Comments on: Fall Preview: Peniche

By: Liz Johnson

Liz Johnson — Fri, 21 Sep 2007 03:56:23 +0000

OMG went today to check it out. Very sexy. I’ll post photos tomorrow.

By: Kathy

Kathy — Fri, 21 Sep 2007 01:17:47 +0000

I was a Peniche opening night. You won’t recognize the place. Everything that was Trotters is gone. The bar is to the right and it longer then it had been. Now there is a floor to ceiling wall which separates the bar from the dining area so you don’t hear the noise or see the diners or those at the bar. The bar is a bit clostrophobic because there is barely room for one person to stand behind a bar stool without hitting the wall. The kitchen is open and there is a small bar (like a sushi bar) that is in front of the kitchen where four people can eat. Anthony was gracious to serve tapas to those of us that were in the restaurant. Many of the dishes were on the old Trotter menu. The wine list has many pougugese wines. I think they will do very well with the new concept and I can’t wait for 42 to open/

By: CHARLES

CHARLES — Thu, 20 Sep 2007 21:31:56 +0000

HI LIZ,

ATE AT PIAVE, THE NEW HARTSDALE RESTAURANT, AND WAS DISSAPOINTED NOT ONLY WITH THE FOOD BUT THE SERVICE WAS SLOW AND NOT CARING. HOPE THEY WORK OUT THE KINKS, OTHERWISAE ANOTHER ONE GOES DOWN THE DRAIN.

By: Steve C.

Steve C. — Wed, 19 Sep 2007 14:41:41 +0000

I have been to a few Tapas bars. I dont go to tapas bars because of the alure, I go because i am in the mood for just that appetizers.
I dont go for creative (nouveau) its a sham. I was at Citrus and the food was ok. But the creativity made no sense.
If you are a tapas bar, and you are going for the Portuguese scene then be that, not a fusion.
I feel fusion cuisine should just have a different name. oh wait I have it. A Diner. ;-p

By: Steve C.

Steve C. — Wed, 19 Sep 2007 11:33:45 +0000

I feel out of place at High end restaurants. I love good food, But i sit back and wonder, are they really that high-end. Or are we fooled by the ambiance? Just recently I was in Virginia, and found myself in a semi high end oyster bar. By accident, I really wanted oysters. They were very good, Then I ordered the Osterich, and it didnt come out medium like i asked. I ate it any way. I sat back and said to myself is this osterich or steak. its the other red meat you know. But i was thinking why was it so undercooked? I caught the game taste But I remembered something my Dad taught me. A way of making pork taste just like veal. So I sat there saying to myself. It isnt worth the price to sit in a restaurant with high prices and wonder if you are gettimg your money’s worth. So I tend to go to Good middle of the road restaurants.
Money and food is important. Caveat Emptor and all that… ;-]