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Phoebe Damrosch

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Are You a Foodie or a Foodist?

The big discussion at last night’s “Brooklyn Eats” talk in Dumbo was the semantic difference between “foodie” and “foodist.” Phoebe Damrosch, author of Service Included pointed out that, in New York, “foodie” has become a derogatory term used to describe those who sit at home watching Semi-Homemade on the Food Network. Another type of foodie, an audience member added, is one who seeks out new restaurants, wines, and foods only to check them off a laundry list of places to see and be seen. Edible Brooklyn editor Gabrielle Langholtz suggested that bona fide food fans — those who read food books, travel to food destinations, and taste obsessively — could refer to themselves as “foodists,” as intense Star Trek fans go not by “trekkies” but “trekkers”. (Anne Saxelby, heirloom-tomato farmer Tim Stark, and beverage historian and panelist David Wondrich could all be identified as foodists.) To add to his cred, Wondrich served Hennessy punch (historically accurate, according to Bombay’s seventeenth-century regulations) out of a paint bucket. —Jennifer Lynn Pelka

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Brooklyn Food Writers to Rap Tonight in Dumbo

Brooklyn, besides its world-famous supply of suspension bridges, legendary pizzerias, indicted Gambino associates, and doomed Atlantic Yards–area residences, is also rich in writers. So it was no problem to pull together three good food scribes for a talk tonight at 7 p.m. at Powerhouse Arena in Dumbo. The speakers will be former Brooklyn Record editor Kara Zuaro (I Like Food, Food Tastes Good), memoirist Phoebe Damrosch (Service Included), and cocktail historian David Wondrich (Imbibe!). Edible Brooklyn editrix Gabrielle Langholtz will moderate; the tickets are $15 and available here Local Writers Talk Food [A Brooklyn Life] Related: Phoebe Damrosch, Formerly of Per Se, Apologizes for Spilling a Martini on You Rock Star Recipes!

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Belgian Room Closed for Underage Drinking; Park Avenue Winter Preparing for Its Spring Awakening

Astoria: Sweet shop Oleput is now offering a lot more savories in the form of small plates and panini. [Joey in Astoria] Clinton Hill: Rustik Tavern has a warm interior, but the menu doesn’t sound too rustic: chili, wings, nachos, though for the last one the blogger liked "that it’s cheese sauce rather than real cheese." [Clinton Hill Blog] Dumbo: Food writers including Kara Zuaro (I Like Food, Food Tastes Good), Phoebe Damrosch (Service Included) and David Wondrich (Imbibe) and Edible Brooklyn’s Gabrielle Langholtz will talk about — what else? — eating, at Powerhouse Arena next Tuesday. [A Brooklyn Life] East Village: Belgian Room has been closed for letting minors booze on Lambic. [Down by the Hipster] Soho: Vosges bacon chocolate now comes in the shape of flying pigs. But they can’t escape. [Snack] Upper East Side: Park Avenue Winter will turn into spring on March 26, just in time for Easter. [Zagat]

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Haunted Restaurants; Market Table's Sneaky Reservations

A list of the most haunted New York destinations compiled by Internet librarians features a lot of restaurants, including Bridge Cafe whose six-foot-tall, female bouncer, Gallus Magg, used to bite ears off drunken customers back in the nineteenth century; and One if by Land, Two if by Sea, which boasts the spirit of former building owner Aaron Burr — not to mention his daughter, who nowadays "bothers ladies who lunch by pulling their earrings." [NYP] Market Table is the latest restaurant to only accept strategic reservations, and it's annoying when you see empty tables. [Bottomless Dish/Citysearch] The New York branches of Muji won't have the cafés selling the delectable green-tea pastries you find at the Toyko flagship, but the new Amai Tea & Bake, at 171 Third Avenue, sells similar ones, along with viennoisserie and white-tea cookies. [Mouthing Off/Food & Wine]

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Momofuku 2.0 Almost Ready; Return of Choco Jesus

New and improved Momofuku Noodle Bar set to open next week. [NYT] Related: Keeping Up With the Momofukus [NYM] More Greek chefs are invading New York; “gastro-taverna” Athens Tavern opens today with a menu from top Athens chef Yianni Baxevanis. [NYT] Related: Psilakis Isn’t the Only Chef Who Knows Greek The chairwoman of the board of trustees of the James Beard Foundation resigned yesterday saying that her role as host of the PBS series Chef’s Story would make the show ineligible for awards. [NYT]

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Phoebe Damrosch, Formerly of Per Se, Apologizes for Spilling a Martini on You

Phoebe Damrosch
As a waiter in Brooklyn, Phoebe Damrosch had the opportunity to serve one of her heroes, Thomas Keller. She parlayed that encounter into a job helping to open Per Se where, after a crash course in Gewurztraminer jelly (and even dancing lessons to improve her moves on the floor), she eventually became a captain. The result is her memoir, Service Included: Four-Star Secrets of an Eavesdropping Waiter, out today. We asked her about vomiting patrons, fancy pens, and recent speculation that Chef Keller is spreading himself too thin.

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