http://tastingtable.com/dispatch_detail/nyc/3029/Social_Eatz.htm

Anyone get a taste?

Angelo Sosa’s previous spot Xie Xie, closed at the end of last summer with signs in the window saying it was only closed for renovations.  Months went by, paper went up in the windows and then slowly you could start to see the old Xie Xie decor coming down.  Clearly no reopening to come!

Next door, what was Zanzibar was being refurbished too.  However, it took about five months before a sign was finally posted on both places.  A lot of people in the area were wondering who could afford to have both the huge previous-Zanizbar space and the Xie Xie space closed for that long and not generating income.  Turns out the owner indeed does have deep pockets – its now the new HK location of Southern Hospitality, the Justin Timberlake backed venture:

http://newyork.grubstreet.com/2011/02/southern_hospitality.html

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Social Eatz
232 E. 53rd St.
New York, NY 10022
Tel.: (212) 207-3339
Website: http://socialeatz.com/

Southern Hospitality
945 Ninth Ave. (at W. 45th St.)
New York, NY 10036

http://www.freecoffeedays.com/nyc/

This is a nice promotion that does not require any additional purchase at the locations.  For those in Hell’s Kitchen today, try the Amish Market or Bread Factory Cafe for your free coffee.

DSCN2637, originally uploaded by Brockenbrough Photos.

Red Hook style corn, originally uploaded by Brockenbrough Photos.

The Red Hook food vendors that gather around the soccer fields there on weekends used to serve this corn. The sauce – what gives this corn that extra little kick – is a mixture of mayonaisse (several spoonfuls for 2 ears), paprika (about 1 or 2 tablespoons depending on how hot you want the sauce) and cilantro (chop into thin ribbons about 1 handful for every 2 ears).

In fact I so enjoyed this shrimp sandwich that it inspired a new version that is in quick rotation in my home dinner meals. For mine, I mix the basil vinaigrette (fresh basil about 1 cup, about 1/4 cup of olive oil and 1/4 cup of balsalmic vinegar) then saute the shrimp in garlic and olive oil. Then add red onions (in place of the bacon) and lettuce (hold the mayo). Switching out the white wine vinegar for balsamic vinegar adds a little extra kick to it – yeah, its looks less pretty but definitely tastes better.

Here’s my version:

Shrimp sandwich with basil vinaigrette, originally uploaded by Brockenbrough Photos.

First of all the main difference seems to be in visibility.  On the front page of the NYT, there is an article about corruption in the Russian police forces and how endemic it is.  One senior official, in response to a series of claims by Alex Dymovsky against corruption in the forces, responds that “the system is . . .  very transparent.”  The same is the goal with the new letter grade system – transparency.  Previously, restaurant ratings could only be found on the health department’s website.  Where exactly?  Well… here: http://www.nyc.gov/html/doh/html/rii/index.shtml Now, how many of you have honestly gone there to check a restaurant’s rating?  Right, very few.

Now, with the postings as visible as the Zagat’s/TONY/New York Magazine etc. reviews typically posted boastfully in the restaurant windows, the average person strolling down the street trying to find a good place to eat can know the cleanliness reputation.

How are these letter grades different from the previous system?  Well, according to the Times article, “the department (of health) removed many inspection categories from the scoring process”.  In other words, things like administrative errors – failure to post choking signs, failure to post “employees must wash hands”, etc. – are not factored into the grades.  Additionally, if a restaurant appeals a letter grade they received, their sign would read “grade pending”.  It is unclear how long the appeal process would be.

In terms of a one-to-one match up of the old inspection scores to the new letter grades, note the following.  An inspection score of 0-13 is an A, 14-27 points is a B, and 28 or more points is a C.  There are no grades given below a C.  These grade cards must then be posted in an area easily visible to passersby.  Each card is embossed with the department of health’s seal and has a unique serial number.

So what will be the outcome of this change to a grading system?  Right now the effect is unclear.  Restaurants receiving a grade lower than an A will automatically be reinspected before their grade is posted.  This may mean that those restaurants clean up their act in the meantime.  However, what does it mean for the restaurants that were inspected and received an A in the first round?  What if they slack off and let a crazy band of rodents infiltrate their kitchens after the grade is posted?  Will they then be demoted to a B or C?  As the inspections are to be conducted randomly only once per year, its hard to say.  The best bet may still be to read diner reviews of your intended restaurant online first before venturing out.

Waiter -  what’s this fly doing in my soup?
Well, it looks like he’s doing the backstroke.

More details including a press release on the topic from English can be found here:

http://ny.eater.com/archives/2010/02/more_on_todd_englishs_latest_but_not_last_hotel_project.php

Plus, back in June they were apparently working hard on getting the place staffed:

http://newyork.craigslist.org/mnh/fbh/1801717766.html

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Ca Va
302 W. 44th (@ 8th Ave.)
New York, NY  10036
Tel.:  (no tel. yet)
Website:  no website yet

Shake Shack – Midtown, originally uploaded by Brockenbrough Photos.

Arriving at 12:10pm, I entered an alredy out the door line. I moved quickly though with barely enough time to read through the first page of the NYT Business section – I was up to the counter to order by 12:18pm. The cashier handed me the buzzer and my receipt and indicated that my order would be ready in 7 minutes – odd as FCB doesn’t recall Shake Shack giving a time estimate at either their Madison Square Park or UWS locations. While waiting, the line to order begin to swell from the entrance out to the middle of the block – a Press photographer showed up – his credentials swinging around his neck a large camera poised to capture the line.

All told, the waiting time from getting my receipt to picking up the food was about 15 minutes – not so bad for a Shake Shack. Start to end – about 25 minutes. A couple people ahead chatted that they would completely be up for doing this again as the line really was manageable.

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Shake Shack – Theater District
691 8th Ave (W. 44th St. @ 8th Ave.)
New York, NY 10036
Tel.: (646) 435-0135
Website: http://www.shakeshack.com/
Hours: 11am – 12 midnight
Open Daily 11:00 AM – Midnight

Xie Xie – lobster roll, originally uploaded by Brockenbrough Photos.

The other thing is Xie Xie seems to be getting skimpier on their lobster roll portion size. Here’s a shot of the roll from ’09 with the meat given in a container: 

Then here is the container given with the roll now:

All in all – still a delicious lobster roll.  Be prepared if you order it to go that the meat will come separate from the bun.

N.B. – Angelo Sosa from Xie Xie is currently on this season’s Top Chef.

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Xie Xie Project
645A 9th Ave. 9@ W. 45th St.)
New York, NY 10036
Tel.:  (212) 265-2975
Website:  http://www.xiexieproject.com/default.html