“International / Mexican” coming to SBH

[Leon]

Seems another dancing on tables over high priced mediocre food is EXACTLY the recipe for success and just what SBH needed, filling a great vacuum.

The owners might be able to carry over losses for some time just to have St. Barth on the list of so many properties they already have. But as Stendhal wrote "Tout passe, l’art seul reste", which has been the date of that Peruvian - Mexican eatery upstairs.

 

[cassidain]

And Champagne

"as cold as Valley Forge"

 

[JEK]

"as cold as Valley Forge"

Raymond Chandler > Quotes > Quotable Quote​

(?)

“I used to like mine with champagne. The champagne as cold as Valley Forge and about a third of a glass of brandy beneath it.”​

― Raymond Chandler, The Big Sleep

 

[cassidain]

Exactement

 

[cec1]

. . . as Stendhal wrote "Tout passe, l’art seul reste", which happened with that Peruvian - Mexican eatery upstairs.

I’m not sure I get the point you’re making, Leon. Ita went out of business. It’s a pretty common occurrence in the restaurant world. And not surprising in the Ita example . . . for a number of reasons, including second floor location (i.e., low visibility) without a generally accessible elevator, fierce competition, very high “overhead,” inadequate marketing, parking, & foot traffic, the 1st floor restaurant wasn’t a “draw” to the location, & its owner (The Bagatelle Group, I believe) doesn’t seem to have been seriously committed to it. It’ll be interesting to see how “Pablo” deals with such issues . . . will the dining public find “artl in it?

 

[Leon]

Raymond Chandler > Quotes > Quotable Quote​

(?)

“I used to like mine with champagne. The champagne as cold as Valley Forge and about a third of a glass of brandy beneath it.”​

― Raymond Chandler, The Big Sleep

I’m not sure I get the point you’re making, Leon. Ita went out of business. It’s a pretty common occurrence in the restaurant world. And not surprising in the Ita example . . . for a number of reasons, including second floor location (i.e., low visibility) without a generally accessible elevator, fierce competition, very high “overhead,” inadequate marketing, parking, & foot traffic, the 1st floor restaurant wasn’t a “draw” to the location, & its owner (The Bagatelle Group, I believe) doesn’t seem to have been seriously committed to it. It’ll be interesting to see how “Pablo” deals with such issues . . . will the dining public find “artl in it?

I meant that even though the seemingly deep-pocketed owners of the Pablo brand will have enough money to carry on for some time, even with losses (due to possibly low popularity), eventually they will close ("all should pass") but the nicely located building (the "art") will stand and something better will be there. Although they might surprise us with an inventive Mexican cuisine. We had some doubts about Mamo before they opened, too, but look at them!

 

[cec1]

. . . was told this morning some — apparently — reliable information about new use of the former Robuchon space.

Ground floor space is planned, basically, as a casual, walk-in bar. Light food (some tapas, I presume). No major renovation to the space . . . only lighting changes to make it “brighter.” The second floor will be a full service restaurant . . . St. Tropez interpretation of “Mexican,” but far broader offerings. (Let’s hope they get rid of the ugly plastic “greenery” used by Ita.). Mid-November opening planned. Proprietorship seems to be a collaboration between “Pablo” & The Bagatelle Group.

 

[elgreaux]

. . . was told this morning some — apparently — reliable information about new use of the former Robuchon space.

Ground floor space is planned, basically, as a casual, walk-in bar. Light food (some tapas, I presume). No major renovation to the space . . . only lighting changes to make it “brighter.” The second floor will be a full service restaurant . . . St. Tropez interpretation of “Mexican,” but far broader offerings. (Let’s hope they get rid of the ugly plastic “greenery” used by Ita.). Mid-November opening planned. Proprietorship seems to be a collaboration between “Pablo” & The Bagatelle Group.

thanks for the update...

 

[Leon]

. . . was told this morning some — apparently — reliable information about new use of the former Robuchon space.

Ground floor space is planned, basically, as a casual, walk-in bar. Light food (some tapas, I presume). No major renovation to the space . . . only lighting changes to make it “brighter.” The second floor will be a full service restaurant . . . St. Tropez interpretation of “Mexican,” but far broader offerings. (Let’s hope they get rid of the ugly plastic “greenery” used by Ita.). Mid-November opening planned. Proprietorship seems to be a collaboration between “Pablo” & The Bagatelle Group.

Sounds interesting.

 

[Bart -my real name-]

I don't go to Saint-Barth for 165€ guacamole

Amen, brother.

 

[Libt]

Everyone has their own opinion...but personally I just don't see American tourists going to St. Bart's to eat Mexican cuisine especially when it seems like there is a Mexican restaurant on every street corner in the US. And, I just can't see the French and other Europeans going gaga for tacos and tortillas. Maybe the restaurant world and their consultants are in the know and there will be success for "Pablo" ...but... I ask the question: Should we start a pool as to what will be the official closing date for this restaurant?

I completely agree with tourists not going to St. Barth for Mexican food. Funny story: I refused to go to the Santa Fe Restaurant for many years because I wasn’t going to eat Mexican food on SBH this was of course prior to Manu.

 

[DaddyLeCool]

I like my caviar garnished with a horn spoon

I like cisterns of caviar instead of rain water

 

[DaddyLeCool]

And Champagne

And I love tanks of champagne for my morning shower … so decadent !

 

[elgreaux]

I completely agree with tourists not going to St. Barth for Mexican food. Funny story: I refused to go to the Santa Fe Restaurant for many years because I wasn’t going to eat Mexican food on SBH this was of course prior to Manu.

and of course they never served Mexican food there anyway!

 

[cassidain]

Wasn't the former restaurant Santa Fé ? That would be Portuguese food anyway.

 

[KevinS]

Prior to Manu it was something like La Provençe at Santa Fé. The exact name escapes me at the moment.

 

[elgreaux]

the original Sante Fe was hot dogs and burgers with a pool table in the front room...

 

[cec1]

the original Sante Fe was hot dogs and burgers with a pool table in the front room...

. . . and international satellite coverage. I remember going there to watch returns in the Bush / Gore election, after we closed-down a 2000 "election party" hosted by friend Catherine Charneau at Hotel Le Village St. Jean.

Once upon a time there was a tavern
Where we used to raise a glass or two
Remember how we laughed away the hours
Think of all the great things we would do?
Those were the days, my friend
We thought they'd never end
We'd sing and dance forever and a day
We'd live the life we choose
We'd fight and never lose
For we were young and sure to have our way
Mary Hopkin 1969

Am I living too long?

 

[Cwater]

the original Sante Fe was hot dogs and burgers with a pool table in the front room...

Hamburgers were delicious!

 

[elgreaux]

. . . and international satellite coverage. I remember going there to watch returns in the Bush / Gore election, after we closed-down a 2000 "election party" hosted by friend Catherine Charneau at Hotel Le Village St. Jean.

Once upon a time there was a tavern
Where we used to raise a glass or two
Remember how we laughed away the hours
Think of all the great things we would do?
Those were the days, my friend
We thought they'd never end
We'd sing and dance forever and a day
We'd live the life we choose
We'd fight and never lose
For we were young and sure to have our way
Mary Hopkin 1969

Am I living too long?

those were the days indeed...