The best single line of this restaurant review was when it was stated that "food is good." I have to say I like this single line because it says it on the quote "food is good" not only am I a foodie but I love to experience new types of food like I've stated in my previous blog I don't Add to discriminated against good food, food is food and as longest my stomach isn't feeling sick than I know that food will always be good and satisfying. Also you can never go wrong with good food it makes you want it even more as if you can't wait for it. Of course some might think differently because not everyone loves all kinds of food and they don't like to explore out there and find new places that serve different food. I'll say it again over and over food is food and as longest its cooked with love and a lot of good ingredients I'm in, I mean come really who would say no to a plate of lobster, steak, pizza, etc. Let's just keep in mind that there's people out there that would wish to eat all that. Dare I say it, this line was so appealing to me because like I mentioned before "food is good" and no matter what type of food it is I'm going to devour that food. Yes, some might say I'm too much but baby when it comes to food in right there front and center.
As I read the review, I could tell the review was going to be a mixed bag. The line that struck me, as well we sets the tone and groundwork for the rest of the review is "None of this is a problem in and of itself — good food is good! — but you might feel mildly let down if you believed the pre-opening press, which promised cooking inspired by an earlier era." Being a former chef, I believe that sentence wraps the entire review in a sentence. If the reader did not want to know finite details, that line sums it up so the reader does not have wait until the last paragraph, or last sentence, for the writer to give his/her conclusion. I think what made this review so critical on details was the fact a small king's ransom was paid for the 7 course meal, and this leaves the door open for one to be critical. I must admit that when I go to an upscale restaurant, I expect perfection from the chef all the way to the bussers just as I expected from my staff. Be it In-n-Out, The Mark, Bento Box, The Padre Hotel, or Jack-in-the-Box, one has certain expectations set to the level of restaurant one dines at. Based on the review, IF I went there, I would heed the advise of the reviewer and order ala carte.
First off, I’d like to state the major significance of reviews in today’s industry. I tend to look at Yelp and other reviews in everything I buy and for restaurants. The review on the Fowler & Wells restaurant was very detailed and helpful for anyone who is the future is looking for good places to eat in New York. The style of the review really adds to the features and the amazing food the restaurant offers. The line that best adds to the review is “It’s a striking room where you can sink into an armchair with a solidly built drink in your hand and get lost in the past”. I found that line so appealing because a reader can automatically use though processing and imagine what it would be like to dine there and enjoy a well put together drink as they enjoy the view. The fact that the restaurant has guiled age features to its construction makes wanting to visit the restaurant more interesting. Explicit type of reviews is what makes other individuals want to enjoy a meal at that particular restaurant. No kidding, based on the description of the food’s taste at Fowler & Wells made my mouth water. I’d must admit, I would definitely love to attend the restaurant sometime I visit New York City. One can never put down a restaurant with an antique type of view that serves good food, you get your money’s worth and you feel great about returning in the future.
In my opinion the single best line of this restaurant review was when he mentioned "My service was sometimes jittery, but fast and attentive". I think that line was so appealing because people do look at reviews to see if the food is good. However, even if the food is good the restaurants service plays a big role. As for my experience in restaurants if waiters are not fast and attentive the food itself is no longer as good. It gets people in a bad mood; even if your having tasty meal. Also, if your having a tasty meal and the service is slow to get you a drink you no longer enjoy the meal. To me service is a big part in restaurants no matter how good the food is.
The line that stood out to me the most in this restaurant review would have to be from the very first paragraph. I feel as if todays restaurants don't really care for the experience you have at their establishment. I feel as if most restaurants just want to get you in and out as fast as possible and just collect your money. But when he describes what he sees when he walks in, "which rises up through seven floors of elaborate cast-iron railings to end in a soaring glass pyramid. It’s a striking room where you can sink into an armchair with a solidly built drink in your hand and get lost in the past," made me feel as if I were there. I always wanted to see how life would be back in those days, go have a scotch on the rocks and a cigar and sitting in a big chair while waiting to be seated. I feel as if restaurants now a days have an amazing theme and hook me in, they will have me coming back. Restaurants don't do that anymore, so it is nice to see a change and see a restaurant that actually does that.
In my opinion, the line that stood out the most was "My service was sometimes jittery, but fast and attentive." When attending a restaurant that has waiters, I think it is important to treat the customers with friendliness and always welcomed to help the customer. Some waiters want to earn their tip for the day, so I think its important for them to be friendly to the customers. Sometimes the restaurant can be busy and when the service is not attentive, it makes the waiter seem rude and disrespectful. I think being friendly is the number one key. In my opinion the service should be attentive, fast, and friendly. I like walking out of a restaurant and feeling glad that I ate there. The food was great and the customer service topped it too. Also saying, I am definitely coming back soon to that restaurant.
After reading the short restaurant review, it was clear that this seems to be a very up-class eatery. My favorite line in the article would have to be, "Choosing the $135 tasting menu one night, I got a seven-course tour of robber-baron dishes as interpreted by Mr. Colicchio and Bryan Hunt, the executive chef." because it gives me an understanding about how nice this restaurant is and what type of people may be found here. With a $135 tasting appetizer menu, most ordinary middle class people may shy from this high of a price, with wealthier people wanting to eat here. This line is so appealing to me because I love numbers and I feel that numbers tell us a lot of things that are most important in life. Overall, the price of food that a restaurant sells typically shows what kind of atmosphere you will be dining in and in some cases, how good the food will taste.
After reading the restaurant review I would have to say the line that caught my attention would have to be “The restaurant is somehow less than the sum of its parts”. This was interesting to me because it had talked about how the food was prefect and the place looked so elegant I imagined this beautiful big fancy expensive restaurant. So to see this line it makes me wonder what is it about this place that made it lose its value in the way others see it. It's seems that they have good food and maybe bad service. People want good food and good service. I know that when I go to a restaurant I expect to get good service and good food. It's also a plus when the servers are attentive and making sure you are being taken care of and not forgetting to refill your drinks.
After reading the review, I have to say the best line was when it was stated "My service was sometimes jittery, but fast and attentive". This line was so appealing because as a former server myself, I know how important great service and time management is to the consumer. One can go to the fanciest restaurant with the greatest food and decor, but if the server does not know how to take care of the customer and multitask with multiple tables the whole customer experince goes terribly wrong. I can see how this reviewer felt as if something was missing, but in my opinion, if the services would have been terrible I firmly believe he would never go back. When I go to a restaurant I pay attention to everything, but nothing bothers my as much as a inattentive server.
I honestly think the very last part is the best line. "Fowler & Wells has so many strengths that few people will leave unhappy." I feel like this is the line people want to read. They want to know if it is good or bad. This line tells them its good, however, Pete Wells then goes on to say, "But they may wake up the next day with scattered impressions of what the place is about, until Mr. Colicchio and Mr. Hunt can bring more focus to the menu." This really wraps up the whole review perfectly. He started off telling us about how grand and beautiful it was and how amazing the seven-course meal was. He then goes into how it though the food is good the other items are just as good as any other restaurant. I believe that he was quite embraced with everything at first site, but as he really got to looking around he noticed it wasn't as perfect as he first thought. The review makes me think the owner had this grand vision of a very upscale restaurant; but forgot about the details and making sure everything flowed together. Personally, because of this review I don't think I'll ever be visiting this place for a meal. If I'm going to pay so much I'd like it to be perfect all around. I'd like to have an experience that I couldn't get anywhere else.
The most memorable line in this very descriptive review was "The kitchen’s creativity seems to run out of gas at some points, though". It stood out so much for me because as I read his review, I felt this is how most of his review went. He liked almost everything but he was always missing something or felt he could eat it at any other restaurant. Not only the food but his critique of the décor was it fell short of being different, so the quote can encompass that also. He did have his praises and his favorites but I did not feel he was 100 percent satisfied. I did enjoy his descriptions because I felt I was also there and could envision the dishes and décor that he wasn't fully impressed with. I think this is a perfect example of a review because people can get a good glimpse of the food and service and decide for themselves if it is worth a visit.
While many parts stood out to me in the article the one that stood out to me the most was the line “The kitchen’s creativity seems to run out of gas at some points, though.” It gives it that realism that even with the good food and excellent service its not to say that this place is perfect. He then goes on to add about certain food not having a lot of flavor and pale to comparison of other food he has eaten. That line stood out because it was talking about the restaurant in general, and while the place seems stunning and gave a vivid picture of the place and a hint of the select taste qualities, it goes on to say it has its flaws. Although as a broke college student I doubt I will be visiting this restaurant any time soon.
The restaurant review was very interesting. I’ve never read a restaurant review before but I found it to be intriguing. I love the way an author can use words to give readers a sense of being at the restaurant themselves. In my opinion, the single best line in this review is “The disconnection carries over to the atmosphere.” I think this line is the best because while reading the review, I got the sense that that the food was good, and the atmosphere was satisfying but there was still something off. I like how the author clearly explained how the atmosphere was unbalanced by stating the menus were unrelated and the décor was done by two people who were not on speaking terms at the time. This gave me an understanding that that was a clear disconnection of the restaurant. When I read that line, it completely makes sense to me. That is like going to a Mexican restaurant that serves hamburgers and pizza as well. I think that all food establishments should have a clear theme to set the tone and atmosphere of a restaurant to enhance customers’ experience.
