Darren72 wrote:To be fair, he said the location wasn't conducive to what he's doing. Sure, no location is conducive to serving bad food with poor service. But I think what he was trying to say is that food style didn't match the neighborhood, not that a restaurant couldn't survive in that neighborhood. My guess is that he misreading the tea leaves here.

I think that's a charitable way to look at it, but I think he's still fooling himself. The food style he was trying to do was French-based food. Now he wants to do French-based food that'll be served "small plate" style. What's different, other than the size of the portion?

John Danza wrote:I think that's a charitable way to look at it, but I think he's still fooling himself. The food style he was trying to do was French-based food. Now he wants to do French-based food that'll be served "small plate" style. What's different, other than the size of the portion?

He'll be serving it in a crappy Euro-trash bar!

As a denizen of the benighted neighborhood (living about two blocks away), I'm curious to know what he means that "the location is not conducive to what I'm doing." What, do I live in French-food-free zone now? Or is it just French techniques that don't "fit" in my 'hood? Are neighborhoods restricted to only restaurants serving only certain kinds of food? Are we too beyond the pale to appreciate French food? Or too snobbish? I honestly and truly don't understand his point.

Gypsy Boy wrote:As a denizen of the benighted neighborhood (living about two blocks away), I'm curious to know what he means that "the location is not conducive to what I'm doing." What, do I live in French-food-free zone now? Or is it just French techniques that don't "fit" in my 'hood? Are neighborhoods restricted to only restaurants serving only certain kinds of food? Are we too beyond the pale to appreciate French food? Or too snobbish? I honestly and truly don't understand his point.

GB, didn't you see the fence two blocks east of Vincent and two blocks north of Cotes du Rhone? You can't climb that fence and so all of the people who seem to keep Vincent in business just can't get over to CdR.

Duh! (We need a head-slapping emoticon).

Of course. THAT'S what those folks in the trekkie uniforms and phasers have been doing walking around the 'hood. Of course, of course. Silly me.

Here's the latest. What's the chance of this turning out well long term?

Brian Moulton Transformed Cotes du Rhone into Revolver

WTF happened with Eric Aubriot ??????

He seemed to be headed for the stars...

Does that mean that we unappreciative and uninformed Andersonville-ites are well and finally rid of M. Moulton and his sad excuse for a restaurant?

John Danza wrote:Here's the latest. What's the chance of this turning out well long term?

Brian Moulton Transformed Cotes du Rhone into Revolver

That's a misleading title. The former Cotes to Rhone is sitting empty up on Broadway. Revolver is the old Xippo on Damen and Cornelia.

The GP wrote:Revolver is the old Xippo on Damen and Cornelia.

Ah, it's @ Damen and Grace. Does anyone have any reviews?

Yes, if you walk up at 9:50 on Tuesday the place will be locked, but then the nice Polish bartendress will let you in and bring you menus, and then she'll go to tell the chef that someone is here, which you'd think would be good news given how empty the place is and that the kitchen is open till 10, but then you hear her disappointed voice, and a moment later the light in the kitchen goes out and the chef goes out the back rather than cook for you, and she apologizes to you.

Not sure if the chef hightailing it out of there was the saucier or the expeditor

Mike G wrote:Not sure if the chef hightailing it out of there was the saucier or the expeditor

...but it does seem as if they're maintaining the same uh, standards, they did at CdR.

bean wrote:

The GP wrote:Revolver is the old Xippo on Damen and Cornelia.

Ah, it's @ Damen and Grace. Does anyone have any reviews?

Thanks, bean. I drove by last night, but clearly forgot where I was.