Memo HW 5

New York City College of Technology, CUNY

Department of Hospitality Management


Janet Lefler Dining Room


To: Professor Abreu, Director of Service

From: Jonathan Ortega, Student

Date: March 7, 2019

Re: Can a Pop-Up Settle Down Without Losing It Fizz?



In the article that I read Pete Wells is going to be reviewing a pop-up place. He starts say how pop-ups are a fun place to eat and to have a good time. During the review he was talking about a Danish Chef Bo Bech who created a pop-up kitchen at Cosme in Manhattan, and that he is some ingredients that he was thought by farmers and Shelli fisher that happened to be from Virginia.  Pete Well goes on by saying that former pop-up Oxalis chef Nico Russell is a veteran of Daniel which is from New York. Wells claims that Russell has ducked through many series of restaurants that maybe would have given him the key.

Mr. Russell has sold some tickets on his Oxalis dinner, and he did good that a few investors were interested. And that is how he was able to have a place in Crown Heights and he opened in November in Brooklyn Museum. According to Well Mr. Russell has a vision for Oxalis, and it is the one behind the bistronomie movement in France and the followers from abroad carefully considered food served without the hoopla that drives up tabs. And he goes onto talk about dinner that is a reasonable price of $60. And how both the price and the understated cooking style reminded him of Contra, which opened with a five-course, $55 menu.

Pete wells starts to give advice on how the dining room could use some boost to make it look better. And he argues that the way the servers have been coached on their lines so far underlines the decorative stiffness. And that the servers are always trying to push a nonalcoholic beverage pairing for $20. Before ending the review, Wells said that sometimes he wondered whether it would get the air circulating if the bar popped up in the dining room, or vice versa. There’s probably some simple fix, or a series of them, that would give Oxalis some of its old sense of adventure. You can sense it lying there, waiting, when you taste that cajeta, those scallops, the fantastic little potato cakes.

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