markk

I'm wondering if anybody who has been to Blue Ribbon on Sullivan St. would be kind enough to share their experiences and recommendations? Thanks.

I've had a number of highly enjoyable meals here recently (two with a most delicious duck confit that has just been taken off the menu). The other night we decided to come and make an after-theater meal out of only the charcuterie (sort of). We had (and I'm quoting directly from their menu): Pâté Grand-Mère Fine Country Pâtê Chicken Liver, Pork and Cognac Pâté Grand-Père Coarse Country Pâtê Foie Gras, Truffle Juice and Port Tourte De Gibiers Au Genièvre Pheasant, Scottish Grouse, Elk Wild Boar and Foie Gras "En Croûte" Compote De Joue De Boeuf Shredded Slow-Braised Beef Cheek Onion Confit and Pistachio Terrine De Lièvre A La Royale Wild Scottish Hare, Black Truffles, Foie Gras Frisée Lyonnaise Chickory, Chicken Liver, Poached Egg, Lardons, Sourdough Croutons The salad was the least interesting. The dressing wasn't biting enough and had the sweet flavor of Balsamic vinegar, and the chicken livers weren't exceptional. But the chacuterie was quite delicious. And as we were taking our time photographing them, and slowly enjoying them as our entire dinner, we got the opportunity to taste them as they finally came up to room temperature, which to my mind is the way they should be served, and when they lost their chill they became especially delicious, and the textures were more pronounced. I guess it's Fat Guy's contention that: And I used to agree, but having alternated these two restaurants for a while, I think that the variety (and the extremely high quality) at Bar Boulud makes it the more interesting choice for charcuterie; the only great items at Benoit are the Pâté en Croûte and the Tongue, and that's not enough variety, for me anyway, to make an all-charcuterie pig-out. But this was an especially good Bar Boulud meal.

We ate there last week, and in general were not disappointed at all. (I must apologize for the photos - my other half was trying out two new high-end low-light cameras, for the technique we recently discovered of dispensing with the flash and lighting the food with the light of two iPhones running the "Flashlight" app - and he failed to notice that both of the cameras were set for the wrong focusing mode.) We began by sharing the Roasted Foie Gras: and the Roasted Sweetbreads: both of which were perfectly generous portions. The foie gras was actually overcooked, but was still tasty enough. The sweetbreads were utterly magnificent. For main courses we both ordered the Wild Mallard Duck, and having never had one before, I wasn't prepared for what a scrawny bird it is! This is the serving for two: While there are a lot of breast slices, they're not more than a half-inch tall, which you can't really tell from the photo. And this is in no way the fault of the restaurant. It was served with a very decadent "foie gras sauce" and was, except for the fact that I'd rather have eaten a different breed of duck - my fault entirely - quite enjoyable. The sides we chose were the delicious potato gratin: (You can see me holding the iPhones that were lighting the photos - I didn't crop it out.) And the delicious braised escarole: Dessert (not shown) was the "Brioche Pain Perdu", and it was (as our desserts were last time as well) sort of underwhelming. But we really had no qualms with the deliciousness of the food.

