Nathan

although the prix fixe lunch at Yasuda is indeed rather standard (although including such items as the amazing salmon skin roll -- which Grimes rightfully compared to bacon), it works well as an affordable base. one can add a number of ala carte pieces on top of it and still end up under $40 a head.

I ran out of plymouth last night and was in the mood to experiment so I fooled around with the sidecar and ended up with the following (absolutely delicious): 1 part calvados 1 part apricot brandy 1 part cointreau dash grenadine dash absinthe 2 dashes lemon juice.

"Of course - there are some items available in the UK that it would be difficult (or impossible) to get here - like scottish lobster tails" Pigeon or sqab from Bresse is indeed difficult to find in the U.S. Scottish langoustines, however, have been all over NY menus for the last couple years.

your itinerary is terrific. for your first night Yasuda would be a great pick. as would Bouley Upstairs or Bar Room at the Modern. I also would suggest dining at the bar at Perry Street as another option. most under-the-radar great restaurant in the city imho.

what are you guys talking about? http://events.nytimes.com/2004/06/30/dinin...4f1e56b&ei=5070 Bruni double-reviewed Wolfgang's and Luger's -- he just didn't assign a ranking to Luger's (I think simply because he wasn't changing it).

"I would ask, isn't my place worth a whole review so the food could be explained in more detail?" I guess this is where I don't get the whole steakhouse thing. I'd be fine with putting four in the same review.

Virtually every Outback I've ever seen was in a strip-mall (or in the parking lot of a mall -- which is standard for chain restaurants these days); indeed, the one in NY is in a strip-mall of sorts. Thus, I think the reference point was "steakhouse in a mall"...but these are minor quibbles. Rich: I think they're probably perfectly happy at Porterhouse. They wouldn't have minded two (it reads as a strong one) and the double review only helps them as it emphasizes Porterhouse positively in comparison to another steakhouse. If anything, this is better for Porterhouse than if it had been a one-star stand alone review. (Frankly, I've never understood the revered self-importance of the steakhouse genre....)

I stand by it.

I didn't read it as a comparison to Outback and it was a positive review overall. I thought some of the remarks on STK were genuinely humorous.

I have no clue as to Mr. Lieb's culinary talents but I don't see anything especially impressive in his pedigree (of course, many great chefs have begun with similar backgrounds). I assume that Les Cirque in Vegas is intended to be a facsimile of the NY original -- which although it can be quite good has never ever been about the food. He worked as a line cook at Daniel which speaks highly as to technical competence but says nothing about whether he can create a dish. (my point isn't to disparage Mr. Lieb -- like I said, I've never (to my knowledge) eaten anything he's cooked or created -- I'm merely urging some skepticism as to the hyperbole of restaurant PR machines)

actually, Australian style burgers are superb. they make good renditions at both Bondi Road and Ruby's in Little Australia.

Robyn, I didn't tell you to eat there. I said that the bar needs to be patronized. Having a Pegu Club alumnus mixing drinks in the southeast is a big deal.

there appears to be another mixologist in Atlanta -- Greg Best at Eugene. http://www.sundaypaper.com/FOOD/FoodArchiv...ping-Block.aspx unfortunately, the few drink recipes of his that I've located online have tended toward the vodka and fruit end of things...(perhaps out of commercial necessity?)

Suffice it to say that a Pegu Club alumnus is managing the bar at Trois in Atlanta. http://forums.egullet.org/index.php?showtopic=95576# You know, it might be useful to start up a regional cocktail directory -- so it'd be possible to (hopefully) find a decent drink wherever you go.

