Nathan

I'm not aware of that general supposition, and I'm not even sure what you mean. ← Check the Michelin thread. ← I checked it. I couldn't find anything like that. ← http://forums.egullet.org/index.php?showtopic=94734&st=120# http://forums.egullet.org/index.php?showtopic=94734&st=120# http://forums.egullet.org/index.php?showtopic=77027&hl=# (FG was particularly vocal with this claim) http://forums.egullet.org/index.php?showtopic=77027&st=30# http://forums.egullet.org/index.php?showtopic=77027&st=30# http://forums.egullet.org/index.php?showtopic=77027&st=30# http://forums.egullet.org/index.php?showtopic=77027&st=30# http://forums.egullet.org/index.php?showtopic=77027&st=60# and so forth

I would highly recommend that you not eat anywhere in Europe.

I can't say that I'm offended by any of this either...

I'm not aware of that general supposition, and I'm not even sure what you mean.I do not think GR will get three Michelin stars. Though I enjoyed my meal there, it was not as good as Per Se, Alain Ducasse, or Jean Georges. ←

She was in the Bar Room (the dishes she had are on the Bar Room menu). U.E. the dishes on the Bar Room menu range from $10 to $18 (approximately). They're all small plates, except for the desserts which are "normal". Except the tarte flambee which is full-size....and a bargain at $12 or $13. The menu is divided into three categories (I, II, III)....but this nomenclature does not relate to size (by far the largest single item, the aforementioned tf, is in category I or II). I think it refers to the relative "heaviness" of the dishes. Personally I find that three savory dishes is a great meal for one person (I rarely eat dessert)....that might be cut down to two if one ate dessert. Since there are close to 40 savories on the menu and considerng that they're all small plates...group sampling of many plates is obviously the ideal way to catch BRM at its best.

Esca to me qualifies under any sense of the word "underappreciated" because although it is packed with pre-theater diners...it gets very little attention in the NY foodie community as a whole (not just egullet). I really think this is simply a function of its benighted location. But yes, if this thread causes someone to eat somewhere that they immensely enjoy that they otherwise would not have, it has served its purpose.

I just had lunch at PS. The menu has changed slightly....the arctic char dish is now a quite interesting, thoughtfully presented let-the-ingredients-speak-for-themselves quite dish. Very Blue Hill like, actually. Its the kind of plate the Tasting Room aspires to put out... The lunch desserts have changed for the better as well. An entirely full room (albeit a walk-in will still be seated without difficulty). The secret is out.

there are no mains. those dishes aren't as large as they looked in those photos.

It won't. with that said, if they give GR three stars I imagine that we'll have to reconsider the general supposition that NY restaurants have gotten a half star bump up from Michelin.

I have a full bottle of Perique...I was just thinking more down the road. I'm not a smoker and don't actually like the taste of tobacco Perique is amazingly good though...like anything Ted Breaux does.

yeah, I remember Bruni giving a superlative review to Falai but I don't no anyone who's gone there. I've been to the LES Cafe Falai and it was a bargain... I walked past the new NoLIta one last night and its a bit more spacious and in a much more accessible location.

As a little project I'm attempting to come up with a multi-faceted cocktail which has to follow a certain theme and already has a name. Specifically, I want it to use tobacco liquor (I have Perique but due to that liquor's scarcity it should be possible to substitute another tobacco liquor if necessary). Ideally, Irish whiskey should be used as well. The taste profile of Perique is essentially sweet on the nose and through the body followed by bitter tobacco on the finish. I have this either absurd or brilliant idea that whiskey and tobacco with a couple drops of rose water and Peychaud's in a glass that has been rinsed with orgeat might actually work. But before I get around to experimenting tonight or tomorrow...does anyone have any other suggestions?

I had a conversation last night about the GR review. Its hard not to see GR as having been underrated. The menu strikes me as being conceptually quite similar to Country, which Bruni gave three stars. I've only eaten at the London Bar at GR (and was underwhelmed) and have not eaten at Country at all, but people I respect find the execution at GR to be at a higher level than Country. To me, the GR review reads like a "This is why this is not a Four Star Restaurant" sort of review...which is fine and almost certainly accurate. What it doesn't read like is a "This is why this is not a Three Star Restaurant" sort of review. Considering that it's at a gentler price point than Country, it's hard not to read Bruni's text and see how GR didn't deserve three stars....

If you like seafood you won't be disappointed by Esca. And at it's (relatively) soft price point there is no reason whatsoever not to go.

I think Zakarian had a heavy say in the menu at Country...it's not just Psaltis' show. you're not going to get rid of Del Posto under that logic either...Mark Ladner created the menu (Batali and Bastianich approved it). I'm also not sure what other JG restaurant Perry Street is a clone of (JoJo is actually probably the closest) well, my inclusion of Thor seems to have been disallowed...so that would go for Gilt as well....but I'd certainly agree otherwise.

yeah, I was wondering about Degustation... Tia Pol opened in July or August of 04 and therefore isn't eligible.

No one talks about Esca or Gotham Bar & Grill anywhere. And they both meet both of your criteria sets (I think, how hard is it to get into GB&G?)

I don't think it's unreasonable to order three dishes between two people and have them live up to expectation. Is there a "plate minimum" that would have changed my experience? ← well, it's a "small plates" restaurant...a tapas bar if you will. still, if you didn't like what you had, you didn't like it.

i.e. Esca where it's never very hard to get in (one can always eat at the bar) but it might well be booked solid at pre-theater and prime times. nevertheless, it is never mentioned here. and, imo, it is unquestionably one of the ten best restaurants in NY. (I think its lack of notice simply comes down to being in the middle of nowhere)

very few restaurants will live up to three star expectations on a small plate and a half a person....

Esca, Esca, Esca, Esca. I used to say Perry Street but it seems to be on the radar again.

I feel like Blue Hill at Stone Barns is older...if I'm wrong, then it should be included. I picked Buddakan over Morimoto because Buddakan is apparently a significantly better restaurant, and is widely acknowledged as such. I believe that the new pseudo Asian multiplexes (Morimoto, Buddakan, Nobu 57, Buddha Bar, Japonais) deserved one representative. Nobu 57 may be the best one of the lot but with a Nobu already present I decided to go with the next best. I thought about Urena but couldn't fit it in. And I would definitely pick Momofuku Ssaam Bar over it. I see Rich's point on multiple restaurants but I don't see how that's a dealbreaker. Some of Batali's restaurants he really has nothing to do with in terms of the kitchen -- Esca (perhaps the most underrated restaurant in NY), Casa Mono; while Del Posto is an unique restaurant..despite the preexistence of Babbo (unlike Nobu 57 its not Babbo on Tenth Ave). As for Perry Street, it is manifestly quite different from JG's other restaurants and deserves to be considered de novo.

I forgot about A Voce. (and I ate there two weeks ago!)...it deserves to be on there. I'd also add Room4Dessert.

I think we have a case of differing expectations here. The Bar Room at the Modern is one of the greatest bargains in NY because you can have three savory courses a person (about the right amount for a meal) with a glass of wine for $50 apiece. Some of those courses will be hearty and somewhat traditional (the best tarte flambee in the city -- they have a specialized oven just for it; the absolutely amazing liverwurst, the wonderful bakeoffe of conch, lamb and tripe), others are more contemporary (the terrific arctic char, the mushroom soup with chorizo ravioli). That's why it's a fabulous deal. I get the impression your expectations were different...but I'm not quite certain what you were looking for?

supposedly you can type "New York Times" in the referral box and that will work.