Center Cut to Serve Just That; Maxim Just What Meatpacking DeservesSo why is Jeffrey Chodorow’s new Lincoln Center meatery to be called Center Cut? Because it will be devoted to the center cuts of meat! There will be center-cut steaks, center-cut pork chops, center-cut venison, and so forth, says the chef’s rep Karine Bakhoum. We are flabbergasted. Such a proposition sounds insanely expensive and is also silly, since the first two ribs off the shoulder (ribs 1 and 2 in the trade) are by far the best ones, with the biggest portion of the spinalis dorsi muscle, also known as the “lip” or “deckle.”
Wild Salmon: The End-All and Pee-All?
Last week we continued our restro-spective of Jeffrey Chodorow’s tinklers with a look at Ono. We half-expected Chodorow’s blog to carp over our five-star review, but no — his latest entry shows that the man is still pissed off, this time at Adam Platt, whom he considers a piss-poor reviewer for handing a measly star to Wild Salmon. This got us to wondering about the restaurant’s facilities.
Ono, I Really Have to Go!Now that we’ve brought you the steaming poop on Keith McNally’s loos, we can’t help but wonder — who are the other restroom-auteurs? The titans who dream up a new restaurant and imagine themselves walking into its grand opening on a red carpet of double-ply? There is one such man: Mr. Jeffrey Chodorow. When we praised his Kobe Club restrooms last week, we thought the tiles looked familiar — indeed they’re a holdover from Ono, also designed by “Chodobro” Jeffrey Beers. Shall we visit what may be their finest crossing of creative swords?