Jump to content

xyz123

participating member
  • Posts

    63
  • Joined

  • Last visited

Everything posted by xyz123

  1. What are you talking about, then? What do you consider the "objective" criteria of 4-stardom? As it was stated in FatGuys first post, the 4 stars are appropriately awarded to the restaurants deserving them. I personally don’t care much about Daniel or Le Bernardin, Specifically their food. But that does not mean that they are not 4 star restaurants. They both operate as 4 star restaurants. Of current restaurants that might deserve 4 stars I have eaten at Atelier Just one time, so I don’t think it would be fair to say if it’s a 4 star restaurant. Same goes for Per Se. I have eaten many times at Danube and it’s a 4star restaurant on all accounts. To further explain a 4 star restaurant. I have eaten at Charlie Trotters 2 times, once it was Absolutely great, and the next was just great. On one of the trips to Chicago the very next day after eating at Charlie Trotters I ate at Spago, the food at Spago was just as good as Charlie Trotters, the day after that I ate at a place called Arun the food at Arun blew Charlie Trotters and Spago away. But only Charlie Trotter’s operates as a 4 star restaurant.
  2. The only thing about Babbo that might be 4 stars is its wine list. I have eaten about 12 times at Babbo and I have yet to eat anything near 4 stars. Service and ambiance are not 4 stars neither. It is a very good Italian restaurant but that’s because 98% of Italian restaurants in Manhattan are horrible. I have eaten better Italian food at Felidia, L’Impero, Esca, and San Domenico . There is nothing about Babbo that is in the same league as the other 4 star restaurants. Remember we are not talking about personal preference.
  3. We are talking about 4 star restaurants in NYC, the cream of the crop. Not 4 star Restaurants in Boise Idaho. A 4 star restaurant is about an overall dining experience. Food, wine, service, ambiance all have to be in the top tier. Since NYC is considered the second best restaurant city in the world, therefore we are talking about some on the best restaurants in the world. With the exception of Danube none of the restaurants that any of you have mentioned are remotely close to being 4 stars
  4. All I have to say is that with the exception of Steven (fat guy) Thank god none of you are professional reviewers
  5. xyz123

    Per Se

    xyz123, did you send back the lobster dish with the dirty morels? No i did not send it back. I never complain about a dish. They asked me if there was anything i did not eat at the begining of the meal, I replied that I eat everything, restaurant knows there is something wrong with the dish if one does not eat it. If the restaurant asks if there is something wrong with the dish then I would explain why I did not enjoy it. And that they didn't list it as "ris de veau" was an issue? I don't understand... On the rabbit dish it was listed as "ris de Veau" on the Veal dish it was listed as "sweetbreads" they both are sweetbreads, they repeated the same ingredient on 2 back to back dishes. Usually this is never done on a tasting menu, unless you are getting a tasting menu on a theme ingrediant, so to sort of decive you on one dish they used the French wording and on the other English. This is mainly a creative problem
  6. xyz123

    Bouley

    Hello Everyone Chopjwu12, what do you think is the problem with Bouley's inconsistency. Don’t get me wrong I thing Bouley is a genius and amongst the best of the best in the world. I have dined close to 60 times at the old Bouley and it was MAGICAL every time At the new Bouley one day it could be great and the next time just SO SO. Also Is Bouley aware of this problem.
  7. xyz123

    Per Se

    Dined at Per Se last week, this is my experience The menu was being described to me “ we have the 5 course and the chefs tasting menu Or If you like we can have the kitchen cook for you” this sounded exciting to me so I let the kitchen cook for me. Unfortunately I got the exact printed chefs tasting menu with 4 different amuse. The food was a big disappointment. It lacked excitement. Flavor and presentation were boring. In general the flavors were one dimensional. The food at Per Se is in no way a match for ADNY or Bouley in a off night. ADNY surpasses Per Se in every detail, even though the service at Per Se was excellent but not at the same level as ADNY I have dined at the French Laundry in 1995, from what I recall it was excellent. Not sure what the problem with Per Se is, but I will go again in a few months and see if there is an improvement The Salted butter was not at the right temperature or texture, there was moisture on top of it. It cracked when I tried to scoop some out. The unsalted butter was great The dishes (plates) they use are too light, every time you place a fork or knife on the dish it makes a very annoying chime-y sound. I heard this sound all through my meal from other tables as well. I have never noticed this sound at any other restaurant. Salmon ConeZero taste, this signified trouble ahead. The only sensation in my mouth was the smoothness of the salmon and the texture of the cone. But no taste Eggplant Soup Boring, again no taste .Don’t get me wrong last year I had a dish called “eggplant parmesan”At ADNY even though this sounded boring it was loaded with flavor and totally blew me away. Panna Cotta with CaviarVery good Truffle Custard Excellent very tasty, the potato tuile coming out of the shell was stale Razor Clams with Basil Chewy Peach Melba “Foie Gras Torchon”Excellent, the Foie Gras was a little too cold and therefore the toast that was brought on the side was useless, it shattered both times I tried to put some Foie Gras on it. The peach a little too sweet. I was told the next course was Black Bass and that’s what the menu listed as well. But I was served Wild Striped Bass the skin is totally different on the Black Bass from the Striped Bass as well as the thickness and the texture of the fish. But the change did not bother me This dish did nothing for me. The fancy wording on the menu made it even lass appealing. Bouley uses fancy descriptions for a dish but when you put a bite in your mouth it explodes with flavor Butter Poached Lobster Terrible Dish, Lobster tough, morels full of dirt This is the first time I had Dirty Morels in a upscale restaurant Stuffed Rabbit Shoulder with “Farcie aux ris de veau”Very good dish but not Excellent, but it was excellent compared with the dishes above Veal “chateaubriand” the veal came with “sweetbreads” not “ ris de Veau” ;-), that’s how the menu read Desserts were very very weak One cheese with apple gelee Marscapone (that’s how it was spelled on the menu) Sorbet, Good taste bad texture, apple chip on top was stale Coffee and Donuts, not worthy of it famous stature Cream Brulee , just boring, burnt sugar on the edge of the plate, a total no no at a fine dining restaurant Chocolate and Peanuts, very good Petit fours, so so Truffles, looked great but packed no punch I really wanted to love this restaurant, I hope when I return next month it will be better.
×
×
  • Create New...