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Chodorow Confirms Wild Salmon Closure
Jeffrey Chodorow today confirmed Eater's speculation about the end of Wild Salmon. "Regrettably," he said in a statement, "we will be closing Wild Salmon after the new year. We were excited about bringing the food and wine of the Pacific Northwest to New York, but, unfortunately, our efforts were unsuccessful." Too bad. Can we now count that space as officially cursed? Maybe it's time to get a bank in there.
Posted 12/03/07 in Grub Street : NewsFeed
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Psilakis Moving Kefi to Better Space; Chodorow Moving Wild Salmon to a Better Place
Michael Psilakis is moving Kefi into a bigger and better space not far from its current location. [Diner’s Journal/NYT] Jeffrey Chodorow’s plagued seafood endeavor Wild Salmon is rumored to close before the New Year. [Eater] A list of restaurants for Christmas Eve and day dining includes traditional picks like the Café at Country and Allen & Delancey, and more unique options like a Scandinavian Christmas Eve feast at Aquavit and dim sum from Chinatown Brasserie. [Restaurant Girl]
Posted 12/03/07 in Grub Street : Mediavore
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Tables Available at Insieme and Wild Salmon; Perilla Nearly Booked
It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls, but don’t guarantee the results.) Today: Reviewed by Adam Platt.
Posted 09/28/07 in Grub Street : Two for Eight
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Tables Available at Insieme and Provence; Rosanjin Fully Booked
It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Reviewed by Adam Platt.Posted 09/14/07 in Grub Street : Two for Eight
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Tables Available at E.U. and Insieme; Gramercy Tavern Fully Booked
It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Recently reviewed by Adam Platt.Posted 08/09/07 in Grub Street : Two for Eight
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Wild Salmon Saved by Salmon; Borough Food and Drink Gets Bronx Cheer
As it has in so many other reviews, Wild Salmon's raison d'être saves it from getting hammered. The excellence of the title fish is no longer in question. [NYT] Related: Salmon Cured? [NYM] Borough Food and Drink meets the world of criticism with a three- (of six) star review from Randall Lane, who finds its tribute to New York’s foods redundant and “leaden.” [TONY] On Avenue Z (where else would you expect to find him?), Sietsema alights upon Temada, one of the city's few Georgian restaurants, and is entranced by their turnovers, kebabs, and French fries. [VV]
Posted 08/01/07 in Grub Street : The Other Critics
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Tables Available at Provence and Wild Salmon; Gramercy Tavern Mostly Booked
It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Recently reviewed by Adam Platt.Posted 07/23/07 in Grub Street : Two for Eight
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P*ONG Found to Be Small and Uneven; Monkey Bar Gets Hammered
Frank Bruni appreciates Pichet Ong’s skill and creativity but finds his restaurant, P*ONG, in what will probably be a defining review, unequal to his talent: “Mr. Ong is an enterprising cook, but he doesn’t seem to be a seasoned restaurateur, and P*ong points out the difference.” [NYT] Similarly, Paul Adams grants that FR.OG chef Didier Virot has “has a virtuosic ability with flavors,” but was less than thrilled with the restaurant. That’s about in keeping with most other reviews the place has had, which call out a few dishes but give it an “eh” otherwise. [NYS] Randall Lane disliked the Monkey Bar so much that it’s amazing that he gave it two stars (out of six). “More often, though, the dishes were so unsuccessful that I had difficulty finishing them.” Eek. Not what you want to hear after a huge, expensive relaunch.[TONY]
Posted 07/18/07 in Grub Street : The Other Critics
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Tables Available at the Inn LW12 and Insieme; Rosanjin Fully Booked
It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Recently reviewed by Adam Platt.Posted 06/22/07 in Grub Street : Two for Eight
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Tables Available at Anthos and E.U.; Morandi Mostly Booked
It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Recently reviewed by Adam Platt.Posted 06/07/07 in Grub Street : Two for Eight
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Wild Salmon: The End-All and Pee-All?
Last week we continued our restro-spective of Jeffrey Chodorow's tinklers with a look at Ono. We half-expected Chodorow's blog to carp over our five-star review, but no — his latest entry shows that the man is still pissed off, this time at Adam Platt, whom he considers a piss-poor reviewer for handing a measly star to Wild Salmon. This got us to wondering about the restaurant's facilities.
Posted 06/01/07 in Grub Street : Restroom Report
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About Chodorow’s Latest Screed ...
Two weeks ago, it was Mario Batali who bared his considerable fangs and lashed out at the Gobbler in a most unseemly way. Now, this week, comes word of another anti-Gobbler screed penned by the aggrieved and suddenly blog-happy restaurateur Mr. Jeffrey Chodorow. Mr. Chodorow takes issue with the Gobbler’s not entirely unkind, one-star review of the restaurateur's giant fish-themed restaurant, Wild Salmon. To which the Gobbler can only say, “Thank you, Mr. Chodorow!” As we said last week in this space, a critic isn’t doing his job unless fat cats like Batali and Mr. Chodorow occasionally become unhinged. Restaurateurs know their own businesses intimately, after all, and we professional critics only peddle subjective opinion. If Chodorow chooses to take issue with our opinions, he’s more than entitled to it.