I love the review for Fowler & Wells because it goes into a depth of details about the restaurant and every aspect of it. The line that stood out the most to me was "choosing the $135 tasting menu," because this suggests it was very high end. I picture elegance and grandeur. Not only the food but the restaurant all-together. This restaurant review is very descriptive in discussing the food and look of the restaurant. This review is so descriptive that you almost feel you are there yourself looking around as you walk in and tasting the food as you read. I have never read a restaurant review before but I enjoyed being able to read and picture myself there at Fowler & Wells restaurant in New York City.
I thought the best line of the review was when the author mentioned lobster. The way he described the dish made it sound delicious. I was almost able to smell and understand the sensations being felt. "The meat of little lobsters had been chopped and replaced in the shells with a green slash of tomalley, tarragon leaves and chanterelles the size of shirt buttons." I could only imagine the different types of herbs, exploding with flavor would taste like. To me, it felt like that restaurant was combining old recipes with new techniques of cooking and it sounded really creative. The art of cooking is mesmerizing and restaurants have the benefit of expressing that in so many ways. As a fan of every type of food, I would be interested in visiting this place. Although it is a bit pricey I think the overall, personal experience would be worth the while.
The line that stands the most to me is: “The freedom the chefs take here can lead to some exciting turns of imagination”. I’m not a big fun of exquisite food, I’m willing to try new foods where ever I go, yet I don’t like to spend lots of my monies on it. I like this line because it describes me on a way. When I’m cooking something that I have cooked before, I already know what to expect, then I start playing with it, I add more or less of the recommended ingredients, sometimes I substitute some, it all depends on my mood, and when I’m on a good mood, I get fun and I can become the best chef ever. I liked it this other line “Meals always ended on a high note thanks to the pastry chef.” Many people work hard and want to heard once on a while how much their job is appreciated from others.
Of course, the descriptions of the food caught my attention. Good food brings happiness to everyone, its one of the small things that helps us enjoy life. The way the food was described, mentioning the small and the taste was very intriguing almost as if we were there. But what caught my attention wasn't only the food but, ". . .the dining room staff was noticeably diverse,". Diversity is very important to me, I appreciate the diverse backgrounds many people come from. It's so interesting to meet people who share different ideas, religion, and things among that nature. And that is why that sentence stood out to me the most.
In this Restaurant Review by Pete Wells, many descriptive words were used to create and image to the readers mind. The author uses simile and personification to create vivid images for readers to imagine. The style that the author used pulls the readers attention to read more and it creates that suspense that readers want. Not only that the ambiance of the place were describe phenomenally, the food was also describe to where readers can almost taste it. One of the line that stand out in my opinion is when the author mentioned, "There are tiered bronze chandeliers and walls overlaid with green and gold plaster until they look as if they belong in the ballroom of some faded Italian palace," this creates a strong imagery in the mind. when reading this sentence, it feels like that reader are in the same place as the author had its time in the restaurant. The use of simile made a comparison with the room as it was a ballroom place. As a reader I just can imagine what a beautiful restaurant this is. The personification and simile also gave the impression that the place can be deceiving, because some of the stuff mentioned in the review did not flow together. But overall the review was phenomenon on making a great image in readers mind.
The single best line of the restaurant review is: “Pounded rabbit loin was fried into a long, crunchy schnitzel and served over chickpeas and pistachios; lemon confit and lots of thyme leaves snapped the dish into harmony.” This line is so appealing because it is extremely descriptive. I can easily imagine the texture (the crunchiness of pounded rabbit loin and pistachios), color (golden color of the fried rabbit loin, the yellow of lemon confit, and the green of pistachios and thyme leaves), and almost the taste of the dish. I can also imagine how the dish is arranged – how the different colors and textures of the items on the plate come together into a neat, sophisticated, and delicious meal. The way the author described how the addition of the lemon confit and thyme leaves “snapped the dish into harmony” makes me believe that the flavor of the meal is perfectly balanced with all the right flavors. Merely thinking about that single line of review makes my stomach growl.
For me the single best line in the restaurant review was "Pounded rabbit loin was fried into a long, crunchy schnitzel and served over chickpeas and pistachios; lemon confit and lots of thyme leaves snapped the dish into harmony." I have never had rabbit loin, or just rabbit in general, but the way that the author describes the dish just sounds delicious. He adds so much details to the presentation of the dish. At a restaurant that is known to be prestigious, I would want to try out dishes like the one he describes here. It sounds very sophisticated and delicious. I have no idea what rabbit tastes like, but because of that line, it really does sound appealing to me. I love to read lines that give me a visual image, because I am a very visual person. I was able to picture the food he was describing and envision myself taking a bite of crunchy schnitzel and enjoying the taste of pistachios (I love pistachios). Lines that make my mouth want to water and suddenly make me hungry are definitely lines that appeal the most to me.
While this is a food review, the descriptions of food didn't appeal to me the most. What garnered my interest the most perhaps was the general aesthetics of the restaurant. I found myself fascinated that there seems to be contrasting designs within the restaurant itself, such as the two rooms being seemingly described by two different people. The specific lines were perhaps "One Brudnizki went for a turn-of-the-century glint... the other Brudnizki commissioned huge grids of backlighted colored glass and brought in mirror tiles and sparkly faceted-glass scones." These lines, though separated, were the beginnings of describing how different different parts of the room are, whether it belonged in "some faded Italian palace", or looked like they came from one movie, The Leopard, but instead came out of the Sopranos. Thee descriptions give me a more vivid image of the restaurant itself, which is the first thing you'd see rather than hear, then taste.
One of the lines that caught my eye was “The restaurant is somehow less than the sum of its parts”. I feel as though this one line encompasses the entire review. Throughout his review, Pete Wells continually praises Fowler and Wells for its delectable food and beverages, but seems to criticize it for the smallest things. He makes vague slights about the interior design, the service, and even the historical references shown throughout the restaurant. Though I am not a restaurant critic, and never will be, I'm confused as to what Wells is trying to convey to his readers. It seems as though he enjoyed his experience, but fails to give the restaurant the praise it deserves (at least from what he expresses). To say Fowler and Wells is "less than the sum of its parts" is just an excuse to say they did everything right, but it just wasn't good enough.
After reading the review, the line that caught most of my attention was “the kitchen’s creativity seems to run out of gas at some points, though". This line in particular says a lot about the writers attitude and experience toward the restaurant. Throughout the review we get the idea that he enjoys certain things about the restaurant but at the end there always seems to be something missing. In this particular line though, he is directly criticizing the food because although he says they are creative and their food is good there is still something that does not make it great. After reading and thinking what this really meant, it makes me wonder how a restaurant that seems to be perfect in many aspects can still make someone feel that they are "running out of gas". It also makes me wonder what is it that the writer is trying to tell his audience; he is constantly praising the restaurant but at the same time he points that they are still missing criteria in certain areas. Perhaps this line could be interpreted in a negative way, but from my understanding of the review , it seems as if Pete wanted to be satisfied by what the restaurant had to offer but it still wasn't good enough or at least not what he expected from a place like that. After all, we all have different expectations when we visit restaurants and places. There will always be times when food is satisfying to some of us but might not be as delightful to others. Overall, I would say it was not necessarily the restaurant's fault that Pete was not satisfied, it was his own taste and expectations that sort of pushed towards that direction.
My favorite line from the reading of the restaurant review is "Choosing the $135 tasting menu one night, I got a seven-course tour of robber-baron dishes as interpreted by Mr. Colicchio and Bryan Hunt, the executive chef." This single line tells me everything I need to know about the restaurant and if I would choose to eat there with my wife. I personally would not feel comfortable eating at that restaurant nor would I ever want to spend that amount on their plates especially reading his mixed review of Fowler & Wells. The author does an excellent description of the food and the texture of the dishes but I kept thinking it's one of those restaurants that is expensive and serves tiny food. I have eaten at more high end restaurants like Texas De Brazil in Las Vegas with a coupon because it was my wife's birthday and enjoyed it immensely for half the price. I enjoyed the author's detail and his critique, as someone who uses yelp it is a far cry better than reviews you will find on there because of imaginative and descriptive writing. Sometimes it can be hard to determine if a restaurant is something you want to try when reviews say things like "the tacos are bomb", so I can appreciate the authors detail in this review. After reading I felt the same way I did initially, if I was ever in New York I would have zero interest in eating here, and would prefer something more accessible, comfortable and more authentic feeling.
In my opinion, the single best line of this restaurant review was "The restaurant is somehow less than the sum of it's parts." This line was so appealing to me because Pete Wells glorifies the food but then he states that there is something missing from the restaurant. It sort of contradicts itself and confuses me. However, I think he is saying that even though it is such a high-end restaurant with some of the best chefs and some of the best food, there is nothing to really tie it all together because Fowler and Wells do not use their past to create a more synchronized experience. After reading this restaurant review, I have mixed feelings about the place. It seems like the food is good but the atmosphere is off. Atmosphere is very important when it comes to restaurants because you want your guests/customers to feel welcome and comfortable. I like how Pete is so descriptive when it comes to the food. It makes you visualize it, as it should. Although, these descriptive qualities also had a negative impact on the building. Pete says there were two rooms that were so different from each other that is seems as though the designers were not on speaking terms. I imagine myself going in and being confused as to how disconnected the place would feel. Overall, I enjoyed the restaurant review and I would try the place out but I might only try the à la carte menu, as Pete suggested.
