flinflon28
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Posts posted by flinflon28
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This peripherally brings up an interesting point when it comes to fine dining. I usually only dine with my mother and my sister or just my girlfriend (when this is the case we're always the youngest party in the restaurant), so sometimes we don't necessarily receive the most attentive service. Perhaps this isn't on purpose, but that's just the way it seems. Other times, however, servers seem to take a special interest in our table, as we all, or at least my sister and I when I'm dining with family, demonstrate a intense passion for trying all types of good food.
Anyway, this latter instance seemed to be the case at Gilt. We received a few more courses than perhaps the "average" customer of the evening. We also happened to be seated next to some one who was obviously known to the restaurant so he got a pretty awesome looking tasting menu of luxury items, but that was certainly a special case. Regardless, everyone, at least during this initial opening period, receives a wide assortment of canapes, amuses, and extra courses. In our case we just happened to get a few extras on top of the already generous extras.
When I was a Gilt it was to celebrate my 30th birthday and my girlfriend and I were probably the youngest ones there and though for the first few minutes it felt like we were abut to go through what felt like the "Oh, the kids are here" type service I have received at the Four Seasons our evening ended up taking a very positive route. I've always felt that if you display a modicum of interest in the dining experience (this doesn't eve have to be food knowledge) servers start to really brighten. Our captain at Gilt was personable, funny and very professional but it was also clear that he would have just stood back and not approached us unless we needed something if that is the kind of dining experience we were looking for. I work in the industry so I always want to know where people worked before and what they really enjoy about their current job.
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My last meal there was last year and as lovely as the space is, it is a rstaurant that just seems to be going through the motions. It felt like eating in the hotel from The Shining....it is a shell of its former self.
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All together I think we had an 8-9 course meal over close to 4 hours even though the menu listed it as a three course experience. And it left us quite full. I think there will be more formal tastings in the future...and from what I've heard there will be something called a "What's on Paul's Mind?" tasting as well. From what I experienced I feel there are nothing but good things on Paul's mind.
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I can honestly say thay my birthday dinner at Gilt last night was the best meal I have ever had. We called th day before our desired dining date and were told the only available seating times were 6:15 and 6:30. We took the 6:30 seating time and arrived at 6:00 to get a drink at the bar and take in the War of the Worldslike sculpture enveloping the bar area. It's an neat looking contrast with the palacial setting of the Villard House and it nicely set up the theme of the evening which seemed to be expect the unexpected.
The wine list is painfully expensive but even with my minute knowledge of wine I know that there are amazing selections on there. I believe I saw a glass of Lafite Rothchild going for $1000. While an offering like that seems like a stunt to me I know that there are individuals out there who would drop the cash.
We went with some cocktails instead and they were expertly prepared and came in stunning glasses.
We were shown to our table and I thought it was neat that our coats were checked and but we were issued no ticket. I've never been to a restaurant or event where they track the coat check without ticket stubs.
We were th first people to be seated and were shown to a table nearst the entrance of the rstaurant which exposed us to a ton of foot traffic. Even though I have never asked to be moved when we've eaten at Daniel or Bouley, I felt that if we really are the first people in a 50 seat dining room, thy can move us to better spot. We asked and after a moment of conferring with the maitre d' we were graciously moved to a table in the middle of the room...it was so much more comfortable.
The long and the short of it is that we were there for three and a half hours and each of us had the three course prix fixe. As has been explained earlier there were several amuses and mid course extras served and the meal was very well spaced out. Our captain explained that they ar really only doing one seating per evening right now and while that will probably change after the soft opening, they hope to go the several hour tasting menu route so tables will not be turned frequntly at Gilt.
The staff at is incredibly efficient and professional but I felt it took them a few courses to truly let their personalities shine through. I will admit that the dining room itself was so intimidating that it took us a few drinks in order to loosen up too. Especially since we were the only ones there for th first hald hour. Each staff member was personable and had great side stories to share if you are up for interacting with the staff. Most of the diners sitting near us were there because they had fond memories of Paul at Atlas and were thrilled to have him back in NY. By the time we left at 10:15 the room was about half way filled so it's clear they are trying not to overburden the kitchen too soon but they definitely have their hands full as my meal was one for the ages.
