He also mentioned that some people wanted them to take over the North space, but they didn’t want to move into that area (maybe too upscale, definitely very expensive). Also apparently Port Chester real estate is really cheap.
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Went last night after a too long absence. It was great, as usual. A couple of notable changes were made to the menu. The pig donut is now a braised pig on a donut but is still delicious. And the beloved pudding in a can is gone! They may bring it back for a bit in March, when they celebrate their 10th anniversary. I had the cavatelli with bone marrow - I’ve been craving it for quite a while, and it did not disappoint. The place was packed, and there were two pig dinners going on. I still need to do that! I was tempted to sneak to one of the tables and steal some of that crispy skin!!!
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Maybe they’re too busy with the new restaurant (and another soon to open) to deal with the pudding.
Which reminds me, it’s time to make reservations there for HVRW.
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The Parlor reopened yesterday after an extended closure due to some sort of electrical problem. I’ll have to ask what took so long when we are at The Cookery for HVRW.
Eugene’s Diner is the name of his new Port Chester spot. It’s not open yet but looks like it should be soon.
Come on, Mister Bill. What if I start the thread, will you play? Not that much action over at CH???
I already started one here yesterday!
Yay. How did I miss it??
Interesting article about Chef DiBari. Look for new “diner” coming to Port Chester!
I had seen that article - I think I picked up a copy of wag at my Dr.s office. However I stopped by the diner today and poked my nose inside. I get emboldened with my rollator/walker, no feeling of embarrassment going into an establishment, well at least the first set of double doors. Fairly long bar up front and it looked like 24 beer taps. Behind that a bunch of 4 seat booths. I could only see the left side but someone walked in and I asked if they had normal tables (that I could use - apparently , the right side is a dining area with tables. The place did look like a 70’s diner. Would have liked to see the menu but didn’t want to overstay my welcome. Place looks almost finished, looked like lots of wiring still to be done, but supplies i.e. drinking glasses were in place.
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Thanks for the update. DH hates diners but I’m thinking I can get him to this one!!!
What is that magazine? Never heard of it. We don’t get down to that part of the county often but if anyone can lure me in it’d be David DiBari. Thanks for posting.
ETA: I see availability on OpenTable beginning April 2.
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It’s a sort of social mag , basically a sort of back-slap feel good for the socially up-scale in westchester. They used to be a bit more representative of westchester at large,but it was bought and morphed into a glossy up-scale. Definitely not a must have mag.
With 24 beer taps, I’m guessing it won’t be your average diner. My own feeling is that it will be an Americanized Fortina. Good food and fun at high(er) prices. I do like Fortina, but to me it is sort of like what Starbucks did (fortunately, I don’t like coffee) - they take a moderately priced food group and elevate it (and the price). Good coffee can still be found in existing luncheonettes and (more importantly to me ) good pizza can still be found at selective pizza joints. However ,I am anxious to try Eugenes.
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After looking Eugene’s menu over - I’ve changed from anxious to try to not anxious to try.
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Agreed, Rich. Cute idea but that’s it.
We went to The Cookery for a dinner a couple of weeks ago, and it was truly one of the worst meals I can recall having. Everything was bad – from the service to the noise level, and most of all, to the food. It was so bad that after just a taste of our entrees, we asked for the check. The waitress asked what was wrong, and my husband didn’t mince words. The took his entire meal off the check, but despite that, my mushy meatballs and even more mushy pasta, two cocktails, a beer and a glass of wine still came to $100. What a waste of money. I know people seem to love this place, but I’ll be damned if I can see why.
Sorry to hear that, Roxlet, but welcome back to HO!
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You and my sister, she hated it and also found the food to be inedible. I’m pretty sure I posted about it someplace. I think she had a problem with the amount of salt they used amongst other things … anyway just posting to let you know you are not the only one.
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Honestly I have to say I am not that surprised given our conversations on here lately about David DiBari possibly spreading himself too thin. I had a very poor meal at the Parlor last year and have not been back since. If he is not on site doing quality control at these restaurants I guess they are slipping and not living up to his standards. I haven’t had a bad meal food-wise at the Cookery but service is not always good and the whole place needs a renovation. The tables are uncomfortable and crowded and the place itself has seen better days. Especially for the prices they need to get their act together. Sorry you had a bad meal… Very disappointing.
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That is what I was worried about. Too many places at once. Christian Patroni and the Fortina guys are doing ok, I think, but all those places are the same concept.
That is very true !
