Shopping: PR misses its target

Dara writes:

Recently I have been struck by the success of advertising and PR agents versus the reality of a product. Take Bigelow Chemists, a small apothecary on Sixth Avenue in New York's Greenwich Village. For a few months now I have been reading about this company in magazines. One of its lip balms has been featured in New York magazine, and its hand soap or face cream in The New York Times "Sunday Styles" section. The lip balm might feature pure peppermint oil and smell like vanilla cream soda. The face cream might contain witch hazel and come in a glass bottle the color of aquamarine. In each case, the product placement gave me the impression of a world-class alchemist concocting expert products and peddling them in a fashionable yet down-home environment on a cute block in downtown Manhattan. Essentially I thought I had hit upon another Kiehl's.

Like Bigelow, Kiehl's began in the mid-nineteenth century in downtown Manhattan. When I first bought Kiehl's products about fifteen years ago, it was a cult favorite. At its schlumpy store on Thirteenth Street, one could buy high quality items, such as a shine agent and detangler for hair, or a body wash that smelled like cucumber. The items were packaged in basic plastic bottles that were unadorned but cost a lot. One feature of the old Kiehl's was belonging to a club of like-minded patrons who similarly didn't mind spending a lot on drug store items, but did not want to look as though they had. When I saw the shampoo and conditioner in the shower at my weird Great Uncle's house in Chappaqua, I smiled to belong to this quirky coterie.

Now, of course, L'Oreal owns Kiehl's. But the point is, I can still walk in the store and face an emporium (and an upgraded one at that) stocked with luscious products for my bathroom shelves. In contrast, Bigelow's, which I visited for the first time last week. When I asked my hairdresser who lives across the street about it, he inauspiciously grumbled, "like Kiehl's? No! Like a crowded drugstore." And he was exactly right. Because the company's PR agents have so successfullly positioned the brand as high-end, I was expecting to enter a veritable Willy Wonka of bathroom goods. Instead, I indeed entered a fairly run of the mill drug store. Yes, I saw the C.O. Bigelow products, but on a few shelves crammed at the very front of the store. Surrounding the company's own items were goods from high-end brands such as Bliss, Tocca, Dr. Hauscka, et. al. These did not impress me, because I can go to the Sephora three blocks from my apartment (and from every Manhattan apartment, it seems), and purchase them there. I made Bigelow a destination because I was interested in an old apothecary that had perfected the art of skin salves. While I do very much like the peppermint oil lip balm I purchased, the purchasing experience enthused me less. The crowded store and hodge podge of items made me feel more like I was grabbing for Peanut M&Ms online at an airport commisary than that I was in a luxury goods establishment in Greenwich Village.

Target was the other reason I became interested in hype versus reality. Could there be a more over-hyped store right now than Target? I am so sick of the ultra-hip holiday ads on television, which parade along to an ersatz indie rock soundtrack. You might remember I have already spoken negatively of the store here, particularly of the way hipsters Frenchify the name as "tar-jay," with a mixture of pride and self-consciousness. In that post, I admitted I enjoyed my first foray to the store, about five years ago in Baltimore, when I bought Isaac Mizrahi pumps that quickly shredded. Well, yesterday James and I visited an outpost in New London, Connecticut, near where his mother lives.

James had remarked that an editor at a fashiony magazine had highlighted the store's breakfast trays as being particularly designy. We found them at the store--all bamboo sides and tin bottom--and indeed they were cool. I had my own agenda. The make-up artist who painted me for my wedding noted that the Sonia Kashuk foundation sold only at the store was the best she had tried. And indeed an internet product search revealed that many women found the same, that it gave the skin a dewy yet fresh and not oily appearance. Alas, the New London store was out of the product in my fair-skinned color. The store was out of a whole lot more. Behnaz Sarafpour is a designer the company has hired, as they did Isaac Mizrahi, to create a line. But all the small sizes were plucked.

We arrived at admitedly a horrible time: two days before Christmas. But we also learned something incontrovertible: innovative design makes up less than one percent of what Target offers. Here is the dirty little secret, strip away the little bit of Isaac, Behnaz, and Sonia, and Target is Walmart. Target sells garbage bags, plastic toys, and cheap jewlery much more than it sells smart, cropped tuxedo jackets. But the thing is, what we hear about is the tuxedo jackets.

I commend the PR agents. They have done their job. I commend the design team. When James wrote about the re-opening of the Museum of Modern Art for The Weekly Standard a few years ago, he remarked on the museum's tacky Target tie-ins. The museum even served "Targetinis"--target martinis, whatever that means--at its opening party. Alfred Barr must be rolling in his grave.

