R Washburn

robyn, You missed a big story: From: NY Observer Article

What is with all of the Daniel bashing? The only possible reason I could see NOT giving Daniel four stars is that they turn the tables, in which case our list would be three restaurants at best (ADNY, Per Se, and Masa). My Four Stars: ADNY Per Se Daniel Le Bernardin Jeans-Georges Masa (based on reviews).

During lunch service, the hostess' main duty is to keep tourists from barging into the dining room. I did see Leslie give out menus and offer to let them see the space after service is over.

Please clarify. The 2-course prix fixe (plus amuse bouche and petit-fours etc., but excluding dessert) costs $24 in the main dining room. Your server has the power to comp you one course, even on the $24 option. If you get comped on the 2-course, then your meal cost only $12. I would say that we get comped about 1/2 the time, although we more typically order 3-courses + dessert ($44). Still a fantastic deal, even without any comps. Robert

Whole foods.

That's interesting. My husband and I are in London now. Ate at the only 3 star in central London today (Gordon Ramsay). Fixed 3 course lunch is about $63 - 3 course a la carte (lunch or dinner) is about $117. I tend to think of London as being more expensive than New York - so Per Se sounds kind of pricey to me. Robyn I assume you are comparing lunch prices. Per Se and ADNY offer the same meal structure and pricing for lunch and dinner. I really meant that Per Se was a tremendous bargain for dinner. Lunch at Per Se is just dinner served in the afternoon. A $12 Jeans-Georges lunch is probably the ultimate NY lunch bargain (if you can get it).

I have never had a problem there, but I have always had a reservation. I like Balthazar, but the tables are way too close together. Maybe it is fine for really small diners. I would also probably enjoy the place more if I didn't remember their late hostess Lyric Benson.

Lunch is the same as dinner.

Yeah, and the portions are FIVE bites each instead of three.

Jeans-Georges charges $12/ savory course (min. two courses) which also includes an amuse bouches and abundant petit fours. They also frequently comp a course, so the last time I had lunch there it cost $12 ! And no supplemental charge for the foie gras. Truly a bargain.

Yes, I saw a diner at Per Se yesterday without a jacket and several without ties. I think most places that absolutely require jackets have the dreaded loaner jackets and ties on hand. I was once forced to wear one three sizes too small when I arrived ill-prepared at Lespinasse some years ago.

Definitely, but if the restaurant is going to either hike up it's prices or go bankrupt is of interest to me. Either situation would inspire a "sense of urgency" towards securing another reservation at Per Se.

Yes, but do these restaurants really make money? If Per Se can make money with its current price structure, than ADNY is overpriced. I suspect that Per Se has an incredibly inexpensive lease and is still operating at a significant loss. I know I am going to try and visit again before either the prices change or the restaurant closes. Now, if the real price is going to be $200-250 for dinner, the Keller is being very savvy by opening at a bargain price and waiting to raise prices after the restaurant has garnered positive reviews and word of mouth. Would I pay $200 for the 5-course dinner? Not unless it was significantly better than what is currently being offered.

I am very impressed with Per Se, after having lunch there yesterday. I consider the 5-course prix-fixe one of the dining bargains of NY at $125. I wouldn't expect culinary equivalent of "fireworks", but the food is very good, and worthy of four stars from the NY Times. Sure I have had better food (to my tastes) at ADNY, Daniel, Le Bec-Fin etc., but Per Se was very good. I was how ever very impressed with the service. The staff was willing to spend large amounts of time talking with you and our captain gave us an extensive tour of the kitchen after the meal. From what i could see the staff must outnumber the diners by a large margin. Some of the details were completely over the top, such as different temperature zones within the wine cellar to match the cellars the wines came from. Thomas Keller is clearly obsessed with details which may or may not be detectable by the diner, but must greatly add to the expense of the restaurant. As long as Per Se is at this particular price point, I would go back, but I am not convinced that Keller is the most talented Chef in New York, much less the world.

I added the emphasis and I shouldn't be surprised but it still amazes me how little attention is typically paid to coffee quality at even the highest levels of cuisine (Gramercy Tavern in NYC being an exception - the coffee I had there was exceptionally good - I"ve since been told that they serve Puerto Rican Yauco Selecto). If you wish to bitch, moan and sing to the chorus a bit more on this topic.... Good Coffee In Expensive Restaurants - why not? That is a shame. Didn't Peacock Alley used to serve "La Colombe" from Philadelphia? Great report Steven.

I don't know Katie. New Yorkers favor Coal oven pizza, and generally turn their noses up at "brick oven" pizza. I suspect Patsy's will edge out Tacconelli's.

Is there any comparable bread to Sarcone's in New York? Sarcone's seeded semolina baguettes are my all time favorite sandwich bread.

I think it is May 20th.

I am now on for May 23rd.

Yeah, if they changed their minds about rescheduling my reservation, I would reconsider dining there.

Friday afternoon it was a 30min. wait. I thought it would have calmed down by then.

They are closed for at least today and tomorrow due to a fire

IIRC, both are on the menu posted in front of the restaurant. Unforunately, there were no prices listed.

I just got a reservation for Feb.22nd at 11:30AM.

I think Steven is right, you can't expect a fixed percentage mark up at a restaurant like ADNY. A more viable formula would be: fixed service charge + % markup.