With thanks to Vadouvan I will use some of his posting as my reference for some brief menu descriptions:
Canapes:
BUTTER NUT SQUASH TUILE RIBBONS
TAMARIND MARSHMALLOWS
KATAIFFI WITH YUZU AND CORIANDER
OLIVE OIL FINANCIER, SPICY YOGHURT.
These were a real smack in the face to best you to the fact that this isn't your typical evening out of fine dining. There were some very bold flavors and textures in these two bites. The tamarind marshmallows and the squash tuilles really stimulated my taste buds and did something canapes rarely do...they made me really hungry!
Amuse Bouches
CHORISO WITH ANCHOVY
HAZELNUT CLOUD, MOUSSE OF FOIE GRAS
CAULIFLOWER SORBET/ORANGE TUILE
GLAZED DUCK/AVOCADO/OLIVE OIL
These were awsome and I love how each came on its own plate and thy really took up your entire table. I also love that the Captain said there is no order to eating them...just go for what you like first.
Bread and Butter:
housemade, an absolutely fabulous Brioche, serrano ham bread and potato bread.
There was also a chestnut bread that had a sweet filling which was amazing. Let me stress...this bread was served steaming hot...like it was just made. I don't know if that was the case or not but if it is, I hoep thy can continu to do that once they get really busy.
2 butters, one french, one Devon. Both delicious.
1st courses
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We both had:
"FLAVORS OF WINTER"
PEEKY TOE CRAB, SEA HERB GLASS
FINANCIER OF ARUGULA AND STILTON
SEA URCHIN NATURALE
ROASTED BABY ABALONE, NANTUCKET SCALLOPS, OXTAIL GELEE
SWEETBREADS TAMARILLO.
This was another situation where each item came in its own dish and took up the whole table...and it was awsome. There th Financier of arugula and stilton was the richest thing I'v ever tried and it was served in a silvr bowl with a piece of clear plastic streched over it which made it look like it was floating in mid air. The Sea Urchin was delicious and had what felt like champagne foam ovr it and it was served in what appeared to be a fake Ostrich egg. The color of the urchin and th foam of the champagne completed the egg trick.
Sweetbreads with the tamarillo chip was very good.
2nd Course We Shared:
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DRY AGED BLACK ANGUS RIBEYE (POUR DEUX)
WATERCRESS - LEMON BALM PUREE,SMOKED POTATO FONDANT
Wow...even though getting steak did not seem like the most adventurous route, I'm glad we did. Rib eye was brought out whole and then brought back to the kitchen for carving. The presentation was beautful and came with brasied baby vegetables and potatoes three ways. There was a potato souffle with bacon, potato fondu which was decadent in the best way and what appeared to be french fries but were hollow when you bit into them...deliciously seasoned potato shells I guess. Each of these elements was individually added to the plate by our captain adding to the show. Meat was perfectly cooked and there was the right combination of beefly flavor and a few pieces that had a gamier taste making for a nice mix.
Desserts were great but don't hold a candle to what came earlier.
This was the best way to usher in my 30th birthday. I really hope Gilt will be there for my 31st. Paul has toned down some of his more avant garde trimmings but has kept making fantastic food. It has the makings to be one of the best in NY.
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Shake Shack is scheduled to close 12/13.
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Three of us at Bouley and it was fine. Not earthshattering but very good.
There were choices for appetizer, middl and main courses and they wer primarily from th regular Bouley menu with the addition of a turkey option for the entree.
I had the phyllo crusted shrimp and squid appetizer which I hear is pretty much his signatur dish and it was outstanding and definitely the highlight of th meal for me. The sauce managed to incorporate every flavor of the ocean an required a litte extra bread to sop up the goodness. Great bread was served...in particular th raisin nut bread and they were generous with options and portions each time the bread trolley came by. My second course was steamed bass (I think) which was quit good but the sauce was overwhelmed with ginger to the point where I don't think it was intentional. This was fine with me as I am a ginger fanatic but I could see it being a problem for others.
My main was lamb which was fine...not particularly remarkable. Friends had the turkey option and it was also just ok.
I had th buttrnut squash macaroon for dessert and I was pleasanlty surprised...quite delicious.
Service was was professional and not frazzled but we at at 3:30 and one of the runners explained that they had quite an evening ahead of them.
