Jackson Heights Life

^imagine what my level of idiocy must be since I have zero knowledge about Novo. After all, only an idiot doesn't know.

Quote from: CaptainFlannel on March 15, 2017, 09:02:29 AM

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On the downside, only an idiot doesn't know what was going on with restaurants like Novo, including the problems with noise, drugs and weapons, and Novo's role as a major host for functions of the main local political party.

As charming as ever!

I only went to Novo a few times, but it never struck me as a hotbed of illegal activity--drugs and weapons.  Is there any proof to back this up.  And Stew, are you implying that the local Democrats were involved in some type of illegal behavior?  Really.

Novo was, quite literally, a s__show. Sorry that's about the only wayt to describe it. Loud, bouncer outside, parties till early morning with people fighting and people whipping out guns. It was a blight on the area it was in. I saw these things happening outside it at early AM hours myself.

i ate dinner there fairly often and never had any issues. the couple of times i went there late for drinks, there were loud, obnoxious drunk guys - sort of like most bars. heard plenty of shouting, no shooting.

no more dangerous than, say, sparks steak house.

That's the place. Congrats on your step to enlightenment!

Still thinking about oysters and seafood platters tonight

Brooklyn's Maison Premiere, which I assume took its name from a Paris restaurant that I worked at called Maison Prunier, has become extremely popular for oysters and platters.

I don't know whether there will be the same demand in Jackson Heights - maybe with younger people - but I want to try offering oysters from Long Island as well as further north to Maine, New Brunswick, Quebec and Prince Edward Island.

For a special occasion, I'd be into bringing in some of the truly great French oysters, the subject of Eleanor Clark's "Oysters of Locmariaquer", which won the National Book Award for Non-Fiction.

We're going to have some fun with this restaurant.

Hi Stew- It's great to hear that you are open. We are psyched for the raw bar! I wrote you a long time ago about my partner that imports Spanish wines (Spain Wine Collection). My son's image is on a bottle of rose wine we bring (bobal) called "Lucatoni"- his name is Luca Antonio. Don't forget to look us up and please don't forget about clams on the half shell! We love them too.
Cheers!
-Holly

edited by mod to separate quote from reply

Regarding staff...

We want to offer first class service and food.

That said, we are committed to hiring, and training, young people in the area who want to work in hospitality. The question is whether our clientele will tolerate that.

Our preference is to follow Danny Meyer, Amanda Cohen and others by doing away with tipping, but there is a very real question about whether Jackson Heights will support this, or whether we need to use the traditional formula at least in the beginning. There are many people who believe, rightly or wrongly, that waiting staff who do not depend on tips give inferior service.

Side fun fact: I helped open Amanda Cohen's Dirt Candy when I was in college, doing the PR and blogger outreach leading up to and after the opening. Memories!

 Very cool. While our restaurant will not be vegetarian, Amanda Cohen is on the leading edge of some important restaurant issues.

When I travel overseas to places where there is no tipping I feel guilty walking away from the table or bar without leaving anything. I would feel more guilty if I did that here even if those were the rules. I like tipping, especially in a local place where building a relationship with the staff adds something to the experience.