Question from the inbox: "Would you classify this as an "F&F"?
Answer: Sometimes!
No OK, seriously though— that may not be an "F&F," but it sure is an LOL!
We present it here "entirely for purposes of education": Remember, if you’re a hungry, belligerent, idiotic dumbass, keep on walking and get your burrito someplace else, lest you get smacked upside your stupid head with an aluminum folding chair.
[Blockheads. Oh, the irony.]
You better worrrk.
Renowned chef Philippe Chow demonstrates his technique for the world-famous chicken satay— for a ’standing room only’ crowd at Macy’s Herald Square, Thursday, April 1st.
Mmmmm, sataaay…
Aaaand, now we have to kill you.
* with special thanks to Stratis Morfogen
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You Read more…
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of lucks[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
It’s very dark. But elegant!
Please rate the Bar:
Smaller than I imagined, for some reason. But comfortable; beautiful chairs. The bartender’s a nice enough
chap, pretty much what you’d expect. Oh, but they’re out of olives— and for any bar, much less a bar of this caliber, that’s surprising and disappointing.
Please rate the drinks/ cocktails/ wine:
The wine by the glass list is brief but eclectic, although I think they could have done better. The cocktails list is for true aficionados; impressive… but a good martini is out the window? Hmm.
Please rate the Dining Room:
N/A. There’s a rather spacious lounge with tables in the back, though. Cozy, pretty.
Please rate the BOH:
Bar Pleiades only offers a limited snacks menu; canapés, charcuterie, cheese. A few more selections could really enhance its appeal.
How was the staff?
Adept, professional, friendly.
What did you eat?/ How was the food?
Canapé selection for 2 (risotto croquette with truffle, goat chees and beet salad on baby endive, hamachi "roll") : Not bad, and not badly priced ($16). It’s better than nothing, I suppose.
What did you like?
The furniture. The bathroom.
What did you dislike?
All the wasted potential?
What was your last impression?
I wish there were a few more places built like this downtown.
Would you come back?
If I were in the area and had a special meeting or something, then yes.
Thank you, and hope to see you soon!
Thank you and all the best…
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of lucks[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
This is cozy.
Please rate the Bar:
Any bartender that opens with, "Hey, I know you!" is OK by me. Way to make me feel special, memorable and appreciated— and I’m not even a celebrity. Yeah, if you’ve ever been a fixture at "EO" or "Macao," there are plenty of the familiar good ol’ boys here. Gotta say though— I’m getting a little tired of the played-out "boys’ club" look. Even Balthazar just put their first female behind the bar. It’s not the 1920’s anymore, guys; get over it already. Sometimes I like my cocktails handled by the warm, loving hands of the fairer sex.
Also, Odeon was 30 years ago, for chrissakes. We appreciate originality every once in a while, just so you know.
Please rate the drinks/ cocktails/ wine:
The wine list is erudite but simple, straightforward, and reasonable. There’s a lot to like about this list, especially in its sagacious congruity with the space.
The cocktail list is— well, did I mention EO and Macao? Yeah, just like that. Pretty much what you’d expect.
Please rate the Dining Room:
Nice. Warm. Welcoming. Good use of the square footage. Well-controlled chaos.
Please rate the BOH:
An agreeable perspective on your typical "bistro" menu, but what— no onion soup? No burger? Just kidding.
Surprisingly well-executed. A few hiccups on the timing, but no biggie. The food really is a lot better than I’d expected.
How was the staff?
Did I mention EO and Macao? Yeah, just like that. Pretty much what you’d expect.
What did you eat?/ How was the food?
Cured Meats (Prosciutto di parma, Sopressata, Lardo): OK, but the lardo didn’t come "melting on grilled bread" as suggested. So, why would anyone want to eat a small slab of lardo? Otherwise, perfectly fine.
Burrata "Special": Very good and fresh. Why am I so surprised the kitchen is so on-point here? What is it about this place?
Sauteed Mushrooms: Delicious. A great little salad. Who’s the chef again?
Escarole Caesar Salad: Even this is impressive. Is it me, or did someone with authority up in this organization suddenly decide food is important?
Linguini with Clam Sauce : Wow. Simple, but great. Old-world style great. Like, Umberto’s old-world style great. ♪ Memmmmorieeeeeees… ♪♪
Sirloin Steak: OK, that’s it, I’m sold. Oh wait, I’m in midtown? Fuck that. (Just kidding.)
What did you like?
Call me crazy, but the quality of the meal was an astonishing pleasure.