The best line of this restaurant review for me was the one “My service was sometimes jittery, but fast and attentive” because I believe that having a server that is attentive can give a great restaurant review. I also think that when someone is working fast but attentive that makes the customer satisfied because they are getting what they want quickly. For instance, I’ve gone to restaurants where they assigned you a sit and they quickly bring an appetizer and ask you what beverages you want to order. I believe this line is so appealing because I love to attend restaurants that their servers are attentive and care for the customer. This line is very important and restaurants should take it in consideration to make their restaurants have outstanding reviews and ratings because customers are always searching for that before they eat at a restaurant. This is also part of making food good because when you have an attentive server when it comes to eating and you need something, the server will be quick and get you what you need. It is important because your food wont get cold if you are waiting for something with an attentive server. I also believe that restaurant owners should focus more on the services given than making their restaurants look fancy. I believe a restaurant should give a good impression but owners shouldn’t exaggerate if they have poor reviews with customer service. Overall, service is an important factor to succeed with a restaurant business.
After reading the restaurant review, I'd have to say that the best line for me was " My service was sometimes jittery, but fast and attentive".This line was so appealing to me because from past experiences in restaurants I can relate to what the he meant. If the food and service is slow and inattentive then thats what upsets most people causing them never to return or to even write a bad review for the restaurant. As for the reviewer, I personally believe that if he wouldn't have had the "Fast and Attentive" service he probably never would've gone back to this restaurant. As for when he mentioned the term "Jittery" I feel like he was trying to say that the waiters were all over the place trying to make the service great and which they did. The way that this restaurant is described in the review sounds quite delightful. Overall, the review was great. By reading the review, it made me want to try and visit this place in New York one day.
The single best line in this of this review was, “…monkfish cooked in hot wood smoke, served with freedeh and other grains…” When I read this line, a smile came to my face. I love cooking, and that includes grilling, in the sun, rain, or snow. There is nothing like good natural wood smoked food. Reading this gave me an idea for the next time I am at the grill. I will be smoking my fish as usual, but I will also smoke the zucchini, yellow squash, carrots, and chili peppers. Instead of using a reduced beet juice, I will be using a garlic, lime, and butter sauce, laid on a bed of grains. Tomorrow is going to be a great day! What is appealing about this review is, the reviewer's description of not only his food, but also his whole experience at this restaurant, even before entered. He makes great use of words to paint a picture in the reader’s mind, and in my case, left me with ideas I haven’t thought of in some time, if ever. If I were to visit this restaurant, I would definitely go à la carte.
The line that stood out to me the most was “the freedom the chefs take here can lead to some exciting turns of imagination.” Most restaurants have to come up with their own versions of how to make that food; otherwise, multiple restaurants would make the same food. If I make lasagna the same way my mom makes it, it can still have a different flavor. That is the beauty of it. Everyone adds their own flavor to it. I think this lines resembles me as well. When I make food, I like trying to add different ingredients to change the food up a bit. I also do it because I think that maybe it can add a different flavor to the food that will make it taste even better than it already does. I love making my own foods because I love mixing different flavors that I like to see if I can make my own recipe. My mom has always thought of opening her own business, but she doesn’t know what she would like it to be. I know it would be a restaurant and I think in my head different ways I can make different foods and it excites me because I’m imagining just like this line. This lines represents me in so many ways that it makes me excited. I like trying the same foods at different restaurants to see the different flavors; but also, to see how it looks and how I can make my own.
Reading this review, the only line that really struck me was, "Mr. Colicchio tries to extend the atrium's Gilded Age exuberance. He never quite gets there." I know Pete Wells probably didn't mean to seem so rude, but as the chef there I would've taken that as a slap in the face. Wells also went on the say, "The kitchen's creativity seems to run out of gas at some points>" If I lived in New York City, that one line would probably keep me from even visiting that establishment. If a restaurant is very expensive, the last thing that I want to hear is that the chef falls short in some areas. Hearing the way Wells describes the food is very astonishing though, never have I heard food described so beautifully. A perfect example of this is when he writes, "Pounded rabbit loin was fried into a long, crunchy schnitzel and served over chickpeas and pistachios; lemon confit and lots of thyme leaves snapped the dish into harmony." Wells has impeccable choice of words with his writings and I would love to continue to read the places he tries.
Reading this review, a particular line stood out to me that was different among my peers. My quoted line was: "I smiled at how smart the chefs were to add a rippling charge to the sweetened citrus with ginger, mustard seed and vinegar made from oranges." This line stood out to me in a few ways. Breaking down the beginning, the author "smiled at how smart the chefs were to add...". This stood out to me because as a personal opinion and generally speaking from the perspective of the chefs, it is hard nowadays to come by someone that genuinely acknowledges and appreciates how much work, heart, and finesse you put into something. People may appreciate it but to understand it is completely different. There may be a lack of knowledge for the most part when it comes to appreciating and understanding, but when you do have someone that understands and appreciates your hard work, it is more rewarding than a paycheck or an award. For example, if someone that isn't into cars saw one that was fixed up, the most attention would be directed at what is flashy. On the other hand, if I saw a car that was fixed up, I would be able to see what was done to it as a whole and would appreciate the smaller, more thought out details. The reason why I may appreciate the car more could very likely be that I have more knowledge with cars than someone else. With that being said, it is possible that you can get genuine appreciation from someone that does not know about the given topic. It can go both ways.
This was a very interesting article to read about. With it being placed in New York, you have to automatically think it's very upscale and something that is old and well-known. The line that caught my attention was "It’s a striking room where you can sink into an armchair with a solidly built drink in your hand and get lost in the past" based on the fact he said sink into an armchair and get lost in the past. That's the type of things I look forward to when I go to new bars and restaurants. I just want to be able to sit back and just forget about everything else and enjoy the moment. I really liked this article because it gives you a clear cut detailed review as if you were there. Very good article. I felt like I was right there from the jump. It was a lot of other lines that also caught my eye, but that one was the main one that caught mines.
The line "The walls belong in 'The Leopard,' but the mirrors and sconces are right out of 'The Sopranos.'" stood out to me the most because I was more interested in the scenery than I was the descriptions of the meal. I do not care for descriptions of food and flavors if I cannot see it. I don't even bother going to restaurants if I can't find pictures of their food online, which does happen in 2017 believe it or not. but scenery and atmosphere is different. I like that this place has different elements that don't all fit together. I feel like places like that make the experience more enjoyable because the imperfectness of it puts you at ease, at least for me. Another part that struck me is the brief section about how diverse the staff was because it seemed to be important to the author, I thought that was very interesting.
After reading the review, the line that stood out to me would be “The à la carte menu would be more tempting if it overlapped at all with the tasting menu.” When I go to a new restaurant and don’t know what to order, I usually get an appetizer as my main meal so I can try different things. However, in this case the writer states that the two menus have different items so one wouldn’t be able to get a sense of what is offered without ordering from both menus. I suppose this line stood out to me because I expect most restaurants menus to overlap. Not that I would be going to this restaurant as $135 for your meal is slightly out of my budget, but I would also be disappointed that I would likely have to return multiple times before I found something I enjoy. The article was very descriptive and I could easily visualize the author’s experience. This made it simple to come to my conclusions. While it seems the restaurant had a thought out theme and experience they were attempting to achieve, I cannot picture myself dining there at any point in my life.
The line that stood out to me the most was , "The disconnection carries over to the atmosphere. Like the lobby bar (but not the hotel’s other restaurant, Keith McNally’s Augustine), the dining room interior was done by Martin Brudnizki Design Studio, but seems to have been put together by two different Brudnizkis who may or may not be on speaking terms." When he states that the "dining room interior was done Martin Brudnizki Design studio seems to have been put together by two different Brundnizkis who may may have been on speaking terms. It shows how "off" the atmosphere is. Since the atmosphere is so different from what the restaurant is trying to promote. And the decorations stood out so much that when dining it pulled from the food experience. You can have amazing food but question if it really was good in a weird environment.
The line that struck out to me the most is the one that states, "The restaurant is somehow less than the sum of its parts." If I read this in a review, and this restaurant isn't personally recommended to me, I wouldn't go. Especially if I knew the price of the menu ($135)! I know it's a 7 coarse meal, but for that to be the single person price I would expect the restaurant to be up to its standards. I mean the person is paying for the great food, but the restaurant is also supposed to make the person feel like he/she is taken into the past. In general, the review reminds me of those restaurants that look really worn down and uninviting, and that don't make you want to take the risk to taste the cook's food.
