Cabrito and The Windsor share more than a backyard.
All the press for Cabrito so far has been attributed to chef David Schuttenberg but who else is in the kitchen? The would-be chef of theoretical-restaurant The Windsor, Robert Truitt, who's finally been taken out of storage from the basement of ABC Carpet & Home where he's been kept unreachable for comment since his return from El Bulli. Whether or not The Windsor's coming together for this Spring, Truitt's at least physically closer to being in his own kitchen.
In related news, hooked up with a premium dessert tasting we relayed back to our room the night before, a year ago today we tasted the last of Morimoto's Suntory caramel off our date, untied her from the headboard at 1715 Rittenhouse and bags in hand found our way back to Manhattan only to learn we had no job via a sign taped to a gate on Cleveland Place. Room4Dessert closed a year ago today.
For you foodie historians, this picture comes from an August 2007 Grub Street post. While searching about to steal it, we discovered from that same post the location, menu and physical description of The Windsor:
"Goldfarb, theatrical as ever, refuses to disclose the location of the new place, except to say that it’s downtown “in another high-profile restaurant row.”
“It’s twice the size of Room 4 Dessert, but in the same basic layout. That means it will be a megabar, one that can hold 100-plus people.”
Plus, he may drop his all-dessert stance and embrace the small-plate snack-bar concept..."
High-profile restaurant row? Bedford and Carmine. Same layout? Megabar? A long deep ex-laundromat. Sweet and savory? Will and Bob, Zak and Josh. Jeez. For all the bullshit he spouts this is actually so close to being true.
For you foodie historians, this picture comes from an August 2007 Grub Street post. While searching about to steal it, we discovered from that same post the location, menu and physical description of The Windsor:
"Goldfarb, theatrical as ever, refuses to disclose the location of the new place, except to say that it’s downtown “in another high-profile restaurant row.”
“It’s twice the size of Room 4 Dessert, but in the same basic layout. That means it will be a megabar, one that can hold 100-plus people.”
Plus, he may drop his all-dessert stance and embrace the small-plate snack-bar concept..."
High-profile restaurant row? Bedford and Carmine. Same layout? Megabar? A long deep ex-laundromat. Sweet and savory? Will and Bob, Zak and Josh. Jeez. For all the bullshit he spouts this is actually so close to being true.
BZZZZZZZZZZ. Wrong a long ding dong>>>
Posted by: | June 09, 2008 at 10:47 PM