What did you dislike?
Well, there was this exchange between my friend and I earlier in the evening, "51st and what? Get the fuck outta here."
What was your last impression?
I’m impressed.
Would you come back?
"51st and what? Get the fuck outta here." Well, I’d probably have to be in the area already. Also, it’s crowded. Kind of a hassle. And like I said, I’m a little tired of the "boys’ club" look.
Thank you, and hope to see you soon!
Thanks, it was a pleasure.
Chef John deLucie of the famous Waverly Inn cooked papardelle with roasted butternut squash and mushrooms at Bloomingdales on Lexington Ave, and you totally missed it. Doesn’t he look cute?
By the way, have you read The Hunger yet? What are you waiting for?
Welcome to: Where I Spent My Day Off —by a NYC Restaurant "Insider"
So, what do you do in the industry?
I’m a Floor Manager and Beverage Director for a [very popular] 160-seater in SoHo.
And you have how many days off a week, generally?
Two. I’m off today as well [as yesterday], but I’ll still have to go in for a meeting…
What did you do for breakfast yesterday?
I don’t do breakfast. Just coffee, at home.
Lunch?
A friend invited me to a menu tasting for the new chef at Mangia on 48th St. I must have tried over a dozen dishes and they were very good (my favorites being the fried baby whitefish, the “croquettes varie,” the langoustine, the bacon-wrapped dates, and the tuna slider). I’m not in midtown very often, but I’m glad I went. I was a lot more impressed with the food than I thought I would be. Saw a few friends from the industry that work/ed for The Standard, Indochine, La Esquina, Jean Georges and The Breslin. It was fun, but I probably drank a little too much for so early in the afternoon.
And afterward?
Went with a few friends from the tasting for a drink at Rouge Tomate. I know a manager there, but unfortunately she wasn’t around. The space is very nice, and the bartender was really great. They have an unusual beer list, so even though I don’t drink beer often, I gave one a try. I had something called a "Double White" that my friend recommended, which was pretty good… and I liked the olive oil with sea salt popcorn.
Took a look at the menu for the first time, and it looks interesting and appealing. I may have to try and make it back up there for dinner sometime. I heard they had a few problems in the beginning, but that the food has improved and gotten better.
Then dropped off one friend at The Armory for the Arts/Design preview show (at $150 a ticket, it was too steep for me).
Dinner?
Cercle Rouge. I have friends in from out of town, so I wanted to take them someplace simple and effortless and not in the MPD, since it was a Thursday night ("amateur night"). Cercle Rouge has a great GM/Maitre d’ that I’ve known for years. It was the perfect choice, because my friends loved it. I did steer them toward more of the classics, though (escargot, moules frites, onion soup, etc). Sometimes some of the fussier creations at Cercle Rouge can be a little too much for me, but I find the classics are consistently good.
And afterward?
Thought about meeting up with friends at The Box, but never actually made it there. Walked with my friends from out of town all the way from Tribeca to Union Square, and after popping into the apartment where they’re staying for a nightcap, I decided to just go home. The weather got cold, and I was pooped.
How much did you blow today?
Myself, about $70. [Lunch: $0, Drinks: $20, Dinner $50, all including gratuity, but did split the total tabs with friends (Cab fare to/from midtown was paid by my friend).]
PX This presents THE F&F REVIEW
Hey, sorry we couldn’t make it to "Friends&Family," we were out of town/ had to work/ not invited. We’re really glad we finally managed to come by, though— it’s so nice to see you!
What’s that? You would still like us to take the time to fill out the F&F survey, because you’d love to take advantage of all our vast experience, knowledge, insight, and expertise as long as we’re already here? Because you invited 75 people to F&F, and afterward all you got was 41 "Congrats[es]!" 22 "Awesome[s]!" 3 "Ciao[s]!" and 9 "Best of lucks[s]!" ?
Of course, we’d be honored. Oh ha, yesss, we’ll be honest— brutally honest even, ha ha! After all, that’s what friends & family are for!
No no please, don’t send anything more, we’re stuffed, we can’t breathe, you’ll have to roll us out of here, ha ha ha… !
What was your first impression?
ooh swanky.
Please rate the Bar:
beautiful. but apparently, technically it’s not a bar, "it’s a dining counter, by reservation only." a tad irritating to hear, but understandable considering there isn’t much else you can do if the bar space is needed because the dining room is consistently maxed out. the service was exceptional.
