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babern38

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  1. Hello, My wife and I are going to Paris the first week of December and looking for some advice on choosing 2-3 upscale michelin 2-3 star meals. There are so many to choose from and we would like some recommendations that may include both very excellent traditional french as well as very modern cuisine. We have not been to Paris in many years. Any thoughts on any of the numerous alain ducasse places? guy savoy? L'arpege? L'ambroisie? Le Cinq? to name a few I'd been looking at. is the alain ducasse restaurant in the eiffel tower too touristy? the view looks spectacular but not sure abo
  2. I'm very excited about going to EMP for dinner this saturday. I have seen the video of them using hot tongs to open wine bottles on youtube and I was wondering if they do this for all wine bottles ordered or just special bottles. Thanks
  3. I've eaten at B&B two times in the past 4-5 years and always had a good meal. I like Babbo, and thought the food was just as good (even some same dishes) and the atmosphere is better without the louder rock music atmosphere.
  4. So, I realize these two restaurants are completely different, but I've come across them a few times and despite varying reviews I feel compelled to try them. I have yet to meet anyone with personal experience at either of these places and was hoping someone here might shed a little light and opinion. Russian food is something I've always enjoyed but probably only seek out once a year. While Russian Tea Room has a fond place in my heart, the touristy nature of it and other places like Firebird make them less appealing. Some of the pictures of the food at 21 grams looked wonderful and I like t
  5. I am utterly crestfallen at the news that Adour has closed and Gilt will be closing this Saturday. These were two of our favorite restaurants where we've had some memorable experiences. We ate at Gilt the night we got engaged and were later married at the Palace. Apparently Michael Richard is the new chef taking over the space. While info is pretty scarce right now it seems like they plan on keeping the Gilt dining room more formal and modern while putting a more casual bistro in the Villard room next door that was primarily a private event space. I absolutely love the decor of the dining r
  6. I think the Stage Deli was probably the first place my parents took me to when visiting new york for the first time at age 8. I remember the sandwich as big as my head. Now I live in the city and its sad to see it go. Wish I ha known it was closing so I could have gone one more time and paid my respects.
  7. My wife and I had our first trip to Jungsik this Saturday and had an amazing meal. The 7+course tasting menu was fantastically conceived in progression, ingredients, and flavors. I feel they had an excellent balance of french and korean influences with a keen eye for presentation. A standout dish was the sea urchin served with crispy quinoa and squid ink rice with shredded cabbage and I think tomatoes if I recall. My wife nailed the description of both the presentation invoking that of taco salad as well as the flavors echoing that dish but with the seawater taste of uni instead of ground
  8. I like German/Austrian food, but find myself eating it only a few times a year. One reason for this is probably the relatively few (at least that I know of) restaurants in the city serving such fare. I've really enjoyed every meal I've had at Wallse, Heidelberg, Currywurst, and Seasonal weinbar. I actually just visited Heidelberg for the first time a few weeks ago and am sad I hadn't gone sooner. The Rouladen was exceptional. I was hoping people may offer a few other suggestions of this relatively sparse ethnic cuisine so that I can up my frequency.
  9. I just learned about the "secret/private" restaurant Bohemian. I searched through the forum and found no threads or mention of it. I was wondering if anyone here has been and what they thought of the experience. Any hints on how to get a res?
  10. I'm glad to hear the recent positive review above. I was a fan of Liebrandt' food when he was at gilt but must say I was rather disappointed in my only visit to corton several years ago. I was wondering what other people have experienced lately and if its time for another try.
  11. do you or anyone else have any info regarding his next business venture?
  12. I'm sad to admit that last friday I had one of the least pleasurable "fine dining" experiences ever at Graham Elliot. I've had the pleasure of eating chef Bowles' food at Avenues and a few years ago at Graham Elliot, so I was greatly looking forward to my return visit with my family. We did the chef's tasting ~15 courses. Honestly, I can't remember a single stand out dish. If I had to pick a color to describe the overall feel, taste, and color palette used during this meal I'd have to go with beige....or gray. I'm often a positive person and can find some good in most things, but am reall
  13. I know this is news from last month but didn't see it up for discussion here. I just found out that Shaun Hergatt left SHO and the restaurant will now be known as The Exchange. I loved this restaurant and I'm surprised this happened after gaining the two Michelin Stars. The place was also usually busy on my visits for dinner. Hopefully he will be quick in opening a new place in the city as it seems he intends to.
  14. Hello again, I'm trying to plan a dinner for my work group of about 10-15 people and was hoping you guys could provide some recs for places that we would be able to dine a la carte and preferably have a private room with no extra charge. Also, feel that most people would want to stay under 70 a person. Hudson clearwater was the one place I've been wanting to go to and know of with a private room. Any other ideas? Thanks
  15. I was hoping someone may offer some suggestions of places serving more unusual game on their menus on a regular basis. I'm looking for elk, venison, kangaroo, etc. I've heard about Resto and been interested in trying it, but their group dining is really the only option to get them to offer more exotic items. Thanks.
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