http://nymag.com/daily/food/2008/02/boquer...to_10_down.html Grub Street has learned from another source near the project that the likely new tenant of the spot will be none other than Silvano Marchetto, the eponymous owner of Da Silvano across the street. It will be he, or at least his representatives, who seeks Community Board 2's approval tonight.

yaaaah that's pretty funny cuz i know somebody who was working on developing this deal with silvano last winter. and if i recall correctly, what i heard is that after some time spent deliberating over it, the project was scrapped for "personal" reasons.

now i hear the project is going forward, but not with the original person who was working to develop this deal.

hmm.

interesting

and actually-- kinda a little foul too if you ask me. personally, i like silvano. so this is a wee bit disturbing i must say. i'm very curious to see how all this will unfold.

I had a similar situation a long time ago, and I would have to agree with you. But the lesson I learned is to make sure I'm covered and have legal recourse if a project I worked to develop gets snatched out from under my feet.And I hate to say it, but when it comes to Silvano, I'm not entirely surprised. I stopped going to Da Silvano because of his practice of 'sending' or encouraging all of their most expensive dishes, and then charging you for them. I take the responsibility of accepting them, so t's fine, and I always paid for them, But after awhile it got annoying. The fact is that as someone who also works in the industry, I and/or my guests get sent things from the kitchen when we dine out sometimes, so I admit it's my fault if I accept and take something without asking if I'm going to be charged for it. But I also know I would not ever send something to a table if I didn't intend to comp it.

not sure they'll get a full license........................too close to the church??????????????????????

I know that Gavin Citron couldn't get a full license for Citron, because of its proximity to the church. I haven't been to Rare (formerly Citron) so I don't know what license they're operating under. But, doesn't Bar Fry have a full license?

You're a better man than me, my friend.

My husband used to go to Silvano's pretty frequently a few years ago since most of his friends and business associates were fond of it. I don't remember if he had any issues about anything being sent to his table but I do remember the first time that we got charged about $18 for the cold cuts and cheese that we usually got as soon as we sat down. He had always thought it was free for every table so he was surprised the first time we got charged for it. After that he he would refuse it if they brought it without asking for it.

There was also one night he told me that he asked for his change back twice but the waiter just disappeared. If I remember correctly it was supposed to be about $65 in change for the $200 he'd put in the billfold. He's generally a decent tipper but $65 on $135 check is alot. He finally just got tired of waiting so he left. Come to think of it that's probably the last time he ever went there.

the ones that come on the butcher paper?

$18.00?



it's not free?

Da Silvano's Silvano Marchetto and His Wily Evil Ways [PxThis]
http://eater.com/archives/2008/02/board_wrap_4.php

I think its only free if they like you..