daisy17

You reminded me - my waitress had that vacant look in her eye when I asked for an Americano, and I suspected that I was going to end up with watered down espresso, so I started talking about Campari and sweet vermouth in the hopes that she would ask the bar, and she did. (So subtle, I know.) I gave them some leeway since that was day 3, but seriously, the waitstaff should know that one. I agree with much of what you've said about sourcing the right ingredients - the bread/prosciutto/cheese were outrageously good - but that alone doesn't make a great restaurant. I'll report back, am dining in main room on Saturday. The front room seemed more Lupa-esque to me in price/atmosphere, but the breadth/diversity of the menu would not stand up to Lupa's.

I was going to say that too. I feel like if you consider this, a Red Hook has about as much in common with a Manhattan as a Brooklyn. My vote is you've gone too far when you make something that you don't like or can't drink, not when you might be riffing on a Brooklyn instead of a Manhattan. Don't get too hung up on this!

it'll never happen!

Curious about what you mean by this - you sat in the main dining room? When I ate in the front bar room, which is pretty spacious, I was talking with the host about reservations and he pointed out that the main dining room is on the small side with only about 70 seats (which is probably 1/2 the size of Gramercy or Eleven Madison). I'm just curious what you're referring to here.

You should pose this question to Phil Ward. He's made me a million different manhattan variations over the years (and why I didn't write them down is beyond me). My favorites include amaro (instead of or in addition to the sweet vermouth). I just had a Little Italy (Audrey Saunders) the other night - delicious. 2 ounces rye 1/2 ounce Cynar 3/4 ounce sweet vermouth

I dined in the front bar room on day 3. It's a very large space with tables, bar seats and a communal table, walk-ins only, abbreviated menu. I thought it was extremely promising. Our prosciutto and ricotta were out of this world. Other dishes (eggplant parmigiana, cavolo nero, risotto balls) were very good, and the service was excellent and attentive even on day 3. Rolls from Sullivan Street were awesome. I look forward to seeing how they're doing after the first week is behind them (already have resy for dining room in a couple of weeks). Look, Danny Meyer does nothing half-assed. I would tell you to definitely go.

To address some of the "?" on your map: I loved my meal at Aldea. Perfect for solo dining; there's a counter overlooking the kitchen in the back. Not crazy expensive either. Tailor is closed. If you can afford/get into Per Se and Momofuku Ko, go. Both are incredible in their own way. Corton and Marea are on the top of my list of places I want to go, so you should naturally want to eat there too. Ippudo is excellent, crowded, and inexpensive. I'd try to go at a non-peak time unless you want to wait for an hour. Gramercy continues to be one of my favorites. Just had lunch there again recently and they are putting out great food. Get the smoked trout app. Your BBQ places I can't really comment on but your fine dining choices are very well selected. As for Death & Co, well, yes, of course you should go there. Mayahuel too, just down the street. Blue Ribbon bone marrow should be enjoyed at 2am after some cocktails

I could have sworn that lunch (Monday-Saturday) in the formal dining room is always prix fixe. I would call to clarify. Last time I was there, I remember being torn between the caramel dessert set and the chocolate dessert set, and they brought us the molten chocolate cake from the chocolate dessert set. Perhaps something like that, or some roses and chocolates (from Bespoke or Kee's) waiting for them upon their return to the hotel? Sorry, I should have been clearer. It's kind of an unusual prix fixe with room for a lot of variety - $29 for any 2 plates and then you pay like $15 for each additional course. Nothing is identified as an appetizer or entree - the whole menu is made up of smallish plates and you can pick whatever you want from it based on that formula (plus whatever supplements may apply). Since it's so flexible, everyone at the table doesn't have to order the same # of courses. Dessert is an extra dish, not part of the PF.

He should definitely get what he wants, since he's the one proposing (and I assume he's not proposing to me, so my vote doesn't count). I just looked at the River Cafe menu - I would never personally spend $100/person for a prix fixe menu at a restaurant where I couldn't name the chef and neither does the website, but that's neither here nor there. The view of the entire Manhattan skyline from River Cafe is without a doubt spectacular. If he wants a view, that is probably it. A Voce just opened in Time Warner as well but I don't know if the view is really visible from the dining room. The old setup in that space obscured the view. Terrace in the Sky up in Morningside Heights has a good view of the city from the north, but I have no idea how the food is. I would ask J-G for ideas when you call - I suspect that once you tell them what the plan is they will take very good care of them. Lunch there is not a prix fixe, it's a la carte by the small(ish) plate, so I dont know how you'd add extra courses very easily. Perhaps they can do something special for dessert. They are pros, I really would just ask what the options are. When I did this at Gramercy it sounded as though this is a very regular occurrence.