Please rate the drinks/ cocktails/ wine:
the wine list is actually quite diverse and reasonable, particularly since i was told LeCaprice is "very expensive."
all i need with my good polish vodka (available) are three big fat juicy olives (delivered) and i’m a happy camper.
Please rate the Dining Room:
nice. maybe a wee stiff for my tastes but really quite nice. spacious, accommodating, serene— very appropriate for The Pierre Hotel.
Please rate the BOH:
quite good. again, i was surprised to see the menu is more reasonable than i had expected. prices are adequately competitive with even more casual places downtown. the menu is unfussy and straightforward, simple enough to please a business traveler, but artful enough to gratify a seasoned diner.
the timing of courses was perfect, and the preparation was commendable.
How was the staff?
the hostess was congenial but professional, as were the maitre d’ and service manager. the barcountertender was most pleasant of all— warm, attentive, efficient, knowledgeable, and amiable. overall an A+ team.
What did you eat?/ How was the food?
steak tartare : decent. personally i’m always impressed if i get a little quail egg cuz i love them, so maybe the lack of one was a little disappointing. but i thought the charming arrangement of all the best unpretentious condiments on a silver platter was great. tabasco and lea&perrins rule.
tomato/basil galette with burrata : okay. tasty enough, but for $18, maybe just a wee skimpy on the burrata.
wild mushroom risotto : delicious. very flavorful. very rich. probably my favorite of all the dishes, and i’m not even that crazy about mushrooms.
deep-fried haddock : good! pretty big portion. who doesn’t love a fancy fish&chip?
creamed spinach.: very nice. also very rich. the butter/cream/oil/steamed options will make a lot of people happy.
scandinavian iced berries with hot white chocolate sauce : just kidding. i wish! unfortunately, way too full and short on time :(
but damn did that sound enticing.
What did you like?
pretty much everything.
What did you dislike?
hmm. having to go to midtown?
What was your last impression?
i really enjoyed this much more than i had expected. this could be my next one-and-only midtown joint. my new Grayz, so to speak.
Would you come back?
yes!
Thank you, and hope to see you soon!
any minute now…
Víva la Grasshopper Wrap King! Sure he’s dapper, handsome, unassuming, modest, notoriously press-shy and the ultimate, consummate gentleman, but did you know he’s been busy like a fiend?!
Aside from recently having licensed two outposts (and growing) in Seoul, Korea, Mangia is now expanding to include a Mangia Organics at 45 West 39th St, "featuring all organic and/or locally-grown/sustainable ingredients." Plus—
Oh hell, it’s just too much. Let’s go straight to the awesome press release:
Mangia Cafe and Catering has been servicing New York City area for over 28 years, and we’ve been busy! From our first shop in 1981, we’ve expanded to 5 different locations in the heart of the city, as well as overseas. We’re Manhattan’s No. 1 corporate caterer, with over 4,000 accounts such as Burberry, Oscar De La Renta, Viacom, JP Morgan, Goldman Sachs, and McGraw Hill. Says The New York Times, "Mangia is an upscale takeout lunch factory, offering everything from soups to salads to pastries to designer sandwiches to filling main courses. The identity is Italian… but much of the food is American. The sandwiches, made to order, are best." Gayot Guide calls us "A favorite quick-and-chic lunch spot for young hip professionals."
As good as the reviews are, we have been busy building a greater experience for our customers while still adhering to the tastes that put us on the map in the first place. Mangia is pleased to announce updates on our services, including:
-Free WiFi at our 23rd street cafe, perfect for business lunches or just checking your email while you enjoy one of our acclaimed paninis.
- Executive Chef Ferran Mallol’s new menu at our 48th street restaurant location, as well as full liquor selection, and a new view from our upstairs windows.
-The soon-to-be-launched Mangia Organics at 45 west 39st (212 921 9100) featuring all organic and/or sustainable/locally-grown ingredients.
- Our new bakery at our 57th St site (delivering to all 3 Mangia locales), offering mouthwatering treats and original desserts from consummate pastry chef Patrick Coston.
This of course, is in addition to our renowned antipasto bar, mouth-watering baked goods, hot soups, pressed sandwiches, and great service that Mangia earned its reputation on, all at an affordable cost to our customers during tough economic times. And don’t forget about the Mangia Cookbook, which gives away some (but not all!) of our special recipes!
