R Washburn

Is this a "mock" chocolate cake? I don't see any chocolate at all in your recipe.

ADNY? I don't know if the inspectors could have already managed 10 visits to Per Se.

Oakapple, How was the quality of the steak? The last time I was there i was served a large and tender, but rather tasteless filet. I wasn't sure if the experience was an anomaly or that the quality of their steaks was in decline.

My father lives in a building adjacent to Shun Lee and I haven't noticed any increase in the number of vermin on the block. Shun Lee is pretty much the same as it ever was, and I have eaten their through out the renovations of the Mormon temple and the big construction project across the street.

Bump. I am setting my DVR for this one.

lannie, I made the Plaisir Sucre and arranged it inside a hollow shell of chocolate. I made eight individual desserts, rather than one big cake. I haven't been able to find anything "cake slice" shaped to use as a mold, so mine were rather flat chocolate box shapes. Dorie, I have only seen a picture of the whole "Cherry on the cake". Would you explain why it is so difficult to replicate?

I wonder if dining in the middle of a blizzard might affect the ADNY experience. I guess the writer feels that real 4-star restaurant should ALWAYS deliver a 4-star experience.

How about "Equus" in Tarrytown? I haven't been there recently, but it used to be very good. Castle on the Hudson

Will Per Se get docked a star in its next review because of the $50 price increase? It certainly is as expensive as ADNY and should, thus, be held to the same standards. Also, why did Bruni round up the cost of the truffle menu at ADNY ? Just for extra shock value?

You do wonder if Bruni plans to reduce the number of 4-star restaurants to two (Per Se and Masa). I can't see any of the other four stars being rated ahead of ADNY.

I tried the cheesesteak hoagie with sharp provolone and it was just as good as the original Tony Luke's. According to the man behind the counter all of the ingredients are brought in from Philadelphia. The New York franchise is, however, much cleaner and better looking. No marble topped counters at the Oregon ave. stand. I will have to try Carl's now and see if Tony Luke's is the best cheesesteak in NY. I am sure that, given the proximity to the bus station, "Tony Luke's NY" will develop its own special character.

I will have to investigate. I am very familiar with Tony Luke's on Oregon ave.

Do you think Bluesmoke would be more successful if it prepared its food to suit your palate? It may be that New Yorkers don't really like barbecue. I know nothing about authentic barbecue, but Bluesmoke and Daisy May's are IMHO very good and significantly better than what I had one my lone visit to Dinosaur.

Great looking desserts everyone. I am definitely going to try out the "Pave" recipe tonight. Has anyone tackled the "Plaisir sucre" yet? I have been mulling over trying to assemble it inside of individual chocolate cups in an attempt to emulate the original "cherry on the cake" creation, with the layer prepared as disks instead of squares.

I think Shun Lee had a major turnover in its kitchen a few months back, but the last meal I had in the Cafe was back to the old standard.

Arturo's (coal oven pizza) El Malecon (175th st. location) Shun Lee West After that I am stumped. Most of the "unheralded" places I can think of have been inconsistent.

I like it, although it is very simple and traditional. Claude himself can be very friendly, especially if he recognizes you as a regular customer.

Fairway has good prices for Callebaut. 4.99/# for small quantities, but I recently purchased 20kg for $125 ($2.84/#). Jaques Torres' 1kg bars are $20, but they might be a little pricey for Fondue.

When I was there a few weeks ago he was still bringing in chocolates from the Brooklyn store. I am glad to read that the reports are true about him making his own chocolate at the new factory from beans.

Liquid nitrogen ice cream used to be a staple at our biochemistry department parties back in the early '90's. Useful technique if you have acess to free liquid nitrogen.

I don't think 2-stars will hurt more than the Chef's pride. The unfair 3-star review of Daniel certainly didn't hurt business there, although it crushed Boulud. I am sure Kunz will get his 3-stars at some future date. In my personal estimation, Cafe Gray is one of the best restaurants in NY at it's particular pricepoint. I am surprised to read so many negative reports. Is the kitchen really inconsistent, or is it just a matter of taste?

Whole foods has it for something like $13/lb. I buy Valrhona wholesale for $6-8/lb. If you get into chocolate making you go through one of those 3kg tubs of feves in no time. I really like the Valrhona cocoa.

Have you ever been to New York? We have Ray's Pizza, Famous Ray's pizza, Original Famous Ray's pizza, Ray Bari's etc. So I would guess that the answer to your question is that I am sure you can sue over it, but often times people don't. New Yorkers are not quite as litigious as Philadelphians

"Robert's Steakhouse" in the penthouse executive club? Judging from the quality of food served by there take-out operation (Daisy May's BBQ) I would guess that it is probably a pretty good steakhouse.

Fairway already has there BBQ sauce in stock.