ulterior epicure

I, for one, would like to know how the wine list is set up. I realize that they have a pairing for the set menu. But, will there be other selections in addition to the pairing option, for those (like me) who can (barely) handle/want only a glass of wine? Or would I be limited to choosing a wine from the pairing list?

Why? Receiving special treatment is entirely a different issue than expecting (or feeling entitled to) special treatment.

THAT, Fat Guy, is why it's called *FRIENDS + FAMILY.* Everybody knows that. I'm sure you've been to a few.

No, actually, I don't. They certainly don't need to. And, I certainly see why they shouldn't. With only 14 seats and the same 200 regulars to please, it'd essentially become a supper club. I don't think that's what Chang wants Ko to be.

Even if the restaurant and owner said that there would not be any preferential treatment (for obtaining reservations, anyway)? Would you still feel entitled? ← I would certainly be annoyed. For example, I have some good friends from out of town who come in a few times a year. Because of the nature of their business, these trips are always last minute. These are some of the most beloved people in my personal universe, and when they come to town we always go out to dinner together and I want to be able to show them a good time. So when they say they're coming in two days, I get on the phone and reach out to a restaurant where I've established some seniority and I get us a table at that restaurant. I would be annoyed if a restaurant I thought was great, with which I'd spent years developing a relationship, couldn't squeeze me in. Ever. ← Fat Guy, I'm one of those occasional out-of-towners you refer to (not your personal friend/guest, per se). I still do not presume or expect (nor would ever (EVER) solicit my friends on the ground to pull any restaurant strings for me. Getting to New York is a rare treat for me; each meal is a near-priceless commodity. But, in no way do I expect or demand special treatment. In fact, I make all of my own reservations. If I don't get into (fill in your hard to get to restaurant), then so be it. I get in line, along with everyone else. I'd be happy to do so, regardless if I'm a devoted regular, and especially if the restaurant is known to avoid/prohibit preferential treatment.

Even if the restaurant and owner said that there would not be any preferential treatment (for obtaining reservations, anyway)? Would you still feel entitled?

And, to this end, even if Ssam Bar regulars *do* expect special treatment, the folks at Ssam Bar created that expectation with consistent comping, etc. At Ko, they clearly are not.

I think it's well-established that Noodle Bar and Ssam Bar exist entirely apart from Ko. A regular at Noodle Bar and Ssam Bar shouldn't necessarily be entitled to special treatment at Ko (even if they do receive special treatment at the restaurant they do frequent) any more than a regular at ad hoc or Bouchon should be entitled to special treatment at The French Laundry, or per se. You think frequenting Bar Boulud gives one special rights to the tented table at Daniel? ← AND, the fact that Chang can do whatever he damn well pleases with Ko. I'm sure he doesn't need the lot of us to keep him afloat. It's clear he wants Ko to be something different than Ssam Bar and Noodle Bar. Otherwise, he'd just open another Ssam Bar/Noodle Bar; I mean, those two are exemplary models that don't stand room for considerable improvement or need for changes.

I think it's well-established that Noodle Bar and Ssam Bar exist entirely apart from Ko. A regular at Noodle Bar and Ssam Bar shouldn't necessarily be entitled to special treatment at Ko (even if they do receive special treatment at the restaurant they do frequent) any more than a regular at ad hoc or Bouchon should be entitled to special treatment at The French Laundry, or per se. You think frequenting Bar Boulud gives one special rights to the tented table at Daniel?

Echo.

Sounds like we have our very own Shake Shack ®. Thanks for that recap, moosnsqrl!! I love that you insist on [sic]'ing a word that is entirely the creation for the sake of marketing food. I mean, do you follow Haagen Dazs, too? This IS promising. I assume that the patties are cooked to order? Are they thick, or more of thin and greasy ones? Oh, now that IS something to rejoice over (the ice cream, not the beer).

Or are you just being angry for not getting invited to f&f given your "regular and co-founder with Nathan of the New Paradigm labeling movement" status? ← Oh, but Nathan was invited. As annoyed as I am with the reservation hiccups, I cannot say that it deters me from giving them a chance to smooth things out. Now, if this kind of hooplah persists a couple of months down the road, I would be less inclined to make the effort... maybe, not inclined at all.

Assuming they fix the stability issues, the Momofuku website is certainly no more annoying than the ritual at Babbo or Gramercy Tavern: hitting redial 80 times, then waiting on hold for twenty minutes, only to be told there are no tables available. And at Ko, unlike those other places, the prime time tables aren't held in reserve for regulars and VIPs.Some of the measures taken on the website are merely indicative of Chang's success. Otherwise, unscrupulous diners would be snapping up reservations and hawking them on eBay—as a few people already tried to do. ← FWIW, I am a PC user and the bot-denying image is what shut me out for a good hour. Everything else was fine; I just couldn't see the alpha-numeric key.

That's where Takashi is? Huh. I'd imagine he'd open something with more space. Cozy's just as good.

I now know why this thread has remained dormant since my last post in early 2006. Tonight, as many of you know, is the season premier of Top Chef (Bravo!). Stephanie Izard, ex-chef and owner of Scylla is one of this season's contenders. Curious, I wandered onto the restaurant's website to see what the restaurant was doing. Apparently, nothing. It has closed its doors (when this happened, I know not). I had one great dinner at Scylla a couple of years back. I look forward to seeing Ms. Izzard do well on Top Chef.

It sounds like Bar Boulud's pâtés and charcuterie are enough to make it worthy of 2 stars in Bruni's book.

On March 25, Michael Smith will begin offering Happy Hour Tuesday-Friday 5pm-7pm. Here's the blurb from his press release:

Yep, here are the details:

Looks like chefBURGER opens first.

Oh, and in case you missed it, chefBURGER is the other burger joint I was referring to here.

Sources tell me that chefBURGER will open its doors today. I have no idea if that is for lunch or dinner. I drove by Saturday, and it appeared ready to go (it's quite snappy-looking, the odd burger-headed alien-like mascot aside). I'll be anxious to see the menu. Off topic: chefBURGER is around the corner from the new Bristol, which was truly gorgeous. Heck, the Chipotle across the street was gorgeous, with its indigo-tiled facade. I love indigo. I love Chipotle. I just wish I didn't have to pay $10 to park for my $6 burrito.

Is that with or without wine?

And you think that telling Cory that you're live blogging your meal via iPhone is an effective means of being low key?

I really hate the ones that are taller than they are wide. I mean, why should I have to eat my hamburger with a pin skewered in it? I don't know how the rest of KC likes its burgers, but I, for one, wouldn't mind a burger place that could offer me a simple, thick, and medium rare patty with any good cheese, onion (raw or caramelized), tomatoes/lettuce (if in season) on a toasted hamburger bun, or even something with a crusty crust, like ciabatta. No mustard, unless grainy. No ketchup. Mayonnaise is felonious. I'll can easily part with the fries, chips and even a can of Cel-Ray if I can get decent fat, beer-battered onion rings. (There was this GREAT place for onion rings out in Sedalia that my dad I and used to stop at on our way down the Ozarks on fishing trips. No one seems to do them correctly (anymore) in Kansas City.) I suppose I wouldn't mind avocadoes and alfa alfa sprouts, if they're seasonal, and truffles... but why? Foie gras - no, sorry.

These two thoughts should really be linked more closely together, Holly.