Gold Diggers of 1933
-steve
-steve
fisheye
-steve
Bobby Jindal was pretty funny last night. I am hoping one of the TV comics picks up on the fact that in the first half of his speech he sounded almost identical to the actor who plays the page on 30 Rock. Comedy gold here. Somebody run with it.
In completely unrelated Louisiana news, in New Orleans yesterday, between 2pm and midnight, 11 people were shot, only two seriously. Seven in one incident, and 4 others separately.
In completely unrelated Louisiana news, in New Orleans yesterday, between 2pm and midnight, 11 people were shot, only two seriously. Seven in one incident, and 4 others separately.
Tried to get into Corton the 27th at 6pm (on the 17th) and it was booked, its hot in this down time, I used Open Table, I just tried again for 3/5 and no go, they gave an option check a month out and it came back, no table's anytime in the next 30 days......rumor is they are being sold out by some Tribeca hotel.....I have friends whom will help one day, I am in no rush as I feel spring/summer are the best time to eat anywhere in NYC due to veggie heaven....
This place I think is gonna rock in the tough time too...not open yet....
Aldea
31 West 17th Street
George Mendes, whose resume includes Bouley and Wallse, will have a menu with a Portuguese accent, with dishes like sardines and Madeira raisins, and pork chop with clams and kale. He has enlisted Stephanie Goto, who worked on Morimoto and Corton, to design sleek, intimate spaces for the narrow room with a mezzanine. -- Florence Fabricant
-The New York Times
I think I previously posted his web site
http://www.georgemendesnyc.com/
This place I think is gonna rock in the tough time too...not open yet....
Aldea
31 West 17th Street
George Mendes, whose resume includes Bouley and Wallse, will have a menu with a Portuguese accent, with dishes like sardines and Madeira raisins, and pork chop with clams and kale. He has enlisted Stephanie Goto, who worked on Morimoto and Corton, to design sleek, intimate spaces for the narrow room with a mezzanine. -- Florence Fabricant
-The New York Times
I think I previously posted his web site
http://www.georgemendesnyc.com/
antny bourdain does disappearing nyc tonight 10 on travel ch
still havent seen east of eden. on tcm tonight at 10.
Good primer on the mortgage crisis:
Not sure if this is true, but pretty weird if it is: Voytek the Iraninan honey bear and Polish WWII war hero.
portland, oregon architecture and history - erin
billmon on the financial meltdown.
cheever and updike face off on cavett circa 1981.
i rarely tune in to the late night shows anymore but i might click over to conan tonight to catch a bit of his last show at 1230 before he moves to the tonight show in june. i have a feeling his replacement jimmy fallon is going to be a failure as will leno at 10pm.
Breakfast
Toasted sprouted bread w/ Tuscan olive oil nouvo (spicy) and Sicilian sea salt, w/ spread mix of peanut butter/honey/banana
YUM!! salty, spicy, sweet, and crunchy
Toasted sprouted bread w/ Tuscan olive oil nouvo (spicy) and Sicilian sea salt, w/ spread mix of peanut butter/honey/banana
YUM!! salty, spicy, sweet, and crunchy
Another link from my "getting up to speed on the financial world" explorations: fiat world mathematical model. I don't grok it all, of course, but the easier parts are well explained I think.
Down and Dirty last nite at Dirt Candy with b./jim/linda
Delish overall and very healthy, some dish's better than others, we ate everything on menu (and 1/2 of the desserts), rich food (butter), lovely space, great $28 wine to gulp.....
While I rarely go back to any restaurant in a year I think I will be here in the summer for peak veggie season...
I wish her well and voted for her on TONY (and voted for you Linda)
http://www3.timeoutny.com/newyork/static_content/surveys/?surveyid=1934
Delish overall and very healthy, some dish's better than others, we ate everything on menu (and 1/2 of the desserts), rich food (butter), lovely space, great $28 wine to gulp.....
While I rarely go back to any restaurant in a year I think I will be here in the summer for peak veggie season...
