cchen

Thanks for all the great replies. However, I am a bit confused. I do understand that to get into the restaurant business I have to start at the bottom. Many of you have recommended getting into restaurant management, but that is not what I'm interested in. Lets say USHG wants to open a new restaurant. Danny Meyer must have a team (not necessarily MBA's) of business people who are able to evaluate the costs and return of his various ideas, look at real estate financing, etc etc. Thats the kind of role I want. I do not think that USHG has its former restaurant managers looking these kinds of things....

Hello, Today I found out I've been admitted to Columbia Business School. One of my biggest passions is food, and I'd like to one day own my own restaurant. Before that however, I'd be interested in working for a group like Union Square Hospitality Group or the like in learning about restaurant business development. I've searched extensively online and have talked to many people I know who work in kitchens but no one really knows how to get in on the business side of things. Do you any of you eGulleters have any experience with this, or know what I can do or who I can talk to??

I've been to all the "top" places, and here are my reccomendations: Yasuda, for a very traditional experience Gari, for a creative $us$hifest But in the end, I always end up going to a small place called Kirara, on Carmine St. Their fish is by far as fresh as any place in Manhattan, and their prices are extremely fair. I could practically eat there every week!

Hey Pan, Here's the address to Minni's: 136-17 38 Avenue, Flushing, NY Phone: 718-762-6277 It is is near the World Journal Bookstore, towards Northern Boulevard, off of Main St.

I went out to Flushing to visit my great-aunt. All the Asian places were open, and the streets were very busy. We had dim sum in a place near the Flushing Center Mall (sorry, can't remember the name of it). Solid, as always. For dinner we went to Minnie's Shabu Shabu, my favorite hot-pot place in New York. Food and service was fine. I love their grilled Taiwanese sausage.

Hi all, I'm from New York City, and am planning a trip to London in early January. I'd love to be able to dine at Gordon Ramsay, but I haven't seen the price of the menu listed anywhere. Can anyone tell me what the prices are for lunch prix-fixe and dinner prix-fixe? Also, I'll be coming with my mom and younger brother. Would it be advisable to bring a child there? And do they have any kind of other menu for a child, since I'm pretty sure my brother would not appreciate the regular menu as much.

Has anyone gone lately to JG for lunch and happened to get a copy of the fall lunch menu? Somehow I forgot when I went on Monday

I agree. Seoul Garden is pretty good. Their seafood pancake is the best I've ever had.

So I went to Babbo with a party of 4 on Sunday night (my third trip this year), and well.... it was very disappointing. As much as it hurts me to say this, the service at Babbo has gone down considerably. They did not refill water until asked, took way too long in refilling our wine glasses, and really just was not attentive to our table. A friend of mine who dined with another party that night, experienced a mishap by the kitchen. She had gotten the traditional tasting menu, and one of the pastas came out, apparently undressed and unfinished. Unknowingly, she ate it. The next course they brought out was the finished pasta. When the restaurant realized their mistake, they took the pasta back. She asked to try it, because of their mistake, and they refused. In addition, they've also raised prices; their tasting menus by $5 each and also a few dollars in a la carte dishes and the wine as well. Its pretty much as if they arbitrarily just added a few dollars to each dish. Since I had had the tasting menus the previous times I went, we decided to go with 4 antipasti, 4 primi, and 3 secondi. We also ordered two bottles of red wine. All in all we had: Grilled Octopus Steamed Cockles Warm Lamb’s Tongue Vinaigrette - very very good Prosciutto San Daniele “Riserva” Spaghettini Garganelli - amazing, as always Goose Liver Ravioli - amazing, as always Black Tagliatelle - amazing, as always Whole Grilled Branzino Duck Deconstructed Ossobuco for Two Pistachio and Chocolate Semifreddo Warm Apple Crostata Schiaciatta While all the dishes were good, the only dishes that I found to be amazing were the garganelli, goose liver ravioli, and black tagliatelle (I knew I should have gotten the pasta tasting menu again ). Overall, I was disappointed with the dishes, as I had expected to be "wowed" more with the non-pasta dishes. I know next time to go to go ahead and get the pasta tasting menu, as its always a solid choice.