Welcome to Saturday Night Five, where we shine a light on the best quips, barbs, burns, and nuggets of truth from Eater NY commenters. Here's this week's cream of the crop:
5) Lex on the bacon-focused bakery that's opening soon:
Thank God it's going to be "local" and "green." For a second I thought it was just going to be some stupid gimmick place.4) A note about cursed spaces from commenter Maxwell's Plum:
This reminds me of 100 W Houston Street, that, for years was a cursed space so many restos came and went in a short time period but finally Jane moved in and has been successful ever since. Even cursed spaces finally get their mojo, it just takes time!3) New York Journal has a question about the Dream Hotel:
Is Todd English or Ryan Skeen consulting? That seems to be all this place is missing.
2) ChefED offers an in-depth analysis of the Masa three star review:
I agree. The "waiting outside" is unforgivable, as is the uneven-ness of dealing with different guests. BTW, the Masa prices never made sense to me. Sushi restaurants have to cook rice and slice fish (albeit expensive flown-in fish) (yes, this is a massive generalization). Next door at Per Se they have 4 x the BOH staff, 2 x the FOH staff, bigger hoods, more gas, more electricity, more pans, pots, broilers, refrigerators, blenders, chinois, circulators, sous vide machines etc, etc. And basically the same (if not lower) price point. And you better believe they're paying almost as much for the raw product. (Masa flies in fish, so what? Per Se, Daniel, etc, commission farmers hundreds of miles away to do silly expensive things for them). Maybe it should be two stars until Takayama gets a clue.1) Gargupie notices one kind of restaurant flag that's missing from our round-up:
How about all those "imaginary" white flags with the defunct restaurants around the city?· All Previous Editions of Saturday Night Five [~ENY~]