I wish her well and voted for her on TONY (and voted for you Linda)
http://www3.timeoutny.com/newyork/static_content/surveys/?surveyid=1934
RIP
triplets of belleville director animating lost jacques tati script.
depp and penn in three stooges movies?
Reading The Economist about the middle class it has risen fast in recent years over the world and they think the economy downturn will hurt this and with it the values to better the world.
''A reversal of middle-class fortunes could have serious effects. As this report has argued, the new middle class contribute a lot to a country's growth, effeciency and equity-as consumers, as investors in ''human capital'' and because they engage in a wider range of economic activities than the rich and are more likely to create jobs than the poor. They also tend to promote liberalisation and, indirectly, democracy by moving moving their countries away from the politics of patronage. All of these things would be at risk if they would be hurt by recession.''
''A reversal of middle-class fortunes could have serious effects. As this report has argued, the new middle class contribute a lot to a country's growth, effeciency and equity-as consumers, as investors in ''human capital'' and because they engage in a wider range of economic activities than the rich and are more likely to create jobs than the poor. They also tend to promote liberalisation and, indirectly, democracy by moving moving their countries away from the politics of patronage. All of these things would be at risk if they would be hurt by recession.''
Gotham Bar and Grill: $25 lunch menu will be the only menu for lunch from 3rd week in March till the end of the year to celebrate the 25th anniversary of the restaurant. The a la carte menu is going away for lunch (!!!), and the $25 menu will be the only lunch menu.
(WOW!!!)
(WOW!!!)
IN a climate where almost every restaurant in town is offering deals and concessions once unimaginable - bring your own wine to Alto, leave the tie home for '21' - one place is offering the ultimate bargain this Friday night:
Free meals.
Eighty one, chef/owner Ed Brown's pricey modern-American place in the Excelsior Hotel on West 81st Street, is launching a two-course menu option six nights a week that's cheaper than some of the regular entrees alone.
And to get the ball rolling, it's giving 150 customers a chance - for one night only - to sample the new, "eco(nomy)-friendly" menu on the house. (See box.)
"We're changing with the times," Brown acknowledged. "We need to do much more business. I've got to have more people in the restaurant and make it more accessible."
The bargain deal goes into effect on Friday and will be available indefinitely after that every night but Saturday. It offers a choice of any two courses chosen from among appetizers, mains and dessert on a special menu for $30.81 per head, not including tax and tip. A third course can be had for just $8.10. This, in a place where entrees alone run from $28 to $38.
There are four choices in each category. Among them: pumpkin risotto with toasted pumpkin seeds to start; seared tuna with black beluga lentils for an entrée; and bourbon vanilla ice cream float with ginger snaps for dessert.
Friday happens to mark eighty one's first anniversary. It has not been an easy first year for the plush, red velvet-accented restaurant which, for my money, serves the Upper West Side's best food ever.
It opened with a menu even more expensive than it is now. Rave reviews - including my own - were mixed with write-ups that found it either pretentious or, contrarily, not sufficiently cutting-edge (for some, beautifully composed dishes made from marvelous raw materials and merely tasting wonderful will never be enough).
The blessing of a Michelin star last fall was blunted by the financial meltdown. And since day one, eighty one's entire façade has been buried under a low-slung sidewalk bridge that hides the entrance and negates a welcoming glow from behind mullioned windows.
If you think that's no big deal, recall that Simon Oren, owner of popular spots including Nice Matin nearby, sold his lease at Charolais in TriBeCa last year when a scaffold showed no sign of being taken down - "I think no one knew we even opened," Oren said. "If you open with a scaffold, it's a huge handicap, and the low-hung ones that kill visibility are the worst."
Like many newer restaurants, eighty one has been busy on Fridays and Saturdays, but slower on other nights. To remedy that, Brown recently augmented the dinner menu with a mid-priced entree category called "Simply," featuring such favorites as whole daurade ($26) and hanger steak ($27), each served with a choice of a side dish.
But how can a restaurant that spends as much on ingredients as eighty one does make money on a $30.81, two-course dinner menu?
"Two ways," Brown said. "We're not using filet mignon or foie gras.
"And we're hoping that if you come as a party of four, at least one or more of you will order off the regular menu."
