tag:blogger.com,1999:blog-3939809355598070608.post7419373239649210225..comments2023-07-29T10:36:54.608-04:00Comments on Wordsmithing Pantagruel: Compose NYC: Exciting intimate chef's tastingPantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3939809355598070608.post-50614213782258780952018-12-20T11:02:03.760-05:002018-12-20T11:02:03.760-05:00Private Chef In London Really enjoyed this article...<a href="https://youtu.be/0McXFXXVEII" rel="nofollow">Private Chef In London</a> Really enjoyed this article post. Cool.<br />YK Agencyhttps://www.blogger.com/profile/09229565925495982631noreply@blogger.comtag:blogger.com,1999:blog-3939809355598070608.post-39146684810239341042011-02-13T13:36:10.441-05:002011-02-13T13:36:10.441-05:00They didn't mind at all about the pics.
I'...They didn't mind at all about the pics.<br /><br />I've yet to make it to Brooklyn Fare, it's high up on my list as well. Gotta get around to picking up the phone one of these days. I guess I'm unclear about how to book or how hard it is to reserve, suppose I need to investigate.Pantagruelhttps://www.blogger.com/profile/00334957213312236497noreply@blogger.comtag:blogger.com,1999:blog-3939809355598070608.post-60037699993638889952011-02-13T12:45:54.634-05:002011-02-13T12:45:54.634-05:00I forgot to ask, where they OK with you taking the...I forgot to ask, where they OK with you taking the photos?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3939809355598070608.post-47793340591278083102011-02-13T12:43:55.345-05:002011-02-13T12:43:55.345-05:00Well based on your info (and real info/reviews on ...Well based on your info (and real info/reviews on this restaurant so far has been sparse), I'm looking forward to my meal there.<br /><br />I've been to Ko once, when it first opened. Thoroughly enjoyed my meal, but in a city with so many restaurants, it's not always easy to go back. Have you been to The Kitchen at Brooklyn Fare? Perhaps it's a very similar experience, except Compose's inside looks like an NYC trendy restaurant, as opposed to a a test kitchen.<br /><br />I went once last year in March (when it was just 11-12 diners per night) and thought the meal was better than my dinner at Ko. And Chef Ramirez loves to talk, so it very enlightening to hear a chef talk about his passion, philosophy, and work during each course, albeit that style is not for everyone. And BYOB put it over the top.<br /><br />That's pretty cool that you went there to check it out while the wife did the girls' night. I live in Tribeca as well, but haven't hit up Tamarind. It's on my list to go. And the great thing is that if you see solo diners at a place like Compose, you know they're serious foodies that would love to chat.<br /><br />Again, thanks for all the info. There haven't been too many reviews on it yet.<br /><br />- MikeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3939809355598070608.post-34614209528867222812011-02-13T12:15:36.074-05:002011-02-13T12:15:36.074-05:00Wine (&sake&sherry) pairings were $80, and...Wine (&sake&sherry) pairings were $80, and they gave me a lot of wine. I even got some repours when I finished a bit quickly, although they may have been extra generous because the patron next to me got the pairing but didn't want too much so asked for very small pours for most of them.<br /><br />As for a comparison, that's a bit difficult. It was somewhat reminiscent of Momofuku Ko with the set menu, bar seating, and service by the chefs, but Compose's space was far less stark and more welcoming. (Don't get me wrong, I love Ko.) And Compose was much more focused on service and interaction. Both Nick Curtin and Eamon Rockey were a delight to chat with.<br /><br />That makes it hard to compare, one does not typically get to discuss the food and wine with the chef and wine director to such an extent. Often you can have a good dialogue with the Sommelier, but it's not like you chat up Thomas Keller about each course at Per Se. Also I was a solo diner (wife dined nearby at Tamarind Tribeca with the girls), and there were two others flying alone to my right, and all three of us ended up chatting with ourselves and the staff. So it's different, but fun. But only because they have one seating of so few diners is this possible.<br /><br />As for the food, it was perhaps more uneven with a couple misses but some huge hits, but I chalk that up to some extent to the newness of the place, but mostly due to the ambition in reaching on some of the dishes. The couple I didn't like quite as much were some of the favorites of others; that's the nature of this kind of food sometimes. If you try too hard to please everyone with every dish on a long tasting, I think you risk ending up muting the high notes of individual people's favorites. <br /><br />Overall the experience was just as enjoyable for me as any other recent top tasting, perhaps for different reasons. I liked the exciting food and intimate interaction.Pantagruelhttps://www.blogger.com/profile/00334957213312236497noreply@blogger.comtag:blogger.com,1999:blog-3939809355598070608.post-52834175437467387932011-02-13T10:54:29.730-05:002011-02-13T10:54:29.730-05:00Excellent write-up! I have a reservation at Compos...Excellent write-up! I have a reservation at Compose in a couple of weeks and at least I have a better idea on what to expect. May I ask how does this compare to other high-end multi-course tasting menus you've done recently (say within the past 1-2 years)? Also, how much were the wine pairings? I know the food costs $120.Anonymousnoreply@blogger.com