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 busy!
Please rate the Bar:
Cute. Small, but comfortable enough, considering. And the bartender is friendly and adept.
Please rate the drinks/ cocktails/ wine:
Ugh, sorry— I never to think to look at a wine list in a Mexican restaurant; I always forget. The cocktail list is typical, lots of margaritas in various incarnations. Decent selection of beer, and prices reasonable overall.
But don’t let ‘em fool ya— the "Happy Hour" margarita ’special’ is decidedly less impressive than its full-price compadre. To quote the little lady sitting at the table behind me, "I’ve had four of these and they’re doing nothing for me!" (She did, however, almost stumble and fall down right after that, so— maybe keep that in mind.)
Nice spicy Bloody Mary.
Please rate the Dining Room:
Small and simple, but charming. An astute use of the spare square footage. Warm and welcoming, a great neighborhood joint.
Please rate the BOH:
Good. A healthy mix of the authentic classics, plus a few of the gringo favorites— something for everybody. And, tableside guacamole– hooray! olé!
Good timing, ingenuous presentation, proficient execution. Not particularly inventive, but— so what. Here, have another margarita.
How was the staff?
Very good. Warm, hospitable, casual yet deft. Our waiter was especially endearing— even though he was "probably drunk" (his words). Just kidding.
What did you eat?/ How was the food?
Guacamole Spicy : Excellent. Hellooo, other Mexican joints? This is how you make guacamole. I mean, ya know— it’s not rocket science, come on now.
Ceviche "Special" : OK. Different; more shrimp than fish. Flavorful, though. And the shrimp (although small) is fresh and well-prepared.
Elotes : Delicious. Fire-grilled. Tender, juicy, yummy. Yes, aioli— but not slathered with it, thank goodness.
Quesadilla "Mexican Style" – Spicy Pork : Good. Tasty. Love the ‘deconstructed’ presentation.
Taquitos – Beef : For the die-hard gringo in me. Nice. Better than Taco Bell! Is that side of mole sauce for me or the quesadilla? Whatever, it’s delightful.
What did you like?
The guacamole was my favorite.
What did you dislike?
The table was really small.
What was your last impression?
Aww, good for them!
Would you come back?
Yes.
Thank you, and hope to see you soon!
Thank you, and have a good night.
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 pretty.
Please rate the Bar:
Nice, spacious, clean. Comfortable enough. And the bartenders are amiable and knowledgeable.
Please rate the drinks/ cocktails/ wine:
Decent list overall, especially for a Vietnamese restaurant. Creative, with a healthy array of fresh-ingredient cocktails. Expensive, but not extravagantly I suppose, considering the generous volume.
Please rate the Dining Room:
Appealing, but rather cramped in the "modular" area. Seemingly geared more toward imbibing than dining. Fine, but personally, I would have done it differently.
Please rate the BOH:
Not bad. Ambitious, but contrived. Also expensive, despite the "large portion, family style" explanation. Overall: presentation OK, but execution slightly off.
How was the staff?
Good. Quite knowledgeable and adept, if not particularly amicable. Perfectly proficient. Conscientious, actually.
What did you eat?/ How was the food?
West coast oysters : Skip it. Especially at $3.80 a piece.
Bo La Lot : Nice presentation but a bit too salty. Beautifully fresh Boston lettuce, but the "sausages" were trite. And small.
Chicken and Crab Salad : Again, easier on the eyes than the palate. For all that rigmarole going on, it lacks distinction in the flavors. Just way too wet and heavy on the plate.
Braised Beef : Fine flavor (slightly sweet), but lacking in succulence. Hardly worth the hefty $32 price tag.
Ice Cream & Sorbet : Refreshing. The sesame ice cream is pretty delicious.
What did you like?
The location. And the space— I saw it in its prior incarnation, and this is a vast improvement.
What did you dislike?
The contrivedness.
What was your last impression?
Australians…
Would you come back?
For a drink, maybe.
Thank you, and hope to see you soon!
Thank you, and best of luck.
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?
Oh, this is cute.
Please rate the Bar:
It’s a sweet little thing. Small— about a half dozen stools, but well done. Brief but carefully crafted wine list. Just enough food to keep the munchies at bay.
Please rate the drinks/ cocktails/ wine:
N/A on the cocktails. The wine list has some nice choices. Reasonably priced. N/A on the stemware, too (sigh) except if you purchase a bottle. But even that stemware is crap, anyway. Oh well— just roll with it. If that garbage is good enough for Cipriani and Keith McNally, then in a place like this, it feels like Riedel.