After some helpful suggestions (and pm's) about my search for a restaurant in the Theater District, we decided to try Insieme. First and foremost, we had an experience there that I honestly can only remember having twice before (in my 35 years of dining out as an adult)- service that was primarily non-existent, and condescending and rude when there was any service. And strangest of all, there was only one other table dining in the entire restaurant, yet at no time during the meal could we get a server for anything we needed. It was so bad that when my partner's pasta course arrived and he couldn't get anybody's attention to order another glass of wine from, he just took his glass up to the bar. We had the wine list open in front of us and tried to get the attention of our waiter as he passed by, and then tried to get the attention of anybody we could, and at that point, so as not to let his food get cold, he went up to the bar. At which point the waiter came running over to scold him that "we take care of that!" and my partner simply said "I've been trying to get somebody's attention for the last fifteen minutes!" However, he was convinced to return to our table, and a minute later the extremely pleasant woman who had seated us (I don't know if she was the hostess or the manager) came over with the bottle and said that she was very sorry and that the wine was on them (and she actually came two more times, once to fill his glass and once to top it off) - but we told her that we had been unable to get anybody's attention when we wanted more bread, and that when we had finally requested it of someone it never came, and that the service was both non-existent and hateful. (We considered whether it could have been the camera, but we weren't using flash, and considering the tiny size of the camera, I doubt if anybody could have even noticed, and of course there was nobody else dining there except one table at the opposite end of the room.) And that experience didn't help with the feeling we had that the room really is cold and austere, and did nothing to enhance the dining experience. We started with the Veal Sweetbreads with Lemon and Capers, which was a truly excellent dish indeed. (We had just had some magnificent roasted sweetbreads at Craft, and while these were totally different in their preparation, they also truly were delicious.): Next came the "Lasagna Verde alla Bolognese": Which we both enjoyed very much. The pasta was indeed light and fluffy, which we found to be a plus, and really couldn't fault the dish. (We have many memories of eating it repeatedly in the town in Emilia-Romagna where Giuseppe Verdi was born, and where every pasta is green, and while it didn't live up to those memories, it was still a most acceptable and enjoyable rendition.) For the main course I had the "Lesso Misto" (which I know as "Bollito Misto) which in this case was (boiled) chicken thigh, beef cheek, veal tongue, and Cottechino sausage in broth: I found the dish underwhelming. Only the Cottechino was of any interest. The woman who had solved the wine crisis kept coming over to check on us and when she did after the arrival of the main courses, I commented that I was a bit disappointed by the incredibly small piece of tongue (when I used to eat it off the trolley in Modena, I'd generally just let them give me my body weight in tongue and Zampone) - and a few minutes later she appeared with a supplemental piece of tongue, which indeed was extremely sweet of her to do. But there was really nothing special to the dish. My partner had the "Arista di Maiale" (Pork Roast): Which, while nicely flavored, had the consistency not of a crispy slow-roasted piece of pork, but rather of a section of loin that had been cooked to order. Dessert was a truly exceptional warm apple tart with vanilla ice cream: and the lady, whoever she was, also brought us one of the "contemporary" desserts, whose description I can't remember well enough to repeat, and it wasn't anything that appealed to either of us - but in truth, we really mostly eat apple tarts in any (and every) form we find them in, and not much else for dessert. Again, I don't know if she was the hostess or the manager, but she was truly delightful and knowledgeable, and cared enough to turn the experience around, and lingered in-between courses when she came to check up on us, for some most enjoyable food conversations. But at the end of the meal came the question we ask ourselves, "would we want to return here to eat?", and the answer was "no" from both of us. There was really nothing special about the meal that would call us back, nor entice us to try other things from the menu.

For anybody interested in cutting down on the use of heavy cream, Julia Child in "The Way to Cook" talks about making thick, delicious "creamed" soup by simply putting the liquid (the broth) into a blender or food processor with some cooked white rice and pureeing it. And do you know, it makes a soup that's thick and velvety and creamy tasting !! I usually cook the rice in some of whatever liquid I'll be blending it in to. I've never seen this take off, but once you get the concept of it, it's a fabulous way to make all kinds of thickened things (soups, sauces) completely without cream, and it's close to impossible to tell.

I would probably reduce it way down (having added some white wine, I'm sure) and turn it into a sauce for a piece of broiled or baked salmon (or just about anything), mounting it at the end with a bit of butter.

When I first read the initial question, I agreed that everything is better browned, because I thought of how many things I like that are browned, seared, crisped and such. But then I realize that I also love a lot of boiled foods, and I think that this just adds to the variety of life. For sure, if somebody made me a steak, I'd want it with a substantial crust on the outside, and I do love my crispy things. But then for variety, I'll crave a pot of boiled meats. So I'm changing my initial vote - there are plenty of boiled dishes that are not improved by browning them, and I'm thankful for the variety.

If we're talking about the meat of a roasted chicken with the skin removed, is that still disgusting?

