squidsdc Posted March 8, 2008 Share Posted March 8, 2008 Anyone catch Fabio on Martha Stewart this morning? Very charming. (edited to add: I meant Fabio was charming, not Martha.) Fabio was on Martha on FLN this evening...(they replay the previous day's show the following evening on FLN) so I'm not certain if this is the same show you saw or not. Here is a link to the recipe he made, Le March Lasagne. And when you click on the Chef's name here you can watch the video. It felt like Martha gushed over him the entire segment.Word of caution: do not watch this when you've just come home from work and are starving, and haven't been to the grocery in a few days wtih nothing in the cupboard to eat for dinner. Man that lasagna looked scrumptious! Link to comment Share on other sites More sharing options...
Capital Icebox Posted March 8, 2008 Author Share Posted March 8, 2008 The New Yorker isn't a fan. Link to comment Share on other sites More sharing options...
Joe H Posted March 8, 2008 Share Posted March 8, 2008 I cannot tell you how much I miss Fabio and Maestro. The kind of experience that was described simply NEVER happened here. Still, if Maestro was $155 prix fixe last August can you imagine how much it would be now-with the Euro @ 1.54? Fabio imported a LOT of that which he served. Link to comment Share on other sites More sharing options...
synaesthesia Posted March 12, 2008 Share Posted March 12, 2008 Wow... poor form... The meal that three companions and I recently ate — including a novel carpaccio using Australian wagyu beef; a sensationally rich lasagna packed with porcini mushrooms; and a thick duck breast with a glistening slab of foie gras beside it — was excellent, its quality not necessarily out of line with its cost.But it didn’t erase my concern that during the period when critics and diners were taking the measure of a new menu and chef, Fiamma perhaps set its prices at a level lower than it intended to keep them. And it didn’t eliminate the need to let readers know that Fiamma is a decidedly more expensive restaurant than I and others had reported.... But the steepness of Fiamma’s price increases — instituted in increments starting in December, just after the critics had weighed in — isn’t business as usual. Restaurant prices constantly rise, but not usually at Fiamma’s pace. At Eleven Madison Park, a three-course prix fixe is now $82; it was $76 when I awarded the restaurant three stars at the beginning of last year. You can read the rest. Anyway Joe H should not take this as a slight against Fabio - it's the management. Let's not even get into it. Good ol' bait and switch. Link to comment Share on other sites More sharing options...
DonRocks Posted March 12, 2008 Share Posted March 12, 2008 Wow... poor form... You can read the rest. Anyway Joe H should not take this as a slight against Fabio - it's the management. Let's not even get into it. Good ol' bait and switch. Not knowing anything about Fiamma, I can only speak to the general case. It happens all the time, in various manifestations: Prices increase, portion sizes decrease, ingredients change, staff is removed, opening hours are extended, etc. This is quite often planned in advance, before restaurants ever open their doors for the very first time. Restaurants didn't invent the game; they're just playing it to their advantage, and I don't blame them. Of course, those annoying "online food boards" do a pretty good job at being check-and-balance watchdogs. That was a gutsy piece by Frank Bruni. Link to comment Share on other sites More sharing options...
Robert Rymarz Posted March 13, 2008 Share Posted March 13, 2008 To point the finger at Fiamma is ludicrous. If diners feel they are not getting their moneys worth the restaurant will ultimately fail. But let them decide in my opinion. http://eater.com/archives/2008/03/eaterwire_late.php Link to comment Share on other sites More sharing options...
jdl Posted March 15, 2008 Share Posted March 15, 2008 To point the finger at Fiamma is ludicrous. Why is that ludicrous? Seems like a fine public service to me. Let the readers decide whether there's nothing wrong with the practice. But they should at least be aware of it. And it's not like Fiamma was the first to get called out for jacking up the price after a nice review. Bruni writes: "In mid-2006, just a few months after I gave the restaurant Country a three-star review, I learned that the price of a four-course prix fixe that gave diners choices within each course had risen to $110 from $85. The restaurant lowered that price after I publicly noted it." (Though he also notes that "the price has since gone up again, as have most restaurant prices over two years’ time. Country now charges $105.") Link to comment Share on other sites More sharing options...
ScotteeM Posted March 15, 2008 Share Posted March 15, 2008 From Grub Street: Soho: Fabio Trabocchi has written a personal note to Bruni and has worked with B.R. Guest to lower prices across the board at Fiamma (including dropping the price of the seven-course menu from $138 to $125). Sorry to those who ate at Fiamma last week. [Diner’s Journal/NYT] ----------------------- I also want to point out that his prices aren't much higher than they were at Maestro. Link to comment Share on other sites More sharing options...