Please rate the Dining Room:
N/A. There are a few tables and a nice quiet room in the back. It’s the "dining" they’re short on.
Please rate the BOH:
No BOH; there’s barely even an FOH. The bartender does a great job with what little food they have, though.
How was the staff?
She was fantastic. Welcoming, amiable, sweet, enthusiastic, knowledgeable, conscientious, diligent— absolutely perfect; she didn’t miss a beat. A place like this really needs a person like that to make it work well; they’re pretty lucky to have her.
What did you eat?/ How was the food?
Landjäger : Delicious. Good bar food. Nice presentation with the mustard and horseradish.
Pickled Vegetables : I’m a sucker for pickled okra anywhere. I’m sold. The string beans, cucumber and red peppers were good, too.
Apple Strudel :Mit schlag! Ohh boy. Mmmmit schlaaag…
What did you like?
All of it.
What did you dislike?
Uggh— fine, I can live with the glassware.
What was your last impression?
What a great little jewel…
Would you come back?
Absolutely.
Thank you, and hope to see you soon!
Thank you, it was a pleasure.
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?
Whoa, it’s kind of bright in here. Oh, but— these other rooms are cute.
Please rate the Bar:
Not bad. Kind of glaring at first, but the bartender was very amenable to turning the lights down as per my request (and she was amiable to boot). The bar looks pretty worn-in for a place that’s only a few months old, though. But it has its charm.
Please rate the drinks/ cocktails/ wine:
Quite a vast cocktail list; I could see how this place could be quite popular in the summertime in this area. The wine list is decent, with some reasonably priced selections. Beer… even a little sake… yeah, they got you covered.
Please rate the Dining Room:
Uh, N/A? There’s not so much a dining room here— more like two separate loungey rooms plus a bar room (food "served everywhere"). Interesting set-up. Imaginative use of a rather awkward space.
Please rate the BOH:
Surprisingly good, especially for a place that looks more like a bar/lounge than a restaurant. Simple, straightforward, no frills. Just some nice quality food.
How was the staff?
LOL. The hostess/bartender/waitress was a real peach. Warm, welcoming, enthusiastic and diligent. And the runner/busperson was good too.
What did you eat?/ How was the food?
1 doz (mixed) East Coast oysters : Great. Very fresh and delicious. And at the "happy hour" half-off price, a real bargain all right.
Lobster roll : Very good. Nicely done— of the ‘not so much mayo’ variety. Slightly smaller chunks than its (slightly higher-priced) contemporaries (Mary’s, Ed’s, e.g.) but still a good serving and very flavorful. Good work with the spices. Satisfying.
Crab Cake Sandwich : Good. Somewhat trite in its execution (except for the avocado slices), but flavorful. Really not bad at all.
Homemade Cole Slaw : Very nice. Hearty. Love the red cabbage…
Corn salsa : Very refrigerator-cold, but tasty. Better than you’d expect from something called "corn salsa."
What did you like?
The oysters were great.
What did you dislike?
It’s a bit of a haul in the wintertime— but in the summer…!
What was your last impression?
I’m glad I tried it.
Would you come back?
Yes, definitely. See you in the spring!
Thank you, and hope to see you soon!
If you could change the weather, I’d be all for it.
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… !
Pudding Stones Wine Bar- 48 Carmine St (their website apparently has yet to be updated)
What was your first impression?
this is kinda cute.
Please rate the Bar:
cozy, warm, friendly. simple.
Please rate the drinks/ cocktails/ wine:
n/a on the liquor. the wine list is decent, though. nice choices, eclectic, okay in value. in this day/age (/neighborhood) though, i would think a few more adventurous [read: reasonably priced] choices would probably be much appreciated.
Please rate the Dining Room:
very simple. but by virtue of that, somewhat endearing.
Please rate the BOH:
the BOH is in the FOH, and they could use a little more work. evidently however, "it’s a brand new crew," so i’ll give em a minute to work it out…
i like the menu, though— just straightforward, unfussy comfort food. an everyday joint.
How was the staff?
the "staff" (host/bartender/executive chef) is an owner, i presume? nice guy. and the waiter/busboy is affable enough.
