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I don't know if the moderators want this discussed here. Eater's views—right or wrong—are mainly derived from his impressions of the New York forum, so this seems as good a place as any.I know of only two online communities somewhat similar to the eGullet Forums: Mouthfuls and Chowhound. Mouthfuls is quite similar, and actually uses the same software. As it is much newer, it doesn't have eGullet's extensive archive. In terms of current content, I don't see the case that Mouthfuls is any better. Chowhound recently got a new user interface, which means it finally emerged from the early 1990s. Although much improved, it's still an inferior UI to what eG and Mouthfuls are using. Despite the obvious improvement, many of the CH old-timers hate it anyway. The clueless moderation policy—with perfectly legitimate posts regularly disappearing on a whim of the anonymous "Chowhound Team" for no good reason—is the one thing that hasn't changed. So it eludes me why eGullet, among the three, would be Deathwatched. To be fair, Eater has ripped Chowhound plenty of times, though he has never DW'd them. ← But the most damning comment is about ego-centric people. So who of us on the New York board have egos? I sold mine last year when I was a little short of cash, so I guess that rules me out. So where are you egos hiding? Come out eater is watching.

Oustanding is too modest a word to describe my recent experience at Michy's. Last Wednesday, I reserved a table for four at 8:30pm. After a drink at the very attractive bar (beer and wine only at present), we were seated and soon began a culinary tour through Michelle's wonderful arsenal of small plates. Before the food descriptions, it must be noted what a wonderful hostess Michelle is. And it spite of Michael Ruhlman's statements to the contrary in the NY Times, she spends most of her time in the kitchen cooking, chopping, prepping and making sure each dish leaves the kitchen just the way she wants. We began with three table dishes - fresh white anchovies, an array of oysters and seared foie gras. Each was better than the next. The anchovies tasted salty, rich and displayed the texture only fresh whites can deliver. Foie was perfectly seared and the oysters tasted of the sea. While I can't remember what everyone had on their own (each of us had two dishes), I will give some of the highlights. The Truffled Polenta and Poached Egg was a dish whose flavor lingered forever. the Carbonara My Way was (according to the recipient) "awesome" - al dente pasta with a sauce so tasty and light it was like eating on Gossamer Wing. A special for the evening was Seared Scallop in an Oxtail Sauce. This dish was inspired. The buttery taste of the scallop mixed with the richness of the oxtail created layers of intricate flavors. The Duck Confit was perfect, the Sweetbread and Veal Cheek Ravioli was a dish that tested the palate and satisfied the taste buds all at once. Michelle explained to us her freezer was broken (because of some contruction work outside, there were some electrical problems in the kitchen that night) and she couldn't make her favorite dish - Blue Cheese and Jamon Croquetas. I guess that gives me an excuse to fly back to Miami one night. We had a bottle of Rex Hill Pinot Noir with dinner and some dessert wine afterward. The bill came to just over $300 with tax and tip - a bargain by any standard for high end dining. But at Michy's it's probably the deal of Southern Florida. I don't think I'm exagerating when I say this is Miami's best. Michelle Bernstein and her husband have succeeded in creating a chic, lively atmosphere in a setting that's trendy, yet friendly, cool yet warm and sophisticated yet down to earth. But it's the food that counts and Michy counts up to a perfect ten.

Rest in peace Bux - you are remembered.

They probably think you're Rachael Ray's shill.

I think a great show would be focusing on all the prep in takes to make TV chefs look good.

The point is, these guys are taking something away FROM ME. Why shouldn't I be pissed off? ← They're not taking anything from you SE. If you wanted to eat there that bad, you would have the reservation way in advance. It actually helps you. You enjoy going to places at the last minute - now you have a means (if you choose) to get a table at a prime hour. ← They are, though. I don't make reservations way in advance. (That's why I've never eaten at Per Se, and why Ramsay is still a ways off for me.) And they're virtually ensuring that I have to (or else pay a premium). You can say that, since I don't want to pay the premium, it must not be important enough to me to eat at the restaurant. I'd only reply: enough already (with the cost, I mean). ← Not going to dispute the cost factor, but isn't it nice to know it's there, if you choose? As I said upthread, if I'm spending $400 another $40 isn't going to make a difference. This service is great if you're going on a special date and want to impress, forgot to make that reservation a month ago for your anniversary, came into town at the last minute and want to try a great spot, etc... In those instances wouldn't everyone be willing to pay a 10% premium to get a last minute reservation? I just don't see the harm, but I see a lot of positives.

The point is, these guys are taking something away FROM ME. Why shouldn't I be pissed off? ← They're not taking anything from you SE. If you wanted to eat there that bad, you would have the reservation way in advance. It actually helps you. You enjoy going to places at the last minute - now you have a means (if you choose) to get a table at a prime hour.

Let's see about that. Ebay - many scams involving people who register under assumed names, never send items that have been paid for, many scams from people who bid, never pay and can't be found...hmmm critics' reviews - eat for free, make reservations under assumed names, some write their reviews under assumed names, some go in disguise...hmmmm tipping MD - silently slipping money to get ahead of a line or get a better table, while leaving people with reservations to hang, money goes unreported into MD's pocket...hmmmmm Right - nothing shady about those.

They're also not thrilled with critics that give them less then stellar reviews who make a living off them but have no stake. Talk about parasites...and they get to eat for free.

