Author: Saltanat Mohamed

New York City College of Technology, CUNY

Department of Hospitality Management

 

Janet Lefler Dining Room

 

MEMORANDUM

 

To: Professor Abreu, Director of Service

From: Saltanat Mohamed, Student

Date: October 3, 2019

Re: New York Times Restaurant Review

 

This week, Pete Wells published a review about a French restaurant in Greenwich Village, which is called Frevo. The Frevo is a modern restaurant with a French sensibility in New York City, managed by Mr. Sampogna, and Franco Sampogna, who is the chef of the restaurant.

 

The Author describes the Frevo restaurant as an unusual place with extraordinary decoration. That when you get to the place, there is no sign that indicates the Frevo, and the hallway inside is decorated by real paintings which makes you feel like you are in the gallery, “the paintings are real paintings made by a real artist, Thomas Labarthe” (Pete Wells 2019). After passing the hallway, there is a dark room with padded seats, stainless kitchen, and a counter.

 

The Frevo restaurant has their standard five courses menu for $124, where you can get their savory halibut dish; the fish with dark mushroom marmalade and melted fennel; also a salad over humus that a size of a coffee cup and other a tiny sized delicious dishes. Besides their standard $124 menu you also, can order different plates for decent price, “for 30 you can get Kaluga caviar” or “$20 gets you upgraded to a foie gras torchon instead of the less-thrilling mushrooms with gnocchi” (Pete Wells 2019). The Frevo offers a reasonable price for the standard menu in comparison with other restaurants where they charge away more.

 

In my opinion, the Frevo is pretty elegant, a unique restaurant with a skilled chef and a good management. The restaurant attracts by its ambiance and decoration. The food seems to be perfectly prepared and presented. Although portions are small, I still do not find the price for the standard menu is high. So I would definitely dine in the Frevo restaurant, and recommend to visit this place at least once.

 

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: Professor Abreu, Director of Service

From: Saltanat Mohamed, Student

Date: September 19, 2019

Re: New York Times Restaurant Review

 

This week Pete Wells published an article about recently opened Chinese restaurant Hutong, which is located in Midtown on the Upper East Side between 58th and 59th streets. The Hutong restaurant is a branch of original the Hong Kong harbor restaurant which was opened in Hong Kong, China.

 

The Manhattan Hutong restaurant, unlike other Chinese restaurants, has a modern, unusual decoration. The Hutong, along as other Chinese restaurants is known for serving dim sum that seemed to be one of the mastery good cooked dishes rather than other dishes at this restaurant. The restaurant is mainly focused on adding their traditional Sichuan spices to most of their extraordinary dishes, including alcoholic cocktails.

 

Despite the incredible small portioned dim sum that they offer I would think twice if want to try their other dishes because they might not be done well as customer desired, “Peking duck arrived at my table worse for wear and tear, carved haphazardly, with blobs of unmelted fat clinging to limp skin” (Pete Wells, 2019). The most important part of this restaurant is the high menu prices, “the sting of paying $84 for a whole duck with uncrisp skin lingered” (Pete Wells, 2019). In my opinion, the Hutong is expensive restaurant that may not satisfy the customers, but I would still recommend to dine in there to try their different dishes and dim sum.

 

 

“Providing Over 70 Years of Quality Service to the Hospitality Industry”