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Berkeley Bar & Grill (a bust?)

c
christina z Jun 23, 1999 02:13 PM

So far I haven't heard anything good about Drew
Nieporent's latest venture. If you've dined at
Berkeley Bar & Grill, please comment. Thanks.

cz

  1. c
    chef Jun 24, 1999 02:15 PM

    theres alot of great chefs on the street,so drew had
    his chance,why patricia willams?

    8 Replies
    1. re: chef
      j
      JimInNYC Jun 29, 1999 02:14 PM

      FYI - Patricia Williams is already out. Replaced by
      Richard Farnabe who opened Mercer Kitchen.

      1. re: JimInNYC
        c
        chef Jun 29, 1999 04:19 PM

        she should of never started,also the new chef was
        pushed out of m kitchen due to 2 star work,so another
        poor pick by drew.

        1. re: chef
          j
          JimInNYC Jun 30, 1999 11:40 AM

          Actually I thought the food at Mercer Kitchen was very
          good when Farnabe was manning the range. Very.

          During a second visit, after Farnabe's stealthy
          disappearance, I was not quite as pleased. And forget
          about the attitude of the staff, the darkness and the
          noise level! (But I won't bore you, - see previous
          posting.)

        2. re: JimInNYC
          f
          Frank Language Jun 29, 1999 11:59 PM

          Re: "FYI - Patricia Williams is already out..."

          I guess it's because we're just coming off of Pride
          Weekend, but I thought for a moment (just for a moment)
          there you meant the other kind of "out".

        3. re: chef
          j
          JimInNYC Jun 30, 1999 11:41 AM

          Serious Inquiry for Chef:

          Why not Patricia Williams? What specifically is wrong
          with her food?

          1. re: JimInNYC
            c
            chef Jun 30, 1999 12:08 PM

            she was over her head.she is not that good.i am in
            the industry trust me.

            1. re: chef
              j
              JimInNYC Jul 1, 1999 09:33 AM

              (Just want you to be aware of how condescending you
              sound.) There are those of us "in the industry" that
              don't find it necessary to label ourselves as such -
              but - dare I say it - know just as much about the food
              biz as you do.

              1. re: JimInNYC
                c
                CHEF Jul 1, 1999 11:33 AM

                ONLY LIKE TO SPEAK THE TRUTH,THEREIS ALOT OF
                WASTEDTIME INOUR INDUSTRY AND IDONT LIKE TO WASTE
                TIMEOR WORDS.

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