Maybe we should spin-off to a restaurant closing thread?
Nah. I think if a place is going to be shuttered (or shuttered outright), then the name of said eatery should appear on the tagline of the thread.
Okay, then maybe the POT part of this thread.
Then again. We should wait. This is just a rumor, until it isn’t.
Two dinners a week doesn’t seem like rational use of the space. How long ago did they cut back?
I noticed it a few months ago
Ahhh yes. I remember that post.
I have some more skinny. POT as a stand alone restaurant will be no more. Choi and his POT style food will still have a presence at the Cafe, Commissary and the Line Hotel in general, for a long time to come. So, in other words, Chef Choi is doing just fine.
We can get back to Chef Morningstar, Terrine & speculation on that beautiful space. Shall we open betting?
When anyone knows some intel on the Terrine space or Morningstar, I’d love
to hear it.
Yep… sorry about that.
We make a good team . Looking forward to seeing what they put in the empty space.
Ponte
[quote=“Novelli, post:32, topic:4994”]
Just be sure not to drive
[/quote]Exactly! I hope this doesn’t become a huge trend. I don’t want to be on the road with these people. My friend gave me one of those damn “gummy bears”. I ate half of it and couldn’t remember my name.
Thanks for the update on both the Beverly Blvd space and Morningstar –
though his new cannabis thing seems gimmicky…if certainly on trend…
I enjoyed Scarpetta and the food there.
And the pomodoro pasta was good, but I pretty much make that every summer; all you need for a good version is a little technique and properly sourcing your ingredients. (Granted, I do lack the fine motor skills required to pull off an “artful twirl” of pasta.)
But really?
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“A little more casual than Scarpetta”
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“modern Italian cuisine”
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“…plans to make full use of the existing wood-burning oven in the back of the space, as well as produce from local markets.”
Color me failing-to-be-excited.
[quote=“Bookwich, post:37, topic:4994”]
Scarpetta
[/quote]Okay. I hadn’t had caffeine yet. I have had his pasta. Pomodoro is probably my least favorite pasta sauce. Tomatoes, basil & garlic - how exciting . But a waiter insisted we try it. I went back for it again the next night. I think they add a little cream and I don’t what else, but it was great. So was the the ravioli. It was like osso bucco in an envelope of fresh ravioli with a deliciously light sauce. If I remember, we were pretty disappointed with everything else. In their defense, they were getting ready to fold and there was a bit of lethargy in the air. We will definitely go to the new place.
It’s like saying the same about sushi: Raw tuna and rice - how exciting
The @TheCookie. Scarpetta had some fabulous dishes. I’m not dissing them in any way. I just thought it odd that their $18 (?) spaghetti and pomodoro was so raved about. Maybe marketing? Because it’s low-cost/high-profit dish? They had so many other good dishes. The calves liver I had one night was one of my best ever.