chefboy24

SS is a notorious tightwad. I'm sure he already had the $12 mil upfront. His two Continentals are absolute cash-cows. ← um 12 mil for a restaurant........ ya can't be a tightwad. you know. when you open up the most expensive restaurant in the history of human civilization. good thing he has cash cows. i dont really care. i hope he fails here in nyc. i think restaurant groups should be chef run, not businessman run.

review comes out tonight on nytimes.com i hear my guess - 2 stars. ????

oh come on no one knows anything?

i've personally seen a lot of famous chefs do this. i thought they were just making a fuss because its on camera.

when i was at l'impero. scott & co were hoping for 4 or at least 3 stars. that was his plan.

donatellas new restaurant. opening this month. former bellini space. mike psilakis chef. anyone heard anything?

wow bro you're really off. assume $115 check average before tax and tip 250 covers. upwards of $30,000/night.

chelsea market is a bunch of small independantly owned businesses with reputations for quality. whole foods is a big evil corporation. with the guise of being socially responsible. ?

nice, quality debate! ummmmmmm i love momofuku. its just too damb packed! thank god they're opening something else.

Thank you. That is what I suspected, but wasn't sure. Does anyone know if there is a reason why they don't at least warm the bread? Is that considered passe? If it isn't going to be good, at least it could be warm. ← interesting. most restaurants don't these days. maybe the bread is already cooked to done and anything more would dry it out further....? more rustic breads are fine at room temperature to me , but bread right out of the oven is nice.

why does he keep saying NoMeat restaurant. Pappardelle (or was it tagliatelle) with oxtail sounds pretty darn meaty to me. ? ← I think he's making up a term: North of the Meatpacking District. ← ohhhh ha

well, most restaurants get their bread from huge bakerys like sullivan street or pain d'avignon or amy's...around 8 am......and they sit in a paper bag from then until dinner service at 5:30 pm where some backwaiter who couldnt give a damn will start slicing the long loaves and loading rolls into baskets. which is why the bread tastes old. because it is...about 12 hours old and sitting out all day. sad fact.

why does he keep saying NoMeat restaurant. Pappardelle (or was it tagliatelle) with oxtail sounds pretty darn meaty to me. ?

thank you. i'm in lurrrrrrrve.

duck duck duck? looks creative to me. its duck 3 ways. foie, peking, and egg. that looks to be pretty damn original to me. and im sure its a beautiful dish. why the hate? jeez.

yes sometimes it will take 3 business days for the block to release, even if you did tip on the card. so if you eat out saturday, you may not get the money back into your checking acct until wednesday.

yeah, to me, the meatpacking district ends on 14th, at jeffrey (for the north west corner). del posto, craft steak, morimoto are all chelsea.....for god's saaaaaake they are right across chelsea market. no one would call the park meatpacking, right? there really aren't that many spots to eat in the meat packing? ono, five ninth, pastis, paradou, spice market? its not more crowded than say union square or flatiron or even central park south (alain ducasse, jean georges, per se, cafe grey, etc)

haha. don't you mean a million little pieces? clever. props.

Hi There, do you know if this happened or do you have an update. The website still lists Chef Heffernan as exec chef. Anyone have recent reviews? Thanks, ← Chef is in and out of the kitchen these days. The sous chefs are running the show with his menu. This is not unlike any other manhattan restaurant, sort of... Eleven Madison is running smoothly.

bux - exactly. i have definitely have had disappointing 1 and 2 star meals in paris, alsace, and london. the ones on this thread who seem to believe that they do it better in france certainly do not work in new york restaurants. new yorkers as diners are certainly critical enough for the best restaurants to rise to the top, regardless of the zagat effect, new yorkers are just as likely to think for themselves (if not more) then the french new york line cooks and sous chefs and chefs are certainly just as talented, creative, brilliant, and hardworking as the french. be fucking proud of your city and its cuisine. christ.

This decision has been pretty well dissected on the Michelin stars thread. There's a perception that Daniel is too large a room, and turns the tables a bit too aggressively, judged by the standards of top-tier European restaurants. Some will say that that's either untrue, or doesn't matter, but it's the most likely reason why Daniel was left out. If anything, I'm more sympathetic to the argument that Le Bernardin should have received two stars, than that Daniel should have received three. I don't see any consensus that Daniel is "much better" than Jean Georges or ADNY. eGullet's Fat Guy—who seems to have dined at this tier of NYC restaurants more than anybody who regularly posts here—said on the Michelin thread that he could quite readily see a distinction between the three-star level of ADNY/JG and Daniel. FG also believes that there is a clear gap between ADNY and any other NYC restaurant, with the possible exception of Per Se. I am not suggesting that one opinion—even a highly authoritative opinion—settles the matter, only that there's at least one informed person who thought the distinction was justified. ← *insert all-you-need-to-know qualifier of my qualifications here* moving on. this talk of "3 star level"......sort of ellusive huh? to me, a 3 star michelin restaurant is like falling in love. once you get there, you're like.......oh, this is what everyones talking about, THIS IS IT. an evening at per se and an evening at ADNY serve very different food and have completely different service. they are both fantastic. i've trailed in both kitchens and eaten at both restaurants. to compare the 2 is to compare having great champagne or having great bordeaux. some people will prefer one over the other, but both are undenyably awesome. know what im saying?

i dunno, casa mono has some pretty expensive quartinos of wine! $12-$24 per quartino.

sort of a silly question. you can eat anywhere you want in NYC except maybe 3 or 4 restaurants for less than $100 if you don't order alcohol ?

why bother take the fat out? 16 oz of roux thickens a gallon of liquid (i'm pretty sure, but i should check my prochef)? which would be 8 oz of fat for a gallon of liquid. fat is an essential part of your diet. if you don't feel like using butter, use olive oil.

nobu now scott conants new italian michael schlow's cookbook (even tho he pays his linecooks at radius $8/hr)