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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

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They asked us if we would like cofee after we atready finished desserts. ←

I'm surprised that so few people from this board have eaten at david drake.

Whitetrufflechick,Its sounds like you went there with a magnifying glass. Looking for things to complain instead of enjoying the experience. or at least thats the way your review reads to me, sorry At $55 for 5 courses one should not expect perfection, that price is actually below average for 5 courses

Last week I finally ate at Blu. One word to describe it would be amazing. The prices are way below average, Once everyone knows about this place its going to be impossible to get in . Appetizers Salmon tartare with smoked ice cream and cucumbers The ice cream was puree white, no liquid smoke here and totally awesome not sure how he does that. The salmon creamy and meltingly in your mouth Risotto with mushrooms and truffle oil Very flavorful, the rice was tender, al dente and very creamy. The waiter said no cream is used in the preparation Octopus with orange, apple and olive Octopus very tender, served slightly warm Mains Cod with cauliflower puree, black olives and almonds This is one of the best cods I have ever had anywhere including (jean-georges, daniel, bouley, le bernardin etc.), this dish is a must if you like cod I hope they never take it out of the menu and at $17 its a steal Mahi Mahi perfectly cooked and a great ginger sauce, Lamb, beautifully presented , very juice with crispy polenta and shitake mushrooms, desserts Lemongrass soup with fruit Chocolate mousse with olive candy and something else Hazelnut cream brulee the food is presented beautifully, the room is cool and modern the service is attentive and professional . Dinner for three including tax and tip $108

To bad because my meal at Martin last month was better then Arzak or Akalare or El Bulli, also just wondering why does almost everyone who goes to San Sebastian skip Martin.

on my way to Epernay a few nights ago noticed that Blu has finally opened. Anyone eat here yet.

Had dinner here on Wed. We shared mussels in garlic sauce and 2 steaks. The mussels are very tasty and a very big order some of the best mussels around. We were in the mood for steaks so we both got steaks the steak were very tender and perfectly cooked unfurtunatley we could not finish they are quite big. this was my second time here the food has been very well prepared bothtimes and full of flavor no one posts much on Epernay, but if your looking for simple well prepared food this is the place

Went to David Drake last week. The restaurant is small and looks like a house from the outside Two small dining rooms first floor, bar and a few tables second floor They also have a patio, not sure if they serve food outside. For a restaurant that’s been open just over a month things were running very smooth. ….Foie Gras, the biggest piece I ever saw, cooked very good, but salad and baby onions did not compliment or add anything to the Foie Gras ….Lobster Chowder, very good, the peppers in the soup added a nice crunch ….Tomato Dome, basic sliced tomato salad with truffle, very good, nice tomatoes every table had one of these ….Halibut, overcooked …. Squab, a very well prepared dish. Spaetzle had truffle flavor and a cabbage roll with black trumpet mushrooms ….Lamb Loin, very well prepared also, with artichokes and something that I forgot …..Warm Chocolate cake with ice cream. The cake was dense, crumbly and very chocolaty slight liquid in the center but not runny. Good flavor ….Banana mouse this was my favorite dessert, good flavor and texture had some kind of foam ….Peach Melba, good but need something else, least favorite out of the three Service is very professional, attentive without being intrusive, and very knowledgeable. The only problem was that they gave me the check without asking if I wanted anything else. The menu is set at $49 with a few surcharges, I think it’s a bargain for three courses , the wine list starts at around $30. Don’t let Rahway turn you off, That whole area is being revamped and looks very clean and nice.

Tim thanks for the link to David Drake. Rosie do you have an address to Zod's restaurant. Is the restaurant called Zod?

