daisy17

I'm a huge fan of Aldea (although the vibe is a little quieter and more upscale than what I envision Avec to be). I had the arroz de pato (rice & duck) again recently and it was phenomenal. Other suggestions that fit your vibe/great food/no pretension requirements (but are completely not like Avec in terms of cuisine) - I had another fabulous meal at Sorella on Friday night - lots of stools/counterseating in the front area, a striking room with tables in the back, small plate Italian. Every dish we had (probably 9 in all) was delicious, and I'm still thinking about the gnocchi and the chicken liver toast with egg and bacon. Also Momofuku Ssam Bar (there are millions of posts on this forum about Ssam).

This made me a bit wistful. I used to be firmly in the Noodle Bar camp - I recall describing it as the more craveable of the two spots (between it and Ssam) and it was my go to. When they edited the menu down massively, I stopped seeing my favorites on it entirely: kimchi stew, asparagus with miso butter & poached egg, sugar snap peas, shrimp/corn/bacon/miso butter, brussels sprouts - and so I haven't been there in many many months. I can't argue with switching the menu up once in a while, but when they removed all of my favorite dishes (not at once of course) - eh, I just stopped going. Ssam's my top pick now.

Please tell me that's not going to keep you from eating at Per Se. Please? (Btw, ties are optional.) I haven't been to Corton but have been to L'Atelier several times in NY/Paris. I really want to go to Corton - I've only heard raves - but I also have loved all of my L'Atelier meals. I think Corton would be a bit quieter. I'm going to say that you can't go wrong, I really believe that to be the case.

You're way ahead of me! I don't take the temp on my water (?) or weigh my beans. Oops. Stumptown is putting out 13 new coffees today - they should be African/South American. See you at the Ace

I tried an Indonesian from them recently also and didn't love it. My understanding is that Indonesian coffees are frequently the least consistent due to bad terrain/violence in certain areas and resulting difficulty getting excellent beans there. My favorite Stumptown varieties have been the Guatemala Finca El Injerto (which is probably billed as "lighter" but I normally like bold coffees and this is a fave of mine), a few of the Ethiopians, and the Sumatra Gayo Mountain. Since coffees are seasonal you may not be able to get them all right now (like the Guatemalan) but I think this is a good time for African coffees. I also love the Holler Mountain blend (which until the Ace opened was pretty much all I could get my hands on, and while I'm not learning anything new by drinking it, it's consistently delicious and balanced). The Holler Mountain and Hair Bender tend to be the ones used by restaurants, so you might try them again - maybe one of them is the one you had. I'm also curious about how you're grinding and brewing the coffee. Until I got a burr grinder about a year ago I had no idea how much the grinding method could affect the coffee. Are you using a french press, drip, Chemex - ?

PDT used to do one too, with Blackstrap Rum, chocolate stout, and a whole egg. I'm sure I don't need to tell you it was divine. And apparently it's still on the menu - Time Out lists the recipe here.

PDT used to do one too, with Blackstrap Rum, chocolate stout, and a whole egg. I'm sure I don't need to tell you it was divine.

While anything is possible in NY, your budget is tough, especially if you're planning on drinking anything. You're probably going to have to be a little creative, or find a good neighborhood spot that's willing to work with you. I have close friends who recently threw a small wedding with a tight budget, and when I looked into places for them there were such limited possibilities that they moved it to Queens so they could get more for their money. I'd echo the Chinatown suggestion and throw in BBQ if you're willing to go casual. Hill Country has great food and a private room downstairs. I think Blue Smoke does too. Inoteca (small plate Italian) has a private room downstairs at their lower east side location (not sure how many it will hold) and might have a room at their location in the E 20s. According to New York Magazine's website Boqueria (spanish/tapas) has a private room, but I'm not sure that's correct. Great food though, perhaps worth a phone call. 2 locations - Flatiron & Soho.