The best line in the reading is the line which stated the following, "Watercress stood in for spinach, and the chubby Belon oyster had been poached in oyster liquor and créme fraíche seasoned with fennel and bacon: all the right flavors rearranged". This was appealing because, I really enjoy adding a few spices to certain meats and vegetables, while cooking dinners. I universally love a lot of foods, and I truly believe it is wonderful to open a restaurant, which is dignified like Mr. Colicchio's restaurant. In this same line, I noticed that foods have to be cooked very nicely, by using good flavoring methods. One of the key elements of cooking is flavoring (proportionately evening out the amounts of salt for vegetables and meats, adding enough spices to food, and pouring in the right liquids (olive oil, vinegar, etc.)). I noticed that some of the foods, mentioned in the article contained nice ingredients like: lemon flavoring, thyme leaves, and nuts. I would certainly love to cook similar foods with flavors like these, except I would use different vegetables like cauliflower, dandelion greens, and squash. I would grind the cauliflower, add salt and lemon, and make it taste like mashed-potato salad. I would make dandelion salad by mixing onions, lime, and salt. Finally, I would cook squash soup, by adding hot spices and salt together. The lemon/lime zest and spices make foods pretty good in my opinion. While reading this article, I noticed that some foods were good (like the poached oyster), and some foods lacked quality (like the leaks). Overall, I enjoyed reading about the cooked foods in this article.
Let me just say this review was so detailed and it felt like I was reading part of a book. However, the most appealing line to me (which was very difficult to choose from all the other great lines), was the part when he kept describing the place. I really like having a visual image of a place because I feel the environment of the place you eat really matters. I always notice decorations and different styles of restaurants that really reflect the style of food they make. The line, "One Brudnizki went for a turn-of-the-century glint. There are tiered bronze chandeliers and walls overlaid with green and gold plaster until they look as if they belong in the ballroom of some faded Italian palace. In the middle of it all is an immense oval cabinet, with wine bottles on its marble top and stemware on shelves held up by bronze rails that rise into the air like the upper decks of an ocean liner", makes me try to imagine that I am actually there. Even though it is important to be detailed about their food and how their service is, I also believe the way the place looks and makes you feel is really important as well. It adds a certain comfort and vibe that really helps make the experience a whole. Even if the decor of the place is minimum, it still adds to the memory and the foundation of the place. It represents the owners and who they are or how they want to represent their restaurant and their food.
After reading this review I would have to say the greatest line I read was “Good food is good.” This line stuck out to me the most because it is true good food is good food whether it comes from a food truck, fast food place, or nice restaurant if it’s good you will eat. Before I go out and eat somewhere I always look at reviews online it is nothing like this review because most of the time I use Yelp but a review like this is most helpful when looking to go to a high end restaurant. When reading this review I would say the description of the food is what caught my attention the way he described it made me want to go there and eat it.
My favorite line was "My service was sometimes jittery, but fast and attentive". This line appealed to me because when I visit a restaurant, the food is ten times better if the service is good as well. This also works the opposite way. If the food isn't very good, but the service is attentive, it helps the restaurant in my opinion. I've been to restaurants with great food, but if I ran out of water to drink with my meal or I needed napkins and the server didn't seem to care, it made me want to avoid the restaurant. I know server's aren't always going to be perfect, but as long as they care about their customers that's what matters. Also, I work in a restaurant so I know how busy it gets. If I have a customer waiting, I apologize and try to make up for the inconvenience. If a server seems to not care or not recognize that they've kept you waiting, then it makes the restaurant look bad. If one has a bad experience at a restaurant, they're more than likely to not go back. This doesn't only include fancy restaurants, but also fast food and bar &I grills. For example, Taco Bell, Jack in the box and Chili's. Restaurant's should take into consideration who is the face of their restaurant because I believe that is a main factor as to how much business they receive. It will also help their ratings and reviews that people read when deciding if they should attend the restaurant.
After reading the review I though the line: "Later, I told him that the dining room staff was noticeably diverse." was the best single line. I thought this was such an interesting line because it is very rare to see a diverse staff. Often times we see in restaurants either a young staff with one possibly two races. For a critic to see that there was a diverse staff possibly including young and old and many races this is great. Different restaurants tend to have the same staff in tradition. For example a fast food restaurant might only have young teenage workers. A steakhouse might have some young and some mid-age. Overall seeing a diverse staff is a great thing. Like the review said this is something to look for in the future as its something extremely positive. I found this review to be very interesting and different from traditional writings I would read.
After reading the review of Fowler and Wells restaurant in New York, the experience the author gave and the detail of the review; from the atmosphere to the service and the taste of the meals the author had made the restaurant sound like a very unique experience to have. One that would probably be worth the money which that was the line that stroke me the most "Choosing the $135 tasting menu one night, I got a seven-course tour of robber-baron dishes." When I read the line I knew right away that the experience was probably going to be over the top and not any ordinary French restaurant. I personally would be hesitant to spent that much money on a meal, but after reading the experience it was something that I actually consider, especially if is for a romantic date with my husband and we are in New York city. I believe food, good food as the author stated it worth the time and money if it can be afforded because one of the most wonderful things about life is delicious food and the experience it comes with it. I thought the review was very detailed and something I would love to try one day, even if it is not the same place, but just trying a seven course meal that would introduce me to new a new exciting experience of tasting different things.
This is my first “real” restaurant review I have read, other than anything on Yelp. The single best line of this review was “It’s a striking room where you can sink into an armchair with a solidly built drink in your hand and get lost in the past, a quintessentially urban experience that most of the city’s grand hotels no longer give us”. For me the atmosphere and décor of a restaurant is just as important as the food. If a restaurant can give you an experience that you cannot get somewhere else, you will most likely choose that restaurant. I like to go places that I enjoy myself and where I can have a good meal, it’s the best of both worlds. While reading this line, I could also imagine the type of experience this restaurant could offer and I would want to eat here just to be able to experience it. The author does great job throughout the review to describe the restaurant and allowing the reader to see themselves there.
When reading this restaurant review the single best line that I read was “pounded rabbit loin was fried into a long, crunchy schnitzel and served over chickpeas and pistachios; lemon confit and lots of thyme leaves snapped the dish into harmony.” This was the best line for different reasons. The first reason is because it intrigued me enough to look up all of the items that were mentioned so I could put a picture to the name. The other and main reason why it’s the best line is because of how it made me want to taste this exact meal. I would never imagine that I would want to eat rabbit meat but I became interested just by the way it was described. This shows exactly how important it is to use certain descriptive words in order to portray a certain image in the readers mind. I think the author did a good job trying to tap into the reader’s hunger.
While I would never in my life eat rabbit meat, I do agree that the way this dish was described makes it sound irresistible. The writer of the review had a way with words that makes the restaurant sounds so amazing even though I feel his ultimate opinion was that the place was mediocre.
While I would never in my life eat rabbit meat, I do agree that the way this dish was described makes it sound irresistible. The writer of the review had a way with words that makes the restaurant sounds so amazing even though I feel his ultimate opinion was that the place was mediocre.
Reading number two for this course was enjoyable. It was beautifully crafted with plenty of figure of speech and descriptions. I was engaged throughout the entire restaurant review, but what I probably loved the most was when the interior of the dinning room was described. How both Bruduziki's had seemingly different approaches to the dinning room. The way each dinning room was described really helped shape a clear image in my head. I could see all of it as if it were from a film or one of those 360 virtual reality videos. Mostly how the different approaches to the dinning room from each Bruduski almost represented their relationship.
What an experience this review portrays. I imagine nothing more than a glamours atmosphere with decadence radiating out of every moment. From the building to the food to the atmosphere. While it's is more than likely a place I will never be able to visit myself due to the price point alone, the descriptive review allows readers to momentarily amerce themselves in the scene as though they may be experiencing it for themselves. I would say the line that strikes me the most out of the review would have to be "My service was sometimes jittery, but fast and attentive". I choose this line because for just a moment it brings a bit of normalcy to the experience. Also the line "good food is good". While I might not be able to afford a restaurant where a selection from the menu is $135 and consist of things I would probably never eat and never realized could be put together into a meal, I am able to enjoy restaurants with good food and good service. After all, a great experience out is built on those foundations anyways. What is on the menu might determine what people pay,, but what is offered inside will have people coming back.
!!!!NO MEETING THIS SATURDAY!!!! (we will meet later in the semester)
EMAIL: bschmoll@csub.edu
Greetings,
This course has some weekly assignments that you must keep up on. There are also a few other papers and books to read throughout the semester. But if you keep up with the weekly assignments on here, your writing will improve and you will put yourself in a great position to do well in this class!
These are time sensitive. You do not receive credit if you write them after the deadline(Saturday) each week. Furthermore, if you are in the habit of writing everything on Saturday you will not receive full credit. Why? There would be no time for others to interact with your writing. Write early; write often! Right? Right!
HERE IS THE WORK THAT MUST BE COMPLETED EACH WEEK...
FIRST, there's a blog entry (about 250 words) which will have you respond to a hopefully thought-provoking question. Each week, you must do the blog entry with enough time left in the week to be able to enter into dialogue online with your classmates. Write, reply, write more, reply more, and then write and reply more.
SECOND, there's a reading. There’s no blog entry associated with this. Just read.
THIRD, there's a written response to the reading. Your reading and writing on the blog must be completed by the SATURDAY (by midnight) of the week in which the reading falls. This entry should be a long paragraph. YOU DO NOT NEED TO RESPOND TO OTHER STUDENTS IN PART THREE EACH WEEK.