But that’s not all: Times have changed, and it’s no longer enough to simply be conveniently located and delicious. That’s why in addition to Mangia’s delivery and catering services, we are also expanding our online presence. Find our daily menu on our website, and check out our Facebook and Twitter. Check daily for specials exclusive to our Internet friends and followers, including happy hours, food discounts, and the occasional Mangia giveaway.
Congratulations on the latest, and to the entire crew of Mangia as well.
YOU THE MAN, DAWG. WE LOVE YOU! LONG LIVE THE GRASSHOPPER WRAP KING!
:)
according to management, CasaLever is "still working out some kinks." it’s only their second week open so i guess that’s understandable enough. i think it’ll be quite fascinating to see however, exactly HOW they’re going to work out those kinks, cuz from where i was sitting, they have a whole lot to contend with.
i mean don’t get me wrong, you know i loves me some SantAmbroeus, but CasaLever isn’t quite the same (nor is it trying to be?).
anyways. sure i could go on and on and list each problematic issue one by one, but i won’t, cuz that kind of stuffs likely falls under "consultation" and ha ha ahaa believe it or not, it’s just not my job to tell you how to do yours.
but
seriously though, from one professional to another (yah, YOU– that’s reading this right now): it’s totally worth a trip for you to visit CasaLever as soon as possible— to see and experience all the things you probably shouldn’t do. and then perhaps visit again in a few months or so, simply as a great case study in how accurate is your erudite assessment, and how adept/astute your competition is.
luckily (?) there are a few really great staffers there at CasaLever. i hesitantly say "luckily" however, cuz—
sigh
really. really really truly. at this point, i am totally sick and disgusted to death by the pervasive phenomenon in this industry of underlings being more knowledgeable/proficient than their fucking authority figures. do some of you managers out there need to train UNDER your hostesses/waiters/runners/bussers? YES I THINK MAYBE YOU DO you stupid moronic cocksucking mutherfukkers. yes i get it, you’re super awesome at licking your boss’s anus or your daddy bought you your job or you flaunted your superfluous wharton degree in some dipshit headhunter’s face or whatever
but take your smug self-important uppity ass someplace else and get the fuck out of THIS industry for fuck’s sake already. yah i know, it’s not brain surgery and there are precious few jobs left where you can make enough money to actually reside in manhattan doing the work a trained chimp can feasibly execute, but please. you’re making the rest of us trained chimps look bad. even in your treasured custom tailored savile row suit. in short:
YOUR BLATANT INEPTITUDE IS PISSIN ME OFF.
oh whoops did i say all that out loud?
i meant to say: the misticanza salad with the poached egg and bacon "crisp prosciutto" was decent, as was the king-crab/sea-urchin crudo. the veal scallopine was eh and the "manila clams" pasta vongole was uhhh
different (especially since i’m pretty sure those clams were more like littleneck than manila).
enjoy!
yah so
afterward was a quick pop into MonkeyBar. it worked out great cuz after all the terrible things i’ve been hearing about MonkeyBar’s food, i so was not about to take an expedition to midtown to try and experience it for myself. but i love to see places with my own two eyes just so i can say i’ve been there, so it’s awesome that MonkeyBar is pretty much right around the corner butted up against CasaLever’s ass.
(and after CasaLever, i totally needed a drink anyhow.)
well. alls i can say is: fucking hell what a mess.
and i mean literally a mess my gawd CLEAN THAT SHIT UP can you? it doesn’t take much— just wipe the puddles and slop off the bar every once in awhile, throw away and replace the chewed up bevnaps, wipe down the bottles and face all the labels outward, get all that cluttery crap shit away from the goddamned terminal, and for heaven’s sake get rid of (or hide) those big ole ugly assed plastic waste bins.
geezus
oh FUCK did i just give away free "consultation" ??! gagh.
by the way— i didn’t spot no goddamned PXes, so what the hells is the point of even being here?!
i’m just sayin.
later, since we decided to stroll for a bit and look at the pretty buildings, we found ourselves in front of LeColonial.
awww remember LeColonial? how super duper hott it was, way back in the day? we couldn’t resist our nostalgia so we went in for another round.
and it still looks great.
it actually made me reconsider this thought that had popped into my brain in the midst of dinner at CasaLever ("ugh christ i would never ever ever open a restaurant in fucking midtown"). the fact that LeColonial has somehow maintained its warmth and charm after all these years was such an inspiration!
and the peoples on staff were very sweet, especially the bartender. i even managed to eat a whole plate of spring rolls even though i had absolutely no idea i was still hungry.
so hooray for LeColonial.
= "personne extraordinaire"