"The mark of a cad."

A friend of ours whom we couldn't quite believe told us Will Goldfarb is opening a new restaurant near BarFry. Well our friend didn't know the name and we didn't care and that would have been the end of it except this evening while scanning the March calendar at James Beard House, something stood out.

On Saturday March 30th, there's the Downtown New York Brunch with the four in hand of the forthcoming manufactured chefs hangout The Windsor, the new "cozy yet elegant collaboration" from Josh DeChellis, Zac Pelaccio, Will Goldfarb and Robert Truitt. It's too soon to make jokes like how The Windsor will put a knot in your stomach, (but keep in mind what Ian Fleming's James Bond once said of the Windsor, it's "the mark of a cad.") Now take a look at what the Blue Ribbon menu has been missing all these years: 

Cauliflower à la Grecque with Raisin, Pine Nut, and Caper Picada
Foie Gras Tarts with Quince, Celery Root, and Black Truffle
Oysters with Champagne–Beet Gelée
Deviled Eggs with Caviar
Sardines on Rye Toast with Black Pepper Mayonnaise and Pickled Radishes
White Bean Cappuccino with Foie Gras, Anchovy, Fennel, and Tarragon
Veal Terrine alla Milanese with Endive–Parsley Salad and Sauce Gribiche
Turbot Blanquette with Champagne Hollandaise, Champignon de Paris, and Truffles
Vacherin Exotique

Never mind it looks more like cribbed Gordon Ramsay than what a chef would eat after work. In fact they'd be more likely to go to every other restaurant within a block of here from McDonald's to Ditch Plains. But whatever. There should be one great perk this space has to offer (if it is where we think it is, it's freezing out and we're too tired from last night to look; that's a blogger for you!) Passing through the kitchen of BarFry, there's a spacious backyard which, if one took down the fence between it and the ex-laundromat next door, there'd be a joint garden VIP space. All the more reason too, to open sometime after the end of March when they can maximize on the warmer weather. So it's got that going for it, which is nice.

And maybe it's got the name of Edward VII's famous knot going for it as well. It's the second in what we can assume is a very limited series of entrepreneurial pastry chefs fashion-themed eateries, following Sam Mason's Tailor. At least until Pichet opens an ice cream parlor called Scoopneck, (which will go on to inspire a whimsical line of Alessi ice cream scoops under the same name,) and Johnny Iuzzini opens a space called Inseam, "a place where you can hang."

Until then we have 48 Carmine and no matter what, we wish it greater success than the laundromat it replaced, if only because whenever we parked outside there, we couldn't get quarters for the meter from it. And because with Robert Truitt at the helm, after Room4Dessert and a stint at El Bulli, he deserves a moment in the spotlight greater than his guest appearances in Time Out New York as bachelor and mentor to chef groupies and the aspiring chefs who want them.

Then he can move on to bigger and better things and lose the tie.