MonsieurSatran

I had it a couple of years ago and it was mediocre at best. Also, when one factors in the cost of extras at Jean-Georges, such as Water, Espresso, Wine etc, the deal becomes significantly less sweet. The overally experience was subpar, with uninspired options (roast chicken, salad etc.) and little choice. One can find more interesting and tasty lunches for less money IMO.

I tend to find it difficult and often pointless- most of the time- to talk about the price of a restaurant. My reason is that value is such a subjective thing. THere are those, many, in the world and in America, who would say that $50 or $75 is too much for a dinner. It's all relative.

The Goat Cheese Tortellini with Fennel Pollen and Orange Zest is absolutely riveting.... Branzino was also quite good, but I would not put it only my must-order list.

OMG! I just got a reservation at Per Se for Januray 28th, 9PM. I had all but given up hope, and today was the last day I was planning on trying. The first time I tried, a month or so ago, my cell phone battery ran out just as the reservationist picked up. Very frustrating. Anyways, I am overjoyed, and am looking forward with the utmost glee to my dinner. BTW, any more recent reports?

That sounds really cool- thanks for the inside view of such an astounding kitchen.

now that is gorgeous

My birthday dinner this summer at Bouley was excellent, though I sincerely doubt that it is even nearly comparable to ADNY or per se. There were certainly many dishes in that meal which were interesting and delicious, but, overall, there wasn't enough ceremony or majesty in the meal. I didn't feel totally transported or blown away by the experience. This is why Bruni downgraded Bouley. The food is fantastic, but it lacks some essential je-ne-sais-quoi which I have no doubt is in abundance at ADNY & per se.

I am very interested- basically hypothetically- about Alain Ducasse in relationship to per se. Obviously, the two have been compared ad infintium for the past eight monthes. However, after all this consideration, I have yet to hear a clear answer to my question, that being: If one could only visit either per se or Alain Ducasse, having neither been to the restaurants connected to either (ie FL or ADPA or AD Monaco), which should one visit? To get to the bottom line: which is better, ADNY or per se?

I'd like to add a recomendation for Sosa Borella on 50th and 8th- it has very good Argentine-Italian food and a nice, but simple decor. I never hear it mentioned, but I find it to be an excellent value for the quality of the food. Again, I highly recommend it.

I've seen Daniel Day-Louis and Arthur Miller at Lupa, and also Diane Sawyer with Mike Nichols at Babbo- so I'd venture to guess Batali joints are celeb-heavy.

Megu was already reviewed by the Time- Bruni's second review, I believe. He gave it two stars, but said that some of the food was spectacular, even approaching four-star quality. Here's the review: Megu (Frank Bruni) Donguri sounds very interesting- I would like to go there. Two stars is quite a bit for a little place like that. Very surprising- especially compared with a place the size of Megu.

I was just wondering if anyone here had ever tried the chef's seasonal tasting menu at Bouley- 5 savory courses, infinite amuse bouche and dessert, and starting at $135. It sounds incredible, but can I hear anyones' first hand account? ps: edited for clarity

I would consider the Harrison Middlebrow, and I really like that... had a really enjoyable meal there.

"There is a restaurant paradox, too. Sometimes restaurants succeed precisely because they do not try too hard. Because they are humble in reach. Because they are what they are, and they know what that is. Ici provides a good example. Its menu is extremely brief, with as few as a half-dozen appetizers and a half-dozen entrees. The handiwork behind some dishes is as simple as a sauté pan, butter and a few accents and herbs." Ici (Frank Bruni) Frank Bruni gives Ici one star. What does everyone think? Has anyone been?

Any updates on when Cafe Gray will open?