Chicken salad? ← For me, chicken salad has to be with a roasted chicken, and if I had my way, I'd use only the dark meat altogether. But I usually use the pan juices (or what collects in the bottom of the plastic boat when I buy a roasted chicken) to moisten the white meat chunks, or else I use the juices by mixing them into the mayo to lend their "browned" flavor to the salad, but either way it amounts to the same thing. I do love a boiled chicken dinner, and I love (un-browned) boiled meats, and actually appreciate them for the contrast they provide to "browned" foods. It's just that I don't like chicken salad without the roasted chicken flavor.

Yup, that's the one we went to. I guess that we were comparing it to to Texas de Brazil. I just remember an all-around lousy meal there, (and a dinner partner glaring at me all through the meal for having chosen it).

With the utmost respect, Anne, I don't think you want to send somebody from France (or anywhere, really) to The Knife! It sorta borders on inedible, or at least it did the day that we tried it. If they're venturing afield from Ft. Lauderdale and want to try the all-meat experience, I think they'll have a much better meal with delicious meats if they go a bit farther and try Texas de Brazil, though that's already far. And with the discounts that you can get on their site by signing-up, you get a large variety of rather good meats at a nice price. Of course, I'm remembering that the best thing we found to eat at The Knife was the miscellaneous gristle. I'm envious if you got something edible there!

I'm curious to hear how people would compare Insieme (probably the traditional side of the menu) with Felidia. I'm debating which one to try, as a break from all the French dining I do. Thanks, all!

I don't see them (I mean, the thing loads, but I'm not seeing the wines you're referring to). What am I missing? What are some of the wines you're calling perfectly drinkable at $40 and under? ← Well, I guess everyone's actual mileage may vary, but there are at least a dozen red wines at that price point - more if you count the splits...I mean, if I'm eating at a bistro, I don't have a problem drinking a Cotes du Rhone: 2005 CÔTES DU RHÔNE • Bout D’Zan • Mas de Libian 40 2003 CÔTES DU RHÔNE • Guigal 20 38 Or a Cotes de Provence: 2006 COTES DE PROVENCE • Terra Amata • Domaine Sorin 36 Or a Cotes du Roussillon: 2005 CÔTES DU ROUSSILLON • Calandray 38 2003 CÔTES DU ROUSSILLON • Château de jau 40 And sometimes I just avoid the sommelier, (except, for instance, at restaurants that are in the Batali/Bastianich/Denton mode, where they are actually excited to be pouring wines that they've sourced at reasonable prices). ← You're right on your last point - based on how (truly) horrible (not to mention thoughtless) the glass wines were on our first visit, I thought that asking for the sommerlier's help would be pointless. (And btw, the wine list has most definitely changed since we were there.) But I knew we wanted the Cahors, and were distressed that they were out of it; granted, they probably serve a lot of cassoulet and have a valid reason to be out of it, but at that time it was also the least expensive red on the list, and I was a little suspicious that maybe a lot of people were ordering it because it was the cheapest red on the list (at that time), and they shouldn't have let themselves run out. At that time, they also didn't have any Argentinian wines on the list, and while you could argue that they're a "French" bistro and should be serving French wines, I also would argue that a thoughtful bistro, especially one that served cassoulet, should most definitely have some of the delicious (and reasonable) Argentinian Malbecs that are out there. But they had none. So when I lamented "Oh, what to drink with our cassoulet?" the sommelier immediately brought the reserve list, and I really had to laugh in the face of $875 as the least expensive wine. So I narrowed my thoughts down to three of the wines I thought would go from the regular list (one of which was as inexpensive as $55) , and he actually poo-poohed them all, and not-so-gently insisted that none of them would stand up to the cassoulet, except for the $95 Cotes de Provence (obviously not on the current list), which we eventually ordered, and which was nothing more than passable. So based on all of that, I would have my doubts about any of the $40 bottles, especially since that's the range where the glass wines are probably coming from (and indeed, on our first visit, each of the glass wines was indeed represented on the full-bottle list). As far as the actual wines you pointed out, they may indeed be perfectly drinkable (though we are just not big Côtes du Rhône drinkers), but based on my two visits so far, I remain in love with the food, and a little leery of the wines, even if we're willing to splurge a bit and go to the $95 range. It just smacks of thoughtlessness, considering how many places, and not only the Batali/Bastianich/Denton ones, have come up with well-chosen wine programs. ← And since I posted that less-than-glowing account of an experience at Benoit, I think it only fair to post how they redeemed themselves last night. We were going to the theater and were in the mood for their food, so I called the day before and asked for "a wine person", who got on the phone, and whom I asked if there was any Cahors to drink with cassoulet the following night. He told me that there was one on the list and said that if I gave him a second he would check to see if there were any bottles of it - whereupon I volunteered that the last time I ate there, there were none. He asked when that was and I told him that it had been months ago, and then he said that he thought he remembered me, and described my party to a man (two men and one woman actually) plus where we were sitting that night, and indeed he did remember me; then, after two moments on hold, he returned to the phone to tell me that a bottle of the Cahors would be ready and waiting for me the following night. And from there it was all uphill. He happened to be at the front when we arrived, and recognized us on sight and gave us a very warm greeting and sat us and told us that the wine was ready when we were, though my other half started with a glass of Sancerre that he said was perfectly fine. There was a "special" sauteed foie gras in red wine reduction, and I don't think we ever pass up sauteed foie gras, so we told our very pleasant server that we would split one of those, and also split a Tongue and Foie Gras Lucullus Style (and even though it was only offered on the menu as part of the Charcuterie Tasting Platter, which I hadn't realized, they gladly served it) and that we would also split a Pate en Croute. Though I had no idea they would go to the trouble, they split and plated everything in half-portions in the kitchen: We followed those with two orders of a very delicious cassoulet (though I have no idea who's making it at this point) And the Cahors, which I am told was as delicious as it smelled: Though I was dying for it, I was virtuous and didn't order the Tarte Tatin. As far as the categorical statement made way upthhread by somebody (I guess it was FG) that the charcuterie at Benoit are better than anything at Bar Boulud, I have to say that we had a major pig-out of BB charcuterie a few weeks ago (unfortunately forgot the camers), and the Pate Grand Père and the Tourte de Canard actually held their own against the Benoit offerings. But obviously everything about the Benoit meal was delicious and gracious, and it was a most enjoyable experience in which they redeemed themselves beautifully.

