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cru

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Everything posted by cru

  1. Upper West Side. No great destination restaurants but some decent neighborhood places like Aix, Nice Matin, La Vela, Cesca, and, of course, Barney Greengrass. And classics like Cafe des Artistes and Picholine. But the real reason to live in 10024\10023 is the proximity to the best grocery stores and delicatessens on the planet. You've got Whole Foods, Zabar's, Murray's, Fairway, HandH bagels all within a mile of each other. Proximity to Upper East Dining a short taxi ride away.
  2. cru

    Peanuts in soda

    I live in New York and have a friend from Texas who still does this. Nothing seems to make him happier. Go figure.
  3. I'm looking for bliss in the simpler Parisian delights and need help finding them. Where do I find the best: Creperie? Bread coming hot out of the oven bakery? Quiche? High tea(fancy, but not the Ritz, been there): and Chocolat Chaud? oh, one more. bakery specializing in meringues: thanks for all your help. Let me know of something I might be missing.
  4. cru

    Beaujolais in the U.S.

    Look for Beaujolais from Importers Louis/Dressner, Kermit Lynch, T.Edward wines, and Polaner. And keep an eye out for producers such as Lapierre, Tete, Pacalet, JP Brun, Granger, Bernard, Bereziat, Thevenat, and Janoudet. Great wines. The Beaujolais ad campaign is sponsored by the EU and any connection with drinkable juice is purely coincedental. France has long been on the "vin de soif" (wine for thirst) bandwagon and that's why you find simple, light reds on most cafe' and brasserie menus. Over here we're too busy sniffing and analyzing to enjoy. Look for other "vin de soifs" from Loire, Savoir, Auvergne, and Gaillac.
  5. In fact, the Times does have a criteria for Opera and Film reviews. A Miller Lite commercial is not a film, and a taco stand is not dining. The Singing Cowboy is not Opera, either. There must be a criteria. Otherwise, there is chaos, and that's why everyones hot and angry at Bruni, because of his misinterpretation. Again, there is NOTHING wrong w/ being in the $25 and under column. Please tell me what you think should be included in $25 and under and if we should have that column at all.
  6. You keep implying I've got something against a certain type of restaurant. I'm a HUGE fan of New Yorks diverse ethnic dining options. But under this idea of yours a good street cart could potentially get a star. Some of the best food in the world is street food, but its not "dining" now is it? I never said a korean restaurant or chinese restaurant should have an extensive wine list or any wine for that matter. Dining implies an experience beyond just food. Dining incorporates service, flatware, ambiance, beverage program, standards. Any thing else would be better suited for $25 and under. That's not a diss, my favorite restaurants in the city are $25 and under, but saying they don't deserve a star is hardly a knock.
  7. the last post misunderstood me, i think. the Times review has always been about "dining" which implies an experience, ie wine, service, silver, ambience, etc. $25 and under is about "eating". An experience altogether different. We agree that a restaurant must serve food to be considered for both $25 and under and the Times restaurant review, right? I merely suggest standards for getting one star. That's the way it's done around the world. to falsely give a chef a star because you want to encourage them is bogus. As for the service, taking it off the mini review minimizes it's importance. And no one EVER suggested only reviewing "top" restaurants. God that would be disguisting. I think there should be a certain standard to recieve at least one star. You may be a fantastic Korean restaurant and get a glowing review, but if you don't have a beverage program your not a complete "dining" experience and you don't deserve a star. It's not snobbery, it's common sense. And what's wrong with being euro-centric anyway? Hey, this is the New York Times, I want a snobby review. I'll read the fluff in Zagat and New York.
  8. That formula above is bogus. It doesnt consider WHAT is being reviewed. The previous critics would have left MANY Bruni reviews for the $25 and under column. Restaurants that are great but don't deserve stars? La Esquina ? Sripraphai ? I cant imagine anyone but his mother defending his dullness. He's giving stars to places that are hole in the walls or taco stands. I know he thinks he's changing for a different demographic in a brave new dining era. But the only thing certain is New York aint what it was 10 years ago. And Bruni fails to point that out. He fails to inspire or encourage greatness in our chefs and fails to make us ask more from them, which we should. There should be standards. Let's start here: to recieve one star you must 1. have a serviceable wine program that serves selections not ridiculously marked up and wines that are served at temperature. 2. Must have consistenly good food. 3. Must recieve consistently good service. That's just a start. Why not have it written in stone that if you want one star you must first accomplish the aforementioned? Do you think restaurants would set their standards higher? Absolutely. and why did he drop service from the mini reviews? How important is service? It's essential. But Bruni dropped it from his listings because he's just about the food. Saying a restaurant is just about food is like saying baseball is just about who wins or loses. But it's not. Baseball is about heroics, bonding w/ your children, fireworks, hot dogs, cracker jacks, er, you get the point. In short: FIRE FRANK FAST!!
  9. Felice: I think it's fine for someone who's eaten in Paris before but I'm not sure I'd take 1st timers there the first night. Cru: Right now I'm taken with Les Anges aka Chez les Anges and La Cerisaie. ← thank you mr. talbott. Chez Les Anges it is! I'll post my experience apres.
  10. Best: Lanny's in Fort Worth. Pretty good take on haute Mexican. Poor wine list, though, and the food a little too precious. I think they could go a little further for the price. but I like what their attempting. Worst: Stephan Pyles: hideous and embarassing. Sets the Dallas dining scene back somewhere behind Omaha and St Petersburg. Don't know what these people were thinking
  11. cru

