daisy17

I was wondering the same thing. And why didn't anyone use pasta or a grain? It felt like they were instructed to use only the vegetables, which seemed odd to me. (ETA: other than the polenta)

The man himself is already addressing the one star thing: Diner's Journal I continue to really like Sifton and his writing.

This is why I'm just calling them classic cocktails.

I have quite the opposite reaction (albeit off of a very small sample). I find his writing witty, a bit sarcastic, rich and entertaining. Look forward to more. I enjoyed "The Cheat" article too. I agree with dscott - I find his writing very enjoyable. He's witty and observant and I can't wait to see what he does going forward.

Padme referred to there being a Final 3. So that might be it. Or one of the brothers self-destructs. Hard for me to imagine Kevin not being there. I only said 4 because the brothers and Kevin are so strong that I want them all to be competing in the end. They can't all be unless they make a major change - the last challenge in the past has been 2 or 3 competitors, depending on the season.

Also, during that planning session at the house, it sounded to me as though the V brothers had quite a bit of input into that dish. Cannot recall the specifics though. Jennifer is awesome. I think she is solid and talented, and she avoids all sorts of bullshit that the others engage in regularly. She reminds me of Harold in that way. Last night seemed to me to be the kind of situation in which the producers might heavily weigh in, and the kind that makes me wish it were a cumulative competition. Jen screwed up and I expected her to get the boot. But to have a final 4 without her in it seems not right.

Does that mean that there are wine-based amari? Some, including myself, include Vermouth in the category, particularly the heavily aromatized ones like Carpano. Punt e Mes is considerably more bitter, to my palate, than something like Averna. Interesting. I wouldn't include vermouth as amari, not because it's not bitter, but because it seems like an entirely different category to me as a fortified wine. I can see how you could go there though, especially since I often switch out vermouth in cocktails in favor of (what I consider to be) amaro.

Does that mean that there are wine-based amari?

My understanding is that amari (Italian for "bitter") are usually (if not always) fortified spirits. (In contrast to, say, vermouth, which is a fortified wine, and therefore spoils quickly.) Campari is an amaro, but it is traditionally an aperitif, while most other amari (perhaps except for Cynar?) are digestifs.

Exactly.

I didn't say that Kevin lacks skills, but he doesn't seem to have the range of cutting edge techniques the brothers possess. I don't see that as a fault, just a stylistic difference. My sense, though, is that the brothers see it as a fault. I agree that it's a question of style. He clearly has the skills. You don't just wake up one day and make a perfect terrine in 4 hours. He and Jennifer are my favorites. Even though I know that Michael and Bryan are incredibly solid cooks, I'm really pulling for Kevin & Jennifer. If they won't eliminate Mike please someone should at least muzzle him. I can't stand him anymore. STFU.

I don't know - I enjoyed reading the review. I probably would have given the place 1.5 stars, so I can't quibble with the rating (although I might have mentioned the severe attitude I encountered on both visits). Maybe we let him write 2 reviews before we rip him apart?

Checking the dates is an excellent point. Dean & Deluca used to have month old Intelligentsia on its shelves, now has month old Counter Culture beans. No thank you. Since the Stumptown are now roasted in red hook the roast dates at the bags at the cafe at the Ace Hotel were only days before I purchased. Awesome.

Stumptown is roasting beans in brooklyn but is selling them in bags at their cafe at the Ace Hotel on 29th & Broadway. Excellent, full selection of beans, better than you'll find anywhere else in NY, and a hell of a lot easier than flying to Portland or Seattle. You can also get them in Soho at City Girl Cafe on Thompson St. (they only carry 2-3 varieties though). Intelligentsia's lab is in Soho on Broadway between Prince and Spring and I really enjoyed the cupping class I took there, but I don't think they sell beans. You can find Intelligentsia's beans at 9th St. Espresso (several locations in E. Village and Chelsea Market - http://www.ninthstreetespresso.com/) and at Ground Support in Soho on W. Broadway just below Spring.

I have to echo the Les Cocottes sentiments. I had an unbelievably delicious meal there a few weeks ago. Lots of fish and traditional proteins - I think a non-adventurous eater would be just fine. (I ate at Violin d'Ingres several years ago and it was very good, but Les Cocottes really made an impression.) I also loved Bistro Paul Bert (I had steak frites - doesn't get more "safe" than that and boy was it tasty). It's a very cool, non-pretentious place, would go back again and again.

