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Barry L i p t o n
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#51 Post by Barry L i p t o n » October 21st, 2014, 9:10 am

Has anyone been to Aureole?

I heard they have no corkage fee on Mondays.

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#52 Post by John Webber » October 21st, 2014, 9:11 am

Headed to NYC next week and focused on places I have never been. We have Estela, Marea, and Contra lined-up for dinner. Spotted pig for brunch Saturday before the wife (her pick) heads home. That leaves Saturday and Sunday night for me to find places with a nice bar to dine solo. Thoughts?

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#53 Post by Jay Miller » October 21st, 2014, 9:24 am

John Webber wrote:Headed to NYC next week and focused on places I have never been. We have Estela, Marea, and Contra lined-up for dinner. Spotted pig for brunch Saturday before the wife (her pick) heads home. That leaves Saturday and Sunday night for me to find places with a nice bar to dine solo. Thoughts?
If you are at all into natural wines Racines is a must visit. Top notch food (though you can skip dessert) and an amazing wine list.
Ripe fruit isn't necessarily a flaw.

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#54 Post by Robert Dentice » October 21st, 2014, 12:05 pm

John Webber wrote:Headed to NYC next week and focused on places I have never been. We have Estela, Marea, and Contra lined-up for dinner. Spotted pig for brunch Saturday before the wife (her pick) heads home. That leaves Saturday and Sunday night for me to find places with a nice bar to dine solo. Thoughts?
Pearl and Ash could work for Saturday or Sunday or Charlie Bird. Both have bar seating and great winelists. You can order half bottles of any wine on the list at Charlie Bird. Racines is another good suggestion.

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#55 Post by Jesse I t z k o w i t z » October 21st, 2014, 12:24 pm

Has anyone been to Peking Duck House recently? Is there still no corkage? Do they have any stemware or will I need to provide my own?

Thanks! Currently trying to decide what to bring: old chinon? champagne? a nice white burg? N Rhone syrah?

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#56 Post by Jay Miller » October 21st, 2014, 12:57 pm

Jesse I t z k o w i t z wrote:Has anyone been to Peking Duck House recently? Is there still no corkage? Do they have any stemware or will I need to provide my own?

Thanks! Currently trying to decide what to bring: old chinon? champagne? a nice white burg? N Rhone syrah?
The midtown branch is still $10 corkage. I don't know about downtown. Bring stemware (theirs isn't great)

Personally I like Oloroso, Amontillado or Palo Cortado with the duck & hoisin. Syrah and Champagne work also. If you have them leave off the hoisin or go very light on it then anything that goes with duck (i.e., almost anything) is a good pairing.
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#57 Post by Jesse I t z k o w i t z » October 21st, 2014, 1:18 pm

Thanks for the tip, Jay. Going with the family who are not big sherry fans, but Syrah and Champers seem right up their alley!

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#58 Post by RyanC » October 21st, 2014, 9:46 pm

I ate at Betony tonight. Very good but not a grand slam. Amuse of celeric truffle soup was killer, as was the lobster, which was one of the better preparations I've had anywhere. Short rib was impressive and good, but a little too delicate for what I look for in a short rib. Appetizers were somewhat disappointing, especially the hot foie, which received such raves from the NYT, and the "spicy tuna roll," which was small and boring. Overall, however, the execution is at a very high level and the food is actually a silly good bargain for the quality of the cooking. I'd go back for the lobster alone.
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#59 Post by RyanC » October 22nd, 2014, 8:12 pm

Second night (of two) in NY for work and I hit up Dirty French. It was awesome. Really, really fun, and the food was delicious. Execution was perhaps not as high as Betony (although it was close), but the deliciousness factor was off the charts better, and loads more fun. Flatbread starter was superb, as were the foie and salmon apps. Tuna tartare app was fine. The real highlight was the duck, which had as good of a duck breast as I've *ever* had -- as odd as it sounds, it was on par with Taillevent in Paris a couple months back. The Chicken was an excellent preparation and a fun way to serve it (with crepes). If the food weren't so good, and the service on point, the atmosphere could seem gimicky, but it works somehow. Fun meal. (the '02 Raffault Picasses was tasty too)
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#60 Post by Jay Miller » November 5th, 2014, 6:17 am

Had a really good meal at The Milling Room, Scott Bryan's new restaurant on the UWS, last night.

