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  1. We dined again tonight at l'Atelier. Much better experience for a couple of reasons. First - we weren't running late because of a delayed plane. Second - Sunday night isn't crowded at all. So the restaurant seemed more serene and spacious. Third - I think we picked courses we liked better (including a nightly special white asparagus course - better than any spargel course we ever had in Germany). Service was as good as last time - which was very very good. Robyn
  2. Gosh - you guys are really hung up on transportation. FWIW - last time we took a limo - it was from Manhattan to Staten Island for dinner with a cousin (I have lots of cousins here). When we got to Staten Island - the driver asked us how to get to the house . We didn't have a clue - and neither did he (he didn't even have a map). So it was a miserable ride that cost over $100 (one way). Our last trip before this - it took forever for us to find a cab to take us to the nice restaurant up in the hills at Columbia U. Even then - the guy who drove us there got lost. Experiences like this
  3. Just FWIW - every restaurant we have dined at since we've arrived (l'Atelier, Corton, Cafe Boulud, Felidia) has been packed. So I imagine any problems that might exist are affecting mostly second choice/second tier less known places. Robyn
  4. We've had problems with car service in New York in the past as well. No need to get into that. And FWIW - lunch at Cafe Boulud yesterday was $24 (great lunch special). I wrote it up this morning and think it wound up in the Cafe Boulud thread. My write-up of Felidia wound up in the Felidia thread. Actually - I didn't think the cab problem was as important as the "squab problem". Or the one little piece of uni (think it was the uni) as opposed to UE's 3 pieces. Or even the fact that I didn't much like the decor. Like I said - our meal was not bad - but underwhelming. That's the most imp
  5. robyn


    We've dined at Felidia before (seems like it's been here forever and it is close to a lot of nice design shopping). Have enjoyed the pasta - not so much the fish. But it is close to the hotel - and - in light of Bruni's thumbs up review a few years ago - we thought we'd have a light latish dinner there (we were still somewhat full from lunch). My husband never met an offal dish he didn't like. So we split the starter of chicken livers prepared three ways. This dish was a real winner - and a bargain to boot ($12). Plenty for 2. Then we split a pasta main (tagliatelle with rabbit) and anot
  6. robyn

    Cafe Boulud

    We had lunch at Cafe Boulud with my aunt and cousin yesterday. Hard to beat the $24 lunch special. Which is 3 courses - starter/main/dessert - and 2 bottles of wine are also available for $24 each. Three choices of starter and main - two for dessert. We had all 3 starters. One was a somewhat plain salad (aunt) - one was stuffed squid (me and cousin) - one was an asparagus veloute (husband). Three had the fish main (sauteed fluke on a bed of barley) - my husband had the lemon risotto. Three had the chocolate dessert extravaganza (best course IMO) - my husband had the semifreddo. We've b
  7. Lots of questions. Will try my best to answer. I like to eat and prepare squab rare - not raw. But there should be a "crisp" element to it. Skin could provide that. Fat could as well. But my fat looked like yours - kind of like a piece of raw white bacon. I had no problems with the service. Except for servers trying to squeeze between tables. The designers' fault - not theirs. I spoke with a food and beverage person at the Four Seasons today. He said he had dined with others in his business at Corton and had experiences similar to yours. OTOH - he said I was perhaps the 5th FS guest
  8. The current charge for the tasting menu is $125. We asked a person who I think was the maitre d' for a cab. I think the fat was lardo. Not sure - but it looked the same as the fat in EU's pictures. I don't feel at liberty to share his Flickr link - but perhaps he will post it here. I personally think that part of the appeal of small birds is decent cooking combined with crispy skin - and a suitable saucing. On my part - I use everything from a port reduction to a fowl based au jus with things like various kinds of mushrooms. A piece of fat could be a nice substitute for crispy skin - but
  9. My husband wanted to add his 2 cents. He thought the dining room was ugly - and that very little thought seemed to be given to its design. Now we both like contemporary spaces. For example - we really liked the design at Blackbird in Chicago (another "white space" - but much better done in both of our opinions). The design here was a "miss" in our opinion. He also thought the bathrooms were very awkward to use. Finally - he had the wine pairings (I didn't). He thought the wine pairing (for $85 - there is a more expensive pairing at $140) was a great value - although one of the wines (ser
  10. We dined at l'Atelier the night we arrived in New York (Wednesday). Unfortunately our plane was way late (too late for our original reservation). And when we were finally ready for dinner - the only 2 places open at the bar were in the far right corner - one seat scrunched up against the wall. Reminded me of a sushi bar in Tokyo - very hard not to get to know the people dining next to you (who - luckily in this case - were very agreeable). Our server was very competent in terms of explaining the menu to us (in terms of dishes/sizes of various dishes/etc.). We wound up with 2 small plates
  11. Guess I should say something about the food. Here I have the benefit of UE's Flickr pictures of his meal at Corton (which he hasn't yet written up in his blog). We had many of the same courses - but the size and presentation were - in many cases - different (I don't usually dine with a camera - but this is one case where I wish I did). Perhaps he was lucky to be there during the Beard awards week - when many other chefs were in the restaurant as customers. I'll note that I don't normally do tasting menus (too much food) - but I had late breakfast - no lunch - and was hungry. I had no probl
  12. FOR A $500 PLUS DINNER THEY COULD AT LEAST CALL YOU A CAB. I tried very hard to find an excellent restaurant for my husband's birthday dinner in New York tonight. After reading a lot - I chose Corton. The restaurant was like many we have dined at recently. OK - but not great. Nothing sang. Overpriced for what and where it was. Nothing glam about it either. The people next to us were New Yorkers who were condo president types in south Florida. Think of Jerry Seinfeld's father in the TV series. And there was a big aggravation factor. The cab from our midtown hotel couldn't find the rest
  13. What about Cafe Boulud (great lunch special these days)? Robyn
  14. P.S. We are not big fans of steak or steakhouses. And why are the reviews of Providence all over the place?
  15. We've decided to stay in north America this year - doing some closer to home shorter trips than in previous years. New York later this week. And we just booked eight nights/seven days in Los Angeles in July (first trip there in 9 years). We'll be staying in Beverly Hills (Four Seasons). Doing a lot of day trips all around. I'll start to think about lunches once I figure out where those day trips will be. At this point - I'm looking for dinner suggestions not too far from the hotel. Maybe 7-8 miles max (closer would be better) - and not on any freeways. We'll have a car with a GPS - but
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