Robert Rymarz Posted March 15, 2008 Share Posted March 15, 2008 Why is that ludicrous? Seems like a fine public service to me. Let the readers decide whether there's nothing wrong with the practice. But they should at least be aware of it. And it's not like Fiamma was the first to get called out for jacking up the price after a nice review.Bruni writes: "In mid-2006, just a few months after I gave the restaurant Country a three-star review, I learned that the price of a four-course prix fixe that gave diners choices within each course had risen to $110 from $85. The restaurant lowered that price after I publicly noted it." (Though he also notes that "the price has since gone up again, as have most restaurant prices over two years’ time. Country now charges $105.") Like I commented on the Eater article. Restaurants are a business like any other. If Car and Driver magazine picks a vehicle as automobile of the year is it likely the manufacturer will lower the sticker price? Of course not. Positive reviews by experts in the field = price increase. As in any business the market will dictate the price. Not only was this old news, but the timing was poor. Right now food prices have drastically increased which no doubt contributed to the increase also. I don't believe Fabio used that as an excuse when he recently addressed Bruni's accusations. And yes, Eleven Madison Park was mentioned in the article but only after the blunt of the accusation was placed on Fiamma. Also, when restaurants open or have major chef changes menu prices adjust as the restaurant matures. Naturally fantastic reviews have a bearing as many other things also contribute to the adjustment. PS. And when it comes to Country? I'll withhold comment. Link to comment Share on other sites More sharing options...
Robert Rymarz Posted March 15, 2008 Share Posted March 15, 2008 Also must add. This article could have very well applied to New York's newest culinary idol David Chang. But Bruni would not dare go there. Link to comment Share on other sites More sharing options...
jdl Posted March 15, 2008 Share Posted March 15, 2008 If that's the case, then why didn't Fabio say that to Bruni? He should have defend the restaurant's position and explained that it's standard practice in the industry instead of caving to the pressure - which, if I'm reading the thing on Eater correctly, wasn't even driven by Bruni. "In response to guest feedback about increased menu prices at Fiamma restaurant in SoHo, B.R. Guest today announces that it will reduce the prices of the three-, five- and seven-course prix-fixe menus." And if the cost of doing business is to blame - ie, the cost of ingredients are going up - lay it out there. Give examples. Show all work; partial credit will be given, etc. Restaurants are a business. Sure, I get that. But I don't think there's any problem in telling consumers that a recently reviewed restaurant's proffer will now cost you 22 percent more. And to his credit, Bruni actually said re his recent meal there that it "was excellent, its quality not necessarily out of line with its cost." Diners have the data; they can now use that information however they choose. Regarding David Chang: How much have the prices gone up at Momofuku and the Ssam Bar? Link to comment Share on other sites More sharing options...
DMcCabe Posted October 12, 2008 Share Posted October 12, 2008 Not sure if people still care about Fabio Trabocchi's life in NYC, but it seems as though Fiamma is getting a Michelin star in the 2009 guide to go along with their three stars in the NY Times. Eater: BREAKING: Michelin '09 Star Picks... Link to comment Share on other sites More sharing options...
hungry prof Posted January 14, 2009 Share Posted January 14, 2009 Breaking news. . .Eater.com has Fiamma closing effective immediately. Link to comment Share on other sites More sharing options...
mdt Posted January 14, 2009 Share Posted January 14, 2009 Breaking news. . .Eater.com has Fiamma closing effective immediately. Wow! Anyone have any ideas on why this is (possibly) happening? Link to comment Share on other sites More sharing options...
Keithstg Posted January 14, 2009 Share Posted January 14, 2009 No clue, but Fabio is not staying with BR Guest, apparently. Link to comment Share on other sites More sharing options...
synaesthesia Posted January 14, 2009 Share Posted January 14, 2009 Wow! Anyone have any ideas on why this is (possibly) happening?If you read the rest of the piece it's the economy. Link to comment Share on other sites More sharing options...
mdt Posted January 14, 2009 Share Posted January 14, 2009 If you read the rest of the piece it's the economy. Ah, I did not click through to see that info. Makes you wonder how many other places will be closing down... Link to comment Share on other sites More sharing options...
brr Posted January 14, 2009 Share Posted January 14, 2009 If you read the rest of the piece it's the economy. Interesting.....I wonder if someone could tempt him back to the DC area - economy is still pretty solid here judging by the crowds when we've eaten out lately. Link to comment Share on other sites More sharing options...
