Unfortunately, yes it did. — TribecaMom on The Odeon responds to The New Yorker

Similar all-night parties -- complete with DJs and light shows -- have been taking place on the rooftop of 111 Reade St, above Ward 3. The rooftop is regularly packed with 50+ maskless partiers, with DJs blasting music all night long and projecting light shows on next-door building. Orange extension cords seen dangling down to 4th floor apt. below. Last night's party didn't stop until 9am. These are illegal superspreader events that are disturbing and endangering our community. — TW on “It feels like being at Burning Man in your living room.”

Not all of us work in Manhattan. Not all of us can take the ferry or the train. Not all express busses run to our work sites at times that we need and most importantly we don't have the opportunity to take local roads to avoid paying the tolls TO GET AROUND THE OTHER BOROUGHS LIKE YOU! Why the hell would you want Staten Island residents to pay twice as much just to get to work and back home? What's wrong with you? You want the discount come live in Staten Island. There is no excuse to wish your fellow neighbors more financial strain just because you dont got something they have, grow up, take your frustrations with the officials YOU elected that hike these prices up...child. — Bubba Joe on Verrazzano Bridge toll will soon go both ways

I put TriBeCa Grill in the 80s because it opened either in late '89 or I thought it opened then since the first time I went there was dinner with my parents in late spring of '90 but if it opened in early-mid '90 cool still pre-2000. Batard doesn't count. A place has to have been in business under one name before 2000. Batard opened in 2014. — Beloved O on The Odeon responds to The New Yorker

Didn't Ecco close recently? — Beloved O on The Odeon responds to The New Yorker

I understand, but all I can do is judge by the IP address. Of course someone could be really crafty and use several devices on the same network, just to outsmart us all. If that is the case, and it is worth that level of effort to them, I guess they deserve both the assumption and the suspicion! — Tribeca Citizen on Cocoon has opened in the Best Market Space

Tribeca Grill opened in 1990. And though they've changed names three times, (Montrachet, Corton and now Batard) have occupied the same space on West Broadway since 1985 - all owned by Drew Nieporent and Myriad. — Bellucci on The Odeon responds to The New Yorker

Food critics have a right—perhaps a duty—to scrutinize restaurants for the benefit of their readers. But Hannah Goldfield's review was ignorant bordering on spiteful. She characterizes The Odeon as "an establishment whose appeal is primarily atmospheric." That's news to me, a loyal customer for 25+ years, who comes for the consistently great food and service. She states that restaurants should really be closed until we get through the pandemic, but criticizes The Odeon's Thomas Street extension as being a "sleepy Siberia" (right, that's the idea!) and the plain orecchiette being "meant for a child" (right, because if you did your homework for the review, you would know that it's wall-to-wall families down here). I'm the first to admit that the white privilege down here in "swankville" can be ridiculous, but Ms. Goldfield shouldn't have taken her obvious disdain for Tribecans out on our restaurants that are trying to survive. — Andrew Golomb on The Odeon responds to The New Yorker

Indeed it is! — Tribeca Citizen on Where in Tribeca?

Thank you James! — Tribeca Citizen on Where in Tribeca?

Oh boy, do I miss the old Bell Bates when it was on W Broadway where Serafina is now. The great smell, the sense of discovery in the crowded shelves and narrow aisles. Commodities too, but if I remember correctly, that's even longer ago! — N on Seen & Heard: Glass box for 13 Harrison roof

Isn't that on a gate door at Stuyvesant HS, on the West Street side of the building. — Robert Ripps on Where in Tribeca?

If anything, the Odeon has done an incredible job of delivering amazing service and high quality since they have re-opened for for seating this summer. I read the Odeon piece and do take issue with it. I wonder why there is a need to make claims about a restaurant that has not only served Tribeca well for 40 years, but has done an amazing job of continuing to serve people well )(and deliciously) during this pandemic. If anything, Odeon is one of the few places I feel comfortable in. They have spaced tables apart, been unique in how they separate tables from one another, and always makes guests feel welcomed. I would have expected more from the New Yorker. And frankly, I can't expect more from The Odeon since they have exceeded my expectations on what a restaurant can be during this horrible year. Their staff is superb. — Howard Pulchin on The Odeon responds to The New Yorker