Recommendations - when he came out to talk to the table he mentioned that he's in the kitchen Tuesday-Saturday so those are probably the best nights to go. Get the Atlantic Codfish with Shellfish Bouillabaisse Broth! Hamachi Tartar (great match with '95 Winston Churchill) and Duck Breast were other highlights. Sweetbreads were quite good but a notch lower than the other courses.

No word on corkage policies yet, my understanding is that they have no current plans to do an Apiary style corkage free Monday.

The room is beautiful but I'm concerned that it might become noisy when full. A Tuesday night two weeks into opening was fine.

I'd say the food was a definite step up from the Apiary days.
Ripe fruit isn't necessarily a flaw.

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#61 Post by Jorge Henriquez » November 5th, 2014, 7:04 am

Thanks for the report Jay. Always good to know of new venues on the UWS.
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#62 Post by Tom Moore » November 6th, 2014, 9:40 am

Tried to get reservation for Dirty French for Dec 1 or 2. No dice. :( :(

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#63 Post by D@v1dZ » November 7th, 2014, 6:21 am

Jay Miller wrote:Had a really good meal at The Milling Room, Scott Bryan's new restaurant on the UWS, last night.

Recommendations - when he came out to talk to the table he mentioned that he's in the kitchen Tuesday-Saturday so those are probably the best nights to go. Get the Atlantic Codfish with Shellfish Bouillabaisse Broth! Hamachi Tartar (great match with '95 Winston Churchill) and Duck Breast were other highlights. Sweetbreads were quite good but a notch lower than the other courses.

No word on corkage policies yet, my understanding is that they have no current plans to do an Apiary style corkage free Monday.

The room is beautiful but I'm concerned that it might become noisy when full. A Tuesday night two weeks into opening was fine.

I'd say the food was a definite step up from the Apiary days.
Scott Bryan made a plate of sweetbreads that wasn't the best in the City? That's the first time that's happened in 20 years . . .

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#64 Post by mark rudner » November 7th, 2014, 7:09 am

marta
stopped in last sunday lunchtime and lucked into a single bar stool. this is a busy restaurant after only 7 weeks and seemingly showing no signs of slowing down. it is a very large, noisy room in a new hotel on 29th st. i had fritto misto and the octopus apps and then a white pizza called a cavolini with brussel sprouts and chiles and some other healthy-ish sounding stuff. everything was good to great including the pizza, which if i had any complaint would be that some of the slices were so crisp that they cracked instead of folding. my only other complaint about the food was that in the fritto there were little fish that to me look like what i snapper fish with. head on and i guess not cleaned as they seemed truly "whole." i remember this from venice and just can't figure out how people eat those things!!
there is a great list of champagnes and italian wines at seemingly realistic prices. walking distance from penn, this is a gem if you can get in

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#65 Post by R@y.Tupp@+sch » November 7th, 2014, 11:20 am

Fan of Marta. Solid food with great energy in the room.

Cosme, on the other hand doesn't come close to living up the hype. Mediocre food with the octopus as chewy as a ball of rubber bands and the lobster wasn't dissimilar. Corkage was $50, not that it matters since I doubt I will be returning.
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#66 Post by Jorge Henriquez » November 7th, 2014, 12:04 pm

Went to Red Farm (UWS) last night for dinner. Dim sum & other apps were decent to good. Crispy shredded beef was excellent. Our mains (bacon & egg fried rice + short rib udon) were a big disappointment.

Cocktails were good.
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#67 Post by mark rudner » November 7th, 2014, 12:29 pm

R@y.Tupp@+sch wrote:Fan of Marta. Solid food with great energy in the room.

Cosme, on the other hand doesn't come close to living up the hype. Mediocre food with the octopus as chewy as a ball of rubber bands and the lobster wasn't dissimilar. Corkage was $50, not that it matters since I doubt I will be returning.

this is indeed bad news. i had great hopes for this place

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#68 Post by Paul Jaouen » November 7th, 2014, 1:29 pm

Jorge Henriquez wrote:Went to Red Farm (UWS) last night for dinner. Dim sum & other apps were decent to good. Crispy shredded beef was excellent. Our mains (bacon & egg fried rice + short rib udon) were a big disappointment.

Cocktails were good.

I've been a couple times. I thought some things were good and others not so much. Also way too rushed. I doubt I'll go back.
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#69 Post by Marshall Gelb » November 7th, 2014, 4:06 pm

Ethan Abraham wrote:
Sarah Kirschbaum wrote:Agreed, Wilfred. I had a solo meal here as well - very good, and the kind of place you'd be happy to eat regularly. The gnocchi were particularly good.

