AvsKick21

Is Gordon too obvious? ← From most accounts MPW was tougher or as tough as Ramsay, and Ramsay claims that Robuchon "made Marco look like a f-ing pussycat".

I am thinking between $1000-1500 for the meal. Some people coming don't eat seafood or anything that is too wild. So, I just want a place that would appeal to everyone. We did this once before for another family member and it was at the Water Club and it went over fine. So, something with food similar to that would be fine. Nothing like WD-50 or too ethnic. Please let me know your idea!!!! ← $1000 for a party of 10 at EMP? I assume you mean before tax, tip and booze. ← EMP on their website lists their 3 course dinner as 82 dollars. if you drink 40 dollars average per person in booze, and leave 20% tip, you'll spend 156 per person, or, 1560 for a group of 10, which is 60 dollars over the OP's stated limit. i'd say it's well worth it! ← Don't forget 8.75% NYC tax

I had lunch this week at Fleur de Sel and had an experience similar to ulterior epicures. The service was technically sound, but perhaps a bit cold, but it wasn't a huge deal as I was there for the food. The room is nice, but seemed to lack energy, but thats personal taste. On to the food.. I chose the 5 course tasting menu, which was; Strawberry Gazpacho A good start, very fresh tomato and a nice sweetness from the strawberries. Goat Cheese and Artichoke Ravioli, Beet-Dijon Emulsion, American Caviar For me the best dish of the meal. Perfectly cooked pasta with sweet beet sauce. The dish would have been better without the caviar, as it added nothing to the dish. I really can't stand when restaurants use miniscule amounts of luxury ingredients because they can as it rarely enhances the dish. Seared Duck Breast This was served with fennel and leg confit I think, and another sweet sauce. I think the dish would have been good on its own, but at this point the presence of strong sweet components in every dish was getting a little tiring and palate fatigue began to set in. It was well prepared though, and its obvious that they can cook back there. As a diner I think it just means you have to be careful with how you choose your dishes. Cheese Course It was four American cheeses, all good, but not memorable. I forget two but one was a camembert from Wisconsin and there was a Point Reyes blue. The walnut toast definitely needs to be toasted longer. Blueberry Soup, Yogurt Sorbet A refreshing, simple summer dessert. No complaints. All in all a good lunch, but I'm not in a hurry to go back. If I did, I think I'd go for the 3-course menu at $25, as I didn't feel that the shot glass of gazpacho amuse and the blah cheese course were worth the extra $20. Also I found the pacing to be a bit on the fast side, with the courses coming out in rapid fire fashion. I sat down at around 12:05 and was out the door at 1:10. This was okay, as it gave me plenty of time for the 2 mile walk to Bouley for my later lunch. More on that later.

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Thanks for the info. I've been trying to figure out where to go as I'm only around for two more days and am trying to hit as many places as possible. I tried to go to JG last week and the main dining room is under construction, which of course they didn't tell me when I made the reservation. I think I'll try and hit EMP+Fleur de Sel one day, and Bouley and somewhere else another, I just have to figure out where. Those were all on the radar, and I thought that LB might round it out, but I think I'll look elsewhere.

I was wondering if lunch at Le B was a significant dropoff in quality from dinner. Just wanted to check as there haven't been many comments recently. Thanks.

Morimoto Maybe Todd English

This is probably a little bit late, but the cheesesteaks at Mr. Spots (State btw. Hill and Packard, next door to Big Ten Burrito if you're familiar with the area) are pretty good, and reasonably authentic.

All the above suggestions are very good. I would also recommend Yakitori Totto (55th and Bway) for something you likely wouldn't have in Paris. It's fun, has great food and is open really late, like 3 AM if I remember correctly.

On egullet check out the plating and presentation course in the EGCI and the Studiokitchen thread in the Pennsylvania section for some how-tos. For ideas/inspiration and a perhaps some instruction cookbooks can be a major help, but the ones you choose will vary based on personal taste. Favorites for me include The French Laundry Cookbook, Tetsuya's, and the Michel Bras ones, but that's just a start. Explore and experiment to find your own style. Also, check out the pictures at tastingmenu.com.

Are you opposed to rendering some before putting it into the bag? I've had some success getting thin, crispy skin by scoring it, then putting it over med-low heat (watch and adjust so it doesn't burn) and rendering it until the skin is a tiny bit thicker than you want it to end at. Then I put it in the bag with some of the rendered fat, let the water bath do its thing, and then kiss it off on a hot pan or with a torch to finish.

I messed around with the Duck roulade from The French Laundry Cookbook tonight. I stuffed it with leg confit and then cooked it sous vide with 5-spice and Sichuan peppercorns, served with red onion confit, shitakes, and 'quick' sweet and sour sauce.

If the faux gras is like he describes in his book, its chicken livers, butter and cream.

For the hotel, I would suggest the Helmsley Middletowne (http://www.helmsleymiddletowne.com/). I have stayed there multiple times since I moved and its pretty nice, in a good location (48th and 3rd) and cheapish by NYC standards. I'm not sure if anything will be going on when you're in the ctiy, but I got a room for 190 for next weekend to give a ballpark estimate.

As I have been currently trying to develop my cooking, I have currently been focusing more on how I plate my food. In many of the threads here on eG, specifically the dinner, I realize that some of this comes down to the type of dishes one has availible. There are some pieces that I have scoured the internet looking for, but to no avail. I recently picked up some plates from CB2 that were okay, but can't seem to find things like long rectangular plates or wide rim bowls anywhere. I guess I'm looking for recomendations for some modern looking product lines or places to look at. I tried searching on here and didn't have much luck. Thanks.