I can't answer your question per se, but last year I led some friends through Flushing using this New York Times article (note the interactive map link on the left side, and print it before you go) as my primary guide and ending at a Szechuan restaurant. Recently went back out with some friends (led by the lovely kathryn) and we hit even more places on this list (White Bear - excellent). The basement of the Golden Shopping Mall should be experienced.

So if the next season of Top Chef had only male contestants than there should be no complaints because we are to look at all of the contestants from a gender-neutral perspective? Not sure I agree with that. . . Since I'm the one who said what you're quoting I'll respond. That's obviously not what I said. There's no reason why we can't/shouldn't have an even number of male and female competitors (and I think they've done that in all seasons). All I'm saying is that by referring to the women as "female chefs" we're putting them into a different category and holding them to a different standard. Let's not take a step backwards here. If people started referring to me as a "woman lawyer" (like they might have done 60 years ago) I'd find it pretty demeaning.

hmmm, I think that was me.

This has been mentioned before, but it bears repeating. Professional cooking is a male-dominated profession. I am not saying it should be; only that it is. Since the producers cast an equal number of men and women, it stands to reason that the average female chef available to them is less capable than the average male chef, because the women are drawn from a smaller pool. It is therefore no coincidence that four of the last five chefs this season were men, and in six seasons there have been five male winners. Jennifer Carroll was the only female chef this season whose food I would be eager to try, and Gail Simmons thought that Jen was, by a long shot, the best female chef that had ever appeared on the show. I don't think we need to open this can of worms. But unfortunately it has been opened. The analysis that there are more male professional cooks, therefore there are more great professionals who are male is more than a bit of circular logic. If Top Chef wanted to go down the list of top female chefs exclusively they could find enough to have a talented, all female season. My experience has been that women who rise to the top tend to be really good because they HAVE to be even better to gain credibility that many of their male colleagues are simply granted. The BS that a truly talented woman has to go through in this "male -dominated profession" is daunting at best. This is one reason that I have had such a problem with Jennifer being so talented and so flakey emotionally. A bad stereotype that many would foist forward as being borne out. Trust me Top Chef there are plenty of really good female chefs to compete head to head with the really good male chefs of the world. Bob, not Roberta This is a TV show, and it judges how well people compete on the TV show. Sometimes the best people remain (as in this season), and sometimes they don't. Ilan over Marcel and Sam? Hosea over half his competitors? I was disappointed that people like Radhika, Lia and Lee Anne didn't get farther along in the competition. There are many other examples. If Jennifer wasn't a fantastic cook she wouldn't be working for Eric Ripert (AND she wouldn't have won so many challenges). I don't think that calling her " a female chef" helps anyone, and I don't think she would want to be referred to that way. Neither would Gabrielle Hamilton, April Bloomfield or Anita Lo. Yes, it's a male dominated profession, and yes, kitchen culture can be really screwed up. Have you ever worked at an investment bank or a law firm? Let me tell you, it's not much different numbers-wise - many women choose to not have that kind of life after a few years. Same for cooks. But Jennifer isn't complaining about it - she's being the best chef she can be and is clearly doing pretty damned well. I just think that when we start calling her the "female chef" we dumb the entire thing down. She's a chef. And she gave the other competitors a run for their money.

If it's not customary in that industry or profession then of course you don't just make up a title, but we do as a society use various titles - like Dr., Senator, Father/Rabbi/Reverend or Professor. I don't think calling an actual chef (not a "tv food personality") "Chef" is outrageous.

As long as the person actually IS a chef I don't see what's wrong with it. It's a title of respect like any other. It's the calling everyone from Rachael Ray to every last damned person who likes to cook at home "chef" that I don't get and find irritating. You haven't run a kitchen, you're not a chef.

I'm certain that others may be able to give you more detailed help here - but I recently ate at Les Cocottes, and a few years ago dined at Le Violin D'Ingres - both owned by Christian Constant and located storefronts away from each other a stone's throw from the Eiffel Tower. I would highly recommend them, and I think they fit your criteria of comfortable/casual/nice/not too expensive/location. Les Cocottes doesn't take reservations and is mostly counter seating - not sure if that's what you're going for or if that's too casual - but my meal was absolutely divine. If I lived in Paris I'd be a regular there for sure. Restaurant website I loved Experimental Cocktail Club for cocktails. You should check Forest's thread and blog on cocktails for other suggestions.

