snack

snackspot: guy savoy las vegas

I’ve been tracking the American debut of French superstar Guy Savoy since last year. I was in Vegas last week, and I went looking for news amidst the slot machines. The 75-seat restaurant on the second floor of the new Augustus Towers is almost ready to take your reservation. A quick look at the design plans reveals that the colors, design and logo echo his 3-star Michelin restaurant in Paris. This is not Guy Savoy light – it looks like they mean to bring the real deal. Opening late-May or early June, with more Snack news to come before then.

snackology: in the desert….

Did you miss me? I’ve been in Vegas. I’ll have lots of sin city posts for you next week, including my dinner at Robuchon and the tequila goddess.

But while I was away, I did print some stories, like the spring preview on Le Cirque, The EU, L’Atelier de Joël Robuchon, My Befana, Bottlerocket, green tea latte and such. And my spaghetti dinner.

tvsnack: single serving

Merci beaucoup to all of you who’ve made my in-box a treasure trove of delights. Here’s the latest gem currently circulating through the pr world – a search for the most eligible chef to be “The Bachelor.” Do you know any single, tele-genic toques? Comments are open for your favorites, but before you post, read the parameters. Married, old, and ugly, need not apply.

From the communications department at National Restaurant Association …

“ABC is seeking the National Restaurant Association's (NRA) help locating a suitable candidate for the next "The Bachelor" from the restaurant industry, so I wanted to check in with you all to see if you have any ideas (see parameters below).”

hotsnack: and the nominees are…

It is certainly not news that I’ll be at a cocktail party later. Though it is worth noting tonight the James Beard Foundation announces the nominees for the 2006 awards. Breaking news here at 8PM tonight Gotham time. Handicapping begins tomorrow.

hotsnack: Naret’s twelve

The scene: I was in South Beach for the Wine & Food Festival, seated at table #3 at the Ferran Adria Tribute Dinner. While waiting for the parade of courses to begin, I heard about Naret’s twelve. No, not the French version of the heist film. Naret would be Monsieur Jean-Luc, Le Directeur of Le Guide Michelin. Remember him? It’s been a while. He was scheduled to introduce the super-star chefs assembled to cook for the number-one superstar chef, but Jackie Weiss, director of marketing for Michelin North America, spoke in his stead. She said Jean-Luc is in France. Then I heard that the tireman would be releasing twelve US guidebooks. While Bourdain entertained us masses and introduced the toques, I started making silent calculations.

hotsnack: rocco rumor version .06

A snacker sent me the following tip via email: “Rocco Dispirito took space next to Gramercy Tavern.” Sounds familiar, no? I wrote about that back in fall of 04. Never materialized. It cropped up again in summer of 05. Now here we are in spring 06. Out of curiosity, I fire off a few emails. Rocco says no. Real estate says yes. This story seems to have nine lives. Maybe someone (or their brother) can get to the bottom of it once-and-for-all?

liquidsnack: free coffee psa

For all you snackers across the country planning to caffeinate tomorrow - here’s a public service announcement. Tomorrow is free coffee day at Starbucks. Details as cut-n-pasted from the press release.

snackology: word of mouth and clubland

The lovely Pim asked me not too long ago - what’s going on in New York? A Voce. Italian for ‘word of mouth,’ New Yorkese for whitehot.

Did you see? I was in clubland last week.

hotsnack: gray in the machine part deux

Looking at my snack in-box this morning, it seems Gray Kunz has lots of fans who want to know more after yesterday's post. He’s a talented chef and a bit of a New York culinary icon – so I’m happy to help spread the word on his latest greatest endeavor. Now on to last night’s media soirée…

The A-list media was well represented in the relatively intimate crowd. Editors and writers from top publications like Gourmet, NY Times, LA Times, NY Magazine, Art Culinaire, Nation’s Restaurant News and Daily Candy sipped Champagne and nibbled on Himalayan salt-seared shrimp, while Gray and Co presented a two-screen slideshow of plans for Grayz, the new bar and private dinning space at 13 West 54^th Street.   

But as noted in the first PR machine post – this lovely event was all about the business of media placements. Journalists left the event with a CD-rom in hand of all the crucial information, which they will hopefully put to good use in the near future. (Electronic press kits are a trend I endorse with beaucoup enthusiasm, as they’re much easier to work with and store.) Party swag included little jar of pickled papaya and a gourmet breakfast-bar-type-confection of corn flakes doused in chocolate with raisins and nuts. Sadly those cannot be downloaded, but trust all was superb.

hotsnack: gray in the machine

If you’re having dinner tonight night at Café Gray, listen closely and you will hear a faint hum, the sound of the PR machine cranking into high gear. The cause and affect of public relations is a simple equation. Information + media = press coverage. But it becomes complex calculus when you add in the variables of what exact details are revealed, when they are disseminated and to whom. Long before I was a snack – I was a flack. I have been on both sides of the publicity dance. Over drinks one evening with some blogosphere conspirators I was explaining some of the finer points of play, which I had assumed that they all knew. No, it turned out, they did not know. Share it, blog it, tell us more, they said. Here at snack we aim to please…so here we go.

Back to Café Gray. In the private dinning room, A-list media types will be plied with after work cocktails, nibbles, the lovely park view and a moment with the chef. It’s been reported that Gray Kunz has taken the lease at 13 West 54^th Street, formerly Aquavit. The raison d’etre for the event is to announce his plans for the space.