I haven't been to River Cafe in years and can't comment personally on the food these days (it is not on my radar at all), but if he's looking for a view he'll get it. Per Se overlooks Central Park and is in the same building as Asiate (on a lower floor). It would be an unforgettable meal as well. It's not a Central Park or skyline view, but Eleven Madison has soaring windows overlooking Madison Park and the room is absolutely glorious, as is the food - the restaurant was just awarded a fourth star by the NY Times. Not exactly what you're asking for but something to consider. I've called ahead to places like Gramercy Tavern to order champagne for people. I would just call Jean Georges and ask. I would expect they'll make it very easy for you.

I think La Colombe beans are excellent. Not as much variety as you see in other purveyors/roasters but that shouldn't stop you.

Weirdest comment. Nigella has her charms, but Julia Child she ain't. I've begun my descent into not being able to stand Michael. What an ass.

Aldea.

huh?

I made one batch with canola oil and a second batch with cocoa butter. Both had a good flavor. I was thinking I had done something wrong because the tips were drying out but it seems to be just their nature. Is that right? What I was hoping to do is puree a batch for cream of cauliflower soup. I might just trim the dry bits and see how that works. Who knows, they might make a nice garnish. The tips do get browned and nutty and a bit dry, but in my experimenting I have found that if I make sure to brush the oil on the tops specifically they dry out less. I also try to cut/break the florets into small pieces - I find that helps them cook through better and gives more surface area for browning.

I try to brush the oil directly on the florets themselves - they seem to need it more than the stems do. What kind of oil are you using?

Payard shut his doors after a massive rent dispute, earlier this summer I believe. He just opened a chocolate shop but I find it hard to believe that he won't be back with a full patisserie again.

I wasn't forgetting - I just thought they already had bagels at Zabar's! In that case, screw Zabars...go to Russ & Daughters for an appetizer eaten on the bench outside, Katz's for lunch (where splitting a sandwich will be plenty), Il Lab for palate cleanser, Doughnut Plant for dessert and Kossar's Bialys and Pickle Guys to take home. If you can sneak a knish at Yonah Schimmel's in there, well, wow! Oy. Makes me miss Ratners.

Wow, that IS a really good deal. I could also add that when you're downtown at Katz's, no reason not to go to the Pickle Guys on Essex, the Doughnut Plant - which totally rocks it over Junior's - right around the corner on Grand St. and maybe even grab a gelato from Il Laboratorio on Orchard St., conveniently located right next door to the Tenement Museum. Don't forget Russ & Daughters!

I'd recommend McDonalds before I'd recommend OIBL. Seriously. Momofuku Ssam is awesome. Go there. I do disagree with Sneak on Gramercy. I've had some truly excellent meals there, and it's been one of my favorite restaurants consistently for 10 years. For pastrami, you need to go to Katz's.

Bertillon is all you need to know. I've been there a million times, it's delicious. It's also on one of my favorite streets in Paris.

Why can't an amaro be an aperitif or a digestif? I understand and agree that most are digestifs, but I don't think it's aperitif-ness disqualifies it from being an amaro. I feel like I'm taking my LSATs again. I'm sticking with campari is an amaro.

According to this article it was Jean Georges NY Times

I thought it was Jean Georges, but it could apply to any of these chefs. Keller wasn't there for either of my Per Se/French Laundry visits and they were both sublime. I certainly wouldn't let it stop me from going.

I'm curious to know what other people think the ice rules are for amari and what you mean by "defined time period." Are these Italians or Americans? Do the Italians have rules? For me it depends on my mood and what I'm drinking. I love Nardini with ice, Averna both with and without, and the Nonino without. I did an eye-opening side by side tasting of amari a few months ago and it confirmed what I had suspected - that these are my favorite for sipping. Must get back to Italy soon. I've never had Campari alone or seen anyone else do so for that matter, but I can't oppose it on principle or anything. I say Campari is absolutely an amaro although it's traditionally taken as an aperitif.