The magical charm narrative is a popular storytelling trope that revolves around the use of enchanted objects or spells to bring about a desired outcome or change in fortune. This narrative often presents a protagonist who discovers or inherits a magical charm, thereby gaining access to a realm of possibilities and adventures. The charm may possess supernatural powers or serve as a gateway to another world, allowing the protagonist to overcome obstacles and achieve their goals. The main appeal of the magical charm narrative lies in its sense of wonder and escapism. It taps into our deep-seated desire for something extraordinary, for an escape from the mundane and ordinary. By introducing a magical element into the story, the narrative transports readers or viewers into a realm of fantasy and imagination where anything is possible.
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And don t forget to save room for dessert enjoy treats from local bakeries, candy shops and ice cream parlors before wrapping up your culinary adventure. The spooky Italian spot, as the team calls it, offers up impeccably executed pastas, housemade bread and 36-hour cultured butter, wines that have been cellaring at Blanca, and a drum and bass soundtrack.
By introducing a magical element into the story, the narrative transports readers or viewers into a realm of fantasy and imagination where anything is possible. Furthermore, the magical charm narrative often incorporates themes of transformation and personal growth. The protagonist is usually an ordinary individual, who, through the discovery of the magical charm, undergoes a journey of self-discovery and development.
How to Get Into Foul Witch, and What to Expect While You’re There
In the early years of Roberta’s, the restaurant felt like a wild space where anything might happen behind that cinder block wall in Bushwick. You could order a banana hammock pizza and go home with a stranger or sit down to one of the city’s best tasting menus.
Roberta’s has grown up a lot since it opened in 2008. The team debuted the acclaimed tasting counter Blanca in 2012 — putting it on hiatus early in the pandemic — and expanded their pizza operations to places like Los Angeles and the freezer section of Whole Foods.
This winter, chef Carlo Mirarchi and partner Brandon Hoy opened their latest project: Foul Witch in the East Village. Overnight, it became one of the toughest Resys to get. The “spooky Italian” spot, as the team calls it, offers up impeccably executed pastas, housemade bread and 36-hour cultured butter, wines that have been cellaring at Blanca, and a drum and bass soundtrack.
Leslie Vinyard, the group’s service director who joined the team 13 years ago, says she wants all of the group’s restaurants to feel “of Roberta’s.” And Foul Witch does. There are glimpses of the ethos of the restaurant’s early days that feel invigorating.
In this edition of “The One Who Keeps The Book,” she shares how to get one of those coveted seats at the bar or a table, what to order, and why she won’t be selling you any of that butter to take home.
Note: This interview has been condensed and lightly edited.
Roberta's
Roberta's - Culver City
Foul Witch
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How to Get In
Resy: Your reservations drop 14 days in advance at midnight. How quickly do they fill up?
Vinyard: Pretty fast. But then there’s a ton of fluctuation. People immediately snatch the reservation and then they cancel it. As soon as a reservation is canceled, though, it’s snatched up again.
How long is your Notify list?
On a Saturday night, it’s around 1,400. It’s wild. I remember in the early days of Blanca, we had to scramble to fill cancellations.
Do you hold any seats for walk-ins?
I hold a couple of tables for walk-ins. Typically, if you get there right at 5 p.m., you can get a seat at the bar or one of the tables I’ve held. If you show up at 5:30 p.m. or 6 p.m. and get your name on the list, I’ll probably get to you by like 7 p.m.
But, as the night goes on, some reservations have stayed longer than we allotted, and I’m having to use those tables as wiggle room. It really feels better in there when it’s full, so I don’t like to hold tables — not just for money reasons, but for vibe reasons.
What if someone really wants to get a Resy?
The earlier the better. Set an alarm or get on that Notify list right away.
Quick Tips
Plan Ahead: Reservations drop 14 days in advance at midnight.
The Layout: Foul Witch has roughly 50 seats. There’s a six-seat bar, lots of two-tops, some four-tops, and one large table that can seat up to eight.
Pro Tip: “The Notify list is worth it. People are constantly changing their mind. It’s not an impossible table to get,” service director Leslie Vinyard explains.
Walk On In: Arrive at 5 p.m. to grab one of the bar seats. Sundays seem to be the easiest day to get a table, and Mondays have become a de facto industry night.
Must-Orders: Fire & Ice (stracciatella over ‘nduja), veal tortellini with amaretto, garganelli with braised goat, polenta sea urchin, and whole roasted turbot.
What to Expect While You’re There
In 2018, Foul Witch by Blanca popped up at Frieze. Was that a test run?
It wasn’t meant to be a test run; it was created for Frieze. This version evolved over the pandemic. [Foul Witch] was originally going to be a wine bar, but it’s much more of a restaurant now. I don’t know how we got from point A to point B. That’s really from Carlo and Brandon’s late-night conversations. I’m not privy to a lot of those things — thank God.
Tell me about the name. The website says it comes from a line in the 1985 Ridley Scott fantasy film “Legend”: “Black as midnight, black as pitch, blacker than the foulest witch.” But I’ve also heard it’s a reference to “The Tempest.”
