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  1. Lutece was never a bistro. It was a warm place due to Mr. and Mme. Soltner and it catered to it's returning clientele, but the food was never rustic. It was elegant and superbly cooked. You had to dress to be appropriate. As I remember, the only other restaurants in its league were Le Pavillon and La Cote Basque under Mr. Soule. Perhaps La Grenouille. As for the restaurants that exist today...why compare. Life has moved on and so has the food. There are many good chefs and lovely restaurants. Per Se comes to mind. I loved the food at Lincoln even if Mr. Platt did not. The clientele has change
  2. That the government would loosen the immigration laws from China and that the NYC could import two hundred fabulous chefs from all regions in China.
  3. I am now half way through reading this book. I am a very serious cook with who was taught by our family friends Pierre Franey and Craig Claiborne. Went to the CIA (Yuk). I have bookshelves of cookbooks and many French ones, The Lutece Cookbook being my favorite. Sorry Julia. This is a fabulous cookbook! I love the introductions, the writing style and the recipes, both old friends and new. Some traditional, some not. So many recipes make me want to make them immediately. The cous cous salad that I made last night was outstanding. I added a little piment d'espelette. The tartlet with warmed sca
  4. The demise of Gourmet made me think of Laurie Colwin, who used to write a monthly column until she died, tragically early. She was primarily a fiction writer who loved to cook. After the news that Gourmet was no more, I pulled my dusty 'More Home Cooking' from the bookshelf and cuddled up in bed with it. I have been reading several chapters a night and I sleep better for it. Laurie is an essayist with some wonderful eclectic recipes. No one today writes like her and her recipes are true. I have made several in the past and they are just perfect. There is no one like her.
  5. I have never posted on this board and have no relationship to the cookbook that I am about to shill. I was recently at Kitchen Arts and Letters where they were featuring a quarterly cookbook named Canal House Cooking. It is self published by Christopher Hirsheimer and Melissa Hamilton (Gabriella of Prune's sister),two Saveur expats. The first book is just wonderful, simple and has lovely recipes, although lacking in deserts. It reminds me a bit of Suzanne Goin with less labor. After reading the first book, I immediately subscribed for the frest of the year. It's not expensive either.
  6. I do not usually post on this board as I am in Manhattan, but I know SF well. No one ever mentions Hayes Street Grill on their list of places to visit. Why? I have had the most wonderful meals there, especially their salads and fish. It's an old SF place and the food is always fresh and inventive. . If they know you, it's a big hello at the door and impossible to get into before the opera or symphony. Any reason or just off the radar.
  7. Sfoglia. Been there three times. Expensive and not terribly good.
  8. Square Meal on 92nd off Madison. Wonderful American "market driven" food and you can bring your own wine. I went to Beyoglu last weekend for lunch and found that it had slipped quite a bit.
  9. The S/O's and my birthday are next month. For his we will go to Atelier Robuchon (been there and love it). I'm on the fence for mine. Some choices are Corton and EMP. Other suggestions are welcome... As for Per Se, he's not interested and I won't deal with the reservation nonsense. It's also too much food for me (been there, done that). Neither of us was wowed by Jean Georges the one time we went. We both liked EMP, but I can't do the multicourse tasting again. I was almost alsleep at the end. The meal took almost five hrs. There was a post on one of the other boards about terrible, slow serv
  10. I actually posted the same question last year. Once upon a time, not so long ago, there was a fabulous wholesale purveyor on Franklin Street named Aux Delices Des Bois. Their demise ended it for me for exotic mushrooms in Manhattan. Some of the partners kept the name and went web only. I bought some morels from them once. They were fine. Here is their reincarnated website. Let me know how you make out.
  11. oh noes, not accented voices!!! ← This is a problem mostly evident in NYC and it is a symptom of a much larger labor--and ultimately wealth distribution problem. In any case its nothing to be disregarded off-hand because it triggers our political correctness reflexes. An important component of food running is describing the dish and being able to answer any questions about it, or failing that at least understand the questions well enough to be able to redirect them to the server, sommelier or manager. Putting an unprepared runner on the floor unsupervised is like putting a novice cook o
  12. Had dinner at Stone Barns last Thursday and had the 5 course tasting. I had been two years ago. Again, what is so striking about the place is it's bucolic beauty and the ability to walk around the grounds. It smells so good. As for dinner, I agree with LP Shanet. The service was haphazard and impersonal (as opposed to the relaxed, attentive service at Per Se last week). I did not know who was our waiter. The sommelier never showed up until the amuse had started. Then the wine came 15 minutes later. A very nice Alsatian rieseling. The courses came out oh so slowly. They were put down without e
  13. I beg to differ on a few points, Steve. We are talking 40 years. How many on this list were eating out regularly in Manhattan 40 years ago. Shun Lee, at the time was really ground breaking and the food was so much better and not as expensive as now. Before Shun Lee, it was Cantonese in some basement restaurant in Chinatown or for a treat, at Pearl's. Then came Shun Lee. A beautiful place, Americanized service, excellent, unusual Chinese food and a host who catered to his best known clients. From Shun Lee was spawned David Keh, Pig Heaven and on and on. No one had eaten orange crispy beef befor
  14. Pardon me if this is a redundant post but I have searched this board for lobster suppliers to ship fresh or cooked lobsters to me in Manhattan. Does any one have any favorites. Either a website or name and place would be great. I do not need a "clam bake" or any of the other sides. Just fresh, sweet, Maine or Massachusetts lobsters. Our Long Island ones just don't cut it. THANKS!
  15. I am a lurker 99% of the time, but was inspired by the green market a few weeks ago. I baked a mixed berry tart (currants, raspberries, blueberries, blackberries, tri-star strawberries) with a vanilla pastry cream and a sweet crust (murbe teich). I could not find red currant jam to glaze it with and so had to settle for black currant. Not as pretty. It was delicious.
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