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ReplyDeleteThe best single line of this restaurant review was when it was stated that "food is good." I have to say I like this single line because it says it on the quote "food is good" not only am I a foodie but I love to experience new types of food like I've stated in my previous blog I don't Add to discriminated against good food, food is food and as longest my stomach isn't feeling sick than I know that food will always be good and satisfying. Also you can never go wrong with good food it makes you want it even more as if you can't wait for it. Of course some might think differently because not everyone loves all kinds of food and they don't like to explore out there and find new places that serve different food. I'll say it again over and over food is food and as longest its cooked with love and a lot of good ingredients I'm in, I mean come really who would say no to a plate of lobster, steak, pizza, etc. Let's just keep in mind that there's people out there that would wish to eat all that. Dare I say it, this line was so appealing to me because like I mentioned before "food is good" and no matter what type of food it is I'm going to devour that food. Yes, some might say I'm too much but baby when it comes to food in right there front and center.
ReplyDeleteAs I read the review, I could tell the review was going to be a mixed bag. The line that struck me, as well we sets the tone and groundwork for the rest of the review is "None of this is a problem in and of itself — good food is good! — but you might feel mildly let down if you believed the pre-opening press, which promised cooking inspired by an earlier era." Being a former chef, I believe that sentence wraps the entire review in a sentence. If the reader did not want to know finite details, that line sums it up so the reader does not have wait until the last paragraph, or last sentence, for the writer to give his/her conclusion. I think what made this review so critical on details was the fact a small king's ransom was paid for the 7 course meal, and this leaves the door open for one to be critical. I must admit that when I go to an upscale restaurant, I expect perfection from the chef all the way to the bussers just as I expected from my staff. Be it In-n-Out, The Mark, Bento Box, The Padre Hotel, or Jack-in-the-Box, one has certain expectations set to the level of restaurant one dines at. Based on the review, IF I went there, I would heed the advise of the reviewer and order ala carte.
ReplyDeleteFirst off, I’d like to state the major significance of reviews in today’s industry. I tend to look at Yelp and other reviews in everything I buy and for restaurants. The review on the Fowler & Wells restaurant was very detailed and helpful for anyone who is the future is looking for good places to eat in New York. The style of the review really adds to the features and the amazing food the restaurant offers. The line that best adds to the review is “It’s a striking room where you can sink into an armchair with a solidly built drink in your hand and get lost in the past”. I found that line so appealing because a reader can automatically use though processing and imagine what it would be like to dine there and enjoy a well put together drink as they enjoy the view. The fact that the restaurant has guiled age features to its construction makes wanting to visit the restaurant more interesting. Explicit type of reviews is what makes other individuals want to enjoy a meal at that particular restaurant. No kidding, based on the description of the food’s taste at Fowler & Wells made my mouth water. I’d must admit, I would definitely love to attend the restaurant sometime I visit New York City. One can never put down a restaurant with an antique type of view that serves good food, you get your money’s worth and you feel great about returning in the future.
ReplyDeleteIn my opinion the single best line of this restaurant review was when he mentioned "My service was sometimes jittery, but fast and attentive". I think that line was so appealing because people do look at reviews to see if the food is good. However, even if the food is good the restaurants service plays a big role. As for my experience in restaurants if waiters are not fast and attentive the food itself is no longer as good. It gets people in a bad mood; even if your having tasty meal. Also, if your having a tasty meal and the service is slow to get you a drink you no longer enjoy the meal. To me service is a big part in restaurants no matter how good the food is.
ReplyDeleteThe line that stood out to me the most in this restaurant review would have to be from the very first paragraph. I feel as if todays restaurants don't really care for the experience you have at their establishment. I feel as if most restaurants just want to get you in and out as fast as possible and just collect your money. But when he describes what he sees when he walks in, "which rises up through seven floors of elaborate cast-iron railings to end in a soaring glass pyramid. It’s a striking room where you can sink into an armchair with a solidly built drink in your hand and get lost in the past," made me feel as if I were there. I always wanted to see how life would be back in those days, go have a scotch on the rocks and a cigar and sitting in a big chair while waiting to be seated. I feel as if restaurants now a days have an amazing theme and hook me in, they will have me coming back. Restaurants don't do that anymore, so it is nice to see a change and see a restaurant that actually does that.
ReplyDeleteIn my opinion, the line that stood out the most was "My service was sometimes jittery, but fast and attentive." When attending a restaurant that has waiters, I think it is important to treat the customers with friendliness and always welcomed to help the customer. Some waiters want to earn their tip for the day, so I think its important for them to be friendly to the customers. Sometimes the restaurant can be busy and when the service is not attentive, it makes the waiter seem rude and disrespectful. I think being friendly is the number one key. In my opinion the service should be attentive, fast, and friendly. I like walking out of a restaurant and feeling glad that I ate there. The food was great and the customer service topped it too. Also saying, I am definitely coming back soon to that restaurant.
ReplyDeleteAfter reading the short restaurant review, it was clear that this seems to be a very up-class eatery. My favorite line in the article would have to be, "Choosing the $135 tasting menu one night, I got a seven-course tour of robber-baron dishes as interpreted by Mr. Colicchio and Bryan Hunt, the executive chef." because it gives me an understanding about how nice this restaurant is and what type of people may be found here. With a $135 tasting appetizer menu, most ordinary middle class people may shy from this high of a price, with wealthier people wanting to eat here. This line is so appealing to me because I love numbers and I feel that numbers tell us a lot of things that are most important in life. Overall, the price of food that a restaurant sells typically shows what kind of atmosphere you will be dining in and in some cases, how good the food will taste.
ReplyDeleteAfter reading the restaurant review I would have to say the line that caught my attention would have to be “The restaurant is somehow less than the sum of its parts”. This was interesting to me because it had talked about how the food was prefect and the place looked so elegant I imagined this beautiful big fancy expensive restaurant. So to see this line it makes me wonder what is it about this place that made it lose its value in the way others see it. It's seems that they have good food and maybe bad service. People want good food and good service. I know that when I go to a restaurant I expect to get good service and good food. It's also a plus when the servers are attentive and making sure you are being taken care of and not forgetting to refill your drinks.
ReplyDeleteAfter reading the review, I have to say the best line was when it was stated "My service was sometimes jittery, but fast and attentive". This line was so appealing because as a former server myself, I know how important great service and time management is to the consumer. One can go to the fanciest restaurant with the greatest food and decor, but if the server does not know how to take care of the customer and multitask with multiple tables the whole customer experince goes terribly wrong. I can see how this reviewer felt as if something was missing, but in my opinion, if the services would have been terrible I firmly believe he would never go back. When I go to a restaurant I pay attention to everything, but nothing bothers my as much as a inattentive server.
ReplyDeleteI honestly think the very last part is the best line. "Fowler & Wells has so many strengths that few people will leave unhappy." I feel like this is the line people want to read. They want to know if it is good or bad. This line tells them its good, however, Pete Wells then goes on to say, "But they may wake up the next day with scattered impressions of what the place is about, until Mr. Colicchio and Mr. Hunt can bring more focus to the menu." This really wraps up the whole review perfectly. He started off telling us about how grand and beautiful it was and how amazing the seven-course meal was. He then goes into how it though the food is good the other items are just as good as any other restaurant. I believe that he was quite embraced with everything at first site, but as he really got to looking around he noticed it wasn't as perfect as he first thought. The review makes me think the owner had this grand vision of a very upscale restaurant; but forgot about the details and making sure everything flowed together. Personally, because of this review I don't think I'll ever be visiting this place for a meal. If I'm going to pay so much I'd like it to be perfect all around. I'd like to have an experience that I couldn't get anywhere else.
ReplyDeleteThe most memorable line in this very descriptive review was "The kitchen’s creativity seems to run out of gas at some points, though". It stood out so much for me because as I read his review, I felt this is how most of his review went. He liked almost everything but he was always missing something or felt he could eat it at any other restaurant. Not only the food but his critique of the décor was it fell short of being different, so the quote can encompass that also. He did have his praises and his favorites but I did not feel he was 100 percent satisfied. I did enjoy his descriptions because I felt I was also there and could envision the dishes and décor that he wasn't fully impressed with. I think this is a perfect example of a review because people can get a good glimpse of the food and service and decide for themselves if it is worth a visit.
ReplyDeleteWhile many parts stood out to me in the article the one that stood out to me the most was the line “The kitchen’s creativity seems to run out of gas at some points, though.” It gives it that realism that even with the good food and excellent service its not to say that this place is perfect. He then goes on to add about certain food not having a lot of flavor and pale to comparison of other food he has eaten. That line stood out because it was talking about the restaurant in general, and while the place seems stunning and gave a vivid picture of the place and a hint of the select taste qualities, it goes on to say it has its flaws. Although as a broke college student I doubt I will be visiting this restaurant any time soon.