People give us all this credit and say it’s from Shakespeare. It’s really not. It’s from a Tom Cruise movie. It was meant to be spooky and witchy. In the bathroom, there are spooky images on the wall — those are actually from the original Foul Witch. We literally don’t throw anything away.
What’s the best seat in the house?
I think the bar. There’s also this one table that seems like it wouldn’t be the best — it’s in the middle of all of the two-tops and it’s up against the wall — but a lot of people have told me that that’s their favorite because it feels cozy.
Tell me a bit about the menu.
We’ve started saying it’s “spooky Italian.” It’s got Italian influences because of Carlo’s background and the wood fire is a trademark for us because of Roberta’s, but we’ve consciously not put pizza on the menu here. We’re pretty protein heavy. We’ve got some dry-aged steaks coming up — I tasted one the other day that was aged 240 days.
What are some of the must-order items from the menu? Will it change?
Everyone seems to get the Fire & Ice, which is stracciatella and ‘nduja, and the veal tortellini — we sell out of it a lot. The goat garganelli is one of my favorite pastas. The polenta with sea urchin is insane. We’re trying to keep the menu pretty focused, so that everything on there has a place. It will change, because we’ll get bored, but we’re trying to focus on getting everything perfect.
People give us all this credit and say [the restaurant name is] from Shakespeare. It’s really not. It’s from a Tom Cruise movie.
Bread and butter is sent to every table, which feels rare these days.
Carlo just wanted to be generous. People keep trying to buy the butter — it’s a 36-hour culture. We don’t have enough, so I can’t sell it to you. Because we have so many restaurants on the East Coast now, we’re able to have a lot of our stuff like the butter produced in an in-house commissary in Bushwick.
Can you tell me a bit about the wine list? I love that one of your servers described a bottle as tasting like a Jolly Rancher.
During the pandemic we closed Blanca, so that whole wine list has been cellaring. We transferred over some of it, so we have a lot of bottles that you just don’t see anymore. But we didn’t want to have an entirely old Blanca list.
Jamie [Schlicht, our wine director], is constantly thinking about the list. There are a lot of bottles that we only have one of; it’s kind of cool for wine people.
It feels like there’s a bit of the vibe of early-days-Roberta’s at Foul Witch.
I definitely think it’s its own thing, but all of our restaurants should feel of Roberta’s. I always said that about Blanca: You should be able to see Roberta’s in the service style somewhere. One thing that we’re hyper aware of is adapting to the neighborhood.
The music is a big part of that at Foul Witch.
You love it or you hate it. We’re mostly playing drum and bass — we wanted it to feel like the neighborhood. Brandon and his wife spent a lot of time in the late ‘90s, early 2000’s drum and bass era of the East Village. So, the music was a conscious choice, and we enjoy it.
Who are you playing?
We’ve done one collaboration with Dieselboy to make a playlist that lasts an entire service. But we’re going to reach out to other drum and bass DJs to make playlists for us and feature them on the menu.
I remember I was dancing in the bathroom when I came in for dinner.
At random, we choose one song to play on loop in there and it’s meant to be a whole different vibe. The other day it was a cumbia version of “Thong Song.”
From the plates to the giant jeroboam on display, there’s a bit of an eclectic aesthetic. How did the team decorate?
Picking plates was super stressful. We were just choosing things on instinct. There are ones that we found at vintage stores and some that we ordered. There are also a lot that we brought from Blanca from a local ceramicist, Nicole Pilar.
Brandon has always said that he wants it to feel like your uncle Giusseppe’s restaurant — it should just feel like a collection of things that you acquire overtime. When we were decorating, it felt a little like early Blanca when we said: “Everyone, just bring us your records!”
With Foul Witch, people were like: “I have this, do you want it?” We’re like, “Yeah, f*ck it.” Carlo’s dad said “I’ve got this chandelier.” It really is a collection of our stuff. It’s not junk per se, but kind of. That’s kind of how we do things in this company; it’s very homegrown.
About the One Who Keeps the Books
How long have you been with the team?
Almost 13 years. I had been working in restaurants in New York for quite a while, at more fine dining-leaning places. I opened Aldea and my first job was at Tabla. I was getting burned out and I thought: Maybe I should just work at my favorite restaurant. The service was chaotic [at Roberta’s] back then, it was exactly the opposite of everything I’d been doing, except the food was there.
It seemed like a crazy career move — this was before the New York Times review; in everyone else’s mind, it was just a pizza place in Bushwick. It was the best decision I’ve ever made.
You’ve probably seen all sorts of things on the floor.
Bushwick’s a truly lawless place — especially when we opened. I could probably be legally implicated in a lot of the stories. There are crazy things that happen. I think we’re known as a place where people can let their inhibitions down. We encourage it, we always have.
Is that true at Foul Witch, too?
Yeah, we’re in the East Village. There’s a line for a club called the Wiggle Room out front. But it’s definitely a little more upscale; it could be a fun date night. Still, we always encourage another glass of wine. This is a place where you can forget you have to work tomorrow.
When did you become the service director?
