Dining Companion #0

a brief introduction

The inspiration for this series came from a somewhat unfortunate evening… Myself and a sub had gone to a restaurant, per my recommendation, a place I had frequented many times in the past. This establishment had a healthy reputation, quietly holding patronage from numerous celebrities, and felt something like Cipriani’s for those who find star-fucking distasteful. It personally held a special place in my heart for the many dinners Goddess Kayla and I have shared within their low lit dining room, discovering some of our favorite bottles of wine. Perhaps all the nostalgia is a bit too pre-2020, a longing to live in a time more naive and padded with the fat of pure dumb youth, but still the charm of the place even in memory was simply undeniable even then.

Revisiting in 2025 left me a bit shell shocked. I watched as my sub checked in with the host stand, giving his name and reservation time, met with standstill. Some of you who are familiar with my tweets know that I love an early dinner reservation, even though it’s a bit unchic and maybe even horribly American. I really revel in a long, languishing evening, and I fully consider dining to be a totally sensual experience, so I like to not feel rushed. In the case of this unnamed restaurant, the host— with miami-esque tact— told us that there was no such reservation, and insisted my client was the one who’s mistaken. He showed the email confirmation on his end, which produced an air steeped in doubled down tension. I quickly opened resy to find something with availability, mentioning to my sub that we should not have to endure a grand strife to get a table in an empty restaurant at 5pm. The hostess’ tone changed and we were brought up to the dining room.

A quick word about service. By most measures I am a pretty laissez-faire guest. I do not need much from service, but also can appreciate when an establishment goes above and beyond. Dually, I think restaurants, employees, and owners are well within their right to bring the bar down on service if the product makes up for it. There is something charming about a certain rudeness in these special environments, one which tells the guest to sit down and shut up. It is a valuable filter that separates the gourmands from the unserious diner. America valorizes the customer too much, an ode to capital that can often sacrifice real substance at the altar. For this reason, it takes a bonafide courage to tell the customer that they are wrong, to stand by one’s work with bare confidence in its value. However, when the final product is lackluster, you’re left with nothing of substance at all, no lipstick to put on the proverbial pig. This was the case for the unnamed restaurant in question,

To suggest the guest is wrong upon entry is generally a poor start. To not offer a swift and amicable remedy is even worse. Soho restaurants like to retain the image of exclusivity, as it drives demand in theory, but when the demand is lost, it’s simply a bad combination. The interior remained sparse all night, which seemed to be typical given their bare bones staff. Once we were seated, I was surprised to learn they no longer keep an in-house sommelier, and rather sent over the GM to suggest some wines, to a bit of disappointment. I received no guidance other than “they’re all Italian” with no suggestion to meet my rather pedestrian preferences for “crisp, fruit-forward, and mineral” notes. I blindly selected a bottle I had one fuzzy recollection of and hoped it was amicable for our meal.

The rest of our time in the restaurant was… fine. Nothing of note, really, and I am truly devastated to have recommended a restaurant that was so horribly dull. I mean, what an embarrassment! After the meal, my sub and I doted on the heaviness of the salt, something that I feel I’m out of touch with since returning to America. After living in Asia, my palette has changed– I hope for the better– but I’ve noticed food here being far more rich than I remember with salt being at the sharp front of taste. I’ve worried a bit that this would affect my social life and job, as dining is a bit central to both, and I want to both keep a taste I’ve refined abroad while also still enjoying a culinary scene which often lends itself to excess.

Hence, my arrival. One whore’s mission to let you know what’s happening in the big bad culinary world of nyc, and other noted destinations. What’s worth it, what’s overhyped, who has the sexiest mood lighting, the most balanced desserts, and the girls you should bring to make the occasion even more sweet. I come to you, dear reader, humbly, offering my qualifications which are virtually none. Myself, a mere magpie of the couch who longs for nothing but a few simple pleasures, having made a career off of eating, drinking, and sharing my thoughts… among other things.

For now I’m still figuring out the format. Some twitter users have suggested rating more precise industry relevant details, such as how intimate or private a space feels. I’m very open to suggestions, so tell me what you’d like to hear! This rebrand is quite exciting for me as it marries a number of aspects I personally enjoy about this work, and utilizing my creative writing skills in this way feels quite fulfilling! Updates on tours, travel, and the like will be found mostly on the banner of my website, and maybe the footer of these newsletters, though I plan to be firmly in New York for the rest of the year. I also will say, though I’m hesitant to solicit requests in most regards of this industry, if you (as a client, a worker, or even voyeur) have a suggestion of restaurants to review, please drop a line in the comments on where! I have a few heavy hitters in the works but I am eager to know what you’d like to see…

So until then…

Xx Mina