If you wanted super casual for either a meal or a snack City Bakery is always fantastic (mac & cheese, pretzel croissants, soups, salad by the pound, cookies, tarts, lemonade, hot chocolate), and there is even a kid play area under the stairs near some of the tables in the event they wanted to do their own thing. 18th between 5/6 Aves. La Pizza Fresca on 20th between Broadway and Park Ave South - also have salads and pasta, not expensive, easily kid friendly. Also I like L'Express on 20th & Park Ave South for brunch or a late bite (excellent omelettes) and it's so loud in there no one will even notice you have children with you

Will post more when i have more time and am on an american keyboard, but ive also been to paul bert and itineraires this week. highly highly recommend both as well. paul bert is a bistro - i had steak frites that were to die for - and itineraires more upscale and refined, but extremely delicious.

I ate there last night and the food was terrific - I was solo but you could easily go with another person. I had fish with roasted tomatoes and chanterelles and it was divine, chocolate tart too. No reservations. My late lunch on sunday at Le Comptoir at odeon was also great. id recommend going at lunch bc you probably wont be able to get a reservation for dinner - they book up.

L'Atelier Joel Robuchon is perfect for dining solo - all counterseating, fantastic food.

Today's Eater report on Eben: http://eater.com/archives/2009/09/more_trouble_for_tailor_eben_freeman_jumps_ship.php

I wouldn't call EMP casual in the absolute sense. An evening when nobody wore a jacket strikes me as atypical, but it is probably the least formal of the six NYC four-stars.Actually, I think that masa occupies that seat. Perhaps it's the counter-seating. Or, perhaps because it is the only four-star that is not recognizably French. Or, perhaps its because the chef is wearing the equivalent of linen scrubs. What e'er it be, it seemed the least formal of all of the New York four-stars to me. Clearly, I missed the sign-up sheet for noble stock at birth. Being a bourgeois, through and through, I applaud ebullient and open-hearted restaurateurs like Danny Meyer and Jean-Georges Vongerichten who make a point of equalizing the fine dining field, making their food and dining experience more accessible. Why should the rest of us have to eat cake? For the record, I have not entered any of the New York four-stars without a tie and jacket save masa. That being said, I would bother me little if the fellow next to me wore a garbage bag (in fact, I have seen women in fine dining restaurants wrapped in haute couture nightmares that could have come straight out of a Glad family of products box). As much as I love the ceremony of formality, I would often prefer not to have to practice the morbid and ancient ritual of tying a noose around my neck every time I have a yen for caviar and lobster. As an aside, I've been to all six of the three-starred Michelin restaurants in this country and over a dozen others in half a dozen countries beside. I can't say that I find American Michelin three-stars any less formal (or more formal) than those elsewhere. I think that it's important to note that many three-stars (especially abroad) are housed in hotels. Because a hotel restaurant's primary purpose is to draw people to that hotel, for better or for worse, formality is often de-emphasized in favor of comfort. I'll also note that three-star Michelin chefs (and New York four-star chefs) seem to be in their kitchen much more than those who have lesser ratings. This isn't really surprising, if you think about it. As a second aside, would the members of this board who have been to alinea consider it Michelin three-star-worthy? Or, deserving of the highest acclaim as a fine dining restaurant in America? I can't think if a single person who would dispute that it's near or at the pinnacle of American fine dining. And yet, not an inch of linen lines its tables. Still, if I were a Michelin inspector, I'd have no problem awarding it three stars. As a last aside, I'll repeat: the fact that Eleven Madison Park does not have a single Michelin star is, perhaps, the biggest gap in the New York Michelin reviewing process. I hope they close it up soon. Sum: I don't know, I kinda go for the food. ← well said. I have very little tolerance for stuffiness at this point. I can go Momo Ssam in flip flops, sit on a stool, listen to Led Zeppelin and be served awesome food and I view this as a step in the right direction. Danny Meyer continues to be my idol when it comes to upscale dining. My parents are still talking about the welcoming and sniff-free service at a Gramercy Tavern meal that occurred at least 6 years ago. Alinea? I say yes. I did wear a dress and heels for that meal - black - which I think must only serve to support my position.

For real? I don't get how the other customers' clothes would impact your dining experience. Or why you would care. I'll take good food with less bullshit & pretense any day. Lack of formality? Bring it. Treat me well even though I'm not famous and wearing couture? Yes, please. In fact, this is what I disliked strongly about JG on my first visit and why I don't go there often.

The LA Public Library has a menu collection that is viewable online. LA Public Library Menu Collection The NY Public Library one doesn't appear to be viewable online, so I don't know if this will help. NY Public Library Menu Collection Further searching reveals that the University of Washington has one too, which may be more interesting to you: UW Digital Menu Collection

I'm at 55. Feels a little lame. last drink: Manhattan (rye & antica). Everything I could want from a cocktail.

Indeed closing, supposed to reopen in different location. Eater coverage