yah so i hear B/B bought the building that houses that Wogie's Bar and Philly Steak whatever joint on the corner of greenwich ave and charles st.
maybe i am mistaken but i thought Wogie's was kinda new (like only a couple years old?) so i don't know if that means they bought out the leases too or what.
i think the space is kinda big-- about 20' feet on greenwich and maybe 80' on charles (??) if i remember correctly.
i'm just sayin.
(in case, ya know-- SOME peoples might wanna run right on down there and snaps photos of the front door or some shit. hahahahahahaa)
Full Version: BASTIANICH/BATALI BUYS WOGIE'S
The Forum @ PX This. > theLounge [ membership is not required to view/read this forum ] > • the Industry
oh by the way
isn't that nice, yalls have graduated from "Koreshian industry backbiters" to "a wacky bunch."
i guess you're "wacky" cuz you're all so smart and insightful and funny and anti-troll-esque, and the top few most active members alone have OVER 125 YEARS OF EXPERIENCE IN THIS INDUSTRY combined.
QUOTE
Rumormongering at the Hotel Chelsea
Friday, September 5, 2008, by Joey
The folks at PX This—a wacky bunch, but with good intel usually—is making noise about André Balazs taking over the Chelsea Hotel. It was rumored that The Balazs might have dipped his toe in the Chelsea waters during the last management shuffle, but let's not get too excited about The Standard: Chelsea Edition just yet. But wouldn't that be a gas? [PX This]
http://curbed.com/archives/2008/09/05/rumo...tel_chelsea.php
Friday, September 5, 2008, by Joey
The folks at PX This—a wacky bunch, but with good intel usually—is making noise about André Balazs taking over the Chelsea Hotel. It was rumored that The Balazs might have dipped his toe in the Chelsea waters during the last management shuffle, but let's not get too excited about The Standard: Chelsea Edition just yet. But wouldn't that be a gas? [PX This]
http://curbed.com/archives/2008/09/05/rumo...tel_chelsea.php
isn't that nice, yalls have graduated from "Koreshian industry backbiters" to "a wacky bunch."
i guess you're "wacky" cuz you're all so smart and insightful and funny and anti-troll-esque, and the top few most active members alone have OVER 125 YEARS OF EXPERIENCE IN THIS INDUSTRY combined.
QUOTE (abbe @ Sep 8 2008, 12:28 PM) 
isn't that nice, yalls have graduated from "Koreshian industry backbiters" to "a wacky bunch."
Great.
Let me know when we graduate all the way to "people who know alot more about this industry than any food 'journalist' ever will, and are sick of being insulted just because of that simple fact, seeing as they're all deathly afraid that traditional 'food journalism' will soon be nonexistent, because of independent, irreverent, unsycophantic bloggers (like Abbe Diaz!) that are tired of them and aren't taking any more of their bullshit".
Then I'll be happy.
QUOTE (Dick Johnson @ Sep 8 2008, 05:47 PM)
Great.
Let me know when we graduate all the way to "people who know alot more about this industry than any food 'journalist' ever will, and are sick of being insulted just because of that simple fact, seeing as they're all deathly afraid that traditional 'food journalism' will soon be nonexistent, because of independent, irreverent, unsycophantic bloggers (like Abbe Diaz!) that are tired of them and aren't taking any more of their bullshit".
Then I'll be happy.
Let me know when we graduate all the way to "people who know alot more about this industry than any food 'journalist' ever will, and are sick of being insulted just because of that simple fact, seeing as they're all deathly afraid that traditional 'food journalism' will soon be nonexistent, because of independent, irreverent, unsycophantic bloggers (like Abbe Diaz!) that are tired of them and aren't taking any more of their bullshit".
Then I'll be happy.
Me too! 
QUOTE (Dick Johnson @ Sep 8 2008, 05:47 PM)
Great.
Let me know when we graduate all the way to "people who know alot more about this industry than any food 'journalist' ever will, and are sick of being insulted just because of that simple fact, seeing as they're all deathly afraid that traditional 'food journalism' will soon be nonexistent, because of independent, irreverent, unsycophantic bloggers (like Abbe Diaz!) that are tired of them and aren't taking any more of their bullshit".
Then I'll be happy.
Let me know when we graduate all the way to "people who know alot more about this industry than any food 'journalist' ever will, and are sick of being insulted just because of that simple fact, seeing as they're all deathly afraid that traditional 'food journalism' will soon be nonexistent, because of independent, irreverent, unsycophantic bloggers (like Abbe Diaz!) that are tired of them and aren't taking any more of their bullshit".
Then I'll be happy.
People always sling insults if they don't have anything solid to criticize.
QUOTE (abbe @ Sep 8 2008, 12:28 PM)
isn't that nice, yalls have graduated from "Koreshian industry backbiters" to "a wacky bunch."
The most ridiculous part is that whoever wrote that probably does think that they're being nice.
QUOTE
10/7/08 at 3:07 PM
As noted earlier, Josh Ozersky has launched a new blog “gastronomic gazette,” the Feedbag, and it’s now live. As one would expect from the author of The Hamburger: A History, the first post is a taste-test of Pat La Frieda’s “black label” burger. In another, Gastrodamus predicts that Joe Bastianich, Mario Batali, and Adam Perry Lang will open a Carnevino steakhouse here next year. And in a first-person narrative, chef Jason Hall describes turning overcooked lamb into a sold-out special at Mia Dona. Not bad, not bad. Congrats, Cutty. [Feedbag]
http://nymag.com/daily/food/2008/10/cuttysearch.html
As noted earlier, Josh Ozersky has launched a new blog “gastronomic gazette,” the Feedbag, and it’s now live. As one would expect from the author of The Hamburger: A History, the first post is a taste-test of Pat La Frieda’s “black label” burger. In another, Gastrodamus predicts that Joe Bastianich, Mario Batali, and Adam Perry Lang will open a Carnevino steakhouse here next year. And in a first-person narrative, chef Jason Hall describes turning overcooked lamb into a sold-out special at Mia Dona. Not bad, not bad. Congrats, Cutty. [Feedbag]
http://nymag.com/daily/food/2008/10/cuttysearch.html
And let me guess where - in the former Wogie's space on Greenwich Ave? Yeah, you better hope this strange world doesn't ever close down, Ozersky. Otherwise, you wouldn't have shit, as usual.
QUOTE (Inkslinger @ Oct 10 2008, 11:32 AM)
And let me guess where - in the former Wogie's space on Greenwich Ave? Yeah, you better hope this strange world doesn't ever close down, Ozersky. Otherwise, you wouldn't have shit, as usual.
I agree tat it's unfortunate that some journos couldn't get over their egos enough to accept that this forum could have been a good resource, and that the epople here could have been cooperative, if the press didn't antagonize them so much/
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