MORANDI, corner of Charles and Waverly Sts. Options

[Dick Johnson]

I've already tried it twice, and I think it's the biggest Keith McNally disappointment, so far.

On a scale of 1 to 10, I'd rate it:
Food: 2
Service: 4
Ambience: 5.5

I'd rather visit Balthazar or Pastis, any day. (Schiller's doesn't do it for me, either.)

[Ferret-n-Chicken...]

I haven't gone yet. I guess I'm not cool enough to get a reservation. But it doesn't sound like I'm missing much.

[abbe]

yah so i went for my second dinner at Morandi last saturday night, because someone invited me and chose to go there. as bad as my first visit was, the second one was worse.

i've pretty much refrained from commenting about Morandi, mostly because maybe it's like too personal or some shit, but i must say that place works my every last nerve.

the thing i find utterly retarded is
clearly they have opted to keep some of the same things that still currently appear on the Gusto menu. okay fine all well and good. except

if you happen to comment on it (like to the bartender for example) they get all irritated and indignant like it's APPALLING you would even mention it. i mean for fuck's sake, if that's the decision you make, i think you'd better get a fucking sense of humor about it.

get this. the dude says to me: "...well that's what italian cooking IS, it's having recipes handed down to you for generations..."

bitch please. my moms handed down four filipino recipes to me too. doesn't make me a fucking CHEF okay

sorry but. let's say for example i make an exclusive dress collection to sell at bergdorf. and then one day I DECIDE i want to go off and sell to barneys instead.
do i then make the same fucking collection for barneys? no. it's retarded. it's clearly admitting to everyone how very limited i am as an "artist"

so then let's assume i AM limited and i just loooove my little collection of dresses so much i have to repeat the same shit everywheres i go.

hell
if somebody indicates they know my work so well they are familiar with it (even when it's ONE BLOCK AWAY), does it make sense to get all pissy about it when someone comments on it ? gimme a fucking break

and SORRY, but the food was not good.
i'm also very curious to know how many McNally "fans" who are so appreciative of the stable of "comfort" food offered at the Balthazars and Pastises (not to mention Lucky Strikes and Odeons) and whatnot, order the goddamned steak WITHOUT the anchovy and garlic

no seriously, how many times a day do you think they hear that shit ? "the steak... hold the garlic and anchovy."
i know for a fact at least three times, cuz everyone i know who's gone and ordered it, specified it just that way.

i will stop now cuz clearly i'm on the brink of some sort of rampage.

and before you go jumping all on my shit, let me just assert right now i don't go to Gusto anymore either. so there

one more thing though:
the fact you have to pay five bucks for the radish and anchovy at Morandi but the same shit is FREE right up the fucking street
is so fucking stupid to me.

[Dick Johnson]

i will stop now cuz clearly i'm on the brink of some sort of rampage.

Please don't.

[Dick Johnson]

By the way, my buddy ordered the steak, "no garlic, no anchovies". So make that 4.

[brook]

I worked for hair plug muniak and it is going to be a pleasure to see him fail. Proper question on Gusto is why didn't the new chef change the menu? Obviously Williams will cook what she learned in the 6 years she spent in Italy (only self taught female Italian chef in America) and just like Giorione and Il Buco, Gusto will not be about the food for long.

[NYC Guy]

I worked for hair plug muniak and it is going to be a pleasure to see him fail. Proper question on Gusto is why didn't the new chef change the menu? Obviously Williams will cook what she learned in the 6 years she spent in Italy (only self taught female Italian chef in America) and just like Giorione and Il Buco, Gusto will not be about the food for long.

Hahahahaha great, I love it ! keep it comin' Love when people stasrt getting personal too...

[NYC Guy]

yah so i went for my second dinner at Morandi last saturday night, because someone invited me and chose to go there. as bad as my first visit was, the second one was worse.

i've pretty much refrained from commenting about Morandi, mostly because maybe it's like too personal or some shit, but i must say that place works my every last nerve.

the thing i find utterly retarded is
clearly they have opted to keep some of the same things that still currently appear on the Gusto menu. okay fine all well and good. except

if you happen to comment on it (like to the bartender for example) they get all irritated and indignant like it's APPALLING you would even mention it. i mean for fuck's sake, if that's the decision you make, i think you'd better get a fucking sense of humor about it.

get this. the dude says to me: "...well that's what italian cooking IS, it's having recipes handed down to you for generations..."

bitch please. my moms handed down four filipino recipes to me too. doesn't make me a fucking CHEF okay

sorry but. let's say for example i make an exclusive dress collection to sell at bergdorf. and then one day I DECIDE i want to go off and sell to barneys instead.
do i then make the same fucking collection for barneys? no. it's retarded. it's clearly admitting to everyone how very limited i am as an "artist"

so then let's assume i AM limited and i just loooove my little collection of dresses so much i have to repeat the same shit everywheres i go.

hell
if somebody indicates they know my work so well they are familiar with it (even when it's ONE BLOCK AWAY), does it make sense to get all pissy about it when someone comments on it ? gimme a fucking break

and SORRY, but the food was not good.
i'm also very curious to know how many McNally "fans" who are so appreciative of the stable of "comfort" food offered at the Balthazars and Pastises (not to mention Lucky Strikes and Odeons) and whatnot, order the goddamned steak WITHOUT the anchovy and garlic

no seriously, how many times a day do you think they hear that shit ? "the steak... hold the garlic and anchovy."
i know for a fact at least three times, cuz everyone i know who's gone and ordered it, specified it just that way.

i will stop now cuz clearly i'm on the brink of some sort of rampage.

and before you go jumping all on my shit, let me just assert right now i don't go to Gusto anymore either. so there

one more thing though:
the fact you have to pay five bucks for the radish and anchovy at Morandi but the same shit is FREE right up the fucking street
is so fucking stupid to me.