What did you eat?/ How was the food?
i had the guacamole with blue corn chips, the fried shrimp, the pigs in a blanket, the fried chicken and one other thing i can’t even recall right now. which kinda brings me to my point: the menu is fine in its simplicity, but simple is one thing and pedestrian is totally another. it doesn’t seem as if PuddingStones has put their stamp on anything, which is odd for an established eatery (i take it they have several locations in midtown). the food is sorely lacking in any distinctive "fingerprint." i feel as though the enthusiasm, conviction, and professionalism is there, but the execution is very trite. i really would love to see them step up their game just a little bit.
What did you like?
they’re very friendly and amiable. and i do like the menu.
What did you dislike?
nothing really.
What was your last impression?
i could like this place very much if they roll up their sleeves…
Would you come back?
i’ll give them another try in a little while.
Thank you, and hope to see you soon!
thank you, i would like that.
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?
Well, it’s ‘warmer’ than BarQ.
Please rate the Bar:
Spacious! There’s a bar and there’s also a ‘raw bar’ / bar. It’s a little sloppy, but maybe they’re really going for that casual, laid-back look.
The bartender is friendly, and "…Eddie, the oyster-shucker" is particularly amiable. Very welcoming.
Please rate the drinks/ cocktails/ wine:
Apparently, "not all the liquor has arrived yet," but they have a healthy-enough inventory. The drinks are generous and inexpensive. The list is relatively eclectic and decent, especially considering its brevity. Perfectly satisfactory and compatible with the menu and ambience.
Please rate the Dining Room:
It’s OK. Not my particular style, but comfortable and commodious enough— a little ‘corporate’ even. I would imagine they’re enthusiastically anticipating the warmer months to make use of their ample outdoor dining.
Please rate the BOH:
Pretty good. I love the simplicity and nonchalance of the menu; make no mistake, this is an everyday place. If you’re the type that only goes out once a month or on special occasions. it’s probably not for you.
The only thing I’m somewhat confused by is: what— a fried ckicken, a burger, but no fish & chips? Odd.
Plus, there are a few missteps— but we’ll get to that…
How was the staff?
Very friendly. Good. On point.
The one guy that hovers around frowning at everything is a little daunting, but— well— I guess we’ve all worked with someone like that before. He doesn’t seem to be contributing anything productive at all, so he must be an owner or something. LOL.
What did you eat?/ How was the food?
Chips with Crab Dip : It’s offered on the menu, but I didn’t order it. But then they sent it anyway. So maybe it’s only delivered gratuitously (in lieu of bread, e.g.) if you order food; I’m not sure.
They were good— the potato chips are homemade and the dip is tasty.
Polish Sausage with mustard and sauerkraut: LOL. Love it. I thought this was a seafood house, but there’s the polish sausage. Go figure.
A nice healthy portion and pretty good.
Mushrooms with egg yolk: Delicious, but the presentation is a little blah. Maybe that’s their "thing," though; who knows? They should watch it on the salt— personally I liked it, but that usually means it’s too salty for most palates.
Topneck clams: This one needs a re-think. There’s a good reason these big, aging clams are usually chopped in strips and fried and/or minced for sauces. Shame— the broth is really delicious.
Fried chicken: Very good, but whoa!— that is one tortured side of kale all right. Tortured to death.
Brussel sprouts: OK, clearly, vegetables are not their forte. These poor veggies are straight out of Abu Ghraib. You can almost hear them whimpering.
What did you like?
The fried chicken was very good.
What did you dislike?
Those sad, whimpering, forlorn, tortured vegetables.
:(
What was your last impression?
It’ll be interesting to watch… sort of.
Would you come back?
It’s a possibility.
Thank you, and hope to see you soon!
Thanks, it was a pleasure.
Welcome to: Where I Spent My Day Off —by a NYC Restaurant "Insider"
So, what do you do in the industry?
I’m the General Manager for a [very popular] 160+ seater in midtown.
And you have how many days off a week, generally?
Two.
What did you do for breakfast yesterday?
I hardly ever eat breakfast; I just don’t have the appetite for it most mornings. Just two cups of my special recipe of blended espresso with a lot of hot milk, at home.
Lunch?
My friend and I went to Kelley & Ping, because we were both craving ramen. Normally, we probably would have chosen Ippudo, but I read that thing you guys had about the MSG (LOL)! Somebody should call them or something, and tell them to stop using that stuff; maybe they’re losing a lot of customers! They probably wouldn’t care anyway, though, they’re so busy all the time…
Anyway, Kelley &Ping was good; I still love that place, too.
And afterward?
Walked around SoHo and then stopped in to see our friend who’s a bartender at Balthazar. Had a couple glasses of white wine.
Dinner?
