Leaving NY is never easy...

It used not to exist (or be limited to hotel bars and old-school places like Harry's or the Hemingway Bar at the Ritz), but it has been sprouting in the past year or two and is currently just past the stage of underground-hip trend. It's interesting to watch.

There are places like Experimental Cocktail Club and Px Cocktail Club that are on the frontline of this.

Here is an article on the phenomenon in the FT.

A good blog is by an American acquaintance who writes about her different forays into the world of cocktails in Paris: 52 Martinis.
 
originally posted by Jeff Connell:
originally posted by Filippo Mattia Ginanni:
Leaving NY is never easy...
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I don't get it. Leaving NY is not easy?! Why would you? Why even think about it? It's simple: don't do it. Even if you're not even there already. Don't do it, don't think about it. Take it from me.
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Got deseverdely booted off the Island 10 years ago when I flunked some basic interviews. Being stuck in another island ever since.

I love the early REM.

I printed all this off and should spend 1 month in NY over the summer. I am so embarassed by the quantity and quality of the replies. Need to think thrice before posting here.

Now back 2009 Burgundy. They are that good unfortunately.
 
Now back 2009 Burgundy. They are that good unfortunately.
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they are ? I found them variable while bumming around beaune for a few days. But I've been warned some people will like them :-)
 
originally posted by .sasha:
Now back 2009 Burgundy. They are that good unfortunately.
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they are ? I found them variable while bumming around beaune for a few days. But I've been warned some people will like them :-)
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Given what both John Gilman and Claude Kolm have had to say about the vintage, your views have plenty of support from those paid to have opinions.

Mark Lipton
 
Yeah, just finishing up reading Gilman. Definitely a case for completely ignoring the scores (not that we ever look at those) and reading the fine print. I actually went with him to a couple of appointments; fun to compare notes.
 
originally posted by .sasha:
Now back 2009 Burgundy. They are that good unfortunately.
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they are ? I found them variable while bumming around beaune for a few days. But I've been warned some people will like them :-)
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If you plan to buy by throwing names of all of the wines available in a urn and extract 10 they are variable indeed.

If you plan to buy any wine and expect a Grand Cru experience, they are variable indeed.

If you have been following the same guys over the years you will certainly appreciate their interpretation of a very sensual vintage.

I appreciate the downplay of the vintage in many forums but it's hard to argue this is a weak overall showing (with Nuits/Chambolle/Vosne a little ahead of Gevrey/Morey IMHO). We can debate ad nauseam what "a good vintage" is or how "good" it is very/much/not so/maybe in the future but I'd take this one over 2007 (and I have been enjoying 2007 mind that). At some point the relativism should come to and end and this is clear even after reading Gilman.

These are my 2c.

F.
 
Sensual indeed, and there are some really outstanding wines, some of which I am going to go out of my way to obtain.

However, I pretty much do follow the same guys year after year (limited time and scope), and even this approach has produced 50/50 results, sometimes within a single cellar.
 
originally posted by Sharon Bowman:
Have you been to the Terroir in London?
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It's actually Terroirs, not Terroir. The plural is appropriate since there is a street level space and a deep underground, bomb shelter-type room. Also because it's not a wine bar, but rather an immense wine cavern with a thousand drunkards jostling for space inside. Good Lapierre, Larmandier-Bernier and the rest of this 'natural' stuff you people love, though. And very adequate food of the rillettes kind.

That said, overall the wine bar scene in London is not great, my friends there complain, despite the fact that the concept was born there. Ninety percent of the places offer, at most, dull but cheap Australian chardonnay in bad glasses. An 'Ersatz' for a real wine bar.
 
originally posted by Sharon Bowman:
It used not to exist (or be limited to hotel bars and old-school places like Harry's or the Hemingway Bar at the Ritz), but it has been sprouting in the past year or two and is currently just past the stage of underground-hip trend. It's interesting to watch.

There are places like Experimental Cocktail Club and Px Cocktail Club that are on the frontline of this.

Here is an article on the phenomenon in the FT.

A good blog is by an American acquaintance who writes about her different forays into the world of cocktails in Paris: 52 Martinis.
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Excuse the blatant self-promotion...

I will be opening a new cocktail bar in the upper Marais (rue de Saintonge) in March in collaboration with the former manager of Experimental. Hope to see you all there!
 
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