,
I feel bad posting it all on the forum out in the open.]
Posted by: Dishwasher Mar 15 2010, 12:32 PM
http://nymag.com/restaurants/features/64303/
I was out of town this week so I prob am late on this. Just saw the article
in NY Mag about Pulino. Did Keith say he "never hired a name chef
before"? Ouch for Jody, that must hurt.
Is Moneyman still around?? Curious about the $100M offer that Keith says
he turned down. Isn't $100m a very low ball offer for a biz that does $70M
a year?? And wouldn't that be a [main Balthazar investor] Scholastic Books decision to make whether or
not they will sell anyway??? Doesn't seem to make sense....
Posted by: Dick Johnson Mar 15 2010, 02:55 PM
That's pretty funny, because I was kind of thinking the same thing when I
saw that. I could be wrong, but I always thought that Keith does not have a
majority stake. Besides, if we were to use Spice Market as an example,
wouldn't that mean Keith would have to let Richard Caring (and associates)
crawl up his ass?
LOL.
Posted by: Dishwasher Mar 15 2010, 03:43 PM
Well investment groups are not usually in the habit of writing $100m
checks and then saying "we won't bother to call you, it's ok, you just call
us whenever you feel like it." lol
lol Caring's resto purchases are funded by HBOS, so you can be sure that
they would all crawl up Mcnally's ass. Prob pretty painful.
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