ReplyDeleteThe restaurant review was very interesting. I’ve never read a restaurant review before but I found it to be intriguing. I love the way an author can use words to give readers a sense of being at the restaurant themselves. In my opinion, the single best line in this review is “The disconnection carries over to the atmosphere.” I think this line is the best because while reading the review, I got the sense that that the food was good, and the atmosphere was satisfying but there was still something off. I like how the author clearly explained how the atmosphere was unbalanced by stating the menus were unrelated and the décor was done by two people who were not on speaking terms at the time. This gave me an understanding that that was a clear disconnection of the restaurant. When I read that line, it completely makes sense to me. That is like going to a Mexican restaurant that serves hamburgers and pizza as well. I think that all food establishments should have a clear theme to set the tone and atmosphere of a restaurant to enhance customers’ experience.
ReplyDeleteI love the review for Fowler & Wells because it goes into a depth of details about the restaurant and every aspect of it. The line that stood out the most to me was "choosing the $135 tasting menu," because this suggests it was very high end. I picture elegance and grandeur. Not only the food but the restaurant all-together. This restaurant review is very descriptive in discussing the food and look of the restaurant. This review is so descriptive that you almost feel you are there yourself looking around as you walk in and tasting the food as you read. I have never read a restaurant review before but I enjoyed being able to read and picture myself there at Fowler & Wells restaurant in New York City.
ReplyDeleteI thought the best line of the review was when the author mentioned lobster. The way he described the dish made it sound delicious. I was almost able to smell and understand the sensations being felt. "The meat of little lobsters had been chopped and replaced in the shells with a green slash of tomalley, tarragon leaves and chanterelles the size of shirt buttons." I could only imagine the different types of herbs, exploding with flavor would taste like. To me, it felt like that restaurant was combining old recipes with new techniques of cooking and it sounded really creative. The art of cooking is mesmerizing and restaurants have the benefit of expressing that in so many ways. As a fan of every type of food, I would be interested in visiting this place. Although it is a bit pricey I think the overall, personal experience would be worth the while.
ReplyDeleteThe line that stands the most to me is: “The freedom the chefs take here can lead to some exciting turns of imagination”. I’m not a big fun of exquisite food, I’m willing to try new foods where ever I go, yet I don’t like to spend lots of my monies on it. I like this line because it describes me on a way. When I’m cooking something that I have cooked before, I already know what to expect, then I start playing with it, I add more or less of the recommended ingredients, sometimes I substitute some, it all depends on my mood, and when I’m on a good mood, I get fun and I can become the best chef ever. I liked it this other line “Meals always ended on a high note thanks to the pastry chef.” Many people work hard and want to heard once on a while how much their job is appreciated from others.
ReplyDeleteOf course, the descriptions of the food caught my attention. Good food brings happiness to everyone, its one of the small things that helps us enjoy life. The way the food was described, mentioning the small and the taste was very intriguing almost as if we were there. But what caught my attention wasn't only the food but, ". . .the dining room staff was noticeably diverse,". Diversity is very important to me, I appreciate the diverse backgrounds many people come from. It's so interesting to meet people who share different ideas, religion, and things among that nature. And that is why that sentence stood out to me the most.
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ReplyDeleteIn this Restaurant Review by Pete Wells, many descriptive words were used to create and image to the readers mind. The author uses simile and personification to create vivid images for readers to imagine. The style that the author used pulls the readers attention to read more and it creates that suspense that readers want. Not only that the ambiance of the place were describe phenomenally, the food was also describe to where readers can almost taste it. One of the line that stand out in my opinion is when the author mentioned, "There are tiered bronze chandeliers and walls overlaid with green and gold plaster until they look as if they belong in the ballroom of some faded Italian palace," this creates a strong imagery in the mind. when reading this sentence, it feels like that reader are in the same place as the author had its time in the restaurant. The use of simile made a comparison with the room as it was a ballroom place. As a reader I just can imagine what a beautiful restaurant this is. The personification and simile also gave the impression that the place can be deceiving, because some of the stuff mentioned in the review did not flow together. But overall the review was phenomenon on making a great image in readers mind.
ReplyDeleteThe single best line of the restaurant review is: “Pounded rabbit loin was fried into a long, crunchy schnitzel and served over chickpeas and pistachios; lemon confit and lots of thyme leaves snapped the dish into harmony.” This line is so appealing because it is extremely descriptive. I can easily imagine the texture (the crunchiness of pounded rabbit loin and pistachios), color (golden color of the fried rabbit loin, the yellow of lemon confit, and the green of pistachios and thyme leaves), and almost the taste of the dish. I can also imagine how the dish is arranged – how the different colors and textures of the items on the plate come together into a neat, sophisticated, and delicious meal. The way the author described how the addition of the lemon confit and thyme leaves “snapped the dish into harmony” makes me believe that the flavor of the meal is perfectly balanced with all the right flavors. Merely thinking about that single line of review makes my stomach growl.
ReplyDeleteFor me the single best line in the restaurant review was "Pounded rabbit loin was fried into a long, crunchy schnitzel and served over chickpeas and pistachios; lemon confit and lots of thyme leaves snapped the dish into harmony." I have never had rabbit loin, or just rabbit in general, but the way that the author describes the dish just sounds delicious. He adds so much details to the presentation of the dish. At a restaurant that is known to be prestigious, I would want to try out dishes like the one he describes here. It sounds very sophisticated and delicious. I have no idea what rabbit tastes like, but because of that line, it really does sound appealing to me. I love to read lines that give me a visual image, because I am a very visual person. I was able to picture the food he was describing and envision myself taking a bite of crunchy schnitzel and enjoying the taste of pistachios (I love pistachios). Lines that make my mouth want to water and suddenly make me hungry are definitely lines that appeal the most to me.
ReplyDeleteWhile this is a food review, the descriptions of food didn't appeal to me the most. What garnered my interest the most perhaps was the general aesthetics of the restaurant. I found myself fascinated that there seems to be contrasting designs within the restaurant itself, such as the two rooms being seemingly described by two different people. The specific lines were perhaps "One Brudnizki went for a turn-of-the-century glint... the other Brudnizki commissioned huge grids of backlighted colored glass and brought in mirror tiles and sparkly faceted-glass scones." These lines, though separated, were the beginnings of describing how different different parts of the room are, whether it belonged in "some faded Italian palace", or looked like they came from one movie, The Leopard, but instead came out of the Sopranos. Thee descriptions give me a more vivid image of the restaurant itself, which is the first thing you'd see rather than hear, then taste.
ReplyDeleteOne of the lines that caught my eye was “The restaurant is somehow less than the sum of its parts”. I feel as though this one line encompasses the entire review. Throughout his review, Pete Wells continually praises Fowler and Wells for its delectable food and beverages, but seems to criticize it for the smallest things. He makes vague slights about the interior design, the service, and even the historical references shown throughout the restaurant. Though I am not a restaurant critic, and never will be, I'm confused as to what Wells is trying to convey to his readers. It seems as though he enjoyed his experience, but fails to give the restaurant the praise it deserves (at least from what he expresses). To say Fowler and Wells is "less than the sum of its parts" is just an excuse to say they did everything right, but it just wasn't good enough.
ReplyDeleteAfter reading the review, the line that caught most of my attention was “the kitchen’s creativity seems to run out of gas at some points, though". This line in particular says a lot about the writers attitude and experience toward the restaurant. Throughout the review we get the idea that he enjoys certain things about the restaurant but at the end there always seems to be something missing. In this particular line though, he is directly criticizing the food because although he says they are creative and their food is good there is still something that does not make it great. After reading and thinking what this really meant, it makes me wonder how a restaurant that seems to be perfect in many aspects can still make someone feel that they are "running out of gas". It also makes me wonder what is it that the writer is trying to tell his audience; he is constantly praising the restaurant but at the same time he points that they are still missing criteria in certain areas. Perhaps this line could be interpreted in a negative way, but from my understanding of the review , it seems as if Pete wanted to be satisfied by what the restaurant had to offer but it still wasn't good enough or at least not what he expected from a place like that. After all, we all have different expectations when we visit restaurants and places. There will always be times when food is satisfying to some of us but might not be as delightful to others. Overall, I would say it was not necessarily the restaurant's fault that Pete was not satisfied, it was his own taste and expectations that sort of pushed towards that direction.
ReplyDeleteMy favorite line from the reading of the restaurant review is "Choosing the $135 tasting menu one night, I got a seven-course tour of robber-baron dishes as interpreted by Mr. Colicchio and Bryan Hunt, the executive chef." This single line tells me everything I need to know about the restaurant and if I would choose to eat there with my wife. I personally would not feel comfortable eating at that restaurant nor would I ever want to spend that amount on their plates especially reading his mixed review of Fowler & Wells. The author does an excellent description of the food and the texture of the dishes but I kept thinking it's one of those restaurants that is expensive and serves tiny food. I have eaten at more high end restaurants like Texas De Brazil in Las Vegas with a coupon because it was my wife's birthday and enjoyed it immensely for half the price. I enjoyed the author's detail and his critique, as someone who uses yelp it is a far cry better than reviews you will find on there because of imaginative and descriptive writing. Sometimes it can be hard to determine if a restaurant is something you want to try when reviews say things like "the tacos are bomb", so I can appreciate the authors detail in this review. After reading I felt the same way I did initially, if I was ever in New York I would have zero interest in eating here, and would prefer something more accessible, comfortable and more authentic feeling.