We also had a terrific meal at Estela the other night after a long hiatus. A series of strong dishes with bold flavors, balance and a deft touch. The service was outstanding, too. Example: one dish had a delicious broth element to it. When the protein was gone, the busboy moved to take the dish, but I told him I wanted to finish the broth. A bit later, another dish had a similar light sauce, which was left after the last bite of fish. I saw the same busboy look at our table, notice the dish, and visibly decide not to take it. Such a small thing, but indicative of high standards.
Estela is just amazingly great. The food is just so much more interesting than anywhere else right now. I just wish the tables had a little more space.

Thanks to everyone for all these reports on relatively new restaurants. I, truthfully, had very little knowledge of them and look forward to trying some this upcoming visit.

Cheers!
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#70 Post by Ethan Abraham » November 7th, 2014, 6:00 pm

mark rudner wrote:
R@y.Tupp@+sch wrote:Fan of Marta. Solid food with great energy in the room.

Cosme, on the other hand doesn't come close to living up the hype. Mediocre food with the octopus as chewy as a ball of rubber bands and the lobster wasn't dissimilar. Corkage was $50, not that it matters since I doubt I will be returning.

this is indeed bad news. i had great hopes for this place
Me too! I have reservations here for my birthday, though I have a backup at Le Grenouille....waiting to see a few more reviews.

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#71 Post by Jay Miller » November 8th, 2014, 1:54 pm

Jorge Henriquez wrote:Went to Red Farm (UWS) last night for dinner. Dim sum & other apps were decent to good. Crispy shredded beef was excellent. Our mains (bacon & egg fried rice + short rib udon) were a big disappointment.

Cocktails were good.
I find the food very variable at Red Farm. Some things (like the Pastrami Spring Rolls) are great. Others are meh.
Ripe fruit isn't necessarily a flaw.

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#72 Post by Ethan Abraham » November 9th, 2014, 4:11 am

Jay Miller wrote:Had a really good meal at The Milling Room, Scott Bryan's new restaurant on the UWS, last night.

Recommendations - when he came out to talk to the table he mentioned that he's in the kitchen Tuesday-Saturday so those are probably the best nights to go. Get the Atlantic Codfish with Shellfish Bouillabaisse Broth! Hamachi Tartar (great match with '95 Winston Churchill) and Duck Breast were other highlights. Sweetbreads were quite good but a notch lower than the other courses.

No word on corkage policies yet, my understanding is that they have no current plans to do an Apiary style corkage free Monday.

The room is beautiful but I'm concerned that it might become noisy when full. A Tuesday night two weeks into opening was fine.

I'd say the food was a definite step up from the Apiary days.
We ate in the bar room here last night. The food was very good. THe front room has a nice quiet ambiance, which they ruined halfway through the meal by turning the TV on. The main room did seem noisy, though it's a very attractive room. Service in the bar area was laughably bad. However the food is very good, and I'm sure once service issues are ironed out it will be a fantastic restaurant. Besides the cod, we had the octopus and rabbit pasta, both great.

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#73 Post by RMolnar » November 9th, 2014, 12:08 pm

Had dinner last night at Tuome and really enjoyed it--could pretty much guess from the menu it'd be up our alley, and it doesn't hurt that it's within walking distance. There was an extended hush over our table after the "pig out for two" came out as our mouths were too full to keep talking. The one dish we tried that disappointed was the sticky rice with duck fat, Chinese sausage, and kale; we felt like you could get a version just as good if not better at any dim sum place, although it wouldn't have involved duck fat or kale.
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#74 Post by Daniel Moritz » November 10th, 2014, 7:54 am

R@y.Tupp@+sch wrote:Fan of Marta. Solid food with great energy in the room.

Cosme, on the other hand doesn't come close to living up the hype. Mediocre food with the octopus as chewy as a ball of rubber bands and the lobster wasn't dissimilar. Corkage was $50, not that it matters since I doubt I will be returning.
Hit up Marta on Saturday night. Totally loved it. BYO friendly at $25 for corkage. Had the carbonara pizza with white truffles, which was insane. Bunch of apps including the delicious octopus and a few entrees. Overall, on the "will return soon" list.
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#75 Post by John Webber » November 12th, 2014, 8:14 am

Reporting back...

