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 Post subject: Re: Coming Soon - A New Restaurant
PostPosted: Sun Jul 15, 2012 7:27 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Actually, our manager also owns a pop-up company in Denver called Hush Concepts. I cannot reveal too much about it, as I'm privy to info which he may not wish public, but these companies can be very profitable.

Amy


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 Post subject: Re: Coming Soon - A New Restaurant
PostPosted: Sun Jul 15, 2012 7:49 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
Maybe if you ran it as catering instead of a restaurant, which would imply that the prep is done elsewhere? What is the line, anyway? It is a curious idea, but i'll admit to liking the idea. Here we've been having more like pop-up picnics...


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 Post subject: Re: Coming Soon - A New Restaurant
PostPosted: Sun Jul 15, 2012 9:13 am 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
Paul Kierstead wrote:
What is the line, anyway?

What do you mean?

Amy


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 Post subject: Re: Coming Soon - A New Restaurant
PostPosted: Sun Jul 15, 2012 1:23 pm 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
Between an establishment being catered and being a restaurant. One would presume you couldn't, for example, run the stove that is on-site. Mostly I'm just musing, but clearly there is a legal definition (varying by locale), something I should look into.


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 Post subject: Re: Coming Soon - A New Restaurant
PostPosted: Sun Jul 15, 2012 2:12 pm 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
It's more difficult to pop-up when you have a heavy layer of yellow latex carpet mastic on that lovely floor. You might also note the stylish pattern of liquid nails covering much of the wall surfaces.

cc


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 Post subject: Re: Coming Soon - A New Restaurant
PostPosted: Wed Aug 22, 2012 7:38 am 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
News from Time Out New York: LINKY!

    Todd’s Mill
    Restaurateur Matt Suchomski—who recently parted with No. 7 and No. 7 Sub—takes a personal turn with this 75-seat New American bistro, named after a town that his mother’s family founded in Illinois. Styled to evoke an upscale living room, the spot features antique mantlepieces, plush circular banquettes, a brass chandelier and a framed photo of Suchomski’s mum. 162 Orchard St between Rivington and Stanton Sts (no phone yet). Mid-September.


I've never heard Lib referred to as "mum". The restaurant is two doors from Mission Chinese Food which is excellent. Matt is going to Vermont to find a brass chandelier this weekend.

Tim


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 Post subject: Re: Coming Soon - A New Restaurant
PostPosted: Wed Aug 22, 2012 11:01 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5129
Location: Portland, OR
Tim,

Wait, there's a Mission Chinese Food in NYC? WTF?

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The Fuzzy Chef
Serious Chef iz Serious!


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 Post subject: Re: Coming Soon - A New Restaurant
PostPosted: Wed May 15, 2013 12:43 pm 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
Hi,

We have just returned from NYC and way too much wonderful food.

Fuzzy: Here is the link to Mission Chinese, http://newyork.seriouseats.com/2012/08/ ... ref=search Danny Bowein is collecting honors from James Beard and Pete Wells.

We went for lunch and ordered flour dishes. Somehow we received about nine dishes; that's the problem with eating with a restaurateur. In any case the lamb tongue and cuddlefish is wonderful. Interestingly, Danny has hired not a single Asian cook or waitress.

We also ate the complete, wonderful, menu at Todd's Mill. I was seriously over-served do to two vegatarians at our table for four. Mother's Day brunch with a group of 38 friends was a blast. Wonderful eclectic affordable wine list and a really great vibe. The owner is worth the trip.

We also went to Frank Prisinzano's "L'il" for roasted eggplant and a Proscuitto Robiola pizza. Frank has a new butcher shop at Sauce where one of the butchers was cutting a whole pork butt with full skin and tail attached. More importantly, he had one arm in a sling under his chef's coat and bloody apron; yes the arm was cut earlier that day while breaking down the hog. No work-no pay.

Il Buco Alimentari & Vinera was the noisiest restaurant ever but the food was worth the din. Again, we received twice what we ordered. The short ribs (ten inches short) and agnolotti were incredible.

The diet begins.

Tim


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