Reactions to story from Grub Street: New York Magazine's Food and Restaurant Blog
Grayz to Go Gneiss in 2009
http://nymag.com/ daily/ food/ 2008/ 12/ grayz_to_go_gn...The original Grayz. Grayz, the restaurant that traded opening chef Gray Kunz for Martin Brock, will now change its name to Gneiss (pronounced "nice") and unveil a new concept in 2009. In an announcement released today, the owners did not describe what this new concept might be, but the name might give us some guidance. Gneiss (at least according to Wikipedia) is a glittery rock whose name might come from the "Middle High German verb gneist (to spark; so called because the rock glitters) … Other sources claim the root to be an old Saxon mining term that seems to have meant decayed, rotten, or possibly worthless material." Considering Brock had done some time in Michelin-starred restaurants in Germany, we'll go with the former.
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Gname Change
http://nyc-delivery.com/food/gname-change/Gname Change 16 Dec Posted by Daniel Maurer as Brooklyn, Delivery, Food, Manhattan, Review Remember how Grayz was planning to relaunch as Gneiss? Scratch that. Executive chef Martin Brock will indeed open a new restaurant in January, but it’ll be called Atria, after the space’s eight-story atrium. No word yet on the menu. Sure, Atria is a little generic, but we have to agree the previous name wasn’t so gnice. Read more posts by Daniel Maurer Filed Under: atria, gneiss, grayz, martin brock, Reopenings 0 Comments
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Can't These Guys Name a Restaurant?
http://nyjournal.squarespace.com/journal/2008/12/16/cant-the...According to Grub Street, the former Grayz space will re-open in January as “Atria.” That’s better than “Gneiss,” the last name these geniuses came up with, which lasted all of two weeks. But still, if you’re going to walk back a dumb-ass idea, is “Atria” the best you can do? It’s rather generic, and says nothing about the identity of Chef Martin Brock’s cuisine. At least we know that “Atria” will have an atrium—surely an indispensable reason for dining there.
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