Posted 06/01/07 in Grub Street : The Gobbler
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Cuozzo Hammers the Shake Shack; Much Hodgson Love for Insieme
Steve Cuozzo uses his bully pulpit in the Post to come down hard on the Shake Shack, calling the place out for insanely long lines and “a hamburger that’s an also-ran at best.” [NYP] Related: Kyle Dureau Wants Shake Shack to Be Open 24/7 As Much As You Do [Grub Street] Having weathered a major two-star review by Adam Platt, Insieme finally gets its first three-star one, from Moira Hodgson, who is impressed by how perfectly executed every dish is, lavishing special praise on one of the place’s more overlooked features, co-owner Paul Grieco’s wine list. [NYO] Related: Italian, Old and New [NYM] The Times gives Katz’s the full Frank Bruni treatment, and the place comes out of it with one star, much loving description, and an eerie semi-confirmation of our earlier report that the place might be sold. [NYT] Related: Mother of Mercy! Is This the End of Katz’s? [Grub Street]
Posted 05/30/07 in Grub Street : The Other Critics
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Chodorow, While Still Bitter, Lifts Ban on Platt
Adam Platt and Frank Bruni are no longer banned from Jeffrey Chodorow’s restaurants. Even though, says the restaurateur, Platt “missed the whole point of Wild Salmon.” [Restaurant Girl] Related: Salmon Cured? [NYM] In a revealing interview, Marco Pierre White takes a stand against the star-chef game: “Can you imagine: You take your wife out to my restaurant for dinner, and I'm not behind the stove. You find out I'm in America — how would you feel when you've just done $1,200 for dinner? It's a sour taste, isn't it?” [Salon] Thomas Keller announces that he isn’t really the man at Per Se: “I [speak] as someone who is somewhat detached from it because it is a Jonathan Benno restaurant.” [MSN]
Posted 05/24/07 in Grub Street : Mediavore
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Tables Available at Anthos and Varietal; Gramercy Tavern Mostly Booked
It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Recently reviewed by Adam Platt.Posted 05/22/07 in Grub Street : Two for Eight
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A Journey Through the Food Groups, and Thence to Bed
The typical New York diner (to say nothing of the typical New York reader) will generally get around to all the major food groups in the course of a week. There is the fish group, represented this week by Adam Platt’s one-star review of Wild Salmon, and the southern Italian sea bounty of Bar Stuzzichini, Rob and Robin’s lead opening. The meat group is well served by Prime Burger, the Insatiable Critic assures. The vegetable tribe appears courtesy of Mark Ladner’s spring-onion flan in In Season. Finally, after all this eating, all most of us would want is a bed to lie down in, and Rob and Robin provide some tips for that as well.
Posted 05/21/07 in Grub Street : In the Magazine
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Wild Salmon Starts Its Upstream Journey Strongly; Craftsteak Upgraded
Alan Richman has a few qualms about Wild Salmon – its reason for being, for example – but likes both the food (except for the sauces) and the service (when it’s not too friendly). Given how ready Richman is to knock restaurants, owner Jeffrey Chodorow has to feel pretty good about this one. [Bloomberg] Related: Wild Salmon Swims Into View. Yes, ‘Pun Intended’ [Grub Street] The newly revamped Craftsteak and Craftbar get rereviewed by Bruni, who awards the less than the white-hot former a much-needed second star, and the latter, “more or less back on track” after earlier troubles, a (borderline) single star. [NYT] Time Out’s Randall Lane lays four stars (out of six) on Gilt, finding Chris Lee’s cooking admirable all around, if less risky than that of his predecessor, Paul Liebrandt, who still keeps popping up whenever the restaurant is discussed. [TONY] Related: Gramercy Rehab [NYM]
Posted 05/09/07 in Grub Street : The Other Critics
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You Bet We Have Video of Folks Giving Opinions on Wild Salmon
Grub Street’s restaurant coverage takes a historic leap forward this week as we introduce video (or what we were taught to call moving pictures). Daniel Maurer visited Jeffrey Chodorow’s newest restaurant, Wild Salmon, on opening night Friday and got first reactions from diners, including their take on the Chodorow-Bruni feud and the challenges of exiting the place after a few drinks. Let us entertain you. Overheard: Wild Salmon Opening [Videos] Related: In Season: Wild Flounder [Videos] Earlier: Wild Salmon Swims Into View. Yes, ‘Pun Intended’
Posted 04/09/07 in Grub Street : VideoFeed
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This Week: Contents Under Pressure
This week’s food section is all about pressure: A pastry chef has to cook every night for a president who hates pineapples and will send him packing at the first hint of progressive dessert-making; Vinh Nguyen, a first generation Vietnamese-American, rolls the dice with his Williamsburg restaurant Silent H, and, as far as Rob and Robin are concerned, comes up lucky seven; Jeffrey Chodorow, fresh off his battle with Frank Bruni and Adam Platt, opens a big new restaurant and hopes for the best; and four new restaurants open, surely hoping for the best as well. Even this week’s In Season is rife with tension, calling as it does for a delicate filleting operation that could easily destroy a beautifully roasted flounder. The New York food world is not for the faint of heart.
Posted 04/09/07 in Grub Street : In the Magazine
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Wild Salmon Swims Into View. Yes, ‘Pun Intended’
We wouldn’t pull your leg: Jeffrey Chodorow’s newest restaurant, Wild Salmon, opens tomorrow. Will it be a Kobe Club of the sea, leading the restaurateur to further screeds? Or will it redeem his reputation as a hit maker? Judging from this image and the place’s menu — that’s right, menu — we’re inclined to say that he’s headed in the right direction.
Posted 04/05/07 in Grub Street : Openings
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