Estela- The menu did not excite me, but damn what they brought to the table blew all expectations. Creative with excellent execution.

Marea- Food and service were excellent and the cost was reasonable considering the quality and location.

Contra- Solid, but a step down in class from the prior 2 nights.

Charlie Bird- I went for lunch at the bar on a Sunday and loved my rabbit special so much that I went back for their signature chicken for dinner. The food is terrific and I loved the by the glass program. I will go back on my next trip for sure.

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#76 Post by Jay Miller » November 12th, 2014, 8:29 am

John Webber wrote:Reporting back...

Estela- The menu did not excite me, but damn what they brought to the table blew all expectations. Creative with excellent execution.
What was the noise level like at Estela? One friend told me the food was amazing but he's not going back because of the noise which makes me leery of trying it.
Ripe fruit isn't necessarily a flaw.

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#77 Post by John Webber » November 13th, 2014, 1:59 pm

On a 10 scale, It was a 7 or 8. The tables are very close in much of the restaurant, so you tend to lean a little to focus on your crowd's words and ignore the rest. Not a place for a relaxed evening of conversation.

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#78 Post by D@v1dZ » November 13th, 2014, 2:51 pm

I hit Marta and the Milling Room within the past week. The Milling Room was nearly empty, which made for a bit of a cavernous, library-like space. Food was typical Scott Bryan though, almost too much so - oh hi salmon dish from Apiary! Long time no see. Still, excellent - my only concern would be whether they can maintain quality when full with all those tables.

Marta was very good (mmmm white truffles) but, you know, its pizza. Hard to be that excited by another Danny Meyer Profit Center (TM). Great BTG though.

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#79 Post by Robert Dentice » November 15th, 2014, 7:17 am

Finally made it to Shuko and it was outstanding as good or better than Neta. Beautiful space.

Highly recommend it.

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#80 Post by margie russell » November 19th, 2014, 5:12 am

[winner.gif] RECAP http://themillingroom.com/ Colombus Ave/West 82nd - CORKAGE FEE $30
Brad Kane "A bunch of us went there Tuesday and had a wonderful meal there. Hopefully, Jay Miller will also share his opinion as he was with us.

We told Scott to just put together a four course menu for us and it included the hamachi tartar, cod with shellfish bouillabaisse broth, white bean puree and aioli, crisped sweetbreads with pickled fennel and capers, a duck breast that was not on the menu and a cheese plate. All done nicely, with the cod dish being one of the best things I've eaten this year.

I will say it's a bit of an odd space. Rather large with funny acoustics that they may want to put something up on the walls to help soften."

Jay Miller "Had a really good meal at The Milling Room, Scott Bryan's new restaurant on the UWS, last night.

Recommendations - when he came out to talk to the table he mentioned that he's in the kitchen Tuesday-Saturday so those are probably the best nights to go. Get the Atlantic Codfish with Shellfish Bouillabaisse Broth! Hamachi Tartar (great match with '95 Winston Churchill) and Duck Breast were other highlights. Sweetbreads were quite good but a notch lower than the other courses.

No word on corkage policies yet, my understanding is that they have no current plans to do an Apiary style corkage free Monday.

The room is beautiful but I'm concerned that it might become noisy when full. A Tuesday night two weeks into opening was fine.

I'd say the food was a definite step up from the Apiary days. "

D. Zyl3rb3rg "Scott Bryan made a plate of sweetbreads that wasn't the best in the City? That's the first time that's happened in 20 years . . . "

Ethan Abraham "We ate in the bar room here last night. The food was very good. THe front room has a nice quiet ambiance, which they ruined halfway through the meal by turning the TV on. The main room did seem noisy, though it's a very attractive room. Service in the bar area was laughably bad. However the food is very good, and I'm sure once service issues are ironed out it will be a fantastic restaurant. Besides the cod, we had the octopus and rabbit pasta, both great."

D. Zyl3rb3rg "The Milling Room was nearly empty, which made for a bit of a cavernous, library-like space. Food was typical Scott Bryan though, almost too much so - oh hi salmon dish from Apiary! Long time no see. Still, excellent - my only concern would be whether they can maintain quality when full with all those tables."

Jay Miller "... go on a night when Scott Bryan is in the kitchen."
... otherwise a contrary view ...

