Brooklyn

Strange - I am not a fan. A muddled collection of awfully presented food. Lo mein next to burritos - no focus whatsoever. The people that have taken over that corner are in my opinion poor restauranteurs. In addition to the "Busy Chef" we now have: - "Uncommon Grounds" - the coffee shop that for some reason doesn't open in the morning. Convieniently built adjacent to the long-standing neighborhood coffee shop with a very loyal following. Nice placement! - "Oven" - a gourmet pizza place located a few doors down from Fascati's - one of the great classic slice joints in NY, and just up the street from Grimaldi's, perhaps New York's most famous pizzeria. All run by the same people, all going to be a big waste of money. These ill-conceived projects will not last.

So much truth in these two statements...

I have had great luck recently with Latour and Palmer - showing beautifully

As a former NOLA resident, I hate to say it but cajun food in New York is a joke. Not one restaurant is even semi-descent.

Saul

Carls. Wiz and hot peppers extra sloppy

Strong Point.

Closer to the kitchen? What do you mean?

Crispo

The Queen is the best restaurant in the closest proximity to the courts. Fascati is the best slice around for sure - but is closed until near the end of August. Raji - If Noodle Pudding is your favorite Italian restaurant in New York, you need to get out more.

New favorite romantic restaurant is Capsouto Freres in Tribeca..

Side note - as a former NOLA resident myself, I'll deliver the unfortunate news that there are NO good authentic restaurants here in the city. If you want good creole food you are going to have to make it yourself.

OK, but would you please elaborate? ← Go there and see for yourselves. They are serving dishes as creative and well prepared as almost anywhere in NYC. It is a gem of a restaurant.

In a word, remarkable.

My 2 favorites are Saul and Taku. Certainly different styles of food, both terrific. Taku's menu is based on Japanese technique, but stays away from sushi - almost all hot dishes. Wonderful food - the chef has worked a number of places including Union Pacific and The French Laundry. Saul's more of a "New American" menu, and I think has some of the best cooking of the genre in all of NY. Great meat and fish cookery, interesting flavor combinations and a menu with so many dishes that sound good it's hard to decide. Tuna Tartare with white beets is to die for.. Nice wine choices at both restaurants..