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  1. Yes, I should have made this request early on. I did tell the people at the other table that their noise was "seriously affecting our enjoying the evening" and for a while they quieted down. Then for the last third of the meal, they got loud (or louder) again. About half an hour into that, I did ask to move, but the restaurant was full and I don't think there was an option to move--no staff ever came over to inform us we could move (the gesture was made by the waiter, and we said yes). But long story short, I should have said something early on and we would have been able to move.
  2. Thanks, folks. I'm seeing (again, obvious, but..) our greatest mistake was in not asking for a different table when the problem started. I put too much hope the restaurant would be able to ask them to tone it down. This is helpful, because undoubtedly, there will be a next time somewhere, sometime.
  3. Thanks; this is a good suggestion. I posted this on a wine board I frequent and folks there also pointed out (correctly) that I should have let the manager know much earlier on and asked to be moved to another table much earlier on. Had we done this early on, it probably would have avoided the disappointment at the end. Based on the same response from the Lespinasse staff years ago, I am curious what folks who have gone to restaurant/hotel hospitality school (e.g. Cornell, abroad) were taught about what the textbook response is in a situation like this. But in the future, I have learned a le
  4. There are no TV screens in the restaurant. They are in a bar which is quite separate from the dining room. Just so folks get a sense of this as a fine dining restaurant--we had house made ricotta with shaved black truffle, we had a house made bigoli pasta with lobster and shaved black truffle, etc etc and the bill for 4 of us was just under $1,000.00. They have a good wine list and we had a magnum of a second growth 1996 Bordeaux. This is not a dive place and there are no tv's that can be seen from the restaurant portion of the restaurant. Now, after the less than helpful comments above, may
  5. Regardless of where you sat in the "fine dining restaurant", would that not be the expected response at a place that features a "very lively bar with TV screens and its own DJ later in the evening"? I don't believe so. The bar is in one side of the restaurant and the fine dining on the other side. The restaurant, despite what you may think, is considered fine dining. It is not a sports bar or some kind of similar place. Do you work in the restaurant industry?
  6. I would love to hear your comment on how to handle excessively loud and boisterous diners at a fine dining restaurant. This happened tonight; we had invited a couple to a hip, though fine dining restaurant and the table next to us consisted of 6 drunk diners, 3 men, 3 women who were entirely loud and obnoxious. The restaurant where we were is not a sedate, Michelin *** gastronomic restaurant; indeed, it has a very lively bar with TV screens and its own DJ later in the evening but it is fine dining--we ate in the dining room, not the bar. It is decidedly fine dining, and we had two dishes wit
  7. I'm one who, historically, read the NYT restaurant reviews religiously. During Bruni's tenure, I'd go to the NYT website Tuesday nights starting at 8PM and look for the next day's review. With Sifton, I have found myself not only not reading his reviews but no longer caring. I'm actually kind of glad to see him go. This discussion continues in the NYT Articles on Food, Drink, Cooking, and Culinary Culture (2011– ) topic.
  8. IMHO best steak in NYC is at Minetta Tavern. Cote de boef is outstanding.
  9. DutchMuse


    Great report and very very encouraging. I must have not ordered just the right stuff; can't wait to go again and "correct" my experience.
  10. Interesting. I have found it, believe it or not, better than the Peking duck I've had in Bejing.
  11. DutchMuse


    Went a few nights ago. Thought it was good but surprisingly not outstanding. Pastas were ok, but I thought I could probably do as well at home. Loved the salume, loved the ravioli with egg (that was the one pasta that was out of sight good). Thought the suckling pig was good but not profound. The fried artichokes were a bit soggy and kind of tepid in temperature. Does anyone have an issue with a single brand of spirit offered? (i.e. Belvedere vodka, Plymouth gin, etc)? Those are fine brands, but sometimes I'd like a different type of gin, but not available here--they have an agreement,
  12. DutchMuse


    What's the update, Weinoo?
  13. Without any question, IMHO, Peking Duck House either on Mott or 53rd. (They have two locations). Best Peking duck in NYC.
  14. NYC is quite large; anyone's list is probably going to reflect the neighborhood in which they live. For me, I like Socarrat in Chelsea, Grand Sichuan International on 9th Ave/24th St., and John's pizza on Bleeker St. Just some places that come to mind.
  15. Does anyone else have a hard time with Sifton's writing style? It just seems....dry, a bit thick, and uninteresting. Also, I found, with the Marea review, a disconnect between the descriptions (text) and the stars awarded. I want to like him and his reviews, but I just can't get beyond the writing style. Anyone else have this reaction?
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