[thankyou.gif]Margie Russell "Thank you all for your comments on the Milling Room. We ate at the bar, had the sweetbreads and the cod and Scott was in the kitchen. Sweetbreads were excellent, but the cod with the bouillabaisse broth and the aioli was a wow moment for me. I found a new/old home since I know the space well having been to every establishment at that location since 1984. CORKAGE FEE $30 http://themillingroom.com/

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#81 Post by Brad Kane » November 19th, 2014, 4:48 pm

Glad you enjoyed it, Margie. Thanks for the update.
itb.

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#82 Post by WvanGorp » November 21st, 2014, 6:53 pm

I give The Milling Room no more than a 6 month lifespan. Went recently on a Monday night (don't know if Scott B. was there or not, but hey, it shouldn't be dramatically different if he's not there, right?) and it was about as mediocre as can be.

Space is weird, too....about as large as a TGI Friday's without many customers.
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#83 Post by Jorge Henriquez » November 23rd, 2014, 4:53 am

Yikes, not a good sign Wilfred! Made reservations for my girlfriend's birthday in a few weeks. It's on a Thursday night so hopefully that'll be a better night for the kitchen.
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#84 Post by margie russell » November 23rd, 2014, 6:02 am

Jay Miller wrote: ... when he came out to talk to the table he mentioned that he's in the kitchen Tuesday-Saturday so those are probably the best nights to go. A Tuesday night two weeks into opening was fine. I'd say the food was a definite step up from the Apiary days.
Above posts make it clear that Monday is not the night to go. Although the owner needs to be fully aware of the striking difference from other nights of the week. I intend to have a conversation with him.

My fellow neighbors are rooting for The Milling Room. That stretch of a few blocks up and down Columbus Ave has not been blessed, ever, with the likes of a Scott Bryan and I hope that the local crowd keeps it alive long enough for the kinks to be worked out and the quality balanced.

I vote for success.

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#85 Post by D@v1dZ » November 24th, 2014, 7:28 am

I had another excellent meal at the Milling Room on Friday night. Caveats about carvernous space still apply.

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#86 Post by Jorge Henriquez » November 24th, 2014, 8:29 am

margie russell wrote:
Jay Miller wrote: ... when he came out to talk to the table he mentioned that he's in the kitchen Tuesday-Saturday so those are probably the best nights to go. A Tuesday night two weeks into opening was fine. I'd say the food was a definite step up from the Apiary days.
Above posts make it clear that Monday is not the night to go. Although the owner needs to be fully aware of the striking difference from other nights of the week. I intend to have a conversation with him.

My fellow neighbors are rooting for The Milling Room. That stretch of a few blocks up and down Columbus Ave has not been blessed, ever, with the likes of a Scott Bryan and I hope that the local crowd keeps it alive long enough for the kinks to be worked out and the quality balanced.

I vote for success.
I think Telepan's place was/is quite strong no??
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#87 Post by margie russell » November 24th, 2014, 8:46 am

Jorge Henriquez wrote: I think Telepan's place was/is quite strong no??
Telepan definitely is a big favorite, but it's on West 69th. The desert I'm referring to is West 79th and up.

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#88 Post by Daniel Moritz » November 24th, 2014, 1:02 pm

Robert Dentice wrote:Finally made it to Shuko and it was outstanding as good or better than Neta. Beautiful space.

Highly recommend it.
Hit up Shuko Saturday night. Spectacular. Agree with your sentiment.
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#89 Post by R@y.Tupp@+sch » November 24th, 2014, 5:03 pm

Daniel Moritz wrote:
Robert Dentice wrote:Finally made it to Shuko and it was outstanding as good or better than Neta. Beautiful space.

Highly recommend it.
Hit up Shuko Saturday night. Spectacular. Agree with your sentiment.
Funny, I was there as well. Third visit and consistently excellent.
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#90 Post by WvanGorp » November 25th, 2014, 12:44 pm

Maybe The Milling Room will get their act together, but if I were a betting person, I wouldn't put serious money on that bet. First, they told us that they chose the name because the room is so large, they imagined people milling about. What?

Second, a chef of the stature of Scott Bryan, is aware he will get reviewed. Most chefs, before they are reviewed by major critics, are there 6 nights a week until the reviews come in.

Third, isn't he sufficiently skilled to hire and train a staff to execute his menu well even on a day off?

It was a real problem; I went with a restaurant critic (Gael Greene) and two foodie types who are, themselves, pretty influential. "Disappointing" and "mediocre" were words thrown about frequently during and after the dinner.

Anyway, good luck to them. I know Scott is a good guy but geez....