I once made parasites with a tonnato sauce - very tasty. It's a business model like many others. Hey who knows it may not even last. A lot of people loathe ebay for the same reason - they don't have a money outlay. All they do is provide the means and they don't even make a phone call. Well, PrimeTime provides the means (their site) and they have the goods (the reservations). It's just an available service if needed - they bring people and a commodity together. Live and let live I say - everyone has to make a living.

Of course it's legal. Just like it's legal to charge one price for early payment to an event - most have dinner attached - and another price for payment after a certain date. Look at it this way, you're paying a 10% premium to get a late reservation at the time you want. I would do that in a heartbeat. If I was spending $400 on a meal - another $40 to get the place and time I wanted (on very short notice) is worth it. And you get the benefit of going with an assumed name - way cool!!! Great business idea - almost as good as ebay! No money outlay except for building the site and in this case making the phone calls - and sometimes waiting on the phone for an extended period of time before you get through. Hell, I paid someone $50 to keep calling Per Se for me. I see no difference.

I didn't see that in Bryan's post. I read where he said not to mention primetime, but no mention of an assumed name. ← The use of pseudonyms is mentioned here.Think about it: how else could it work? Obviously this "service" is snapping up prime-time reservations long before they know who'll be using them. After they sell the table, they don't call the restaurant and say, "Change the Jones reservation to Smith." If they did that, they would quickly be unmasked. ← Hey that's cool - it's fun being someone else for an evening. Reminds me of the 70's when I would make my reservations under different names just for fun.

I didn't see that in Bryan's post. I read where he said not to mention primetime, but no mention of an assumed name.

It's a service. It fills a need. Very creative. No one is forcing anyone to join. So if you're prone to reserving late and want a guaranteed prime-time table, I don't see any harm to the service.

It's funny how opinions change. I forgot I started this thread some four years ago. I just looked at my first post that indicated Sparks was my top choice in early 2003. If someone asked me that today, it would not be true. I think Sparks has slipped especially after its expansion. I'm not sure I have a favorite anymore. I enjoy the hangar at Landmarc, the double cut at S&W, but I don't have a real overall favorite. Last Friday, I was sponsored to a meal at Angelo & Maxie's. I went in with very low expectations, but was pleasantly surprised. Their Strip was tasty, the service was excellent, reasonable wine list and the sides were very good. It was a nice experience.

Not sure I agree with that in its entirety Doc. Some wines just won't work with or without food. From years and years of drinking wine (a lot, I might add ), I have found that some, albeit a small number, of wines just don't cut it. If those wines are added to a restaurant wine list (and especially one named after the best wine grapes in the world), then there's a problem - and that's not fun at all. It seems at that point a restaurant just wants to say I have this wine that no one else has. Well, my answer would be - maybe there's a good reason for that.

I haven't eaten at Varietal, so I can't comment on the food or desserts, But I have had Tonka Beans (don't ask, don' tell) and there are miserable. I can't imagine any use for them. That said, I understand Cuozzo's point if he's saying that some restaurants are using ingredients just for the sake of being different - or referring to them by their less-known names. I could see how this may be getting out of hand. But where he does have a totally valid point is the wine list. That I have seen, and it's loaded with obscure wines - and of the ones I have tasted, there's nothing there I would reach for again. If you're going to name a place Varietal, I would think the wines should be serviceable with the food. I'm not saying they should avoid small, hard to find or little-known producers, but those wines should be drinkable and match some of the food on the menu. Check out Bern's wine list on-line if there's an interest in looking at an in-depth selection of large, small and little-known producers.

I've never seen his show. Is that "Hell's Kitchen?" I forgot about it, but you're right. That would be the reason.

Bruni's review only rarely comes earlier than Adam Platt's review, and Platt only got to GR this week. (There have been exceptions: Bruni reviewed RTR before Platt did.)One possible explanation is that it's harder to get a reservation at GR. It took Bruni a very long time to review Per Se, and I suspect this was the reason. ← Is it harder to get a reservation at GR than Robuchon? If so, that's interesting. The reviews here appear to favor the latter over the former.

Changing subjects here. I wonder why GR hasn't been reviewed yet? It's been open since the first week of November (11 weeks). I believe this is longer than Gilt, Del Posto, RTR and Robuchon (possibly even today's Porchetta - though I'm not sure when they opened). Any thoughts why he appears to be giving GR extra time?

I don't think they're happy with it. Their ambitions are obviously higher than one star. Neroni drips ambition. And the whole point of hiring him was to make this a "serious" "accomplished" restaurant. FWIW, I think one star is what they deserve. And I think they should be happy with it. I just don't think they are. It's very funny that you'd say that, since one thought that popped into my head as I was eating last night -- I swear this is true -- was, "rich would hate this." ← I'm sorry for them. The concept sounds interesting. Sometimes ambition gets in the way of reality. I guess we'll wait for the next Brooklyn review.

Since you've been there a few times SE, do you think they are happy with it? Is it worth the ride to try? Get a hold of H. and we'll meet you there sometime if you think its worth the effort. PS - the reason the review was filed late was I was trying to get a bet down at 4000-1 and he was holding the review pending my sucess. No one would take the bet and Porchetta lost three stars.

The water policy is an issue for some. They try to emulate dining at an Italain bistro in the Ischia area, and only serve water by the bottle. The price is cheap, but they don't serve water by the glass. This may go a step too far. (They even post a list of 10 "don'ts" in the restaurant.) The reason Italian bistros don't serve water by the glass is the quality. Since that's not an issue in NYC, I think they should. Since I rarely drink water with meals, it's a moot point with me, but I can see how others may be put off by the policy.

I don't read his blog - what did he say?

Both of the last two posts are correct.