Carolyn, you forgot the word idiocy audacity. At fortysomething, I don't eat as much as I used to and I'm not young and svelte like some others (okay, I've never been svelte). So, that's why I'm planning this carefully by timing the two meals far enough apart so I can digest in between meals. Besides, it'll be good preparation for all those holiday dinners with family and friends. ← I've never done it, though I'm sure I could, and now that you mention timing the two meals far enough apart like that, it makes perfect sense to me. (I'll have to try that sometime.)

We've been going to the theater (Broadway) a lot this fall, (like once or twice a week) and are running out of interesting places to eat. And a lot of our shows are Sunday perfs which let out at 9:15, so there are the possibilities of eating after the show, though Sunday is the worst day it seems for late night dining. We've been going to The Bar Room at The Modern, or to Landmarc at Time Warner, and I have some Benoit's planned. I'd like to find something (not Asian, or exotic or ethnic, but more on the order of those places) that I'm just not thinking of that we could do before or after a show ("after" especially on Sundays when it's a 7pm curtain) so I'm hoping, being out of the loop lately, that you will have some suggestions. One night, because of a torrential storm, we opted for 'convenient' and ate at Churrascaria Plataforma which was down the street from the theater, but the food was in the "unacceptable" category. We're always parked in a garage, so if there are places we could cab to that I'm just not thinking of, I would appreciate somebody pointing those out to me. (I've found that Bar Boulud works perfectly for when we go to the opera, so I don't want to put that in the "theater" mix.) Thanks a million, everyone !!

