Face It, ‘Bon Appétit’: You’re Never Going to Be Hip
The first annual Prospect-Lefferts Gardens "Jerk-Off" was held earlier this week by a group of local jerkaphiles, to determine just who makes the best jerk chicken in the neighborhood. Considering the area's huge Caribbean population, it was a tough call. Hammonds Bakery and Jerk Center won top jerk honors, with the more-hyped Peppa's coming in a distant fourth owing to crippling dryness. Which only goes to show that you're only as good as the last chicken you jerk. PLG Jerk-Off! [Hawthorne Street]
The latest development in the David Bouley Evolution saga comes to us today via FloFab at the Times, who reports that Bouley isn't leaving the project but rather reworking it more along the lines of his Tribeca eatery Bouley Upstairs. There is said to be a new ownership group, which is unidentified. (Our trusted source tells us that it's the BLT Group, and we're not buying Tourondel's denial.) Still, the news seems weird. Bouley Upstairs is a small, quirky, easygoing place, a “haphazardly endearing restaurant,” as Rob and Robin call it. That's going to be David Bouley's presence at the Ritz-Carlton? Somehow, this doesn't look promising. Off the Menu [NYT] Earlier: Will Laurent Tourondel Clean Up David Bouley's Miami Mess?
Adam Shepard, Lunetta: "I suppose this would be a good place to talk about someone I admire, but I don’t think I would hire anybody. You cook Thanksgiving dinner yourself." Andy D'Amico, Nice Matin and Mizza: "You want me to out somebody? I can’t do that." David Shea, Applewood: "Myself."To be fair, not all the chefs had a turkey-superiority complex. John Schaefer of Irving Mill would give the honors to his father-in-law, and if Park Avenue Autumn's Alex Kaketsu had to pick someone, he'd opt for Pierre Gagnaire. But your father-in-law or a Parisian legend aren't really local competition, either. Thankful Thoughts [Metromix NY]