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GILT NYC to close?
- Thread starter SFJoe
- Start date
Sharon Bowman
Sharon Bowman
Wow, that is unsettling news.... What will happen to the cellar? And its genial tender?
kirk wallace
kirk wallace
originally posted by Sharon Bowman:
Wow, that is unsettling news.... What will happen to the cellar? And its genial tender?
Be very lucky for M. Richard if they both carried over, especially the latter.
So true, so true.originally posted by kirk wallace:
originally posted by Sharon Bowman:
Wow, that is unsettling news.... What will happen to the cellar? And its genial tender?
Be very lucky for M. Richard if they both carried over, especially the latter.
Your intrepid reporter hit the scene, helicopters circling overhead. (Some distraction for those less concerned with wine was achieved by the simultaneous announcement of the closure of Adour, around the corner and down the block).
Our hero, genial wine director PCap, was a bit surprised by the timing and form of the release. He is much in demand from many quarters, and is still figuring his next move.
He says the inventory is the property of the hotel and will likely transfer to the next owner, so there should still be Antoine Arena available in midtown.
My personal guess is that his relationship with the consignors of some of the old and fancy wines on the list is a personal one, and should he opt to depart, I would expect many of those wines to go elsewhere. But that won't apply to the Maule or the Baudry rose or the Foillard that is currently BTG, or the jeros of '07 Pepiere.
But perhaps they can persuade him to stay.
Jeff Grossman
Jeff Grossman
originally posted by Jeff Grossman:
Nothing good has come of it: click with LOLcats.
originally posted by SFJoe:
originally posted by Jeff Grossman:
Nothing good has come of it: click with LOLcats.
just love this part
"What Villard Michel Richard’s $28 fried chicken does to Southern cooking, its $40 veal cheek blanquette does to French. A classic blanquette is a gentle, reassuring white stew of sublimely tender veal. In this version, the veal cheeks had the dense, rubbery consistency of overcooked liver. Slithering around the meat was a terrifying sauce the color of jarred turkey gravy mixed with cigar ashes. If soldiers had killed Escoffier’s family in front of him and then forced him to make dinner, this is what he would have cooked"
Claude Kolm
Claude Kolm
This isn't the first time it's happened with Richard. From last week's SF Chronicle:
"Bad, bad reviews: This week's New York Times review from Pete Wells was a scathing (and entertaining) zero-star affair, with the kind of one-liners usually reserved for the likes of Guy Fieri.
"However, the chef in question was the internationally renowned Michel Richard, whose new Manhattan restaurant - the Bistro at Villard Michel Richard - was described as "awful" eight times by Wells.
"The review got us here at The Chronicle Food & Wine section thinking about Richard's brief foray into the San Francisco restaurant scene in the early '90s, when he opened Bistro M in the SoMa location that currently houses the Cavalier.
"In his initial review of Bistro M, which lasted only a few years, The Chronicle's Michael Bauer memorably wrote that "the meal was so unsatisfying that my dining companion went in search of a snack and I went home to a handful of watermelon Jelly Bellies."
"Bauer's review was also oddly prescient when it comes to the perils of expansion. Wells summed up his review of the New York restaurant with some musings on famous chefs who are too eager to open satellite expansions where they basically use their name to sell the restaurant and then ignore operations.
"It seemed Richard pulled a similar feat with Bistro M, although back then, there was a viable alternative to having a chef in the restaurant. Wrote Bauer: 'On the final visit, Richard wasn't present, but his life-size cardboard image greeted us at the door.' "
"Bad, bad reviews: This week's New York Times review from Pete Wells was a scathing (and entertaining) zero-star affair, with the kind of one-liners usually reserved for the likes of Guy Fieri.
"However, the chef in question was the internationally renowned Michel Richard, whose new Manhattan restaurant - the Bistro at Villard Michel Richard - was described as "awful" eight times by Wells.
"The review got us here at The Chronicle Food & Wine section thinking about Richard's brief foray into the San Francisco restaurant scene in the early '90s, when he opened Bistro M in the SoMa location that currently houses the Cavalier.
"In his initial review of Bistro M, which lasted only a few years, The Chronicle's Michael Bauer memorably wrote that "the meal was so unsatisfying that my dining companion went in search of a snack and I went home to a handful of watermelon Jelly Bellies."
"Bauer's review was also oddly prescient when it comes to the perils of expansion. Wells summed up his review of the New York restaurant with some musings on famous chefs who are too eager to open satellite expansions where they basically use their name to sell the restaurant and then ignore operations.
"It seemed Richard pulled a similar feat with Bistro M, although back then, there was a viable alternative to having a chef in the restaurant. Wrote Bauer: 'On the final visit, Richard wasn't present, but his life-size cardboard image greeted us at the door.' "
You missed the bit about "food so terrible, and not enough of it!"originally posted by Claude Kolm:
...
Claude Kolm
Claude Kolm
?originally posted by SFJoe:
You missed the bit about "food so terrible, and not enough of it!"originally posted by Claude Kolm:
...
Jeff Grossman
Jeff Grossman
It appears he missed that you didn't miss it. But what the heck, it's a slow day at the office.originally posted by Claude Kolm:
?
Eden Mylunsch
Eden Mylunsch
I really liked the setting at Villard, and the meal was extraordinary. However, it was breakfast, a couple of months ago before they opened for dinner. Lots of creativity in the dishes and the service was extraordinary. Lots of interesting stuff in the lucite wine cube but few seemed appropriate with the breakfast menu so I stuck with coffee.
-Eden (sorry to read the horrific reviews of Villard, as I had some of the most memorable meals of my life at Citrus in LA back when Michel Richard was in the kitchen)
-Eden (sorry to read the horrific reviews of Villard, as I had some of the most memorable meals of my life at Citrus in LA back when Michel Richard was in the kitchen)
Robert Dentice
Robert Dentice
WOW! Just wow. Not sure what happened with the launch of this place. The remodel is absolutely stunning. I was there last might and it was empty.
In addition to the restaurant there is a private club called Rarities and at least three other bars. I went to Rarities last night and though the focus is more spirits you can order wine off the Rarities list or the broader list that Patrick curated from the restaurant. Lots of wine on the Rarities list including some disorderly wines at not too offensive mark ups. We had a whole room to ourselves, the service was outstanding and they allow you to plug your phone in and play your music through a very nice sound system. I think eventually Rarities will be a private club. I would go now and check it out before it is found out.
Rarities
In addition to the restaurant there is a private club called Rarities and at least three other bars. I went to Rarities last night and though the focus is more spirits you can order wine off the Rarities list or the broader list that Patrick curated from the restaurant. Lots of wine on the Rarities list including some disorderly wines at not too offensive mark ups. We had a whole room to ourselves, the service was outstanding and they allow you to plug your phone in and play your music through a very nice sound system. I think eventually Rarities will be a private club. I would go now and check it out before it is found out.
Rarities