Ben's Best on Queens Blvd. in Rego Park has always gotten their pastrami from Empire National which I posted about above - the exact same Pastrami that Second Avenue Deli used to serve. Of course, if Empire National is gone (refer to my earlier post), which I don't know for sure, then Ben's wouldn't be serving it. But that's the pastrami they have always carried, and though the 2nd Avenue Deli used to claim that it was a "special cure" made just for them, it's the same one that Empire National sells to everyone (or perhaps I mean "sold"). You could ask Ben's if they're still getting the pastrami from Empire National, and if they are, you should be in for a treat. There's a small regional chain of delis mostly on Long Island called "Ben's" but they're not related to Ben's Best in Rego Park in any way, and I have no idea what pastrami they carry.

In my opinion, the best Pastrami comes from Empire National in Brooklyn (they're the people who supply Second Avenue Deli) and you can read at about them at this link http://www.savethedeli.com/?p=304 Very sadly (or very frighteningly) the link they give for Empire National's website doesn't go to Empire National's site any more - I sincerely hope that they are not out of business, and I trust that if they are, somebody here will tell me. But if you can locate them, they're a great source for what is (or maybe "used to be" the best pastrami around).

Please pardon the horrible photos - they were taken with my iPhone. But I was shopping in one of the NJ branches of Garden of Eden, where the prepared foods case had been made over into a "wonderland" of foods for the Jewish Holidays, when I spied this: as part of the display: Now, I'm not "observant" at all - but isn't Haroseth from the wrong holiday ??? I know this is not as good as last year's Balducci's Hannukah Ham, but it set me wondering...

I'm led to believe by the topic title that it's okay to post McDonalds food photos from other countries, so here is one that was truly a gastronomic delight: It was called the "McFarmer" and appeared, to the best of my knowledge, only in the German McDonalds, during the time of the "mad cow" scare in Europe, when fast-food ground beef was especially suspect. It was two all-pork sausage patties (the Germans know a thing or two about Pork sausage) with melted cheese and a special sauce. Well, maybe technically it wasn't sausage (I now realize that I don't know the difference) because I just found a press-release from 2001 that says,"Amid increasing BSE fears in Germany, fast food giant McDonalds has launched a new burger made entirely from pork." But it was DE-LICIOUS. We were spending a few weeks in Strasbourg, France, and in the French McDonalds their answer to "mad-cow" fears was: Croque McDo, an all-round version of a traditional croque-monsieur. Why they didn't have the ultra-delicious McFarmer is a total mystery. We had had our first McFarmer in the last McDonalds that you reach on the highway coming from Frankfurt before you cross the Rhine river into France, specifically, Strasbourg. We held out as long as we could, starving, waiting to eat some lunch in France, and realized that we needed to stop at the McDonalds a hundred feet or so before the border, in the town of Kehl, Germany, and boy were we glad we did. There were many days when we actually (and yes, I know the absurdity of this), drove from France to Germany just to have a McFarmer for lunch. The Croque McDo stayed around a bit, because I remember it costing one Euro in subsequent years, but the McFarmer never returned. Once, before leaving for France, I actually called over to McDonalds HQ in Germany to ask if they still had the McFarmer, and they told me that it had been a one-time-only deal. Too bad! That sucker was DE-LICIOUS !!

At this point, I'm drinking beer. ← Exactly! Except that the third time, we bypassed Benoit and went directly to The Bar Room. Which is shame because I'd like to have Benoit's food again. I'm sure that one of these days we'll get back there and give it another try. Meanwhile, we do a lot of opera-going at Lincoln Center, and I gotta say, Bar Boulud is a godsend and a most welcome addition to the dining scene there!

