I was responsible for five consecutive events that zigzagged up, down, and across town, but on a recent Thursday night, a friend and I still made one more stop at the Georgia Room. After arriving at the bar with our drink ticket Prosecco, we took a long detour to look out at the dance floor for the spaghetti we ate.
Regarding pasta itself, I don’t have a strong memory of pasta itself, except that other fluttering customers were picked up by other fluttering customers, but we regain well and in Brooklyn. I remember being in the car going back…and I made it there. Last Last appearance in Gabriella. But while mid-function spaghetti at a yakuza-themed party may seem like a one-off, it’s a new nightlife trend in New York that’s turned away from the lifesaving tradition and is part of the party series Inferno. ” and “Suprema Provisions”.
Bianca Bosso, who co-produces Spaghetti Disco with Caitlin Price of Authentic Hospitality, says the idea came from her childhood, when she was whipped by her father. Ario e olio Every year after the New Year celebrations. She incorporated this custom into her pre-wedding festivities, which were held afterwards at the Price at Georgia Room. “It was absolutely insane,” she says of the first time she served pasta and the two of them hand-rolled meatballs. “I literally could hear someone yelling from outside my kitchen door, ‘What’s going on?’ When I opened the door, there were a bunch of people yelling at us, ‘Where’s the pasta?’ Masu. I’m hungry. ‘We thought people were just dancing and waiting politely for their pasta to arrive. No, they came for pasta. ”
Similarly, Stephen Werther, chef and owner of Suprema Provisions, says that since his “Midnight Spaghetti” concept was introduced to the public, he has had guests “waiting from window open to close” even at 2 a.m. on weekends. I will tell you that there is. There are also dozens of repeat customers who come back for his Raffetto’s fresh pasta (and to-go cocktails) paired with four sauces. Regarding his eating habits after the coronavirus pandemic, he said, “I think people are a little confused that restaurants that were once full are starting to be half empty by 9:30 p.m.” They cited lack of access to food. , and increased marijuana use as a factor in Midnight Pasta’s early popularity. (He says he’s already interested in taking the business to other regions and cities.)
“It may be new to the United States, but it’s not new to the rest of the world,” said Welter, a former business partner of the late Anthony Bourdain. “Certainly the Japanese probably understand that better than anyone else.” [with] Izakaya. And some of that is starting to trickle down to New York… It’s fun, it’s delicious, it’s sociable, and it keeps you from getting too drunk. ”
And in this age where everything is an experience, there is perhaps no better moment to continue rolling out Intrarave’s ravioli. “I don’t know if it would have worked 10 years ago,” Price says of its emergence during the “model and bottle” phase of New York nightlife in the early 2000s. “But now people are used to activations during events, so I think that’s OK. The first club I worked at was Kiss & Fly. If Kiss & Fly served pasta, , people would snort.”
But now they’re bombarding Inferno founder Dante Cardenas with DMs about eating late-night pasta in jeans. When Cárdenas was presented with the option to dine at Noho Restaurant, he recalled growing up in Mexico’s strong after-club dining culture, and wanted it to be another way to cater to the studio’s partygoers. , said he agreed. There are 54 levels of conversations with different ages, locations, and scenes.
“We’re not just sharing ideas, conversations, and music,” he says. “We also share food. So, for me, that was an element that I wanted to bring to Inferno, because the important thing is to bring the community together.”
