March 2011 Archives

Do People Know What Inviting Means Anymore?

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If we get one more email, newsletter or pitch inviting us to an event that costs money we are going to strangle someone. No, we are not looking for freebies. We are demanding that people use language the way it's supposed to be used. Words have meanings, explicit and implicit, and marketers should respect the language they are using. 

Today, Thrillist "invited" us to Martini Week. Um, no you didn't. You promoted a two week event to us. In other words, you notified us of its existence. When we show up at one of the 48 lounges taking part in this senseless promotion, we'll have to pay for it. They won't know who we are and they certainly ain't throwing us a party. And we're not singling out Thrillist either - we get "invited" to spend money all the time by everyone from spas to restaurants to events. Well, we're just fed up with this linguistic abuse.

Dictionary definition of invite: (#1) to request the presence or participation of in a kindly, courteous or complimentary way, especially to request to come or go to some place, gathering, entertainment, etc., or to do something: to invite friends to dinner.

The implicit meaning is thus - you are inviting people to something personal and/or free. A party, a wedding, that sort of thing. So to all those people trying to sell us something, stop "inviting" us in the hopes we open your email. You're not fooling anyone. You're only inviting us (see definition #4) to delete your message.

And by the way, "X (insert marketing term) week" means 7 days, max. If you are promoting a week that is longer, there are terms you can use. Fortnight comes to mind. Sheesh!
Felidia Manhattan.jpgThe bar at Felidia (243 E. 58th Street) is a bit cramped but probably the best option in the area for a good drink. 

The other night, we found ourselves trying out their version of the Manhattan, the less-than-imaginatively titled Felidia Manhattan. The key component in this Italianized version is an amaro from Nonino, a favorite of ours which gives the drink a nice bitterness that balances out the brown liquor of choice, Makers Mark bourbon. Add in a few dashes of angostura and a helping of brandied cherries and you have a very good although slightly sweet version of the Manhattan. Definitely recommended.

And note to mixologists around town - this is a proper size drink!

Empellon - Day 2

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We were passing Empellon (230 W. 4th Street @ W. 10th) on night two and there was space at the bar, so we dropped in to try a few things. Here are our first impressions.

Empellon Oaxaca lo.jpg
Right off, we were surprised how generic and soulless the place looks. Is this supposed to be a taqueria or a fancy restaurant? We'd heard the former but it looks like an attempt at the latter - certainly with touches like bathrooms stocked with handcloths and pricey menu options (3 open-faced tacos for $17). The decor is 2 star wannabe with two rooms - the more interesting one being in the rear and the front room with a long bar best for drinking. The other soul-lacking element was a distinct void of personality - who runs this place? A couple of hostesses behind a podium and the usual lingering management types wind up being the face of a restaurant without a visible owner. This is always tough when a chef is the owner but more and more New York is falling victim to faceless hotspot syndrome. 

The food we tried was basically fine but the most intriguing option was gone so we relegated ourselves to the drinks. One cocktail, Por Que No?, espolon silver, cilantro, serrano & pineapple, was quite good while the Darkest Corner of Oaxaca, Del Maguey Vida mezcal, orange juice, pasilla oaxaquena (a spicy chile), had smoky elements but wasn't memorable. It also came in a skimpy portion - see photo above. Other options are a Manhattan made with xocolatl bitters and chocolate from Oaxaca or an intriguing drink with hoja santa, espolon  reposado, green chartreuse and egg white called Drunk Monk. Drinks are $12 - $14, which is a stretch for an unknown bar program using tiny Death & Co size glasses. The rest of the booze offerings looked like a work in progress, with various mezcals not available and a skimpy wine by the glass list. Also, the choice to do either 1.5 or 2oz pours is puzzling - as far as we're concerned that's a negligible difference and the math for the pricing was on the fuzzy side.

Right now there are some good options at Empellon for learning about mezcal and tequila, not to mention some authentic, albeit smuggled ingredients from Oaxaca. Unfortunately, from our vantage point, the bar was full of people drinking margaritas, wine and beer. That alone shows that Empellon has got a long way to go in presenting a unique face to its customers - that is if they want to be more than the latest hotspot,
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