ReplyDeleteIn my opinion, the single best line of this restaurant review was "The restaurant is somehow less than the sum of it's parts." This line was so appealing to me because Pete Wells glorifies the food but then he states that there is something missing from the restaurant. It sort of contradicts itself and confuses me. However, I think he is saying that even though it is such a high-end restaurant with some of the best chefs and some of the best food, there is nothing to really tie it all together because Fowler and Wells do not use their past to create a more synchronized experience. After reading this restaurant review, I have mixed feelings about the place. It seems like the food is good but the atmosphere is off. Atmosphere is very important when it comes to restaurants because you want your guests/customers to feel welcome and comfortable.
ReplyDeleteI like how Pete is so descriptive when it comes to the food. It makes you visualize it, as it should. Although, these descriptive qualities also had a negative impact on the building. Pete says there were two rooms that were so different from each other that is seems as though the designers were not on speaking terms. I imagine myself going in and being confused as to how disconnected the place would feel.
Overall, I enjoyed the restaurant review and I would try the place out but I might only try the à la carte menu, as Pete suggested.
The best line of this restaurant review for me was the one “My service was sometimes jittery, but fast and attentive” because I believe that having a server that is attentive can give a great restaurant review. I also think that when someone is working fast but attentive that makes the customer satisfied because they are getting what they want quickly. For instance, I’ve gone to restaurants where they assigned you a sit and they quickly bring an appetizer and ask you what beverages you want to order. I believe this line is so appealing because I love to attend restaurants that their servers are attentive and care for the customer. This line is very important and restaurants should take it in consideration to make their restaurants have outstanding reviews and ratings because customers are always searching for that before they eat at a restaurant. This is also part of making food good because when you have an attentive server when it comes to eating and you need something, the server will be quick and get you what you need. It is important because your food wont get cold if you are waiting for something with an attentive server. I also believe that restaurant owners should focus more on the services given than making their restaurants look fancy. I believe a restaurant should give a good impression but owners shouldn’t exaggerate if they have poor reviews with customer service. Overall, service is an important factor to succeed with a restaurant business.
ReplyDeleteAfter reading the restaurant review, I'd have to say that the best line for me was " My service was sometimes jittery, but fast and attentive".This line was so appealing to me because from past experiences in restaurants I can relate to what the he meant. If the food and service is slow and inattentive then thats what upsets most people causing them never to return or to even write a bad review for the restaurant. As for the reviewer, I personally believe that if he wouldn't have had the "Fast and Attentive" service he probably never would've gone back to this restaurant. As for when he mentioned the term "Jittery" I feel like he was trying to say that the waiters were all over the place trying to make the service great and which they did. The way that this restaurant is described in the review sounds quite delightful.
ReplyDeleteOverall, the review was great. By reading the review, it made me want to try and visit this place in New York one day.
The single best line in this of this review was, “…monkfish cooked in hot wood smoke, served with freedeh and other grains…” When I read this line, a smile came to my face. I love cooking, and that includes grilling, in the sun, rain, or snow. There is nothing like good natural wood smoked food. Reading this gave me an idea for the next time I am at the grill. I will be smoking my fish as usual, but I will also smoke the zucchini, yellow squash, carrots, and chili peppers. Instead of using a reduced beet juice, I will be using a garlic, lime, and butter sauce, laid on a bed of grains. Tomorrow is going to be a great day! What is appealing about this review is, the reviewer's description of not only his food, but also his whole experience at this restaurant, even before entered. He makes great use of words to paint a picture in the reader’s mind, and in my case, left me with ideas I haven’t thought of in some time, if ever. If I were to visit this restaurant, I would definitely go à la carte.
ReplyDeleteThe line that stood out to me the most was “the freedom the chefs take here can lead to some exciting turns of imagination.” Most restaurants have to come up with their own versions of how to make that food; otherwise, multiple restaurants would make the same food. If I make lasagna the same way my mom makes it, it can still have a different flavor. That is the beauty of it. Everyone adds their own flavor to it. I think this lines resembles me as well. When I make food, I like trying to add different ingredients to change the food up a bit. I also do it because I think that maybe it can add a different flavor to the food that will make it taste even better than it already does. I love making my own foods because I love mixing different flavors that I like to see if I can make my own recipe. My mom has always thought of opening her own business, but she doesn’t know what she would like it to be. I know it would be a restaurant and I think in my head different ways I can make different foods and it excites me because I’m imagining just like this line. This lines represents me in so many ways that it makes me excited. I like trying the same foods at different restaurants to see the different flavors; but also, to see how it looks and how I can make my own.
ReplyDeleteReading this review, the only line that really struck me was, "Mr. Colicchio tries to extend the atrium's Gilded Age exuberance. He never quite gets there." I know Pete Wells probably didn't mean to seem so rude, but as the chef there I would've taken that as a slap in the face. Wells also went on the say, "The kitchen's creativity seems to run out of gas at some points>" If I lived in New York City, that one line would probably keep me from even visiting that establishment. If a restaurant is very expensive, the last thing that I want to hear is that the chef falls short in some areas. Hearing the way Wells describes the food is very astonishing though, never have I heard food described so beautifully. A perfect example of this is when he writes, "Pounded rabbit loin was fried into a long, crunchy schnitzel and served over chickpeas and pistachios; lemon confit and lots of thyme leaves snapped the dish into harmony." Wells has impeccable choice of words with his writings and I would love to continue to read the places he tries.
ReplyDeleteReading this review, a particular line stood out to me that was different among my peers. My quoted line was: "I smiled at how smart the chefs were to add a rippling charge to the sweetened citrus with ginger, mustard seed and vinegar made from oranges." This line stood out to me in a few ways. Breaking down the beginning, the author "smiled at how smart the chefs were to add...". This stood out to me because as a personal opinion and generally speaking from the perspective of the chefs, it is hard nowadays to come by someone that genuinely acknowledges and appreciates how much work, heart, and finesse you put into something. People may appreciate it but to understand it is completely different. There may be a lack of knowledge for the most part when it comes to appreciating and understanding, but when you do have someone that understands and appreciates your hard work, it is more rewarding than a paycheck or an award. For example, if someone that isn't into cars saw one that was fixed up, the most attention would be directed at what is flashy. On the other hand, if I saw a car that was fixed up, I would be able to see what was done to it as a whole and would appreciate the smaller, more thought out details. The reason why I may appreciate the car more could very likely be that I have more knowledge with cars than someone else. With that being said, it is possible that you can get genuine appreciation from someone that does not know about the given topic. It can go both ways.
ReplyDeleteThis was a very interesting article to read about. With it being placed in New York, you have to automatically think it's very upscale and something that is old and well-known. The line that caught my attention was "It’s a striking room where you can sink into an armchair with a solidly built drink in your hand and get lost in the past" based on the fact he said sink into an armchair and get lost in the past. That's the type of things I look forward to when I go to new bars and restaurants. I just want to be able to sit back and just forget about everything else and enjoy the moment. I really liked this article because it gives you a clear cut detailed review as if you were there. Very good article. I felt like I was right there from the jump. It was a lot of other lines that also caught my eye, but that one was the main one that caught mines.
ReplyDeleteThe line "The walls belong in 'The Leopard,' but the mirrors and sconces are right out of 'The Sopranos.'" stood out to me the most because I was more interested in the scenery than I was the descriptions of the meal. I do not care for descriptions of food and flavors if I cannot see it. I don't even bother going to restaurants if I can't find pictures of their food online, which does happen in 2017 believe it or not. but scenery and atmosphere is different. I like that this place has different elements that don't all fit together. I feel like places like that make the experience more enjoyable because the imperfectness of it puts you at ease, at least for me. Another part that struck me is the brief section about how diverse the staff was because it seemed to be important to the author, I thought that was very interesting.
ReplyDeleteAfter reading the review, the line that stood out to me would be “The à la carte menu would be more tempting if it overlapped at all with the tasting menu.” When I go to a new restaurant and don’t know what to order, I usually get an appetizer as my main meal so I can try different things. However, in this case the writer states that the two menus have different items so one wouldn’t be able to get a sense of what is offered without ordering from both menus. I suppose this line stood out to me because I expect most restaurants menus to overlap. Not that I would be going to this restaurant as $135 for your meal is slightly out of my budget, but I would also be disappointed that I would likely have to return multiple times before I found something I enjoy. The article was very descriptive and I could easily visualize the author’s experience. This made it simple to come to my conclusions. While it seems the restaurant had a thought out theme and experience they were attempting to achieve, I cannot picture myself dining there at any point in my life.
ReplyDeleteThe line that stood out to me the most was , "The disconnection carries over to the atmosphere. Like the lobby bar (but not the hotel’s other restaurant, Keith McNally’s Augustine), the dining room interior was done by Martin Brudnizki Design Studio, but seems to have been put together by two different Brudnizkis who may or may not be on speaking terms." When he states that the "dining room interior was done Martin Brudnizki Design studio seems to have been put together by two different Brundnizkis who may may have been on speaking terms. It shows how "off" the atmosphere is. Since the atmosphere is so different from what the restaurant is trying to promote. And the decorations stood out so much that when dining it pulled from the food experience. You can have amazing food but question if it really was good in a weird environment.
