Your Sunday night, in brief:
Patriots beat the Seahawks. The Dude is now hawking a sleep tape.
Your Monday night, in brief:
La Fonda, a fleeting new Chilean-and-Japanese mashup at the Marlin, is taking reservations for dinner tonight and officially opens February 8.
This joint feels like you’ve catapulted yourself into an alternate universe where Banksy’s usurped Bourdain as the No Reservations guy. Because what you’re looking at (right here, actually) is a graffiti-laced lair with a tufted-leather banquette, a cozy black bar and a rotating list of guest chefs with a few surprise menu items up their sleeves.
About that No Reservations thing, though—you’ll actually need those. So drop them a line first.
Then head out with a group of adventurous palates. You might find Kazuo Yoshida from Brooklyn’s 1 or 8 in the kitchen. And maybe even Pubbelly’s Jose Mendin. Depends on the night. Either way, you can count on a scallop tiradito or the Ropa Nueva with slow-cooked steak and queso fresco from their standard menu. But you can also count on the vodka and beer here as well. Those old standbys.
As far as longevity, well... it’s a pop-up. They might stick around for two months, possibly three. It’s anybody’s guess, really.
Probably more theirs.
Patriots beat the Seahawks. The Dude is now hawking a sleep tape.
Your Monday night, in brief:
La Fonda, a fleeting new Chilean-and-Japanese mashup at the Marlin, is taking reservations for dinner tonight and officially opens February 8.
This joint feels like you’ve catapulted yourself into an alternate universe where Banksy’s usurped Bourdain as the No Reservations guy. Because what you’re looking at (right here, actually) is a graffiti-laced lair with a tufted-leather banquette, a cozy black bar and a rotating list of guest chefs with a few surprise menu items up their sleeves.
About that No Reservations thing, though—you’ll actually need those. So drop them a line first.
Then head out with a group of adventurous palates. You might find Kazuo Yoshida from Brooklyn’s 1 or 8 in the kitchen. And maybe even Pubbelly’s Jose Mendin. Depends on the night. Either way, you can count on a scallop tiradito or the Ropa Nueva with slow-cooked steak and queso fresco from their standard menu. But you can also count on the vodka and beer here as well. Those old standbys.
As far as longevity, well... it’s a pop-up. They might stick around for two months, possibly three. It’s anybody’s guess, really.
Probably more theirs.