Two years ago I stayed in an adorable boutique hotel in London's Knightsbridge neighborhood with, as it turns out, Target's design team. They were multi-culti mix from Minnesota, where the company is based. But like a self-described intellectual, these self-described hipsters were about as genuine as those targetinis. There is such a thing as too cool, too hyped. I think Tar-jay has arrived there.

Food: Pickles

Dara writes:

I mentioned below how I loved the pickles curated by David Chang of Momofuku. The ones with which I decorate a rice bowl at the Ssam Bar tickle me green. But I forgot to mention how divine the seasonal pickles at Momofuku Noodle Bar are. Chang chooses to dip carrots, brussels sprouts, turnips, mushrooms, and other unsuspecting veggies in vinegar, and his chefs plate them to create a beautiful cornucopia.

As I just praised a pickle purveyor, karma has it I must now slam one. I choose to slam Rick Fields, who created Rick's Picks, which he peddles at the Union Square Greenmarket. Rick may look like a Lower East Side hipster-cum-Catskills organic farmer, but folks, he was a TV producer and went to Yale.

I went there too, which is how I know; I first learned of Rick not in the Dining Section of The New York Times, where he has indeed been mentioned, but in the Yale Alumni Magazine, which ran a "Where They Are Now" column about him in a 2005 issue.

Since in 2005 I walked through the Union Square Greenmarket each day on my way to work, I decided to meet Mr. Fields. I introduced myself and said I read about him in the Alumni Magazine. He grunted. I think he looked away.

Oh, I see: your affiliation with the Ivy League doesn't quite go with your residence on a street corner in downtown Manhattan. Ruins your cred, does it? Ruins your customer service, more like it.

I inherited my passion for pickles. Recently my mother took my cousin and me to a swank lunch on the Lower East Side, and perhaps to balance her karma, she followed the tony lunch with a stop at the corner pickle-barker, who hawked pickles out of big barrels on the street. The lusty woman purveyor fished dills and sours from the briny broth and poured them into plastic containers. It all felt very Jewish Lower East Side circa 1918. My mother waxed nostalgic about buying all her underwear at Goldbergs, back in the day.

Underwear: yes, I need underwear, thought Mother. To my and my cousin's absolute mortification, my mother asked the large, lusty pickle purveyor about where, around here, she could buy panties.

If I could think of a living soul I would be less inclined to ask about undies, it would be the lusty pickle purveyor.

Oy.

Restaurants: Momofuku Ssam Bar

Dara writes:

I love it when most people leave New York City and I can pretend I have it all to myself. Such is the occasion on the Friday of Christmas weekend--especially when the rain pours.

James and I took the opportunity to revisit the more casual restaurant of David Chang, he of Momofuku Noodle Bar, which critics worship. You might remember that I was negative on the Ssam Bar here. In fact, I have changed my mind; the workings of the Bar have changed.

When I first went to the Bar a few months ago, I ordered a Ssam (a Korean burrito), and while I liked some of the ingredients--the pickles, cole slaw, and spicy sauce--the next day I felt a bit less happy to have ordered it. Now the process has been deconstructed, so that when you go up to the counter and place your order, you can pretend you are at Subway and really make your meal as you go.

Now I get the rice bowl instead of the Ssam. The rice bowl is just rice and you add a protein. I always go for the Berkshire pork because it is tender, high-quality, and delicious. Then, because I can order as I go, I avoid beans, edamame, and others bits that don't agree with me. I pile cole slaw, ginger-scallion sauce, and portobello pieces on the rice and am satisfied. Also: as far as I am concerned, David Chang makes the best pickles in the city. Tonight I let James eat some of my bowl but absolutely insisted he not touch the pickles.

In case you were surprised up there by the word counter: yes, this restaurant is cafeteria style. You stride in past the burnished wood bar on one wall and the roomy wood communal tables along the other wall. You pass the big picture of John McEnroe and place your order at the counter. You pay and then, since every time I have been I have shared the restaurant with only a few others, you take a whole "communal" table to yourself. I once met a fellow teacher here to plan a week of lessons and the space and quiet proved essential to the success of our meeting. Not that it's completely quiet: the Rolling Stones invariably mix with hip-hop and rock on the playlist. And by the way, the restaurant does get busy, and on weekends stays open until 2:30am--at which point table service gets the job done.