I hear that both chefs are opening or have opened new restaurants. Has anyone been there or does anyone have any info. Especially the name of their restaurants

After reading all of the above about Starwich I decided to go and have a sandwich this afternoon. I am surprised of all the negativity written on here too. Especially since most have not been to Starwich. Fatguy, thanks for defending this place. This is not your typical deli, its not one of those places that pile 2 inches of worthless meat on some ordinary bread. The ciabatta I had was super crispy on the outside but not hard to the tooth. It was served slightly warm. I chose roast beef, watercress, caramelized onions, fontina cheese and truffle oil. As soon as I took a bite, I knew this was no ordinary sandwich but rather an extraordinary one. The décor, plates and silverware are out of the ordinary too. I have only eaten one sandwich with the above ingredients at Starwich, but if you are in the area I would highly recommend this place, for $9 one cant beat its quality and taste. I for one when I need to eat something of quality quickly will make a journey to this place. Their breakfast menu is $3.50 and $4 sandwiches, tarts, star-tillas and quiches.

One star=good. There are literally thousands of restaurants spread throughout the boroughs that are good. I originally said that unless a neighborhood restaurant is serving great interesting food , it’s a waist of paper to write about it . The Ici review seemed to have as many negative dishes as positive ones. The positive dishes dint seem to be anything exiting, which makes it an average neighborhood restaurant, nothing to write about. Pan, there are many restaurants that have two stars and are worthy of a trip Wd50, 71 Clinton, Esca, Blue Hill, Aureole, Balthazar, and I’m sure I have left out a whole bunch of others that I cant think of at the moment.

A neighborhood restaurant is, well a neighborhood restaurant. There are plenty of one star neighborhood restaurants throughout NYC. There really is no reason to write about them since no one will make a trip to dine at a one star neighborhood restaurant except the neighborhood that the restaurant is on. The neighborhood already knows about its restaurants, shops, etc. So its really a waist of paper. But if a neighborhood restaurant was a two or more star restaurant and doing something really interesting with food then it would be worth writing about. by the way how could it possibly be possible for this restaurant and V to have one star each.

CupCakes I don’t see a legitimate complain you have made towards the service. I for one never want a recommendation from a server unless I ask for one. And no server should ever come forward and express that they make a great espresso. That sounds very immature to me. On the other hand I thought the food was pretty horrible at Olives

I’m not sure what about this review justifies one star Besides the deconstruction which should not be a decisive factor in how many stars a restaurant is rewarded there only three negatives(asparagus, potatoes, ketchup) about the food and one about the fake trees

Project, your arguments really dont make sense. Especially since you have not dined at Charlie Trotter. Its like trying to tell someone not to eat/like apples because oranges are better. What is your point and what are you trying to say. All I’m getting is that you don’t like to eat food in its natural state, if that is the case then that’s fine but, why would you think that there is something wrong for those that like it. By the way nouvelle cuisine has been over for at least 15 years now. Alice Waters never served nouvelle cuisine, She served simple natural food

Project I think the point of Charlie Trotter and other fine dining chefs across the country is that they find the freshest ingredients and not mask their flavor. How could one know how fresh a piece of fish or vegetable is if its cooked in a sauce like a stew therefore taking the flavor of the liquid that is it being cooking in. One could not define a piece of fish for its natural taste when their natural taste has been masked/overpowered by other flavors. To me (and I don’t mean to be disrespectful ) the dishes that you mentioned sound totally unappealing. Do I want to eat a scallop because it tasted like a scallop or do I want to coat a scallop in a crust and deep fry it and taste not much of anything. As far as the vinaigrette, I think what Trotter was trying to say is that one should follow a recipe as a guidance but adjust it to your taste. Some like a lighter vinaigrette and some like it stronger. In the case with the scallops a lite vinaigrette would be equal to using a white wine for its acidity. There are many wines to drink that would not be overpowered by such a vinaigrette.