Pool Boy Posted January 14, 2009 Share Posted January 14, 2009 Man! I had reservations there for the end of February! What lousy luck! Link to comment Share on other sites More sharing options...
ScotteeM Posted January 14, 2009 Share Posted January 14, 2009 Here's Frank Bruni's interview with Fabio this afternoon. Link to comment Share on other sites More sharing options...
Joe H Posted January 15, 2009 Share Posted January 15, 2009 Tom Sietsema on his departure from this afternoon's Post website: http://www.washingtonpost.com/wp-dyn/conte...9011403187.html Link to comment Share on other sites More sharing options...
Pool Boy Posted January 15, 2009 Share Posted January 15, 2009 Come back Fabio! Link to comment Share on other sites More sharing options...
jfw Posted January 15, 2009 Share Posted January 15, 2009 Seems Fabio Trabocchi's efforts in NYC, though widely praised, have come to a quick end. Sounds unfortunate for Fiamma. But is there any chance he'd return to ply his trade in DC? This Times article suggests he has reason to remain in New York-- home and children. http://dinersjournal.blogs.nytimes.com/200...iammas-closing/ JFW Link to comment Share on other sites More sharing options...
Robert Rymarz Posted January 26, 2009 Share Posted January 26, 2009 Yelp can be a bit scary. http://www.yelp.com/topic/new-york-fiamma-...g-2?category=10 Link to comment Share on other sites More sharing options...
mtpleasanteater Posted May 2, 2009 Share Posted May 2, 2009 Hopefully he will be able to serve the kind of food he wants to in the new location. Lunchtime business shouldn't be too hard to come by in a handsome room in midtown. Link to comment Share on other sites More sharing options...
JPW Posted October 1, 2009 Share Posted October 1, 2009 Fabio to the 4 seasons Link to comment Share on other sites More sharing options...
DonRocks Posted October 1, 2009 Share Posted October 1, 2009 Fabio to the 4 seasons Congratulations, Fabio! Link to comment Share on other sites More sharing options...
Lola007 Posted October 1, 2009 Share Posted October 1, 2009 I absolutely adored Fiamma. Am so glad to hear that Fabio is back! Link to comment Share on other sites More sharing options...
Steve Plotnicki Posted October 1, 2009 Share Posted October 1, 2009 That's great news for Fabio because he's a good guy. But ultimately the Four Seasons is notorious for being a lousy restaurant because the people who frequent the place don't really care about food. Too bad, I was hoping he would find a backer who would allow him to cook what he would like to cook. I can't imagine that will be the case at the Four Seasons. C'est la vie or however you say that in Italian. Link to comment Share on other sites More sharing options...
ScotteeM Posted October 2, 2009 Share Posted October 2, 2009 This is great news for Fabio, and for the Four Seasons. I only regret that he decided to stay in the Big Apple instead of returning to DC as many of us hoped he would do. Link to comment Share on other sites More sharing options...
Robert Rymarz Posted December 30, 2009 Share Posted December 30, 2009 Fan's of Fabio Trabocchi may enjoy this story. http://networkedblogs.com/p22589607 Link to comment Share on other sites More sharing options...
Michael Landrum Posted December 30, 2009 Share Posted December 30, 2009 Wow. I have never wanted to eat at a restaurant more than after reading this review, but... Aaaaaarrrrrrrggggggghhhhhhh...Toothsome does NOT mean "firm but yielding to the bite"!!!!!! (Although a toothsome lass will most often be so...). Stop this malasesquipedaliapropism. Stop it now! Link to comment Share on other sites More sharing options...
JPW Posted December 30, 2009 Share Posted December 30, 2009 While not contesting Michael's StrunkandWhite-ly complaint, I will say that John (docsconz) is a very knowledgeable diner and one of the few people involved with eG for whom I have a great deal of respect. I just wish I had the opportunity to eat at the places he does, as often as he does. (Where's that damn envy emoticon when you need it!) Link to comment Share on other sites More sharing options...
Robert Rymarz Posted December 30, 2009 Share Posted December 30, 2009 While not contesting Michael's StrunkandWhite-ly complaint, I will say that John (docsconz) is a very knowledgeable diner and one of the few people involved with eG for whom I have a great deal of respect. I just wish I had the opportunity to eat at the places he does, as often as he does. (Where's that damn envy emoticon when you need it!) Agree. And also could not be a nicer guy. Link to comment Share on other sites More sharing options...