I don't see them (I mean, the thing loads, but I'm not seeing the wines you're referring to). What am I missing? What are some of the wines you're calling perfectly drinkable at $40 and under? ← Well, I guess everyone's actual mileage may vary, but there are at least a dozen red wines at that price point - more if you count the splits...I mean, if I'm eating at a bistro, I don't have a problem drinking a Cotes du Rhone: 2005 CÔTES DU RHÔNE • Bout D’Zan • Mas de Libian 40 2003 CÔTES DU RHÔNE • Guigal 20 38 Or a Cotes de Provence: 2006 COTES DE PROVENCE • Terra Amata • Domaine Sorin 36 Or a Cotes du Roussillon: 2005 CÔTES DU ROUSSILLON • Calandray 38 2003 CÔTES DU ROUSSILLON • Château de jau 40 And sometimes I just avoid the sommelier, (except, for instance, at restaurants that are in the Batali/Bastianich/Denton mode, where they are actually excited to be pouring wines that they've sourced at reasonable prices). ← You're right on your last point - based on how (truly) horrible (not to mention thoughtless) the glass wines were on our first visit, I thought that asking for the sommerlier's help would be pointless. (And btw, the wine list has most definitely changed since we were there.) But I knew we wanted the Cahors, and were distressed that they were out of it; granted, they probably serve a lot of cassoulet and have a valid reason to be out of it, but at that time it was also the least expensive red on the list, and I was a little suspicious that maybe a lot of people were ordering it because it was the cheapest red on the list (at that time), and they shouldn't have let themselves run out. At that time, they also didn't have any Argentinian wines on the list, and while you could argue that they're a "French" bistro and should be serving French wines, I also would argue that a thoughtful bistro, especially one that served cassoulet, should most definitely have some of the delicious (and reasonable) Argentinian Malbecs that are out there. But they had none. So when I lamented "Oh, what to drink with our cassoulet?" the sommelier immediately brought the reserve list, and I really had to laugh in the face of $875 as the least expensive wine. So I narrowed my thoughts down to three of the wines I thought would go from the regular list (one of which was as inexpensive as $55) , and he actually poo-poohed them all, and not-so-gently insisted that none of them would stand up to the cassoulet, except for the $95 Cotes de Provence (obviously not on the current list), which we eventually ordered, and which was nothing more than passable. So based on all of that, I would have my doubts about any of the $40 bottles, especially since that's the range where the glass wines are probably coming from (and indeed, on our first visit, each of the glass wines was indeed represented on the full-bottle list). As far as the actual wines you pointed out, they may indeed be perfectly drinkable (though we are just not big Côtes du Rhône drinkers), but based on my two visits so far, I remain in love with the food, and a little leery of the wines, even if we're willing to splurge a bit and go to the $95 range. It just smacks of thoughtlessness, considering how many places, and not only the Batali/Bastianich/Denton ones, have come up with well-chosen wine programs.

Well, since this seems to be the Churrascaria Plataforma thread, I have to report that we ate there tonight pre-theater for convenience. I had been there some years ago and wasn't that impressed. But in the 4 since I posted above and asked about the "Texas de Brazil" chain, I've eaten more than a dozen meals at them (probably way more) because they're in the two places I go a lot in Florida (Orlando and Miami) and they're really good. Every time I eat at one, which includes meals at the new Miami Beach location as recently as this past May, July, and September, I'm reminded how delicious the meats are - truly high quality stuff! And I was curious to see how Plataforma compared, and the answer is: terribly. All of the meats paled in comparison to Texas de Brazil. In fact, we wound up just picking at them, since none of them was especially good, though they were uniform in their mediocrity.

I don't see them (I mean, the thing loads, but I'm not seeing the wines you're referring to). What am I missing? What are some of the wines you're calling perfectly drinkable at $40 and under?

Scroll back up and read the first post carefully. It does not say that the photos were taken with the iPhone; It says that they were taken with a little Canon Power Shot, and that the lighting source is two iPhones running the "Flashlight" app held at opposite sides of the plate, just (just) out of camera range. It also says that you can see the reflection of the iPhone in one of the plates in the very last photo. "Apps" are applications that run on the new iPhone, and "Flashlight" is one that turns the phone screen into a flashlight for use in low-light situations, like getting your key in the door in the dark, or reading the menu in a too-dark restaurant. I, being a creative genius, thought to try them for lighting some photos in a restaurant that was otherwise too dark for available light photos when I didn't want to use a flash.

