The New Orleans-themed Exchange Alley has not been open for the past week or so here at 424 E. Ninth St. between Avenue A and First Avenue.
There aren't any signs up to note a temporary closure … and there's nothing on their website or Facebook page to indicate anything is amiss. Calls to the restaurant go unanswered. However, the well-regarded restaurant is no longer listed on Open Table. We reached out to chef Paul Gerard, formerly of the SoHo House kitchen, to see what was happening here.
Exchange Alley, which opened in August 2012, was the latest to give this space a try … where Olivia, Sintir and Zi' Pep all closed in fairly quick succession ...
The restaurant enjoyed some high-profile press ahead of its opening, including a write-up on Vogue.com
The food was ok but very specific. Most of the apps were "charred" something or other, roast chicken was over priced and there was no burger on the menu. It wasn't something I wanted to do more than once.
ReplyDeleteI found that whatever-it-is hanging in the window very forbidding. Why go into a place that sounds like a garage/trading floor that has some kind of vise/torture implement in the window?
ReplyDeleteThis is a great location, it can work with the right business personality...
It had promise, but the staff had gotten extremely rude and the food meh. These things happen and hopefully whatever takes its place does better.
ReplyDeleteJust another example of "hey let's open a restaurant" As a professional chef who's lived down here since the early 80's what I would like to know is where are these kinds getting the money for all these start ups???? I'll do a half assed job and keep your place going for 5 years!!! I've never seen such a turn over......
ReplyDeleteInteresting looking place - really stinks if the staff was rude. Get someone in there with a good solid kitchen and a pleasant staff who wants to be there and do their work the right way and the place'll probably thrive. As a full time professional in the business I'll say that all you need is the right attitude and a good work ethic and you'll make good money for good honest work. That may not be attractive to the entitlement set out there but I make a much better than average income than most wherever I have lived.
ReplyDeleteI liked their crayfish boil, and the priest stranglers (a pasta dish). Who wouldn't like something with a name like that?! And I like their decor...lots better than anyone else has done with the space...but, I'm pretty sure Paul was pushed out and the quality nosedived.
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