    Okanagan Wines

    Does anyone know if any wines from British Columbia, specifically Pinot Noir from Okanaga Valley, make it into the New York market? And where may I purchase them?
  12. The New York Times and it's educated readers deserve better than Frank Bruni. Shame on the NY Times for letting this travesty continue. What are this man's standards? What are his credentials? He's giving out stars like their going out of style. La Esquina got a star! Al Di La-2!? Has the New York dining experience become that dull? Or is it the low standards set by the Times that have done nothing to raise the bar or inspire restauranteurs to better themselves. Spice Market got 3 stars, it's a restaurant that needs to be criticized and picked apart. And there's alot to pick apart there. But why should they strive to be better when their bestowed 3 undeserving stars and their packed night after night? I know that review wasnt Bruni, but the point is clear. If the NY Times wishes to continue to be the final and most important restaurant review in this city, then step it up. We should all demand more. We should all speak out. Those of us in the industry (restaurant) all talk endlessly about how meaningless and simple this man's reviews are. Please, NY Times, please give us more. This city deserves it.
  13. cru

    Colors

    I agree. How's the food? cru, have you actually tried their food? ← unfortunately it's bad. Such drastic changes would have to take place to just go from bad to not bad. I don't see much hope. I want to comment on the person that called what we do "dissing". People who open restaurants are looking to get into our wallets and have us spend our money. Any form of commerce or business that's asking us to spend that much time and money is open to criticism. Where we spend our paycheck and time with loved ones is important. It's not like calling someone fat or ugly, that's pointless "dissing". No one has an axe to grind with these people. We respectfully disagree. I hope they make it. But they won't.
  14. cru

    Colors

    I don't want to illicit any ill feelings or ire from anyone based on my views, I'm very supportive and hopeful for anyone's success. However, I see no reason why Colors will be successful. it's concept is too convoluted and sloppy. NY is a fiercely competitive market and diners do not choose their destination based on sympathy. I cheered for Noche but it just wasn't good at all. Do I think critics should wait? Of course. I've had this argument a hundred times. But I rarely see much of a difference from 2 weeks in vs. 6 weeks in. I think you can tell whether a restaurant is in good hands from day 1. Best of luck to Colors. Their turnaround would be unprecedented.
  15. felice very good recommendations. I definitely want to try La Regalade again, but not the first night, as it's so far out there. I had considered Aux Lyonnais but was reluctant because of the price tag and the semi-corporate ownership. But it's definitely a place on my list. I've never been to Chez Denise, but I'm hoping to try it this trip. thanks again
  16. cru

    Colors

    I understand the sympathy everyone feels towards these folks and I'm with you. But have you been? The best thing anyone could do is to be brutally honest. I'm afraid Colors is beyond repair, even from this point, so early on. Conceptually its just terrible. Sometimes the truth is ugly and hard to say but we always need to voice our educated opinions and pray for a better New York. Hasn't Bruni been soft enough? To honestly suggest that the NY Times needs to be softer is absurd. They have single handedly promoted and advanced mediocrity in the NY restaurant world. Let's be honest and truthful. Some places stink and it hurts to admit it. Does that make me a bad person......?
  17. cru

