xyz123
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Posts posted by xyz123
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FWIW, I will be dining at both Fiamma and Tailor very soon and will report back on both.
for me both were unimpressive
Edited by docsconz to fix formatting
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Sooner or later, this will come back to bite him. And its a shame.
I am happy for him that he is able to make as much $$$$$$$ as possible
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Upon thinking more about it, my preference for Ducasse is really a matter of style. I'm generally not as into restaurants that tend to push the edge in terms of flavor combinations, as I am into harmony. I'd take Mozart over Stravinsky on most days, and Ducasse over Jean-Georges. However, I respect and enjoy both.
I do believe Jean-Georges is operating at the top level, so my ADNY/Pe Se comments were contradictory. I've deleted them from my previous post.
Sorry I ment JG is Better the Per Se not ADNY
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1. Robuchon
the small plates here are as good as any food i have had anywhere in the world
2. JG
3. Daniel, Bouley
I have not been to Daniel in years, the tasting menu i had here a few weeks a go
was excellent
Bouleys tasting menu is excellent, but if Bouley is in the house and you ask him to cook for you its outstanding
the other restaurants mentioned above(excluding Per Se) as good as they might be are not in the same league
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2. The food and service meet or exceed anything on offer in NYC. ADNY(RIP) and Per Se are better, but at three times the price. Even considering those two, JG still sets its own standard in terms of creativity and quality.
In My opinion the food at JG has better flavors
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Rosie, what is that dish that looks like clams and something, you wrote "clams with linguini" , what is going on there, salmon dish looks beautiful
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Glad Liebrandt is hanging out, and that Wylie is coming over too.
Aces!!!
HelloSam any news on Liebrandt and are you still on schedule
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If they cant sell the reservation, would they call the restaurant and cancel
or does the restaurant loose
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Jean Georges or Perry St for lunch. There is no better food for the money served anywhere in the city
Robuchon for small plates and drinks for dinner
Wd 50 was one of my favorite restaurants , my last meal there was horrible
3 of us ordered 14 dishes all poorly cooked/prepared/executed
poorly plated, flavor and taste virtually none existing
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. L'Atelier de Joël Robuchon is a possibility. I was also thinking WD-50 might be worth a try.
Robuchon Lunch, WD-50 Dinner
Both of the restaurants are unlike any in the US
Both Casual
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Tasting menu??? DO TELL, please! Is that something they offer all the time? This is officially a need-to-know situation!
Sorry Curlz, took so long to respond, I believe if you are a regular they ask you if you would like the chef to cook for you, they asked me this after i had been there 6-7 times , alll i could say is that the food is nothing like the menu, its a lot more creative
This was my menu a few months a go
Poached Tomato with Mozzarella Ice cream
Oysters with Avocado and Watermelon
Salmon Tartare with Smoked Ice Cream
Scallops with Yogurt-Black Olive Puree
Cold Cherry Soup with Foie Gras Torchon and Hazulnts
Potato Puree with Mushrooms, Truffle Oil, Poached Egg
Tuna with Braised Black Sesame Seeds
Duck with Caramelized Turnip, Fig Caviar
Lemongrass Soup with Coconut Sorbet
Black Olive Cake with Basil Ice Cream
There is a different menu from a different date but I cant find it
the food was truly amazing
They had a wine diner there last week I think, anyone go
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AM I GLAD THAT I check into E GULLET! WOW! HOLY COW! GOLLY! GEE WHIZ! this guy can flat out cook!
Ted Task
Rockville, MD
I had a tasting menu here a few months a go that was amazing
I'll try to look up my notes and post the menu, i wish i took pix
the food was beautiful to lookat and wonderful to eat
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Blu is one of the best restaurants in NJ and received an Excellent from David Corcoran in the NJ section of the NY Times a few months ago.
I'm not sure if its one of the best restaurants in NJ, but on food alone
its some of the best food i have had anywhere
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The Meal i had here a few weeks a go was among the best I have had anywhere
including 9 Michelin 3 star restaurants in Europe last fall
Jean-Georges is operating at very high standerts right now.
it would be a shame if he did not get 4 stars.
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So, how was your dinner?
Michael, I have eaten 10-12 or maybe 15 times at babbo,
not once have i ate anything that i said "this was great"
i have not been there in about 2 years to me it is not any
better or worse then it was.
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On our last evening we went to Commerc 24 which was a desaster.
The meal i had at Commerc24 this past Sep, was some of the most flavorful
and well prepared food i had through out my Spain/France trip
out of the 24 plates only one had a component that did not work for me
in comparison out of the 36 items i had at el Bulli only 6-7 worked
Cinc Sentits was good,nothing wrong with the meal
just not as exiting for me
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Should have been an early warning that this restaurant was not much of a priority for the crew that once made it great, but live and learn. I'm going to try to squeeze in a better Italian restaurant here in the city before I head back to San Francisco to help me forget this meal.
I had dinner here two weeks a go it was a monday or tuesday
by 10 pm the place was nearly empty, ithink their better days are over.
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After admiring Per Se from a distance for the last two years, I finally had dinner there on Wednesday evening with two colleagues and a vendor, who was paying.
How is it possible for someone to have an opinion and write so many
posts on Per Se without eating there.
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I tried going here yesterday at 8 pm it was closed,machine says
they are open on monday, called today at 7 pm answering machine
picked up , anyone know anything
Sorry. Had to close monday. My sister went into labor, and there were no reservations for that evening. Tuesday we were open. If the machine picked up, someone will probably return your call early today. to confrim your reservation.
Well thats not bad, i thought maybe you folded in, which wouild be a shame.
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Nicde report, EMW. The sense I have is that this restaurant is somewhat similar in approach to WD-50, at least as far as types of combinations and atmosphere. It seems as if the techniques used were more traditional than cutting edge. for example, not once did I see sous vide mentioned - very unusual for a modern Spanish-influenced restaurant. Was this in fact the case?
nice job getting the pics up.
I tought sous vide was a very old technique
I was in Spain and France this past Sep. A lot of restaurants are doing
a lot of modern cooking with traditional methods.
I'm not sure if using a machine makes one cutting edge
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I just heard that Blu got only 2 stars from NJ monthly.
how is this possible?????? has anyone read it ??, its not in stores yet.
Daniel
in New York: Dining
Posted
incredible tasting menu early in the year, Highly disappointing 3 course
last month