I was a server at Roberta’s for a really long time. Even at Blanca, I didn’t technically have a title — we’re not that formal. When I took this job, after Blanca had closed, Carlo said: “Well, you’ve kind of always been the service director.”
I was coming off a pretty major surgery, so I was just happy to have a job waiting tables. I’m a one-legged waitress, so they were modifying shifts for me and letting me get used to walking around a restaurant again.
If you feel comfortable, can you share a bit more about that?
The year before the pandemic we found cancer in my ankle. Roberta’s was incredibly kind and let me take a leave of absence so I could keep my health insurance. No other restaurant does that. It showed me my place in the group.
Still, we always encourage another glass of wine. This is a place where you can forget you have to work tomorrow.
How to Become a Regular
Do you have regulars yet?
We do, it’s crazy! I think it says a lot about the food. And one thing we’ve always strived for is a super warm style of service. I’ve always said, this should be the type of service you could get at a diner. I really encourage the staff to make personal connections with people.
How can someone become a regular?
Be really really on top of your reservations. We also have this one diner who just shows up early and grabs a bar seat. We have people who have met at the bar and come back for meals together. That’s New York.
We have a lot of neighborhood people who come early and say, “Text me — I’m going to do my laundry.” And a lot of our Blanca regulars have reached back out.
Will Blanca make a return?
I want to say yes because it’s too sad to say no. Probably yes, that’s really a Carlo/Brandon decision. I would love to do it again, but it’s incredibly daunting to think about as well.
Foul Witch is open 5 to 10 p.m. Thursdays to Mondays.
Devra Ferst is a Brooklyn-based food and travel writer who has contributed to The New York Times, Bon Appetit, Eater, NPR, and numerous other publications. Follow her on Instagram. Follow Resy, too.
While owner and Executive Chef Lara Hanneman is a Wiccan herself, the true inspiration for the spooky theme comes from her background of theater production design and her 23-year career as designer and Creative Director at Knott’s Berry Farm.
By harnessing the power of the charm, they learn important life lessons, gain confidence, and ultimately become a better version of themselves. In addition to its entertainment value, the magical charm narrative can also serve as a metaphor for the human experience. The charm symbolizes the potential and hidden abilities that lie within each person. It reflects our innate longing for self-discovery, the belief that we possess untapped potential waiting to be unleashed. Through the protagonist's journey, we are reminded of the power of belief in oneself and the importance of embracing our own unique qualities and strengths. Overall, the magical charm narrative offers a captivating and enchanting storytelling experience. It appeals to our sense of wonder, provides an escape from reality, and offers valuable lessons about personal growth and self-empowerment. Whether in literature, film, or other forms of media, the magical charm narrative continues to captivate audiences and remind us of the transformative power of belief and imagination..
Reviews for "The Interplay of Light and Darkness in the "Magical Charm" Narrative"
1. Emily - 2 out of 5 stars
I found "The magical charm narrative" to be quite underwhelming. The plot seemed unoriginal and predictable, with no surprises or twists to keep me engaged. The characters also fell flat for me. They lacked depth and felt one-dimensional, making it difficult to really connect with them. Additionally, the writing style was lacking in descriptive language and dialogue felt forced. Overall, I was hoping for a more captivating and enchanting read, but unfortunately, this just didn't live up to my expectations.
2. Jacob - 1 out of 5 stars
"The magical charm narrative" was a complete letdown. The story felt disjointed and scattered, lacking a clear direction or purpose. I struggled to understand the motivations of the characters, as their actions often seemed illogical and inconsistent. The world-building was also lacking, leaving many gaps and unanswered questions. I was hoping for a captivating and immersive fantasy read, but instead, I was left feeling confused and unsatisfied. I would not recommend this book to readers who are looking for a cohesive and well-developed narrative.
3. Samantha - 2 out of 5 stars
I had high hopes for "The magical charm narrative", but unfortunately, it fell short for me. The pacing was slow, and the story didn't seem to go anywhere for a significant portion of the book. The magic system was poorly explained, leaving me feeling confused and detached from the world. The characters lacked depth, and their interactions felt forced and unconvincing. Overall, I was disappointed by the lack of development and cohesiveness in this narrative. It had potential, but it failed to deliver on its promises.
4. Michael - 2 out of 5 stars
"The magical charm narrative" was a disappointment for me. The plot felt unnecessarily convoluted and overly dramatic, making it difficult to fully invest in the story. The characters were also unlikable, with their actions often feeling forced and unnatural. The writing style was decent, but it couldn't salvage the weak storyline. I was hoping for a captivating and enchanting read, but this book just didn't live up to its potential. I would not recommend it to readers looking for a compelling and well-developed narrative.
5. Katie - 3 out of 5 stars
While "The magical charm narrative" had its moments, I found it lacking in several areas. The pacing was uneven, with some parts dragging on while others felt rushed. The characters were not particularly memorable or relatable, and their development was lacking. The overall concept had potential, but it wasn't executed to its fullest. There were some beautiful descriptions and moments of magic, but they were few and far between. Overall, it was an average read that didn't leave a lasting impression.