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cru

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    New York City
  1. totally respect that request and agree. However, I should have noted that I'm travelling to Paris on a culinary adventure, towing along restaurant workers, as well as my parents. I respect the society's opinion and wanted to tap these respectable resources as there are plenty. Now back to eating....
  2. Please help me find a great hotel in the Bastille area for my parents. It's their first trip to Paris and I want to make them extremely comfortable. Anywhere near Bastille or Place des Vosges only please. And under $180. Nothing corporate. Any help extremely appreciated.
  3. felice thanks for the great response. i agree about Astier, I wanted to show him something "typical". Do you know of a better place that would be very traditional? Would love to know.
  4. based on your Clash avatar I'm going to guess your pretty cool and we might, perhaps, share some of the same sensibilites. New York is less interesting now than it used to be and you could go home very disappointed. So let's keep this whole thing downtown and steer clear of celebrity chefs. My strong opinion: Expensive Meal: WD 50. But really splurge, do it right... let Dewey choose your wines and food. Cheaper meal: 360. Best inexpensive restaurant in New York. Go on a thurs, fri, or saturday. call Jorge for a reservation and tell him "cru" from egullet sent you. you will get looked a
  5. I'm taking a young very talented chef to Paris next month and want him to experience the best of Parisian dining. Classic and Modern. I'm already going to Chateaubriand, Astier, Bistro Paul Bert, D' Chez Eux, and Chez Michel. We're also hitting several breezy little wine bars like La Verre Voule and Cremerie Caves Miard.Let me know if you feel strongly against any of my choices or strongly about 1 I may have left out. thank you in advance.
  6. Pirate: This probably merits a whole new thread, but whether you go to a starred-place or your neighborhood dive and the choices on the "menu" are an egg or salad with goat cheese for firsts; and baked salmon or farm-raised chicken for mains - and two scoops of ice cream or creme brulee for dessert - do we really have a realistic chance of testing the chef/kitchen/establishment (as Bux, his always sage-self says)? I might say the same holds true in the old US of A on Restaurant week(s) in NYC, sauf Danny Meyer, whom member Paga steers me to. ← Let me rephrase the posting> where can I g
  7. I need a place to splurge. Not as modern as L'Atleier de Joel Robuchon and not as classic as Grand Vefour..... Suggestions? Who has the cheapest 3 star prixe fixe bargain?
  8. Yes definitely Caves Auge'. Also La Cave des Papilles, 35 rue Daguerre. Pick up anything natural from Loire. Unreal, new cult wines. won't find em in this country.
  9. But are'nt TribeCa and the LES both residential neighborhoods? How many people live in the Meat district? And arent those neighborhoods establishments slightly more local friendly than the bridge and tunnel mess in the meat district? The best thing I can say about this up and coming 'hood is that it sucks the garbage out of better neighborhoods.
  10. you guys are being WAY too technical. Perhaps I should have asked, who will fill the seats between 10-18th streets X W.Side Hwy to 9th Avenue? the fact that you have to cross a street to get to Del Posto doesnt change a thing. Same people, same neighborhood, different name, perhaps....
  11. cru

    Instantly aged wine

    you drink it. i'll pass.
  12. Thousands of new seats are being added in the meatpacking district but at some point won't there be more seats than people? Who will succeed and how far can this neighborhood go? Is there an end in site? what are your thoughts? How will hugely ambitious outsiders like Sascha fare? How will Stephen Starr succeed. I heard he's sent a poacher to Spice Market for managers. It's getting really competitive down there. What are your thoughts? Where will this all end? And is it good for the city?
  13. cru

    Insiders Paris

    I need more suggestions????? anything, not just creperies.... What about wine bars?
  14. I have to agree that this is a very tired topic. And I have to politely disagree that he did a good job with this piece. Not one interesting tid-bit or insight. Not one. What, the margarita lady? The myriad of specials to be memorized? The hungry, angry customers? Gimme a break! As a friend sarcastically snarled " Yeah, this expose' really blew the lid off the service industry." As I've said before, a great city deserves a better paper.
  15. here's a few that come to mind...... cold borscht: Barney Greengrass Pho: Pho Tu Do Tom Kha Gai: Thailand Restaurant/ Bayard Young Garlic Soup: Jean-Georges French Onion: Balthazar New England Clam Chowder: Pearl oyster bar Manhattan Clam Chowder: Grand Central Oyster Depot Add some of your favorites
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