My good friend Brad Kane asked me why I went on a Monday night. I replied, "They were open and were charging full fee."
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#91 Post by Jay Miller » November 25th, 2014, 12:59 pm

WvanGorp wrote:Maybe The Milling Room will get their act together, but if I were a betting person, I wouldn't put serious money on that bet. First, they told us that they chose the name because the room is so large, they imagined people milling about. What?

Second, a chef of the stature of Scott Bryan, is aware he will get reviewed. Most chefs, before they are reviewed by major critics, are there 6 nights a week until the reviews come in.

Third, isn't he sufficiently skilled to hire and train a staff to execute his menu well even on a day off?

It was a real problem; I went with a restaurant critic (Gael Greene) and two foodie types who are, themselves, pretty influential. "Disappointing" and "mediocre" were words thrown about frequently during and after the dinner.

Anyway, good luck to them. I know Scott is a good guy but geez....

My good friend Brad Kane asked me why I went on a Monday night. I replied, "They were open and were charging full fee."
They'd been open less than 2 weeks, I can certainly see the staff not being fully up to speed without him. A number of people have eaten there by this point when he's in the kitchen with pretty much universal praise.
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#92 Post by mark rudner » November 25th, 2014, 1:28 pm

My good friend Brad Kane asked me why I went on a Monday night. I replied, "They were open and were charging full fee."

wilfred
i get all your comments but not sure about this one. thanks

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#93 Post by Jorge Henriquez » November 25th, 2014, 2:42 pm

mark rudner wrote:My good friend Brad Kane asked me why I went on a Monday night. I replied, "They were open and were charging full fee."

wilfred
i get all your comments but not sure about this one. thanks
Basically saying "If the restaurant is open for business as usual on X day, why not go?"
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#94 Post by WvanGorp » November 26th, 2014, 4:53 am

Brad's point was that the chef is off on Monday night, so why did we go on a Monday night?

We didn't, of course, know the chef was off that night, but Brad felt many chefs take Monday nights off so it was a bit unfair of us to go on a Monday. I don't think that occurred to any of the four of us.

Jay, I could be wrong, but I think their publicist was promoting the restaurant to critics trying to get them in....not 100% sure but I think that might be the case.
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#95 Post by Brad Kane » November 26th, 2014, 6:23 am

WvanGorp wrote:Brad's point was that the chef is off on Monday night, so why did we go on a Monday night?

We didn't, of course, know the chef was off that night, but Brad felt many chefs take Monday nights off so it was a bit unfair of us to go on a Monday. I don't think that occurred to any of the four of us.

Jay, I could be wrong, but I think their publicist was promoting the restaurant to critics trying to get them in....not 100% sure but I think that might be the case.
I also made the point that they had only been open for two weeks and I have to say, I'm incredulous to hear that a critic wouldn't think that a chef may not be in the kitchen on a Monday.
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#96 Post by mark rudner » November 26th, 2014, 7:42 am

sounds like daring them to fail to impress.

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#97 Post by Michel Abood » November 26th, 2014, 8:06 am

mark rudner wrote:My good friend Brad Kane asked me why I went on a Monday night. I replied, "They were open and were charging full fee."

wilfred
i get all your comments but not sure about this one. thanks
I'm more disturbed by anyone publicly admitting to being friends with Brad Kane. neener
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#98 Post by WvanGorp » November 26th, 2014, 10:50 am

Brad, you mean to say you never eat out at a restaurant on a Monday night?

Somebody should probably send a private email to Pete Wells at the New York Times to be sure he never eats out on a Monday night, as well.

No one in my group hoped they would fail; indeed, we wanted to have a good meal. Each of us paid our own money and wanted to have a good meal. At the end of the dinner, I did say, "That's 90 minutes of my life I'll never get back."

The background of our going there was initially, we were going elsewhere, but Gael had heard about this place and wanted to go. I somehow got the impression she heard about it from the restaurant's publicist but I'm not certain about that....

Anyway, let's hope they are a huge success and they are there for the next 20 years.

Michel...yes, there is that! :-)
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#99 Post by Brad Kane » November 26th, 2014, 11:21 am

WvanGorp wrote:Brad, you mean to say you never eat out at a restaurant on a Monday night?
Not ones that have been opened for only two weeks, no. [cheers.gif]
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#100 Post by WvanGorp » November 26th, 2014, 1:19 pm

Good point, Brad....let's give them some time. Unfair to write them off so early.
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