"The NFPA diamond provides a quick visual representation of the health hazard, flammability, reactivity, and special hazards that a chemical may pose during a fire. "The NFPA diamond consists of four color-coded fields: blue, red, yellow, and white. The blue, red, and yellow fields—which represent health hazard, flammability, and reactivity, respectively—use a numbering scale ranging from 0 to 4. A value of 0 means that the material poses essentially no hazard, whereas a rating of 4 indicates extreme danger. The white field is used to convey special hazards. "The National Fire Protection Association (NFPA) developed a hazard identification system for emergency responders that is still in use today. [...] "The NFPA diamond provides a quick visual representation of the health hazard, flammability, reactivity, and special hazards that a chemical may pose during a fire. "The NFPA diamond consists of four color-coded fields: blue, red, yellow, and white. The blue, red, and yellow fields—which represent health hazard, flammability, and reactivity, respectively—use a numbering scale ranging from 0 to 4. A value of 0 means that the material poses essentially no hazard, whereas a rating of 4 indicates extreme danger. The white field is used to convey special hazards. [...] "NFPA Diamond (with four colors - blue, red, yellow and white) NFPA Hazard Identification System "BLUE Diamond Health Hazard 4 Deadly 3 Extreme Danger 2 Hazardous 1 Slightly Hazardous 0 Normal Material 'RED Diamond Fire Hazard (Flash Point) 4 Below 73 °F 3 Below 100 °F 2 Above 100 °F Not Exceeding 200 °F 1 Above 200 °F 0 Will Not Burn 'YELLOW Diamond Reactivity 4 May Detonate 3 Shock and Heat; May Detonate 2 Violent Chemical Change 1 Unstable if Heated 0 Stable 'WHITE Diamond Special Hazard ACID – Acid ALK – Alkali COR – Corrosive OXY – Oxidizer ☢ – Radioactive W – Use No Water" Source: https://www.acs.org/content/acs/en/chemical-safety/basics/nfpa-hazard-identification.html — James on Where in Tribeca?

Bassets cafe, red derby, nam phong. — Half list on The Odeon responds to The New Yorker

Ecco on Chambers (previously known as Stoll's Cafe) — Harry Miner on The Odeon responds to The New Yorker

It just seems like such a strange coincidence. People rarely post their names, let alone 4 generic 2-syllable classic/older female names in a row(all with a negative bias on a new business). I mean no offense by the name generalization at all, these haven’t been popular baby names for quite a few decades. Sorry for the assumption! — nyc on Cocoon has opened in the Best Market Space

This writer is really reaching for content with this drama about Odeon seating. Odeon is and has always been a chic spot with fabulous food for the neighborhood. Even during this pandemic sitting there brings back memories of late night, post evening fun in the 80’s. Keep it up Odeon, we will support. Hannah, shame on you, pick on someone else. — Elle on The Odeon responds to The New Yorker

Anytime James! I forgot to add Little Italy Pizza on Park Place (1990s.) Places that opened in the 2000s next : ) — Beloved O on The Odeon responds to The New Yorker

I have nothing against the Odeon, although it is not my favorite restaurant in the neighborhood. But, I have seen staff in restaurant apparel smoking outside on Thomas. I assume they work for the Odeon because they are dressed like chefs, and they linger by that door. I haven't seen them stand too close to the Odeon tables on Thomas. — Frequent Passerby on The Odeon responds to The New Yorker

Great list! Thanks for posting it — James on The Odeon responds to The New Yorker

Mudville opened in 1977 — Tribeca Citizen on The Odeon responds to The New Yorker

I've been in Tribeca since the late '70s and I'm pretty sure Mudville 9 opened in the 80s. — Makes You Go "Hmm-m-m" on The Odeon responds to The New Yorker

I think that is fully their intention. Readers only see the handle you enter, so you, for example, are only known as "Karen." There are some commenters, such as James Bogardus, who always use the same handle so we know who they are even in anonymity. But others change their handle every time, sometimes to obscure the fact that it is the same person commenting. When I know that is the case, I deleted the doubles. — Tribeca Citizen on Cocoon has opened in the Best Market Space

Scalini Fedeli — Beloved O on The Odeon responds to The New Yorker