Met another friend at Perilla. I looove Perilla. They have this amazing sea urchin foam thing, and the seafood pasta dish is incredible. Sooo good. Their staff is really great, too— so professional and really nice.
Plus a lovely wine list— some good choices at decent prices. I refuse to go to places that have crappy overpriced wine, which actually, is like, half the places in the West Village.
My friend had "thai sausages" which were just OK, though. We also joked that the execution seemed more "Vietnamese" than "Thai," but whatever. And he also had the burger— was it duck? In any case, he liked it.
And afterward?
We decided to try Avenue, since neither one of us had ever been there before, and we were both curious to see what it looked like. And since it was a weekday and still earlyish, we figured we wouldn’t catch that much of a hassle at the door. Well, we were wrong. We got there probably right before 10PM, but the guy at the door told us it was a "private party" or "reservation only," something like that. We’re not the type to argue our way into places, so we just decided to have a drink at The Park next door instead.
My friend decided to order the mushroom fingers because it sounded weird and intriguing, even though we were both still stuffed from dinner. I only had a couple bites; they were eh, not bad, but not great either.
Then as we were leaving The Park, my friend saw Wass Stevens, whom he knows, manning the door at Avenue. So then we went in.
I mean, so ridiculous— clubs in NY are so retarded now— do you want us, or don’t you? Maybe that other guy was just new or something, but seriously? A guy and a girl at 10PM and you’re going to give us a hard time? Not to sound conceited, but we’re not exactly hideous, you know.
So then we get inside and of course the place is totally empty. As we’re getting drinks at the bar, a waiter recognizes my friend (who’s also in the F&B industry) and takes us to table and says he wants to introduce my friend to the Maitre d’ or whatever. And he offers to send food, but we tell him we’ve already eaten. So then he sends over a mochi dessert! I mean, this is why nightlife is so crappy now. Make up your minds— you don’t want us to come inside, but then when we’re inside you’re happy to see us? So ridiculous.
We didn’t stay very long— we just had the one round.
How much did you blow today?
About $30 during the day, including lunch and half the tip at Balthazar. My friend insisted on paying the check at Perilla, The Park, the two drinks and the tip at Avenue, but I’m going to get the next one. Or maybe I’ll just cook for him.
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?
Everything always looks so much better in photos. But this is kinda cute, I guess.
Please rate the Bar:
The bartender is very amicable. And call me crazy, but it’s pretty refreshing to see a Mexican behind a bar at a Mexican restaurant.
Please rate the drinks/ cocktails/ wine:
The wine list, although small, is better than you’d expect (albeit just slightly expensive for the offerings), and the cocktails list looks good. I opted for wine though— after all, this is supposed to be "french-handed Mexican," right? Gotta admit, I’m intrigued.
Please rate the Dining Room:
OK. Simple. Rustic. A bit more blah than it could be; it could use a heartier infusion of personality. Love the music though— the all-Spanish playlist is definitely a nice touch. A decent use of space, but it could be better. (And why did they cover over the great original tin ceiling? Is that a ‘noise issue’ thing? Bummer.)
Please rate the BOH:
Not bad. The plentiful small dishes and sides presented on the menu are smart and gratifying; it seems there’s something for everyone here. The food is good but lacks the spark I anticipated from a highly trained and experienced chef. Simple, rustic and homey is one thing; prosaic is another. Then again, at this very reasonable price point, there’s little room for complaint.
How was the staff?
LOL. Fine. Both guys were just fine.
What did you eat?/ How was the food?
Chorizo Nachos (Bar Menu) : Not bad. I would have preferred fresh jalapeño to pickled, but OK. And for $3, it’s actually pretty good. But yeah, I’m beginning to see the un-Mexican-ness, I think. Unless of course this is some deep down profound homestyle Oaxacan Indian Mexican recipe of which I’m completely unaware.
Crab Chimichangas: Looks more like a spring roll. Decent, but the ‘pre-packaged’ attributes are pretty apparent in the crab— a little bland and lifeless.
Boquerones: OK. The dressing on the salad is nice. A little sweet, somewhat Asian— is that soy sauce I taste?
Rib-eye: Not bad, but this is definitely rustic all right. Thin fillet, but tender and well-prepared. Very homestyle. The sauteed baby spinach on the side is good, and I really like that stuffed "indigenous mexican vegetable" (looks like a cactus?) relleno.
Esquites: Not on the cob, but that’s OK. Tasty. Fine.
Grilled mushrooms: Simple but delicious.