Hahaha, oh this is to good, you almost had me going there for a minute...how can you're mother hand down 4 recipes...
uh there ain't 4 recipes in that whole fucking country the Philippines unless you are counting the occassional stray dog stew and lizard pie. Christ, the fucking insects eat better.

You don't go to Gusto anymore? hahahahaaha...

[abbe]

I worked for hair plug muniak and it is going to be a pleasure to see him fail. Proper question on Gusto is why didn't the new chef change the menu? Obviously Williams will cook what she learned in the 6 years she spent in Italy (only self taught female Italian chef in America) and just like Giorione and Il Buco, Gusto will not be about the food for long.

oh YEAAAH that's what i'm talkin bout. i'm like a proud bricklayer right now-- this place was built to keep it "real"

YOUR PUBLICIST CANNOT HELP YOU HERE MISS THING

a: name calling, "Brook" ?? yah that's mature

b: and thanks for making my point. my point WAS:
who gives a shit what Williams cooks where. but WHY get all pissy if the patrons bring it up ?? did you REALLY think NOBODY was going to comment on the fact the menu is similar. get serious

c: AS IF Morandi is about the FOOD. aha ha ha hahah haaa that's a good one.

d: sorry but Gusto was never about the fucking FOOD either. at least not to me, it wasn't. and there was a time i was there at least once or twice a week.
i went first for the location. THEN the bar (it's actually quite nice). THEN i kept going back so often because of artan.

e: yeah i bet you'd love to "see him fail." it's called ENVY.
why don't you do us all a favor and try holding your breath.

[abbe]

Hahaha, oh this is to good, you almost had me going there for a minute...how can you're mother hand down 4 recipes...
uh there ain't 4 recipes in that whole fucking country the Philippines unless you are counting the occassional stray dog stew and lizard pie. Christ, the fucking insects eat better.

You don't go to Gusto anymore? hahahahaaha...

no i don't go to Gusto anymore. i haven't been there in about three months. you can ask artan the GM yourself if you want. that little shit is a "Member" here you know.

and like YOUR country is known for its cuisine. you corned beef cabbage boiling mutherfukker.

thanks by the way for putting this HERE. i was about to ask you why you didn't, instead of sending me a fucking text message. them shits cost me 5cents a piece both coming and going. and i ALREADY pay for THIS place.

[NYC Guy]

Hahaha Yea you're right, the Philippines do have a better cuisine than the Irish (who have none). It was a cheap shot, I couldn't resist.

[Dick Johnson]

oh YEAAAH that's what i'm talkin bout. i'm like a proud bricklayer right now--

And I'm proud to be your "brick".

Lay me?

[Ferret-n-Chicken...]

I worked for hair plug muniak and it is going to be a pleasure to see him fail. Proper question on Gusto is why didn't the new chef change the menu? Obviously Williams will cook what she learned in the 6 years she spent in Italy (only self taught female Italian chef in America) and just like Giorione and Il Buco, Gusto will not be about the food for long.

Uhh, yeh. Now I definitely know I'm not missing anything.

[MONEYMAN]

Steve Cuozzo declares Keith McNally's Morandi a dud this week in the Post. McNally "is so off his game with this wobbly Italian trattoria at 211 Waverly Place, you hope he hasn’t lost his touch for good," he says. Cuozzo hates the food, the decor, and the attitude of his waiter.


Says it all doesn't it

[mss]

slaughtered. not that it will make a huge difference.

this bit was priceless though: "A waiter asked if it was our first visit. Told that it was, he said, "Congratulations" without a touch of irony."

[Inkslinger]

Morandi is not good.

[Dick Johnson]

http://www.nypost.com/seven/03212007/enter...teve_cuozzo.htm
Ouch.

"...there are enough celebs in the house nightly for a Page Six-ful of sightings."
Really, Steve? I was there twice and didn't see any, either time.

[abbe]

nice work, "Brook."
not.
http://eater.com/archives/2007/03/mangia_grasshop.php

i'd consider going in and dropping a turd in Morandi's bolognese, but i think you've already got enough problems.

[Dick Johnson]

i'd consider going in and dropping a turd in Morandi's bolognese, but i think you've already got enough problems.

OHHHHHH

SERVED.

[mss]

Gawker is laying into it joining the fun any minute now

I think someone should mention that Sasha "Hair Plugs" Muniak ("the Mangia mogul"-- New York Magazine) also owns Gusto, and was Chef Jody Williams' former employer.

Oh, I guess I just did!

[Edited by angel]

This post has been edited by angel: Mar 22 2007, 03:25 PM