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ReplyDeleteThe line that struck out to me the most is the one that states, "The restaurant is somehow less than the sum of its parts." If I read this in a review, and this restaurant isn't personally recommended to me, I wouldn't go. Especially if I knew the price of the menu ($135)! I know it's a 7 coarse meal, but for that to be the single person price I would expect the restaurant to be up to its standards. I mean the person is paying for the great food, but the restaurant is also supposed to make the person feel like he/she is taken into the past. In general, the review reminds me of those restaurants that look really worn down and uninviting, and that don't make you want to take the risk to taste the cook's food.
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ReplyDeleteThe best line in the reading is the line which stated the following, "Watercress stood in for spinach, and the chubby Belon oyster had been poached in oyster liquor and créme fraíche seasoned with fennel and bacon: all the right flavors rearranged". This was appealing because, I really enjoy adding a few spices to certain meats and vegetables, while cooking dinners. I universally love a lot of foods, and I truly believe it is wonderful to open a restaurant, which is dignified like Mr. Colicchio's restaurant. In this same line, I noticed that foods have to be cooked very nicely, by using good flavoring methods. One of the key elements of cooking is flavoring (proportionately evening out the amounts of salt for vegetables and meats, adding enough spices to food, and pouring in the right liquids (olive oil, vinegar, etc.)). I noticed that some of the foods, mentioned in the article contained nice ingredients like: lemon flavoring, thyme leaves, and nuts. I would certainly love to cook similar foods with flavors like these, except I would use different vegetables like cauliflower, dandelion greens, and squash. I would grind the cauliflower, add salt and lemon, and make it taste like mashed-potato salad. I would make dandelion salad by mixing onions, lime, and salt. Finally, I would cook squash soup, by adding hot spices and salt together. The lemon/lime zest and spices make foods pretty good in my opinion. While reading this article, I noticed that some foods were good (like the poached oyster), and some foods lacked quality (like the leaks). Overall, I enjoyed reading about the cooked foods in this article.
ReplyDeleteThe dandelion should obviously be added with the salt, onions, and lime juice.
ReplyDeleteThe same kind of adding goes with the spices, salt, and squash pieces.
ReplyDeleteLet me just say this review was so detailed and it felt like I was reading part of a book. However, the most appealing line to me (which was very difficult to choose from all the other great lines), was the part when he kept describing the place. I really like having a visual image of a place because I feel the environment of the place you eat really matters. I always notice decorations and different styles of restaurants that really reflect the style of food they make. The line, "One Brudnizki went for a turn-of-the-century glint. There are tiered bronze chandeliers and walls overlaid with green and gold plaster until they look as if they belong in the ballroom of some faded Italian palace. In the middle of it all is an immense oval cabinet, with wine bottles on its marble top and stemware on shelves held up by bronze rails that rise into the air like the upper decks of an ocean liner", makes me try to imagine that I am actually there. Even though it is important to be detailed about their food and how their service is, I also believe the way the place looks and makes you feel is really important as well. It adds a certain comfort and vibe that really helps make the experience a whole. Even if the decor of the place is minimum, it still adds to the memory and the foundation of the place. It represents the owners and who they are or how they want to represent their restaurant and their food.
ReplyDeleteAfter reading this review I would have to say the greatest line I read was “Good food is good.” This line stuck out to me the most because it is true good food is good food whether it comes from a food truck, fast food place, or nice restaurant if it’s good you will eat. Before I go out and eat somewhere I always look at reviews online it is nothing like this review because most of the time I use Yelp but a review like this is most helpful when looking to go to a high end restaurant. When reading this review I would say the description of the food is what caught my attention the way he described it made me want to go there and eat it.
ReplyDeleteMy favorite line was "My service was sometimes jittery, but fast and attentive". This line appealed to me because when I visit a restaurant, the food is ten times better if the service is good as well. This also works the opposite way. If the food isn't very good, but the service is attentive, it helps the restaurant in my opinion. I've been to restaurants with great food, but if I ran out of water to drink with my meal or I needed napkins and the server didn't seem to care, it made me want to avoid the restaurant. I know server's aren't always going to be perfect, but as long as they care about their customers that's what matters. Also, I work in a restaurant so I know how busy it gets. If I have a customer waiting, I apologize and try to make up for the inconvenience. If a server seems to not care or not recognize that they've kept you waiting, then it makes the restaurant look bad. If one has a bad experience at a restaurant, they're more than likely to not go back. This doesn't only include fancy restaurants, but also fast food and bar &I grills. For example, Taco Bell, Jack in the box and Chili's. Restaurant's should take into consideration who is the face of their restaurant because I believe that is a main factor as to how much business they receive. It will also help their ratings and reviews that people read when deciding if they should attend the restaurant.
ReplyDeleteAfter reading the review I though the line: "Later, I told him that the dining room staff was noticeably diverse." was the best single line. I thought this was such an interesting line because it is very rare to see a diverse staff. Often times we see in restaurants either a young staff with one possibly two races. For a critic to see that there was a diverse staff possibly including young and old and many races this is great. Different restaurants tend to have the same staff in tradition. For example a fast food restaurant might only have young teenage workers. A steakhouse might have some young and some mid-age. Overall seeing a diverse staff is a great thing. Like the review said this is something to look for in the future as its something extremely positive. I found this review to be very interesting and different from traditional writings I would read.
ReplyDeleteAfter reading the review of Fowler and Wells restaurant in New York, the experience the author gave and the detail of the review; from the atmosphere to the service and the taste of the meals the author had made the restaurant sound like a very unique experience to have. One that would probably be worth the money which that was the line that stroke me the most "Choosing the $135 tasting menu one night, I got a seven-course tour of robber-baron dishes." When I read the line I knew right away that the experience was probably going to be over the top and not any ordinary French restaurant. I personally would be hesitant to spent that much money on a meal, but after reading the experience it was something that I actually consider, especially if is for a romantic date with my husband and we are in New York city. I believe food, good food as the author stated it worth the time and money if it can be afforded because one of the most wonderful things about life is delicious food and the experience it comes with it. I thought the review was very detailed and something I would love to try one day, even if it is not the same place, but just trying a seven course meal that would introduce me to new a new exciting experience of tasting different things.
ReplyDeleteThis is my first “real” restaurant review I have read, other than anything on Yelp. The single best line of this review was “It’s a striking room where you can sink into an armchair with a solidly built drink in your hand and get lost in the past, a quintessentially urban experience that most of the city’s grand hotels no longer give us”. For me the atmosphere and décor of a restaurant is just as important as the food. If a restaurant can give you an experience that you cannot get somewhere else, you will most likely choose that restaurant. I like to go places that I enjoy myself and where I can have a good meal, it’s the best of both worlds. While reading this line, I could also imagine the type of experience this restaurant could offer and I would want to eat here just to be able to experience it. The author does great job throughout the review to describe the restaurant and allowing the reader to see themselves there.
ReplyDeleteWhen reading this restaurant review the single best line that I read was “pounded rabbit loin was fried into a long, crunchy schnitzel and served over chickpeas and pistachios; lemon confit and lots of thyme leaves snapped the dish into harmony.” This was the best line for different reasons. The first reason is because it intrigued me enough to look up all of the items that were mentioned so I could put a picture to the name. The other and main reason why it’s the best line is because of how it made me want to taste this exact meal. I would never imagine that I would want to eat rabbit meat but I became interested just by the way it was described. This shows exactly how important it is to use certain descriptive words in order to portray a certain image in the readers mind. I think the author did a good job trying to tap into the reader’s hunger.
ReplyDeleteWhile I would never in my life eat rabbit meat, I do agree that the way this dish was described makes it sound irresistible. The writer of the review had a way with words that makes the restaurant sounds so amazing even though I feel his ultimate opinion was that the place was mediocre.
DeleteWhile I would never in my life eat rabbit meat, I do agree that the way this dish was described makes it sound irresistible. The writer of the review had a way with words that makes the restaurant sounds so amazing even though I feel his ultimate opinion was that the place was mediocre.
DeleteReading number two for this course was enjoyable. It was beautifully crafted with plenty of figure of speech and descriptions. I was engaged throughout the entire restaurant review, but what I probably loved the most was when the interior of the dinning room was described. How both Bruduziki's had seemingly different approaches to the dinning room. The way each dinning room was described really helped shape a clear image in my head. I could see all of it as if it were from a film or one of those 360 virtual reality videos. Mostly how the different approaches to the dinning room from each Bruduski almost represented their relationship.
ReplyDeleteWhat an experience this review portrays. I imagine nothing more than a glamours atmosphere with decadence radiating out of every moment. From the building to the food to the atmosphere. While it's is more than likely a place I will never be able to visit myself due to the price point alone, the descriptive review allows readers to momentarily amerce themselves in the scene as though they may be experiencing it for themselves. I would say the line that strikes me the most out of the review would have to be "My service was sometimes jittery, but fast and attentive". I choose this line because for just a moment it brings a bit of normalcy to the experience. Also the line "good food is good". While I might not be able to afford a restaurant where a selection from the menu is $135 and consist of things I would probably never eat and never realized could be put together into a meal, I am able to enjoy restaurants with good food and good service. After all, a great experience out is built on those foundations anyways. What is on the menu might determine what people pay,, but what is offered inside will have people coming back.
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