A round of drinks we ordered was forgotten for about 15 minutes and when it was brought to their attention more effort was placed into finding out who dropped the ball rather than bringing th cocktails...this has happned every time I've eaten at Bouley. When the drinks were finally brought one was spilt on my dining companion...not a disaster as he is asygoing and it just isn't something worth getting upset about. That round was comped.
What I liked about eating early was that there was enough time to digest and be able to go out for more drinks without being too full and the portions were enough to fill you up but there was no "Thanksgiving coma" afterwards!
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I graduated from the ICE culinary program in June and I found it to be a great experience. Thoughtful instructors, great ingredients and all of the benefits Manhattan offers as a campus. While I did not take the management program the friends I know who did felt that it all depends how much you put into it. It is very easy to pass with minimal effort (but why bother) and there are those who hustled and felt it was worth every penny. These folks speak very highly of Steven Zabor in the morning program.
I.C.E was recently given a 100% approval rating from some national accreditation organization. Don't remember the name but I know they are very proud of it and it is a huge "to do" in raising their profile. They will give you more details about that when you visit I'm sure.
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I believe this is the restaurant where the servers are dressed in ninja outfits. It sounds like a proposition that sounds dicey at best.
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A recent departure but I remember when Clementine opened it was my favorite restaurant in NY for about two years...I felt the food and especially the front room/bar were stunning. I believe it changed hands after a few years and the food and service suffered because of it. The space is now home to Otto which I have not visited. Interestingly enough I always wanted to live in the bulilding where Otto/Clementine is located. #1 5th Ave is just a beautiful building.
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If you really want to have your custard and a burger we allow individuals to order and pay for both at the register but you can pick up the custard after you eat your burger. Of course this only works if your order is not to go.
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Flinflon, I'm a lover of the extra-crispy ones but I've never requested them, never thought it's possible for the rhythm that you guys work there.
As about the straight-cut, too bad they were a mistake. I'd be willing to sign a petition for the mistake to be repeated. :lol:
I'll be there for lunch this week, keep up the good work.
Remember that it's a Danny Meyer operation...ask and ye shall receive!! For extra crispy fries at least...I think the crinkle cut are here to stay.
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I can also assure all of you that the oil in which the fries and shroom burgers are cooked in is emptied nightly and fresh oil added to the machine every morning.
That is really good to know. I have no idea why we had a few orders of fries that seemed "off" somehow - old oil was my best guess. It has only happened about three times (including last year), and lately everything has been really delicious!
That culprit may simply be fries that were left cooking in the oil for too long. sometimes a batch comes out that is a bit overdone and if the right person is not working that station those fries might get served before someone notices another batch should be made. On the other hand we frequently get requests for "extra crispy" fries....go figure.
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We just returned from lunch at the Shack. Sadly, we were told that the straight-cut fries were sent by mistake from the distributor. They said they are happy with the crinkle cut fries and are not changing. Our fries were crinkle cut, so they must have run out of the other ones already.
The straight cut fries were indeed a mix up with our distributor and at present there are no plans to change from the crinkle cut fries we usually serve. I can also assure all of you that the oil in which the fries and shroom burgers are cooked in is emptied nightly and fresh oil added to the machine every morning.
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There are lots of things wer are trying to do to make the lines at the shack more reasonable. If you come from 11-11:30 on weekends there is practically no wait but afterwards it gets a bit loony. We always try to explain that it is not the cashiers or ordering that is the problem rather the fact that each burger is made to order and the grill is just a small to medium sized flattop. We also butter and toast all the buns on the same grill so that takes up valuable burger space. There is talk about a smaller flattop coming in soon strictly for bun toasting and that may speed things up. We may also be starting a custard only line but this is still just an idea.
This past Sunday we were short staffed and everything seemed to flow like silk as far as getting orders out steadily if not lightning quick. It is amazing to look out of the window and ALWAYS see a line that goes to the corner of 23rd street...it's a real rush!
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I work at Shake Shack and let me firstly thank you all for being so excited for the return of what I think is the best burger in NY!
I hope you find the food to be worth the wait. It is a very exciting to be swamped with orders, look out the window and see that the rush will not let up for another hour. Our team must be doing something right! -
One of the joys of Manhattan living is that when it gets miserably cold, assuming you work from home, there's absolutely no need to leave the apartment. Everything -- food, groceries, etc is delivered right to your door. I'll gladly tip the delivery guy if it means I don't have to go out in 15F weather.
