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Fabio Trabocchi in New York City

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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.

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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.

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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!

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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!)

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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.

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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."

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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."

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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?

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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".

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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...

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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!

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"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

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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!

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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.

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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

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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.

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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.

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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.

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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.

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