It was excellent! I meant to report earlier, but I couldn't find the time... Our reservation was for 6:30, but we were in the area slightly earlier, so we decided to go into the cocktail lounge to "Celebrate Gemutlichkeit"- i.e. get free Danube cocktails and hors d'oeuvre from 5-7 PM mon-fri. The Danube Cocktail was pleasently sweet, with a great elderflower- champagne ratio. Better, however, were the oxtail streudels we were served for hors d'oeuvres. Though I don't usually like Oxtail, these were a great combo of flaky crust and incredibly moist oxtail. A problem, however, was the service in the lounge- it was flakier than the streudel, and even at some points rude. They forgot our order several times. Once this was finished, however, we were taken to the dining room, where we were seated in a superlative table at the very corner of the room. The seats were very comfortable, and the decor was downright gorgeous., if a bit opulent. The paintings were in fact very Klimt-esque, and quite striking. The overall effect was that of an Archduke of Austria with the best decorator in the world circa 1890. I decided to order the Tasting Menu, while the rest of my family ordered a la carte. First, we were presented with a small amuse of a cube of just slightly cooked salmon with a mustard crust and cucmber puree beneath. It was light and deft, though not as flavorful as I might hope an amuse to be. This was followed by a very pleasent bread sevice which included Pretzels Our waiter, by the way, was very kind and efficient, as were all the bussers, maitre d's, etc - with the regrettable exception of our cocktail waitress. Back to the food front, next came the appetizer. Mine was Freshly Harpooned Sashimi Quality Bluefin Tuna and Hamachi with Key Lime Pickled Onion, Organic Roasted Beets and Horseradish Fromage Blanc, which sounds rather gradiose, but was in actuality quite simple. I believe on the menu at the restaurant, there may have been a couple other elements- pumpkin seed, mustard dressing etc. This was perhaps the worst dish I tasted, as it the sashimi was cut too thin, to the point of stinginess, and the entire effect was simply too wan. I wished that some of the elements had been just a bit bigger- one pumpkin seed does not add anything, for example. I also tried the foie gras appetizer, which three of the fiev at my table ordered, and it was excellently done- very buttery, and the brulee of foie gras was interesting touch. As I was the only one ordering a tasting menu, I was served a fish course while others had empty plates , which made me feel especially bad when I was presented with one of the best dishes I have ever had- Almond Crusted Atlantic Halibut with Kohlrabi Purée, Confit of Fennel and Green Asparagus and Tahitian Vanilla. Not only was the halibut done to perfect lucious moistness and with a unique almond coating, all the other elements blended seemlessly into perefection. An interesting touch were the asparagus, which were tiny baby asparagus, though they had great flavor. This was a fresh and utterly impressive dish, truly worthy of David Bouley's name. I was quite blissed out after this, so I barely noticed when I was presented with my entree, New York Strip Loin with Seared Hudson Valley Foie Gras, Pearl Onion and Red Wine Shallot Purée. This was nicely prepared, though not astounding. The pieces of foie gras were tucked in between slices of juicy, rare strip loin, and all were set over a foamy jus-based sauce with red wine. My sister loooooved her Maine Day Boat Lobster with Sunchoke, Mango, Shiitake Mushrooms and a Saffron Curry Broth, which she declared to be one of her favorite dishes ever. By this time, everyone was fairly stuffed, but we continued on to our marvelous deserts. These were momentarily preceded by an elderflower soup with apricot granita and fromage blanc sobet, a nice palate cleanser. My real dessert is not on the online menu, so I cannot quite recall the entire thing, but it involved stawberry-rhubarb gratin and white asperagus ice cream. I do remember that it was nicely creamy, with just the right amount of tangy rhubarb, and that after eating it, I was very stuffed. Another standout dessert was the Crisp Caramel Strudel with Bartlett Pears, Aged Balsamic and Riesling Ice Cream, ordered by my mom and brother. They adored it, and my small taste was quite good, but too sweet for me. A nice touch was the complimentariy dessert given to my sister, who had declined to order one. It was the very light and fruity Pinapple Sorbet with Pernod Marshmellow, Candied Violets and Kumquats, perfect for her little overfull belly. Finally, I managed to stuff in a couple of nice, but not great, mignardaises We had a great time, and to cap it off, we were given little free lemony pound cakes, which we ate for breakfast the next day- another beautiful touch in a night full of them.

I'm coming for my birthday on the 31st... Very much looking forward to it after our fantastic meal at Danube.

Has anyone been to Danube recently? I'm going tonight, and was wondering if I could get any suggestions as to what's goodm, what to order etc. Thanks!

It seems from this review that Bruni only went once to Wolfgang's. Am I misinterpeting? Because if not, that is unnacceptable. This is strike number two for Bruni...

I once had fantastic Baklava at the Turkish grill restaurant Divane on 54th and 8th. Great place for everything, btw, and very moderately priced.

I have a reservation for my birthday dinner- July 31st- at Bouley, and I'm hoping it will be great! I'm also going to Danube on July 2nd- double David Bouley! I'm looking forward to it.

Is it opened yet? I was just walking by the old La Cote Basque yesterday, and it sure didn't look open yet... I could be wrong though.

Nouveau Sushi is excellent- I am fortunate enough to live only a few blocks away, and it's a favorite of ours. I might even go as far as to say that it's the best restaurant in Montclair (haven't been to fascino though...)

So, what does everyone think about Bouley being docked from four to three stars?

Admin: with the new review in the New York Times by Frank Bruni, we are going to start a new thread for discussion of this restaurant. An archive of previous discussion of Bouley may be found here On that note, Bouley just lost a star!!!! Three stars from Frank Bruni...