I was in Atlanta for the weekend and ended up at Trois on both Friday and Saturday evening. There is one unique facet to Trois that, imo, should cause every reader of egullet in the area to immediately become a patron. More on that later. First, the decor: ok. Felt like one of those generic lounges that have been popping up in every American city in the last five years. I like the floor though. What's up with the televisions in the "private rooms"? Completely incongruous. Still, though, it was chic enough in its own way. Certainly not actively disagreeable (other than the tv's). Second, full disclosure -- I didn't eat here. I was in town for a Saturday wedding and had another dinner engagement on Friday night. But, the menu looked boring and safe. Still, if the execution is right there is nothing wrong with a traditional bistro menu with the occasional "modern" flourish. Now the important part. The cocktail menu. I was flabbergasted to pick it up and see the gin-gin mule, the Ramos Fizz etc.... Real drinks. Even a mention of Audrey Saunders! I immediately ordered an Aviation. It came out perfectly made. Soon enough the apparent bar manager, Eric, came out to see who had ordered an Aviation. It turns out that he used to work at the Pegu Club and just came back to Atlanta and is attempting to turn Trois into a place where the bartenders actually know what they're doing. This is a big deal. Give them business so that they'll keep doing it.

to echo Sneakeater, although I haven't tried the "Tomahawk Chop" either, I doubt it's their best dish either. It is their most expensive of course. I'll note that the Tomahawk Chop has apparently never been on the menu at the Ft. Worth original but was instead added for NY....or at least that's what the Ft. Worth newspaper article said.

creme de cacao is a must. if you can get suitcase absinthe.... cointreau or a high end triple sec (this is my most-used alcohol after gin and cognac/brandy) are beyond essential bitters grenadine simple syrup Campari Carpano Antico if you can find it Punt Es Mes if you can't. I'd add Plymouth or Hendrick's as your basic cocktail gin. (reserve Sapphire for martinis and Tanqueray for tonic) Maraschino Liquor a decent whiskey or Bourbon (not great since it's for mixing -- you should be able to find something Irish in the $20-25 range that would be perfect for this) if you're going to be making sweeter vodka-based drinks for the unenlightened then I highly recommend Creme De Cassis or Chambord (frankly, there's no reason to spend the money on Chambord for drinks like the "French Martini" -- just get an $8 bottle of Creme De Cassis)

You know, the more I think about this the more I think that LD should have gotten a star. Yeah, Adam Platt's review was more straightforwardly negative -- but he was wrong. I don't question the negatives that Bruni found (others have found them as well) and he rightly underlined the strengths of the restaurant, but I don't see how that doesn't add up to a one star restaurant. I've been one of his few defenders here (I don't think he's written a substantively objectionable review in a long time) but I don't see how a "satisfactory" rating is justified. There are too many worse restaurants with a star.

heh. I was wondering how long that skin would last. now if they'd put it on the wall.... still, as Bruni noted, that "prairie butter" is great...

I had a good meal there...but it was the 2nd day and certain issues that others have noted (not just Bruni) were not present in my meal. As Eater noted, considering how much of his own dough Love has in this restaurant it's reasonable to assume that changes will be forthcoming following this review (and offering to put white truffles on those dishes is just stupid). I'd be very curious to see what it's like in a month.

"Robuchon Lunch, WD-50 Dinner Both of the restaurants are unlike any in the US" Besides the place in Vegas...there's Moto in Chicago (Alinea isn't as avant garde as WD-50 or Moto)

It sounds like people want this to be something other than a burger place. Which is fine. But to be surprised that BLT Burger serves, well, burgers seems strange to me. BTW, does anyone know if BLT Steak and Prime are now serving Wagyu imported from Japan? It'd be surprising if they weren't. Is anyone else yet?

Bruni has shown an ability to overcome an initial poor impression. See his original post on L'Atelier JR

You can sit at L'Atelier without a jacket. I don't think they're serving the new menu at GT yet. I'd also consider Perry Street.

I had a great burger here today. As someone who doesn't like onion rings, I thought these were exceptional. yes, it's a burger joint, no more and no less. One could ask why a talented chef is "slumming", making burgers but I don't have a real problem with it. no worse than a talented chef opening a steakhouse. I should also note that since the U.S. approved the importation of "Kobe" beef a month or so ago (as opposed to domestically or Australian raised Wagyu)....BLT Burger is now one of two or three restaurants in the city to actually have it. I'm surprised that this hasn't been a topic of discussion here. Repeat: BLT Burger has something that almost no one in the U.S. can obtain. edit: of course, that "real Kobe" burger will put you back $62 but.....