Author: king

New York City College Of Technology, CUNY
Department of Hospitality Management

Janet Lefler Dining Room

Memorandum

To:Prof.Abreu
From:Malcolm Pendarvis
Date:March 6, 2018
R.E:N.Y Times Review #5

This week with Pete Wells brings us to a Pop-up restaurant that is now called Oxalis. A pop-up restaurant is a restaurant that just springs up in various locations, usually for one-night. It does not have a yelp review. This restaurant usually resided in Manhattan, where at some point they decided to take up a permanent location, after years of borrowing location spaces, with a fee, so after a while they decided to have a dinner with free tickets, and attracted investors that took a chance with them, and that’s how Oxalis came to being located in a former wine bar within site of the Brooklyn Museum.

Wells go on to described the food as “mild with a combination of focused coffee-and chicory cream sauce”. The meal price is reasonable for a four to six-course set menus ranging from 50$-60$. He describes the dish as starting off with pleasant bite size snacks, going on to potatoes that have been stewed in duck fat, then deep fried, which sounds amazing as an opener for the meal. However Wells described going back to Oxalis “as deja-vu in December, January, and February, when you are served some variation of scallops, duck, and yogurt. But then likes it as thought he dishes get a little stagnant they are still good.

The perpetual question comes, would I eat there? Yes as I like the creative process that the cooks do with ordinary ingredients to create something that is unique. Now Wells describe the interior “as a little dated, with the kitchen being a little off”, but despite that I will eat here as the biggest thing the service with the dated decor being offset by the lively wait staff who says expressions that you will hear when people talk to friends. Its warm, and inviting to the senses, making it a pleasure overall to eat here.

Providing Over 70 Years of Quality Service to the Hospitality Industry

New York City College Of Technology, CUNY
Department of Hospitality Management

Janet Lefler Dining Room

Memorandum

To:Prof.Abreu
From:Malcolm Pendarvis
Date:February 21, 2019
R.E:N.Y Times Review #4

The New York Times article that I have read this week was written by Pete Wells on the Cherry Point a bar which resides on Manhattan Ave. in Green point. Opened in 2016, taking over a polish restaurant called cinnamon originally specializing in various meats. In the article it states that a new chef has taken over in the bar with the customers none the wiser. People come to the cherry point not so much for the food, but for happy hour, where Wells describe the servers as people” whose hairstyles take a minute to adjust to”. Wells goes on to describe the interior as “old-timely wainscoting, and its central bar, easy to mistake for a tavern”. The bar itself has an older feel to it, instead of a bar you would find in the U.S you would find a tavern that is common in the U.K.

In the article, what is shown to me is that Wells goes on to explain the people although out happy hour at the Cherry Point Bar will drift in and out, but none will stay for the food. Those who did were treated to smoked olives, bite-sized pigs head croquettes in a pale pinkish ketchup made from pears;made you curious about what the kitchen was up to. He describes the dining room at “one point smelling like a herb garden in August”. His experience was kinda confusing with some of the entrees, but the English theme came back with desert. He loved the possets, called the treacle dry, and the toffee pudding surprising.

Once again we come to the question, “would I eat here?” the answer is yes. Why is because this place seems to be a gem that is hidden. Its a bar that has nice priced drinks, but the real surprise is their assortment of dishes, and how creative they can get with them. Places like Cherry Point I like to go to because its a adventure to find, and check out what they have to offer.

Providing Over 70 Years of Quality Service to the Hospitality Industry