I am not discrediting it at all; he won, fair and square. But just like a sporting event decided by one point, any reasonable person would recognize that they were basically even, and if the game were replayed there's no telling how it would turn out. Kevin, for instance, one the Bocuse d'Or challenge two episodes ago. Why didn't Mike win that one? Why didn't Bryan? It's not because they are lesser chefs; they were just lesser that day. The circumstances and pressure weren't much different than in the final. The cards just fell the other way. I agree with this completely. There was no way there could be an upset with these 3 competing at the end - they all utterly deserved to be there and until Padma called it I really had no idea who it would be. It reminded me of Richard vs. Stephanie - it would have really not been surprising to hear either of their names called. Pretty consistent excellence. I'm still amazed at the high level of talent this season. I think Jen is an excellent cook - if she had been in Season 5 I think she would have won. I think they were prepared to do a dessert, at least Michael and Bryan were. Michael's may have been overcooked, but those desserts were pretty intricate. I think it was a mistake to not make last night's show more than an hour. They got to judges table at 10:45, and there seemed to be very little cohesion in the comments. Would have liked to hear/see more of what they did.

Re: grabbing seats at the bar at Maialino. THEY DO NOT SERVE THE FULL MENU AT THE BAR AT MAIALINO. THEY SERVE A BAR MENU. NO ONE I KNOW WHO HAS HAD THE BAR MENU THINKS VERY MUCH OF IT. (We all must collectively insist on this being changed.) Yeah, it was good for a nibble but not completely satisfying for a real dinner. (NB: they fixed the americano error, so keep talking about it ...)

When our server handed us cocktail/wine menus last night, she added "we also have an Americano, which is campari, sweet vermouth, and club soda." It made me laugh. Our complaint has been addressed, folks. Does Danny Meyer read egullet? If so, keep up the good work. I think the sole brand of spirit thing is very odd and I wonder if it'll stay that way. Plymouth in my negroni is fine, but I really would prefer a bigger gin like Beefeater. I absolutely loved some of the dishes we had: the malfatti maialino was a stunner - a flat, torn pasta with suckling pig and arugula. Incredibly simple and perfectly seasoned. I could have eaten four times the amount served and called it a day. (If we're keeping the Lupa/Maialino comparisons going, I think Maialino's portions on the pastas are smaller.) I tasted the raviolo al uovo which I thought was delicious if a tad oversalted. Lamb sweetbreads and greens were earthy and citrusy. For secondi, since Sneakeater had raved about it, I ordered the coda alla vaccarina (oxtail), which I'd never had on the bone before. It's a bit of work but really well worth it - the meat was unctuous and flavorful, topped with a hearty tomato sauce. I also tried the bistecca with heirloom beans and escarole - I'm not one to rave about steak, but I really enjoyed that dish. Also inhaled the brussels sprouts with chesnuts. For dessert we ordered the tiramisu (very strong flavors of espresso and liqueur, it was delicious) and were brought the pine nut/lemon torte as well, compliments of the house. They hadn't been able to fulfill certain minor requests (like having no decaf tea other than chamomile) and sent the extra dessert as a gesture. Not necessary, but appreciated. The service was exactly what I expected, from the coat check and hostesses on. Our server, Jessica, was enthusiastic, knowledgeable and full of helpful suggestions that resulted in us ordering very well. My parents absolutely loved the whole meal and the service. They'll be talking about this one for a while. (In my opinion, the gruffness I've encountered at Lupa (not all the time, but enough) is heavily outweighed by the warm service at Maialino. Hands down.) I think it's interesting that the menu doesn't mention any of the sourcing on the proteins. I asked where the pig comes from, and Jessica reported back that it's Four Story Hill Farm. It's possible that the poultry and beef was from there as well, but I don't know. I would think that's something that many diners would be happy to know. (Interestingly, the Gramercy Tavern menu doesn't mention farms/sources, while the Eleven Madison menu does.) This is neither here nor there - just something that I'm always curious about and enjoy knowing. The pork was so damned delicious.

