Nathan

It includes service now. so the price increase (I think it's $225 now) is more like $30.

I don't disagree that Sam executes much better. I was just pointing out that the concept was similar.

I stopped last night. The info was incorrect. it wasn't open. (or, at least, it was completely locked up with the lights off at 11:30....which means that if it was open they shut down by ten or so...hard to believe)

Nathan, have you eaten at P*ong? Because I thought it was pretty terrible. I've been an enormous fan of Sam since my first time at WD-50 and I feel certain that he can bring it in a big way. When we have some reviews we'll have a basis for comparison, but my instinct is that Tailor will overshadow P*ong in a major way. ← oh, I hope so! except for one or two dishes, I wasn't impressed with P*Ong. but I was eating the semi-savories...since I don't really do dessert. and the cocktails are awful. so, yeah, I'm hopeful about Tailor...just saying that in terms of genre-busting, P*Ong has already done (albeit not with great results) what Tailor was supposed to do last year. (Will talked about doing this at Room4Dessert but hadn't gotten around to it.)

agreed. I was just alluding to the novelty/excitement factor.

I'll probably stop in tonight. the problem is, I think the delays have hurt them...the menu would be more intriguing if P*Ong hadn't already opened. but the proof will be on the plate...

ok, I just tried it, the Mushroom and Swiss variant. I had forgotten that they put mayo on everything...would have asked for it without if I had remembered. don't bother, there's nothing to say. as you would expect, they overcook the hell out of it. there's no difference between shit beef and good beef when it's been cooked medium-well or well..(which I believe is simple corporate policy...can't specify otherwise (standard for the big chains...they simply follow the USDA suggestions...which are aimed at hypothetical health risks...not flavor)). now could I have my lunch back?

its the quality of the meat that interests (although Burger King and Hardees have both used Angus before..and might still do...in some of the burgers). there are plenty of large burgers available. McHale's had a pound and a half burger. the regular burgers are over a pound at Bar 89. Burger King offers a 3/4 pound burger..etc.

it's in NY anyway.

Richman. but then he exchanged his position of national reviewer at large for relative obscurity when he left GQ.

true. and I agree that Alinea, despite its presentations...ultimately goes for the familiar in a way that WD-50 does not. edit: my problem with the "pizza pebbles" isn't the taste...it's the texture. they're chalky.

there are a lot of bars with beer lists in the 50-80 range (The Room, The Other Room, The Other Other Room, Blind Tiger, Valhalla, Cafe Alsace) but I've never seen one with a great domestic beer list. the largest beer list I've ever seen was Zur Krone in Milwaukee (about 450 different beers).

cool. I'm in town this weekend cause I'm a loser so.....

ate at Centro Vinoteca last night. had a couple piccolini. the pancetta stuffed mushrooms were predictably good. fried cauliflower was bland and the dipping sauce didn't do much. deviled eggs with truffle oil were beyond boring. oxtail cakes were pretty good...came with some sort of mostardo. I'd recommend this dish. the accompanying fennel worked. calamari "noodles" were too chewey and their broth was pointless. the bucatini all'amatriciana was quite good...though I don't think it'll put fear into Lupa anytime soon. a fair amount of wines by the quartino...if pretty much the same ones you can find elsewhere. I'd eat here again but I wouldn't travel for it. it's not better than Morandi....though having the piccolini menu does make it an excellent option for a glass of wine and a snack.

WD-50 isn't for everyone. I had the tasting menu recently and hated the "pizza pebbles". but I liked the foie, lamb belly and butterscotch a great deal. do I think that it is as good as Alinea? no. do I think NY would be immensely poorer without it? absolutely.

u.e....I lived in Miami for a couple years and still visit several times a year during the season: in my opinion, there are no culinary must-tries in south Florida. Versailles is the Cuban restaurant...not necessarily the best...but it's the grand-daddy. Greek-diner style faux marble pillars, waiters in cheap tuxes...etc. the food features superb black beans, addictive complimentary toast, and for everything else...understand that (as is traditional with Cuban food) they're going overcook the heck out of everything. so ropa vieja or roast pork is your best bet. as for fine dining: not impressed with Ola. Pacific Time is an old standard but is still probably the best cooking on Lincoln Road (usually a decent hand with seafood), Norman's is an old standby but still better than 99% of the trendier restaurants. I haven't been to the Bouley or the new Setai restaurant that were written up in the Times...that might be worth reading. I've heard good things about Casa Tua but haven't been.

I didn't realize that there was any conflict over the use of "methode champenoise" for other sparkling wines (cremant, cava, spumante and what-have-you)...since it just tells you that they're following the traditional method but not purporting to be "champagne"

I'll order anything that I think they might be able to make (if it requires an explanation on my part I'd only do it if the bar isn't busy). They're professionals....it's their job.

it has the only public bathroom in the area so I've set foot in there a few times. can't say that I've eaten there!

yup....the Flame of Love was repopularized awhile back by Dale DeGroff. you'll find a full writeup in his The Craft of the Cocktail.

the only thing that is unique about the Shake Shack is that it's in NY. but the same is true of the McDonalds at the Spanish Steps in Rome or any hot dog stand on its specific corner. in other worlds, in the sense that you're using, every restaurant in the world presents an unique gustatory experience...because it is the only restaurant at that particular spot. that's true...but it's also pointless. in reality, the Shake Shack is pretty much a copy of various midwestern custard and burger joints....yes, it's probably the only one on the east coast....but, is Ditch Plains really an unique culinary experience? or is it the closest approximation in NY of various New England shore establishments?

a. the first and definitional post for this thread most certainly does say "only in NY" b. your second point is purely tautological and if followed logically means that every culinary experience in NY is absolutely unique...including eating at McDonald's in Times Square. so?

it was Ethiopian. the NY standards are Ghenet and Queen of Sheba.

let's just rename this thread "the best things I've had in NY" and remove the "only in NY" part. (btw, a great burger and custard in the middle of an urban park surrounded by people watching is not unique to NY....I can think of at least one other example offhand.)

stopped in here last night. BYO for now...they expect their liquor license on Wednesday. the prospective wine and beer list is small but appears like it should work fine with the food. the cocktail list looks awful (more of that sugary crap done at too many "Asian fusion' restaurants). tempura orders include a variety of dipping sauces...all worth trying. we checked out a variety of items...all fried competently with quality ingredients. of special note were the "beef beignets"....not very similar to the DuMonde breakfast original...more like a beef stuffed arepa. there is also a selection of po'boys and boxes incorporating fried items. after we ordered we realized that the real action was on the specials listed on a blackboard on the back wall....what appears to be some more complex and creative compositions. didn't try any desserts but they have an interesting selection of ice creams and sorbets (basil leaf and the like). prices were reasonable. I think this place will be best with a small group so you can just try everything...