Category: Uncategorized
Memo #4
MEMO 4
New York City College of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room
MEMORANDUM
To: Professor Abreu
From: Jubedel Andon
Date: 2-27-2019
Re: New York times Restaurant Review {Pierre Lapin}
This week Pete Wells Visited Bistro Pierre Lapin, a French Bistro with a nostalgic feel. Pierre Lapin as Wells explains is either “a very late entry or a homage of impressive intensity”, they are not only one of the few bistros remaining but also one of the few succeeding. This being due to factors such as the decor and an extensive menu of hearty dishes not found in modern style of cooking. While not all is perfect at Pierre Lapin, it sure it a destination to visit
Wells seemed to be accepting of Pierre Lapin’s Decor. Forehead high curtains on the windows, a taper candle lighting up the table accompanied with cognac lighting and china plates that tie the whole place together. Dinner starts off with a snack that Wells can consider “a light dinner”, baguette slices accompanied with cultured butter, a truffle cheese and a pork pate. Wells goes on to order mushrooms in a cream sauce on a perfectly grilled buttered bread, also a dish that consisted of a substantial amount of melted brie with figs and walnuts. A matzo ball soup with a matzo ball that according to wells “can dent a car hood” in a good way. While Pierre has many star dishes there are also many that are underwhelming.
Wells believes there are some underwhelming dishes simply because there are too many items on the menu. So much so that wells thinks Pierre Lapin should cut one third of the menu. Pierre Lapin should lower wasting resources on underselling items and should instead push their top selling. Wells sees potential in Pierre Lapin as long and they make some changes such as their wine menu. The current wine selection at Pierre Lapin reminds Wells of the wine selection at bistros of the past. Pierre Lapin is a great location to visit as it is a good example of a business that has a good base, minor solvable issues and a warm feel that would be great with friends and family
Providing Over 70 Years of Quality Service to the Hospitality Industry
Memo # 4
New York City College of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room
MEMORANDUM
To: Prof. Abreu, Director of Service
From: Perla Jimenez, Student
Date: February 27th, 2019
Re: Serving All the Food Nouvelle Cuisine Couldn’t Kill (Bistro Pierre Lapin)
The small discrete Bistro is located in Midtown, in the shrines of the French cuisine. Pete Wells starts by saying how French Bistros have been closing down over the years and where you can find some of them now. Saying how Bistros used to be unpopular before because they were mostly dwell by psychotherapist and professors. He goes on by explaining the menu and since most of the food names are in French he gives a clear sentence explaining what the dish is and what its components. He mentions how the food is expensive in there. He talks about the wine selection which he said looks like one from four decades ago. Where the wines comes from and of course the price. It seems like he really enjoyed the wine selection because he says how he always spends more money on wine than what he has budge. He gave Bistro Pierre Lapin one star which should not be surprising for the reader at the end.
The way Wells wrote and explained the article was very clear and straightforward from the beginning. It seems as if Wells did not enjoy the time or the food as much in the restaurant. He ordered the “Brie au four” which is half a pound baked semi-hard outside, on the inside melting cheese with walnuts on top, dried figs, and served with toasted baguette. His order saved someone from eating meaty frog’s legs. Overall, the article was understandable except for the few French words that were part of the restaurant menu.
I would not go to this restaurant nor recommend it because the way Wells describes it, is as if you will not have fun there or enjoy the food in general. Also, I feel like if a restaurant appetizers are expensive, they should be extremely delicious and breathtaking; perhaps so much that a person would not find words to describe it. Wells did not seem as happy with the food as he seemed in other articles where he mentions how one plate can become his favorite. I did like the dessert options such as crème brûlée, peculiarly likable Pavlova which is perceived as a tart with a meringue crust and the passion fruit curd.
“Providing Over 70 Years of Quality Service to the Hospitality Industry”
memo #4
New York City Department of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room
Department of Hospitality Management
Janet Lefler Dining Room
MEMORANDUM
To: Professor Abreu, Dining Room Operations
From: Ananllely Segura
Date: February 27, 2019
RE: Pete Wells, Can a Pop Up Settle Down Without Losing its Fizz
From: Ananllely Segura
Date: February 27, 2019
RE: Pete Wells, Can a Pop Up Settle Down Without Losing its Fizz
Pete wells go’s on to show the difference of fine dining versus pop up shops. Pop up shops are usually handled by a small team or just one individual where as restaurants have an entire team and staff on board. Instead of having input from other team members, the idea making and planning usually falls on one person. Pete wells shows how small pop up shops can be a lot of work but it can be the first step into actually owning a permanent business. Wells shares Nico Russell’s story of how he single handedly landed a permanent spot through a pop up shop event. “He sold tickets to his Oxalis dinners, enough of them to get a few investors interested. With enough funding to take on a lease in crown heights, oxalis opened in November in a former wine bar within sight of the Brooklyn museum”. Wells shares his odd findings of the Oxalis restaurant due to its interesting layout. Instead of the kitchen being in the back its in the front, the bar is at the back, wells shares his concerns of the layout as he states “Instead of serving as a street-side welcome and a source of energy for the dining room, the bar feels like a waiting room”. Wells shares his dissatisfaction with the little effort on the restaurant’s decoration and presentation of courses.
Memo #4
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
Memo Week 4 Restaurant Review
New York City College of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room
MEMORANDUM
To: Professor Abreu, Director of Service
From: Jonathan Ortega, Student
Date: February 21, 2019
Re: Serving All the Food Nouvelle Cuisine Couldn’t Kill
In the article in the New York Times by Pete Wells “Serving All the Food Nouvelle Cuisine Couldn’t Kill”. This restaurant is a French cuisine place. It seems that Pete Wells is to be talking about Le Pavillon, La Cote Basque and Keith McNally and how they are unpopular. And talks about the doors of that establishment. It has a landmark of a self-possession, He goes on to talk about the disregard to the time and the thing that was not brought up to their cremes brulees and the blood sausages and fleuries. And that is what is helping to develop the ground of the city.
The restaurant Bistro Pierre Lapin, the chef and restaurateur Harold Moore. And this has opened in West Village. Pete Wells talks about how Pierre Lapin has thrown in some frills beyond the simple formula. And that Pierre has a rich and creamy, antique cooking and all of the stuff nouvelle cuisine is trying to kill. Pete Wells in his review about Pierre Lapin and how he has made a few changes in the food that Lapin makes. According to Pete Wells the dish that Pierre Lapin has made had cognac color, lampshades of teacups. Wells argues that lapin make a rich and creamy antique form of cooking and how the stuff nouvelle cuisine tried to kill.
In the article claims that as soon as you order your food you will get a feeling on how this place is going to be like. And he goes on to talk about how before your food arrives you are served with baguette, butter, cheese spread, put on a pork pate. It is a form of snack that is there to take away the hunger that people had. Wells order a food called Brie, he said that the dish was not bad.