Yeah, I've thought about going in and just sitting at the bar (which is always my preference anyway) but the whole "declared" 5:30/10pm thing for us common folk had so far just pissed me off too much. I recognize that many restaurants do this without making a statement about it. This is the NY dining attitude I just can't deal with. There are great burgers elsewhere. @christm's last post: Aldea is more of a "regular" meal than Eleven Madison, or even Gramercy for that matter. I say call and explain your situation and I bet you get more tables than you can even handle for a 3 day trip. People really do cancel all the time, and at Danny Meyer's restaurants (EMP, GT, Modern, Maialino) they really will try their best to accommodate you even though you may not technically be a rock star. There are long discussions about other "regular" places for dinner on the Where To Eat thread in the NY forum. Most of us love Momofuku Ssam Bar, for example, which is strikingly different than anywhere else I've ever been, but doesn't take reservations and is thus more accessible.

I love it when we all post at the same time and say the same thing. These are excellent picks (and just from glancing at Open Table, The Modern does have significant availability), although I might do some switching around myself - like Jean-Georges for lunch and squeeze Gramercy Tavern in there somewhere.

In my opinion Spice Market & Nice-Matin aren't remotely in the league of these others. Doesn't mean you shouldn't go, but we're talking apples & oranges. Same with Blue Water Grill, and I don't know what Turquoise is. Apiary is in my opinion very good, but also not at this level, although when the chef was at his previous place (Veritas) the food was phenomenal. Cru used to be one of my favorites. The chef left a few months ago and I haven't heard anything since. Scarpetta has a dining area by the bar that I believe is reserved for walk-ins. Same menu (and if you get there before 7 I can't imagine you'd have a problem getting a table). Gramercy has a Tavern Room in the front with a slightly less expensive menu that's also reserved for walk-ins and while it's popular, again if you got there on the early side you should be ok. You could also go there for lunch in the main dining room or the Tavern Room. I'm kind of surprised that you can't get a reservation for a deuce there the last week of December. It's a popular spot but not usually in the 5:30/10pm only category. Same for Le Bernardin. For both Eleven Madison & Gramercy I would ask them to put you on a wait list for an earlier spot if you end up booking the 10pm. And if you're using open table to see what's available I would instead give a call to the restaurant, tell them you're in from out of town on specific days, and I am certain that they will do their best to help you. Minetta Tavern has made it clear that unless you're a celebrity you're not getting any time other than 5:30/10pm. Lovely. I really do recommend you go to Aldea. I found it highly enjoyable and not nearly as expensive as these others, especially in our seats at the counter overlooking the kitchen. Feel free to PM me if you'd like. Happy to help narrow this down for you.

I just easily booked a 4 top at a prime hour for the end of december at Gramercy Tavern, so you shouldn't give up. Babbo and Per Se are the hardest tables to get any day of the year. I would suggest Gramercy Tavern, Eleven Madison, the Modern, Jean Georges, Le Bernardin - in my book these are the top (and pricey) spots after Per Se. They're all kind of different in feel (as well as food), so I'd look them up on nymag.com or somewhere else, and if you have questions let us know. Don't know if it's up your alley but i've always enjoyed L'Atelier Joel Robuchon. Haven't been to Corton or Marea but have heard excellent things and they're on the top of my list of places to try, especially Corton. On the rung just below these (in my mind and in price), I've recently had excellent meals at Aldea and Scarpetta.

Any other parameters you want to give us? I take it price isn't a factor given the Per Se mention (and you should go if you get in) but what about location, cuisine, atmosphere?

I second the Eleven Madison space. We threw my sister-in-law's shower there and it was lovely. Also, Gramercy Tavern, Le Bernardin, The Modern (overlooking the sculpture garden) and Blue Hill have private rooms.

I'm in, but the testa is all yours.