When we called the hotel today, we were told that they hope (uh oh—hope?) that the Breslin will be open in “a couple of weeks” and suggested we check back for a firmer ETA. We could, however, hang at the Breslin Lobby Bar and order food in the meantime. Which we might just do, but what we’re really hanging for is the full menu, the one that includes, according to New York mag’s Grub Street blog an “intense meat program,” including housemade sausages, bacon, ham, and all sorts of terrines. We’re also getting hungry for the Breslin’s spin on the croque-madame and the British-style chips chef de cuisine Peter Cho is meant to be perfecting.
Perhaps that’s what's causing the hold up? If that’s the case, we’d like to offer ourselves up as qualified chip testers. C’mon, Peter: let us help you get those doors open! Please?