I have eaten at WD-50 only one time. The 2 of us ordered 9 dishes, 2 appetizers each one main each and 3 desserts to share. Some of the dishes were excellent and some a little silly. I’m not sure how does an oyster benefit from being flattened except for the fact that it is unusual. Overall I’m looking forward to returning and in my opinion the chef is doing a very good job at this new cuisine

How was your dinner Monsieur

Why is it that some of you love to hate Bouley. Since most of you have said that you have eaten at Bouley only one time how is it that all of the sudden you are experts on what Bouley is all about. You certainly have the right to complain about the restaurant but you are not qualified to state if it’s a 4 star restaurant or not. And some even make ridicules claims why its not a 4 star restaurant because he did not fax a menu/wine list or changed a fruit or vegetable on one dish. Hell I had a whole different fish served to me then the one written on the menu at Per Se and it did not bother me. There was even missteps in service yet overall I said that service was excellent and one of the best in the city. As a matter of fact my meal at Per Se was far far below the worst meal I have eaten at Bouley yet I have made no remarks that Per Se is not a 4 star restaurant. I will return to Per Se at least 2 more times before I claim if its a 4 star restaurant or not. No restaurant or any establishment could perform 100% all the time. Ask yourself do you or your company bat 1000 everyday at your profession. I have eaten at the new Bouley around 25 times give or take a few. Out of those 25 Times I have had maybe 3-4 meals that were not equal to the rest of the meals. I am comparing Bouley at its best to Bouley at its worst. But even those 3-4 meals that were not great, they were just as good as the meals I have had at Jean Georges, Daniel, Le Bernarden, but they were not as good as the meals at ADNY. So even though I would say I am a big fan of David Bouley just as i am a fan of Alan Ducasse, Susur Lee, Joel Robuchon, Pierre Gagnaire, Michel Bras and others (and the reason is because they have all served me some mind blowing food) I admit that there is inconsistent problem with the food at Bouley . But there has been inconsistency at every restaurant I have eaten in North America with the exception of ADNY and Susur in Toronto. Which leads me to the problem with the Frank Bruni’s review. There is no mention of the inconsistency of Bouley, rather he chose to complain about how a dish should be constructed or that some of the dishes were improperly balanced. Making ludicrous statements such as a citrus dressing should not be served with scallop carpaccio, because its old and tired. Did he not find the concept of serving tomato sauce or brown butter sauce with pasta at his overly glorified review of Babbo tired and out dated. Which leads me to believe that maybe Bouley has fixed the inconsistency problem therefore Bruni needed to find some problem with the restaurant to take a star away, which I believe was his intent all the while. Why I don’t know. The simple reason would be that all new reviewers like to act tough at the beginning of their career. Ruth Reichl did it, William Grimes did it and now we have Frank Bruni doing it. To AGNO Why would it be inappropriate to bring up Bouley’s past achievements? this thread is about Bouley. Does it bother you what Bouley has achieved ?????? BTW my last meal at Bouley about 6 weeks a go was perfect, as was the last person who posted on these boards about eating at Bouley EJRothman

Well put fat guy The standards have not been raised but imitated. Bouley along with The Quilted Giraffe Have set the standards that every 4 star restaurant uses today across the country. Yes including French Laundry and Charlie Trotter’s. Every heavy hitter in US including Jean Georges, Charlie Trotter, Daniel Boulud, Thomas Keller etc, have praised or called Bouley a genius.

The whole review has such an overall negative overtone, that it seems as if Frank Bruni was out for a vengeance. As if he was hell bent on taking a star away from Bouley. And therefore needed to write anything negative to justify taking away a star. I am sure he has eaten some mind blowing food during his 3-5 visits at Bouley, yet there is no mention of this. At Bouley Bakery and the New Bouley my problem has been that the food sometimes does not blow you away so it’s a bit inconsistent. All the reviews on e-gullet seem to indicate the same problem. Frank Bruni make no mention of this problem. Instead he is trying to tell David Bouley how he should cook. What is wrong with serving raw scallops with citrus dressing, the point is so the citrus sort of cooks the scallops a bit. Or serving Kobe beef with Asian celery puree, does he think restaurants in Japan are serving Kobe beef with roasted potatoes. Or a chicken dish having a light-healthy taste. I doubt it very much that Frank Bruni or anyone for that matter knows more then David Bouley on how is it appropriate to serve a dish. I could see if he said that something was not cooked properly or not flavored properly, but there is no argument on how a dish should be served.