What did you like?
The cactus whatever relleno. The music. And for $36/bottle, the pinot noir from Williamette was pretty good.
What did you dislike?
Nothing in particular.
What was your last impression?
There’s room for improvement, but definitely not a hopeless cause. Plenty of potential here.
Would you come back?
I think so.
Thank you, and hope to see you soon!
Thanks, it was a pleasure.
HEY I DID TRY TO POST THIS RESPONSE AS A COMMENT DIRECTLY AT EATER BUT THEY HAVE A "CHARACTER CUTOFF" AND AFTER TYPING ALL THIS GODDAMNED RIGMAROLE I DIDN’T WANT TO HAVE TO GO BACK AND SHAVE OFF 403 OF MY CHARACTERS. AND I HATE SENDING E-MAILS CUZ I CAN’T STAND BEING PARAPHRASED.
SIGH.
Aww, I’m flattered, thank you. Technically however, I am not the official spokesperson for Centro Vinoteca, nor am I directly employed within the company. But, as I do consult for them on occasion, I guess I’ll just go ahead and explain as best I can, with the stipulation that none of it is to be construed as an official statement by the company.
1) As for Leah Cohen quitting, this was actually not considered a "problem" as much as a consequence of doing business. People leave. It happens. A chef leaving a restaurant is as much a "problem" as paying the rent and the electric bill.
2) I did tell Centro’s “PR person” she could address Gusto’s "on the market" speculation “off the record only” with Eater, because it was not deemed an important enough issue to warrant the possibility of attracting more attention to the stupid matter. In the exact words told to me, "Who cares? Nobody gives a shit anyway."
Well. As best I know, neither 60 nor 62 Greenwich Ave is "on the market" for sale. I must admit the explanation of the "mortgage holder’s risk assessment to gauge interest, value, and anticipated turnover time" sounds kinda weird to me, but maybe only cuz I never heard of it before.
Alls I can think is: If you REALLY think those buildings are for sale, then go ahead and make an offer and see what happens. Who knows? If you can come up with a really impressive non-refundable deposit fast enough, maybe you CAN buy those buildings after all!
3) As for the "shuttering" of Centro Vinoteca: Well, we did address this ridiculousness once before, with Gusto Ristorante. Here at —> http://pxthis.invisionzone.com/index.php?showtopic=501
If you recall, Gusto was shut down by the DCA (for three days) for putting smoking tables out IN DECEMBER while the sidewalk permit was technically still in the PROCESS of being renewed, because apparently merely setting out TWO tables with TWO chairs (IN DECEMBER) constitutes "an intent to serve."
The DCA instructed Gusto it was NOT ALLOWED to post signage of any kind in explanation to the patrons.
BRILLIANT "punishment," no? No monetary fine imposed, just a slap on the wrist and a timeout to go sit in the corner wearing a dunce cap. Three days of lost sales tax income to the state of NY (not to mention lost income/income-taxes for the staff) and then some (seeing as patrons were not entitled to know when the restaurant would re-open). It’s PURE GENIUS I tell you.
As far as I PERSONALLY can surmise, Centro will re-open tomorrow.
4) As for an "experienced operator" (with no partners or other such investors) having such “problems”: yes, it does indeed get to be a handful for one person running multiple locations at such high volume. Which is why one might need to hire— say, an "expeditor" for example, to handle such bureaucratic tasks like permit renewals and whatnot.
Too bad sometimes some employees such as "expeditors" are fucking dumbasses. Yah, even when they’re paid, believe it or not.
Hope that’s some decent "intel" for you?
Thanks again!
:)
Oh P.S. — That’s actually pxthis.com rather than abbe-diaz.com, but whatever. Thanks anyway.
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?
Yeah, that’s what Fredericks did all wrong; the bar was too small.
Please rate the Bar:
It’s completely disorganized, but it’s likely that will improve with time. Clearly, this bar was built with the intention of making it more of a dining counter than a true bar, which is something that evidently Italian restaurants have a tendency to do. This always then seems to extend to the seating policy of the bar, which usually results in more of a waiting list seating strategy than traditional first-come-first-served. Suddenly the bartenders are all Maitre d’s and Captains — snooty French attitude included (See: Babbo, Otto, Casa Mono) — which, in this case, is pretty rich coming from a couple of people who clearly haven’t quite yet managed to get their shit together.