    Barça 18

    It's on Park Avenue South. It's co-owned by Steve Hanson.. Its called Barca 18 with a funny c... do you need me to spell it out for you???? Of course it's awful! Let Mr Ripert make the money he deserves and please don't hold him accountable. Every great chef in this city now has associations with absolutely horrible restaurants. Here's a clue how you know your favorite chef has sold out.... is Jeffrey Chowdorow a partner? Stephan Starr? In the Meat packing district? Is the word "lounge" or "global" or "tapas" anywhere in the press release? Was half the budget blown on a waterfall? Do any sports heroes frequent? You've been warned!!.....
  18. It's 9/10'ths atmosphere, but what atmosphere!! Chartier is about a 10 minute walk away. Classic brasserie fare, very cheap ,and beautiful decor. A real cross cultural experience. though the food is serviceable, pot au feu, choucroute garnie, dont go expecting culinary fireworks.
  19. I'm taking my parents to paris this March and I'm looking for recommendations on where to take them the first night. They have never been to Paris and I'm looking for that perfect setting in a perfect neighborhood with that typical Parisian atmosphere. However, I don't want a tourist trap or something low in quality. I usually dine at places like Chez Rene, Le Bistral, Bistro Paul Bert, Chez Paul, and Chateaubriand. I'm taking them to those places but wanted something perfect for the first evening. Any suggestions??
  20. cru

    Pimm's #1

    there is also a popular New York cocktail called Cel-Ray cup. It's a take on a Pimm's cup but instead of ginger ale, Dr. Browns Cel-ray soda is substituted. Outstanding and refreshing garnished w/ a celery stalk.
  21. cru

    Spice Market

    Yes Times Square is more crassly marketed than Spice Market. But Times Square restaurants really arent for New Yorkers, are they? And as for the comment about Vegas not wishing it were New York. Have you noticed they rebuilt every succesfull NY restaurant there and a replica of the skyline!!!? Everyone seems to think it's ok to do it for the money. I'ts not. Is it ok for our overpaid sports stars to just do it for the money? No. It builds up resentment and anger with the fans. JJ has given NYC the finger. He's turned his back on us. And he's in it for the money. And I don't think that's acceptable. He's talented and important. Ive been going to his flagship for years. It has become so mediocre that it brings tears to my eyes. What happened? You tell me. Sit with any group of NY restaurant workers and chefs and you will find us all agreeing on the same thing. NY restaurants, especially service in them, is a thing of the past. Thank God there are people out there planning new and great restaurants. Restaurants driven by passion. Not cynical overblown arrogant palaces like Spice Market. What horrifies me about favorable reviews is that the NY media is not raising the bar. Their telling JJ that its ok to run your restaurant this way. So why should he improve? I've been here twice. I've spoken to dozens of people in the business whom i respect and we all scratch our heads in disbelief of the reviews. Welcome to the new friendly New York that praises mediocrity.
  22. Spent several months travelling the 5 boroughs for the best pizza. Here's my opinion. DiFara's Brooklyn L&B Spumoni Gardens Bensonhurst (Summer!!& dont forget the rainbow spumoni) Sal and Carmine's- Upper West Side- run to the best pizza in New York. These two charachters aren't getting any younger. skip patsy's harlem, Lombardis, Totonnos, John's.....
  23. cru

    Vins Nature

    I'm looking for restaurants and wine bars in Paris that specialize in organic/natural/biodynamic wines. I've been to Chateaubriand, Cremerie Caves Miard, Casa Vigata & Le Bistral. All outstanding. If anyone knows of a special place that I'm not familiar with please let me know.
  24. cru

    Spice Market

    Refuse to waste my time. Spice Market is strictly for the Sex and the City set. Shame on you JJ. And shame on the NY Times. It's time NY stood up and yelled "were not Las Vegas!!" We deserve and should demand better. If we don't we never will. Say no to crass commercialism. And expect more than mediocrity from NY's most talented chef's!!
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