Nathan

"I would argue that the acceptable failure rate goes down as a function of price. While a 15% failure rate might be acceptable at the four star level to the tune of, e.g., 150 bucks at Jean-Georges, it might be unacceptable at the four star level to the tune of 350 bucks at ADNY." as I'd noted on this topic before, I think this is the key point.....you expect diminishing returns as you go up in price but for most of us (for whom ADNY is a real splurge)...we might under understand that it can't be twice as good as JG, but we'd like to think that it's still 25-40% better in both service and taste to justify the increased expenditure. the Times clearly states that it takes price into consideration.

look...I'm not necessarily agreeing with the demotion...I am suggesting that I can ascertain (and understand Bruni's calculus). if ADNY is (on average) 100% more expensive than JG (which it easily is....I've gotten out of JG for not much over $200 apiece and less is doable)....than Bruni (and most readers for that matter) might expect a 40% increase in quality and service (accounting for the necessity of diminishing returns). I think he's saying he didn't get that....it doesn't appear like this was cavalierly done....it appears he went numerous times.

in mitigation it must be said that the Times policy clearly states that price is taken into consideration. Considering that the average meal at Ducasse costs roughly twice as much as one at JG or Daniel (partially due to wine).....it seems rational to assume that Bruni expected a major step over either of those restaurants in both food and service. As well, based on his description of the run-in with the sommelier....that sounded like a major snafu.

actually, I unfortunately had to eat in a red lobster recently...the comparison isn't that far off....at rl these days they're attempting more elaborate presentations (I actually had some salmon prepared sous vide--not described that way on the menu of course)....and failing

dessert only menu at Daniel

Bruni reviews C.G. in a review that concentrates on the food (surprise!)...he gives it two stars and sounds like he thinks it should be three....couple great lines (Kunz is Terrence Mallick) http://www.nytimes.com/2004/12/15/dining/15REST.html

decent or better examples around $20 or less: Schiller's (au poivre it's actually my favorite in the city) Gavroche (with a side of bone marrow) Les Halles Casimir Balthazar or Pastis these will get you started

best burger in NY, bar none -- Bar 89 (I prefer the APV II -- au poivre with bleu cheese and bacon)....its the only reason to go to that benighted place. Bar 89 is the sister restaurant to Elsa's on the Park in Milwaukee with an identical menu -- best burgers in the midwest...

my apologies if this has been posted.... interesting interview with Delouvrier http://www.restaurantreport.com/Department...delouvrier.html

Le Quinze isn't that bad...it's roughly comparable to the old standbys like Le Petite Auberge or Coquette.... Gavroche is pretty good. Casimir is decent enough (at least when taking its low prices into consideration). Flea Market on Avenue A may have been what the previous poster was referring to...it's decent enough but the one time I ate there I had a server with massive BO (it was a hot day but still...)...granted some may consider that an "authentic" component. although others disagree I was always partial to Cafe Leibowitz before it closed. Take away the tourists and Les Halles almost qualifies.

Lupa, to me, is a drop-in and eat at the bar kind of place.....

Lupa

the unlisted reservation number still works (at least as of a couple months ago)....you will get in closer to the day...i.e. a couple days before as opposed to a week.

Grimes gave Artiste a pretty good review last year.

Sorry to be blunt, but this could have only been written by someone who does not know NY as well as they think they do....or at least they don't know any NY'ers under 50. I both shop at Barneys and make the trek to Sri....which is most certainly a "destination" restaurant....always on a weekend.....I get home from the office at 9 or 10....I'm not traveling that far for a "neighborhood" place....I'm actually more likely to eat at Lupa on a whim (and who would be complaining if that got a 2-star review?).

some of the mains at Babbo are absolutely terrific others are merely good I emphasize pastas because you will never have a bad one. desserts I can't speak to....I don't have a sweet tooth

I will be in Prague from November 4-7 and am looking for dining suggestions primarily in Prague 1 and 2. Although I will certainly take part in pub culture....I would like to take in a higher-end meal or two.....I guess I'm looking for two different things: 1. a very-high-quality experience.....Bellevue has been suggested for this...and the website looks promising....I will be solo so a place where I will feel comfortable dining alone is important too....a good wine list by the glass or half bottle is important too (I'm certainly willing to try something local) 2. perhaps something "trendy"--cocktailish but with good food....I'm 29 so something where someone in my age range may eat on a Saturday or Sunday night backgroundwise I'm from New York and culinarily wide-open to anything. thank you.....

sure, but my understanding is that the general etiquette is to bring out chopsticks if you are ordering pad thai or something similar....it's not a de rigour place setting.

robyn, you'll find that among NY'ers Babbo is considered to be one of the most reliably good restaurants in the city....dissenting opinions here (including on egullet) are relatively rare. of course, like any other restaurant, it can have an off day. I too prefer the pastas to the secondi. and they do have a nice prosecco selection

Ate here on Friday night with a group of 6. Unfortunately, (although they think of themselves as having high tolerances) my compatriots were not amenable to requesting that dishes be prepared with a more authentic level of spiciness...and the menu-standard preparations were rather bland in the heat department. Shared many appetizers.....standouts were all the dumplings, the salmon rolls and fried calamari (although an American dish it was prepared superbly....cooked correctly and the breading was light and lacking in grease....it didn't need the too sweet dipping sauce).... the tamarind red snapper was one of the best preparations of this standard I've had. noodle dishes were better than any I've had in Manhattan to this point (Wondee Siam being the previous winner) the bill -- after tax, tip and alcohol -- $22 a head. oh, one other thing -- I'm getting really tired of the chopsticks on the table at every fricking Thai restaurant in NY....they don't do this in fly-over parts of the country...why do they have to do this for supposedly sophisticated NY'ers?

I have to say, imho, from any somewhat objective vantage point...this was not a review to be quibbled with....it was excellent...here's hoping for more of the same.

I ate at the bar on Friday night .... first time in a few months....interesting fall menu. Began with venison tartare and edamame ice cream....this dish was more cerebral than tasty...it needed some sort of bite (maybe the obvious -- wasabe?) Delicious, unctuous pork belly...highly recommend this. For fun, I asked the bartender to pair a beer with this dish -- he chose an Anchor Steam Porter....which, of well-known brews, was a fine choice.....however, I was looking for something more artisanal/obscure....I didn't look at the beer list but I'm surmising that it must be rather ordinary... dessert: pineapple with tequila ice cream and chili sauce (which would have worked with the venison tartare)....terrific. thankfully, the rumors of Sam Mason leaving a few months ago were untrue....he's still going strong.

You can't order off the regular menu at the bar?

Is there a bar to eat at?

I stopped by Les Halles (Murray Hill version) for brunch on Saturday -- the brunch menu has been revised and is worth noting. $17.95 brought a quite good petatou de chevre -- just warm enough potato salad and the goat cheese was quite pleasant topping what was essentially a terrine -- to start. steak frites (about 20 other selections available for the main course) followed. decent enough profiteroles to close (3 other dessert selections -- chocolate mousse, sorbets, seasonal crepes). not bad and a bargain.