So, does that mean the waiter won't mind if we split up our orders between the standard menu and the cheap one?
"Be clear," Brown chuckled. "If you come to eighty one, the answer to almost anything is 'yes.' This is a time for extreme hospitality."
scuozzo@nypost.com
How to eat for free
This Friday only, the first 150 customers whose seats are reserved by e-mail for eighty one's eco(nomy)-menu will be served the two-course, $30.81 option for free. (Diners must pay for all drinks, tax and tip.) The complimentary offer does not apply to the regular menu.
There are two seatings, at 6 p.m. and 8:30 p.m., and a four-person maximum per table.
Those vying for the complimentary menu must contact the restaurant by e-mail only at free@81nyc.com.
EIGHTY ONE
45 W. 81st St.
212-873-8181
Free meals.
Eighty one, chef/owner Ed Brown's pricey modern-American place in the Excelsior Hotel on West 81st Street, is launching a two-course menu option six nights a week that's cheaper than some of the regular entrees alone.
And to get the ball rolling, it's giving 150 customers a chance - for one night only - to sample the new, "eco(nomy)-friendly" menu on the house. (See box.)
"We're changing with the times," Brown acknowledged. "We need to do much more business. I've got to have more people in the restaurant and make it more accessible."
The bargain deal goes into effect on Friday and will be available indefinitely after that every night but Saturday. It offers a choice of any two courses chosen from among appetizers, mains and dessert on a special menu for $30.81 per head, not including tax and tip. A third course can be had for just $8.10. This, in a place where entrees alone run from $28 to $38.
There are four choices in each category. Among them: pumpkin risotto with toasted pumpkin seeds to start; seared tuna with black beluga lentils for an entrée; and bourbon vanilla ice cream float with ginger snaps for dessert.
Friday happens to mark eighty one's first anniversary. It has not been an easy first year for the plush, red velvet-accented restaurant which, for my money, serves the Upper West Side's best food ever.
It opened with a menu even more expensive than it is now. Rave reviews - including my own - were mixed with write-ups that found it either pretentious or, contrarily, not sufficiently cutting-edge (for some, beautifully composed dishes made from marvelous raw materials and merely tasting wonderful will never be enough).
The blessing of a Michelin star last fall was blunted by the financial meltdown. And since day one, eighty one's entire façade has been buried under a low-slung sidewalk bridge that hides the entrance and negates a welcoming glow from behind mullioned windows.
If you think that's no big deal, recall that Simon Oren, owner of popular spots including Nice Matin nearby, sold his lease at Charolais in TriBeCa last year when a scaffold showed no sign of being taken down - "I think no one knew we even opened," Oren said. "If you open with a scaffold, it's a huge handicap, and the low-hung ones that kill visibility are the worst."
Like many newer restaurants, eighty one has been busy on Fridays and Saturdays, but slower on other nights. To remedy that, Brown recently augmented the dinner menu with a mid-priced entree category called "Simply," featuring such favorites as whole daurade ($26) and hanger steak ($27), each served with a choice of a side dish.
But how can a restaurant that spends as much on ingredients as eighty one does make money on a $30.81, two-course dinner menu?
"Two ways," Brown said. "We're not using filet mignon or foie gras.
"And we're hoping that if you come as a party of four, at least one or more of you will order off the regular menu."
So, does that mean the waiter won't mind if we split up our orders between the standard menu and the cheap one?
"Be clear," Brown chuckled. "If you come to eighty one, the answer to almost anything is 'yes.' This is a time for extreme hospitality."
scuozzo@nypost.com
How to eat for free
This Friday only, the first 150 customers whose seats are reserved by e-mail for eighty one's eco(nomy)-menu will be served the two-course, $30.81 option for free. (Diners must pay for all drinks, tax and tip.) The complimentary offer does not apply to the regular menu.
There are two seatings, at 6 p.m. and 8:30 p.m., and a four-person maximum per table.
Those vying for the complimentary menu must contact the restaurant by e-mail only at free@81nyc.com.
EIGHTY ONE
45 W. 81st St.
212-873-8181