Please rate the drinks/ cocktails/ wine:
The wine selections are nice and very reasonably priced. The carafino is obviously a good choice for this current economy. (Yes, Frank Bruni hated the carafino/quartino, but that’s because he’s an idiot.) Does Corsino even have a full liquor license? I forgot to check, but I doubt it. Wait, they snatched up Fredericks, so they must. So, those bartenders have to play hostess, serve dinner, pour wine and make cocktails? Oh Lord, better throw another half dozen people back there to help out.
Please rate the Dining Room:
Overcrowded for now, but that will likely change once they settle in. Pulling out all the banquettes that were in the former restaurant was a good idea considering the downscaled ambience, but there’s too much wasted space in the room for such spare square footage. Someone with more experience in high volume would definitely have done it differently and more efficiently.
Please rate the BOH:
Very slow, but again, likely to improve over time. Does a BOH even exist? What with all the food prep going on behind the bar, it looks like most of the BOH is in the FOH.
How was the staff?
The hostess was nice but nervous, probably mostly because she had no clue what was going on at the bar, or if she was even allowed to offer the bar as a waiting area ("I thiiiiink there’s a waiting list for the bar??"). The bartenders can both suck it, and they do. The waiter was OK; we didn’t put him through the wringer and we were easy customers. The food was slow in arriving, but that wasn’t his fault. He was friendly, but seemed a little overwhelmed, which was understandable considering all the growing pains. Runners/bussers were fine; one was even very friendly and nicely apologized for the missing silverware.
What did you eat?/ How was the food?
Olive Tapenade Crostini: Fine. But let’s face it — screw this up, and I’m outta here.
Risotto Croquette: Meh. A little bland. Boring; glorified Riceball. Definitely not worth $10.
Frutti di Mare : Much better. Nice sized portion, reasonably fresh, tasty enough. This dish is only $2 more than the Croquette. Now I’m even more pissed I got hosed on the Croquette.
Prosciutto: Slices are way too thick considering that fancy, hi-fi, very expensive slicer taking up all that bar space. Cosmo Kramer would have done a better job on his shoes.
Broccoli Rabe, Anchovy and Mozzarella Panini: Canned brown anchovy paste? Blech. Would have been nice if the rabe was more chopped, considering it’s a sandwich. But better than a grilled cheese from the deli, I guess. But at these prices, it’s no Bar Pitti.
Fusilli with Sausage and Tomato : No. Unless you’re Giorgio Armani; he likes his (boxed) pasta very al dente and with very little sauce, and he’s Italian. To each his own.
Brussel Sprouts: Good. Better than most places. Interesting prep; chopped and loose.
3 Cheese Plate: Random selection. Fine, but considering the portion sizes, I’m sure glad we went with the better bargain 3/$13 than 1/$5. 1 very small portion for $5 would have been kind of ridiculous, but maybe that’s for the bread sticks.
What did you like?
The wine and brussel sprouts.
What did you dislike?
The bar overall. The pasta.
What was your last impression?
This is a neighborhood place, so now I’m feeling glad my neighborhood is someplace else with better choices than this. It’s too crowded; get me out of here.
Would you come back?
Not likely, but like I said, I live somewhere else.
Thank you, and hope to see you soon!
The mountain would have to come to me.
"It’s been a remarkable year, but I have decided to continue pursuing my culinary education abroad," says Executive Chef Leah Cohen. So far, cursory plans include possible months-long stints in Spain, Italy, and Asia to further enhance her knowledge and technique, "I am very thankful for the opportunities that Sasha Muniak and his team have given me, but I do feel that now is an opportune moment to travel and study and continue to develop myself into a more well rounded chef."
"We are very proud of Leah and what she has accomplished for both herself and the restaurant," adds proprietor Muniak, "I have no doubt Leah’s enthusiasm in furthering her education will benefit her and her career immensely."
Current sous chef Richard Furey (formerly of The Grand Hotel Amrâth, Amsterdam) will take over control of the kitchen. "It’s been my experience that in transitional phases such as this, it’s best to prevent disruption in the kitchen as much as possible. I’ve been very happy with the success of Leah Cohen rising up from sous chef under Anne Burrell, and with Saul Montiel (Gusto Ristorante) taking over the kitchen after his ample experience as sous under both Jody Williams and Amanda Freitag."
Muniak further remarks, "Leah Cohen was very much in demand after her appearance on Top Chef. The team very capably handled her absence while she was called away to represent Centro Vinoteca in both off-site events and TV appearances. I am confident Richard and the team will competently live up to their new challenge."
= "personne extraordinaire"