Barbara Posted December 31, 2009 Share Posted December 31, 2009 Aaaaaarrrrrrrggggggghhhhhhh...Toothsome does NOT mean "firm but yielding to the bite"!!!!!! (Although a toothsome lass will most often be so...). Aside from meaning "Attractive" it also means "Delicious." Link to comment Share on other sites More sharing options...
Michael Landrum Posted December 31, 2009 Share Posted December 31, 2009 Aside from meaning "Attractive" it also means "Delicious." In an argument your facts would certainly be winsome, and I would admit defeat, but quoting the gustatorily esteemed docsconz : "The texture of the rice was perfectly toothsome, but the dish was simply too rich and decadent." Link to comment Share on other sites More sharing options...
Barbara Posted December 31, 2009 Share Posted December 31, 2009 In an argument your facts would certainly be winsome, and I would admit defeat, but quoting the gustatorily esteemed docsconz : "The texture of the rice was perfectly toothsome, but the dish was simply too rich and decadent." Michael, Darling, don't you have stuff, like, to do? Link to comment Share on other sites More sharing options...
Anna Blume Posted December 31, 2009 Share Posted December 31, 2009 Aaaaaarrrrrrrggggggghhhhhhh...Toothsome does NOT mean "firm but yielding to the bite"!!!!!!...Stop this malasesquipedaliapropism. Stop it now! In Doc's defense, what you're objecting to is an example of "falsi amici" or false cognates. Given his Italian heritage and culinary knowledge, he was probably thinking that grains of rice in risotto should be cooked "al dente" and simply translated that phrase in his head as "toothsome". Link to comment Share on other sites More sharing options...
Joe H Posted January 1, 2010 Share Posted January 1, 2010 We celebrated my wife's birthday at the Four Seasons two weeks ago visiting Manhattan specifically for dinner there. We had most of the courses noted above as well as several others. Three weeks prior to this we spent five hours at Joel Robuchon in Vegas which has three Michelin stars. Fabio, at the Four Seasons, is better. Simply, what we were served that night and in his last year here at Maestro is, at a minimum, the equal of any chef in America. Considering that the Four Seasons is a virtual cruise ship in its size it is remarkable that he can consistently plate the level of quality that he is doing. Several dishes that the blog mentions are worth noting: "Angus Beef Carpaccio Wrapped around Tofu with Quail egg and white truffle along with an angus beef tartar in the center of the plate with a mushroom duxelle on top" was a phenominal dish. Imaginatively conceived, beautifully plated, exquisitely delicious. One of the best dishes I've tasted anywhere. My wife thought "the Dungeness Crab wrapped in Leaf Spinach and served with salmon roe amidst a sea of crab consomme" was her favorite dish of the night. Outstanding. But there was another course: a grilled langoustine in bouillibasse broth. I once wrote this on CH about a "traditional" bouillibasse we had at the Michelin starred L'Ane Rouge in Nice. I've also had it at L'Epuisette in Marseilles which "Johnny Apple" once raved about in a NY Times piece. In the CH review I mentioned that I make a shellfish bouillibasse-from scratch, with a fish fumet (heads, frames) that I immodestly believe is as good as either Restaurant Eve's or Yannick Cam's. Frankly, I have enough confidence in my own that I believe I can challenge anything this side of Nice. Fabio presented a bowl with a huge, fresh, succulent langoustine splayed in the middle. A small pitcher or auburn colored broth was brought to the table and slowly poured around it, almost covering it. The waiter left the pitcher on the table. Fabio's broth was equal to L'Ane Rouge. The langoustine was incredible-it may have been alive in the kitchen a few minutes earlier-it tasted that "fresh." But the broth, the broth!! I tasted this once before in Nice and his was its equal. There was not a drop left in the pitcher when the plates were removed. I simply cannot tell you how badly I miss Fabio. Amtrak allows a short ride for a dining experience that is still better than anything in the D. C. area and I honestly believe is the equal of any in America. If Fabio's cuisine was in a different, smaller room I believe he is capable of being the equal of anyone in the world. He is a gift.. The Four Seasons is not my favorite room and I believe his professional wait staff still has to fully appreciate what he is presenting. Sometimes there is much to be said for the kind of passion that you find in the servers at, say, Komi and Volt. But Fabio he is a gift to us. While Manhattan is further than Tyson's he is still worth the trip. New York is also closer than crossing the Atlantic... Link to comment Share on other sites More sharing options...