I'd amend that first part to say that the best Benoit charcuterie items are superior to what's being served at Bar Boulud. I haven't tried 100% of the BB charcuterie items but I've had the BB grand assortment and there's nothing in that assortment to rival the Lucullus-style tongue or the pate en croute at Benoit. And even hard-line anti-preferentialists will have to admit that the chef can't just go in the back and whip up superior charcuterie for a VIP -- so I do believe I've tasted the same things as everybody else (as well as Frank Bruni for whom being recognized on every visit didn't seem to matter). With respect to the other savory dishes, I just don't think Bar Boulud is all that good. Benoit, which is certainly uneven, at least shines (big time) in places. BB doesn't seem to shine at all -- though I haven't done as comprehensive a tasting as I'd like to do. And on the dessert front any comparison would be kind of a joke. Benoit is operating in a whole different, superior category. ← I have dined at each restaurant more than a half dozen times now and agree with Steven completely on this. I'm a big fan of Daniel Boulud's restaurants in general, and more specifically, Cafe Boulud was my favorite NYC restaurant when under the helm of Andrew Carmellini. However, I have found Bar Boulud to be completely uninspiring. Competent yes, but not exceptional for that price point in NYC. I really expected more from Chef Daniel. Plus, I dislike the noisy, cramped space. I don't see any reason to go to Bar Boulud unless you live in the neighborhood or need a pre Lincoln Center spot. On the other hand, the meals at Benoit keep getting better, and the quality to price ratio cannot be beaten in NYC in my opinion. They offer a three course lunch for $28 - which is the same or less as any number of completely lame brasserie type restaurants around Manhattan. It is at the same or lower price point as nearby Brasserie Cognac, and Benoit is operating light years ahead by any standard. I can understand someone not liking classic brasserie French food, but I cannot understand how anyone could realistically criticize Benoit for what it provides at its price point. On another note, while it was nearly impossible to get a table on short notice at Benoit a few months ago, it has been relatively easy as of late. I was a walk in tonight at 8:30 and the place was half full. Same thing at 1:00 for lunch earlier this week. Maybe it's the fallout from the stock market mess, or perhaps Alain Ducasse's long-running NYC curse continues. I just hope Benoit survives, as I love it and think it is a great addition to the Manhattan dining scene. ← I've got to agree with Fat Guy on the first part. The Lucullus-style tongue or the pate en croute at Benoit are indeed better than anything at Bar Boulud. But I have to point out that one day at Bar Boulud we had a second course of Duck Confit, served over a concoction that included some white beans, and an extremely delicious sauce (which I don't think confit actually needs) but the duck confit itself was absolutely spectacular - it reminded me of one that I ate in France (where I live on duck confit) and it ranked as one of the best confits of my life. Here's a really terrible photo of it taken in unbearably low light and enhanced, that really doesn't do it justice except to give an idea of the preparation: And as delicious as the preparation was, it was the confit itself that was utterly magnificent. Of course, I've had some extremely delicious meals at Benoit, and I believe that up-thread is my post with photos of the night we stumbled on the magnificent Steak Rossini special. My only complaint with Benoit is the wines. I'm currently not drinking for medical reasons, and my poor partner has been reduced to drinking glass wines (especially if he wants both white and red during the meal) and the glass wines at Benoit resemble what they serve in coach on an airplane. The first time we were there we tasted every single one of them (I smelled only) but it was disgraceful, especially when compared to the incredibly thoughtful and very drinkable selections at such similar places like Bar Boulud, or the Bar Room at The Modern. The next time that we went for the (fabulous) cassoulet, we learned that they were sold out of the Cahors on the list, which coincidentally happened to be the least expensive red by the bottle, though we wanted it just so my poor partner could have something enjoyable with the cassoulet. Consultation with the wine person produced a thoroughly mediocre Cotes de Provence (at $95) (which was suggested as the very best choice from the list), and though we perused the "reserve" list, the least expensive wine on that is $875, and I don't have a problem saying that I don't want to spend that much on a bottle of wine. But it is the sad fact for us that the state of the wines at Benoit have kept us from returning; the last time we went instead to The Bar Room, where our craving for a very similar bistro-type meal was amply satisfied, and the wine selection by the glass was excellent. But I'd also say that Bar Boulud is an extremely welcome addition to the Lincoln Center dining scene.