Lon and I were walking to Paper Presentation and saw a new food spot opening up. It looks like we’ll have a baked potato bar in our neighborhood, starting this Monday. We snagged a menu from Totally Baked Totally Baked so we could plan our method of attack.
We won’t be getting the $55 Truffle Potato, with truffle compound butter, truffle oil, truffle salt, and fresh truffle shavings, but several others sound enticing. The Cape Cod Chowder tops a potato with creamed cod and potato, sauteed onions, parsley, garlic, and grated manchego. The Pulled Pork and The Brisket with marsala reduction sound good too, and of course they have the standards like broccoli and cheddar. You can make your own potato or go for a sweet one like Sweet Potato topped with spiced pecans, marshmallows, nutmeg, and maple syrup drizzle.
There’s so many that sound good so I’m making Lon meet me there for lunch on Monday with some of his co-workers so I can try a few. I hope it’s good cause I love a good baked potato. Stay tuned for a proper review of this restaurant on Monday.
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The toppings sound very inventive but I wonder if limiting the product base to only baked taters (i.e. no pasta option) is a good idea – it sounds a bit limited. Let us know if they survive.
Do you have any speculation as to if the ratio of failed reataurant starts is higher or lower in NYC compared to other cities?
Specialty stores with just one type of product are very popular in NYC. Examples of ones that do well: Bear Papa’s (cream puffs), Doughnut Plant, The Original Soupman. Totally Baked does have salads and two soups on their menu.
The ratio of failed restaurants here is probably higher just because rents are ridiculous.