dcpolicywonk Posted January 13, 2010 Share Posted January 13, 2010 Don't know if anyone on the board follows Maria Trabocchi on Twitter (mtrabocchi) but it sounds like there is some change happening with regard to Chef Trabocchi and the Four Seasons. Why is it that sometimes it is just not appealing to go? about 22 hours ago from UberTwitter Good news is that he is home! about 23 hours ago from UberTwitter @docsconz talk to Fabio Four Seasons no more.... Sad news! Link to comment Share on other sites More sharing options...
jdl Posted January 13, 2010 Share Posted January 13, 2010 "Fabio Trabocchi, the highly regarded chef who took over the kitchen at the fabled Four Seasons restaurant in October, is already gone, insiders said. Trabocchi prepared his last meals yesterday. There was no immediate word on whether he quit or was fired — or a combination of the two." New York Post piece Link to comment Share on other sites More sharing options...
Barbara Posted January 13, 2010 Share Posted January 13, 2010 From the Times: http://dinersjournal.blogs.nytimes.com/2010/01/13/fabio-trabocchi-leaves-the-four-seasons/?scp=1&sq=The%20Four%20Seasons&st=cse Link to comment Share on other sites More sharing options...
Joe H Posted January 13, 2010 Share Posted January 13, 2010 From the Times: http://dinersjournal.blogs.nytimes.com/2010/01/13/fabio-trabocchi-leaves-the-four-seasons/?scp=1&sq=The%20Four%20Seasons&st=cse I have a few opinions on this having spent almost five hours at the Four Seasons on 12/17. I alluded to a couple of them in my post above. I stand by my analogy of this restaurant to a cruise ship. Wasn't this one year to the day of Fiamma closing? I only wish there was some way that Fabio could return here where he is justly appreciated. I wish him the absolute best! Link to comment Share on other sites More sharing options...
Lola007 Posted January 14, 2010 Share Posted January 14, 2010 Wasn't this one year to the day of Fiamma closing? I only wish there was some way that Fabio could return here where he is justly appreciated. I wish him the absolute best! I believe Fiamma closed on January 14, 2009. Such a shame. I had some really memorable dinners there, including an awesome birthday celebration for an Italian friend, Fiamma la romana. Link to comment Share on other sites More sharing options...
sphere777 Posted January 14, 2010 Share Posted January 14, 2010 Well, here's what Tom Sietsema tweeted about Fabio's departure: "Food lovers, cross your fingers. Chef Fabio Trabocchi emails me that he’s 'Looking at more than one option and DC is one of them.'" (via Young & Hungry) Rob Link to comment Share on other sites More sharing options...
ScotteeM Posted January 14, 2010 Share Posted January 14, 2010 I only wish there was some way that Fabio could return here where he is justly appreciated. I wish him the absolute best! Well, here's what Tom Sietsema tweeted about Fabio's departure: "Food lovers, cross your fingers. Chef Fabio Trabocchi emails me that he’s 'Looking at more than one option and DC is one of them.'" (via Young & Hungry) Fingers are crossed at my house! But, really, I think he'd do very well back here in DC. Link to comment Share on other sites More sharing options...
Pool Boy Posted January 15, 2010 Share Posted January 15, 2010 Well, here's what Tom Sietsema tweeted about Fabio's departure: "Food lovers, cross your fingers. Chef Fabio Trabocchi emails me that he’s 'Looking at more than one option and DC is one of them.'" (via Young & Hungry) Rob Man o man that would be awesome. Link to comment Share on other sites More sharing options...
sphere777 Posted January 26, 2010 Share Posted January 26, 2010 Man o man that would be awesome. Gael Greene provides more grist for the mill.... (Thanks to Y&H): Click here Rob Link to comment Share on other sites More sharing options...
Joe H Posted January 26, 2010 Share Posted January 26, 2010 Gael Greene provides more grist for the mill.... (Thanks to Y&H): Click here Rob A "Marche" version of Central from Fabio would be incredible! Right price point, unique cuisine and, if done in Fairfax county, in a relative wasteland where it would be appreciated and popular. I only hope there is a chance this could happen. Link to comment Share on other sites More sharing options...
mdt Posted January 26, 2010 Share Posted January 26, 2010 A "Marche" version of Central from Fabio would be incredible! Right price point, unique cuisine and, if done in Fairfax county, in a relative wasteland where it would be appreciated and popular. I only hope there is a chance this could happen. Joe do you honestly think that it would be appreciated in Fairfax County? The food from the Marche does not typically come to mind as Italian to the general population. Personally I think a lower price point restaurant would be a great way to expose folks to some interesting cooking. Link to comment Share on other sites More sharing options...
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