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I know that one of the perks many New Yorkers enjoyn is having a wide variety of the world's cuisine dropped at your door but I have always been of the school that if you aren't cooking for yourself that night you should pick up your own food. That can be if you call the establishment on your way home from work or just throwing on a coat and leaving the house. I've never been too comfortable with delivery men coming to my door and it saves you a tip as well. I don't mean this to sound like I'm cheap but I know people that order from establishments that are one block from their residence and that sounds preposterous.
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Even though BC found Landmark Tavern wanting, it wasn't all that bad. (In fact, I rather enjoyed it, myself.) And it's not very far, if you exit the Javits at the north end.
I'd call first because I heard a rumor the Landmark was shutting down soon. It's a shame too...can't speak for teh food but the bar is beautiful and very old.
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My friends went to Duvet for a wedding shower. They said it was very unappetizing to watch people eating while reclining and in stockinged feet. At least they change the sheets after every party!
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I'll have a more detailed review later but my birthday dinner at Bouley on Tuesday was simultaneously the most wonderful and frustrating dining experience of my life. Quite possibly the best food I've had in 5 years coupled with some of the most inept service I have received at any restaurant. It is truly unfortunate that the talents of the kitchen are being compromised by spotty service.
Sorry it has taken me so long to get back to this thread...I've been a bit under the weather. I will first say that the food was probably some of the best I have had in my five years in New York. While my experiences at Daniel may have been better overall I feel what Bouley served me was better and more creative.
Problems were mostly with the service. While everyone that waited on us was very polite it felt like there was no leadership in the room. One of our servers seemed incredibly nervous everytime he approached out table while another server was so confident/cocky that he seemed genuinely thrown off when we had to inquire about a bottle of champagne that had been ordered twenty minutes earlier. Once they realized the mistake they were kind enough to give us complimentary glasses of wine while we waited for our bottle and the glasses went well with the course served. It was a nice touch to a service flub. But there were two courses served before silverware had been set down, a piece of food was kicked around our table and by the entrance for the majority of the meal, bread was never offered again and it was so addictively good that I needed to have more, and water was spilled on my foot and it was never addressed although all parties concerned noticed right away.
I was probably more sensitive to this because of the debate regarding the loss of the star in '04 and how I honestly feel some of the best food I have encountered in years was diminished due to what appears to be an inexperienced front of house.
I thought that going on a Tuesday night may have ensured a less busy staff that would be better more attentive but perhaps the midweek shifts are were dining room rookies get their start. Does anyone have an opinion on that?
And has anyone noticed differences between the red room and white room as far as service?
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I'll have a more detailed review later but my birthday dinner at Bouley on Tuesday was simultaneously the most wonderful and frustrating dining experience of my life. Quite possibly the best food I've had in 5 years coupled with some of the most inept service I have received at any restaurant. It is truly unfortunate that the talents of the kitchen are being compromised by spotty service.
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Noticed this thread hasn't had any responses since the NY Times review. I am being taken to Bouley tomorrow for my birthday. Does anyone have any suggestions or words of wisdom? Has anyone noticed improvement since the summer? Is the seasonal tasting menu worth the expense?
When I went to Daniel in August we went all out with the "big spender" tasting menu option and it was superb!
Any help is appreciated
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It looks like you had a ball and I'm glad you got to meet Wylie. Interesting about his recognizing you...I'd heard rumors that he little to no experience with the internet. My friend wants me to tell you e is vey jealous that Sam Mason was there on the night you attended. we went last thursday and he wasn't working...my friend has a massive crush on him from the picture on the website!
I LOVED the cotton candy!
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I look forward to a more detailed report from you when you have an opportunity!
Does this mean your new avatar will be a picture of you with Wylie?
Buffets in Manhattan?
in New York: Dining
Posted
Ulysses on Pearl St in the financial district is an Irish Pub that serves a passable all u can eat brunch on weekends. Two types of meat, sauteed veg, various starches, omelette station, oysters, shrimp, dessert and other brunch stuff for $20 and it coms with a brunch cocktail. Quality of food is not bad and the desserts are pretty great.