ulterior epicure

Hmmm, yes, I think you may be right. The downside is that I don't think many of the flavor combinations "worked" (subjective I know) at my meal at WD-50. Based on my one experience, I would agree with biskuit.

And I, as particular enthusiast of neither WD~50 and Alinea, would agree with this and the foregoing assessments. In my experience, Dufresne's food does seem to push flavor structure/composition more than Achatz.

The Setai is a fairly new hotel / condo complex in South Beach. Stunning place. I've never stayed there (I usually stay next door at The Shore Club). Also, I have not dined at the primary restaurant but I have had apps and drinks at the beach bar. ← Sorry, was more looking for reports from the Dining Restaurant at the Setai. It sure is stunning - and so are the prices. I thought the price of a 2 bedroom was a shockingly reasonable $300... until the reservationist on the phone informed me that there was a "1" in front of the "300." When I went back onto the website, sure enough: "1 300" - no comma; a mere 1K oversight.

What's with The Setai? Anyone?

Yes, I saw that too, and have been trying to find out how I might get reservations for a month down the road. I heard he will be taking reservations. Has anyone tried/been successful?

I have been to Alma de Cuba in Philly once, and can't say I was terribly impressed. But, perhaps I should give OLA a try. Thanks for this advice. How's Casa Tua these days? No, actually, we'll be there at the end of October. Would Joe's Stone Crab be a good choice, then? I've always felt like I was cheating when I went to the one in Chicago... it'd be nice to actually go to the original. Do they take reservations? Anyone else want to weigh in on this?

Great place to party-great bathrooms-get on the list and go out back-gorgeous. ← This place doesn't exactly strike me as a particularly appropriate place for my mom's 60th birthday dinner... more like where I'd head out after the parents are in bed. Forget the scene - how's the food at this place?

Somehow, I knew that, but forgot. Thanks for jumping in. Thanks for the suggestions - I had forgotten that Bouley had an outpost there. If I'm not mistaken, Norman's closed in Miami... ???

Thanks for all of the recommendations, I'll pass them on to the parents... Personally, I'm more interested in the food part in Miami - I know Cuban is big cuisine down there, and I'd like to experience it. Is OLA all it's cracked up to be? North One 10 and Michael's Genuine... are both on my shortlist now. I've also been recommended Versailles and Joe's Stone Crab (I know, I know...). Lastly, we will be staying a couple nights in Coral Gables at the Biltmore... is the Palm d'Or any good?

Instead of starting up a new thread, I'm going to piggy-back off of Marky Marc's work. It looks like I'm headed to Miami with the parents and sibs in late October to celebrate my mom's birthday. I will be staying a few days with them in Miami before they continue on down the Keys. ISO: 1. Nice restaurant to celebrate mother's birthday. She's turning 60, so South Beach "sceney" restaurants and clubs would not be appropriate. 2. Any other must dine restaurants in Miami (more for my own dining adventures). My familiarity with the Miami restaurant scene is sorely lacking. The only ones I know are probably outdated (e.g. Norman's) and Ortanique (?). Michy's has already been on my radar for far too long, so one dinner will be there. I've been reading up on other recent reports on this site, but would love further input. 3. Any suggestions on restaurants for my parents as they make their way down the Keys to Key West? They'll probably spend a good 5 days heading out and back, with overnight stays in the Keys. They love good food, but don't necessarily want fancy - just good and local (though not divey). Particularly, we have all be craving conch salad that we enjoy in the Bahamas (fresh from the dive) when my family vacationed down there in my childhood (before the cruise ships invaded). 4. Nice hotel recommendations in Miami. My mom is considering the Four Seasons, but I'm figuring that there must be some comparably priced hotels that might also be of interest. 5. Nice hotel recommendations in the Keys. Sorry if this is a load of questions. If eGulleters can point me to the appropriate thread(s), I'd be happy to move portions of this inquiry elsewhere. Thanks! u.e.

molto e, that plate of animelle looks like seriously good eating!

Not a New Yorker, but here are my 2 cents: Olive oil gelato @ anywhere owned by Batali Sweetbreads@ Babbo Cockscomb @ Casa Mono Gee, I seem to be on a Batali kick here... let's see Maine uni @ Sushi Yasuda Caviar, sea urchin, and shellfish @ Le Bernardin Nut and seed-encrusted black sea bass @ Jean-Georges (I guess, technically, this dish could also show up on their menu in Shanghai).

Budget?

Do you think this would be parallelled if Beno were to leave per se, or Bruel to leave Daniel? ← I don't think most NY diners (and I'm talking about upscale ones) have the foggiest clue who Benno is (and it's not like Keller's name is even in the name of the restaurant!)...and I'd never hear of Bruel until now. ← I might agree on Bruel, but you don't think most people visiting per se have a clue as to who either Benno or Keller are - if not their specific relationship to the restaurant?

Do you think this would be parallelled if Beno were to leave per se, or Bruel to leave Daniel?

Per Se. There's no comparison. It's difficult to get Per Se reservations for Tuesday lunch. You can get reservations at all the other places if you plan ahead a little, and often even if you don't. ← While I certainly had a hard time getting into TFL, per se, was shockingly easy to get into for me (on my one visit). I recognize that it was probably more luck than I had cared to admit at the time.... called up 2 weeks ahead and got a lunch reservation for Friday... That being said, I have not tried to make reservations at masa, nor did I try when ADNY was open.

I'm just curious, if ADNY were still open today, which of the four-star restaurants would be the hardest to get a reservation for? I'm assuming it'd between masa, per se, and ADNY. I'm not sure how many the Essex House location seated, but I believe that masa, being the smallest, would be the hardest reservation to reserve - but the price may also work against it in this respect.

I was wondering if anyone has ventured to "take the bullet" since Chef Bollinger took over? I think it's sad that Gallagher left as well. Although I never ate at Oceana during his tenure (or, ever, for that matter), I did enjoy a dish he prepared at an event in Chicago a couple of years ago... in fact, it was the best of the tasting I sampled that night. I would also love to see Gallagher re-surface somewhere else, on his own, or elsewhere where I can dine. u.e.

Here's said review.

Yes, and he gave it ***.

Does anyone remember/know what formerly occupied the space that is now Gramercy Tavern? Was it a restaurant before?

Tripe with panzanella... for far too long, Schwa had become of passing interest to me. However, thanks to your report, it sounds like I need to go back for a re-visit soon. Can you please indicate the number of courses and price? Also, did you notice whether their closing produced any noticeable renovations/changes to the dining room?

This isn't really the time for fresh fava beans. At this point I wouldn't even attempt to peel them. Some Asian or Middle Eastern markets sell frozen broadbeans, which are a type of fava, but who knows how long they've been frozen. I haven't had very favorable results with frozen favas or broadbeans. They seem to be dry and gritty. Dried favas are readily available in Indian and Middle Eastern markets. The come in several varieties. I like the split kind. Not even a substitute for the fresh kind, but great for stews and pureed mezze dips. ← Okay - then what about corona beans (or large white broadbeans) that I can stew? Same - Indian/Middle Eastern market??

ISO fava beans. Whole Foods has pretty suspect and slim pickin's - and nothing in the freezer aisle. Ideas?

Well, whew, then I, as a non-New Yorker, won't mind asking: what was the fate of Marika? Or, is it still around? ← see above...Marika became Compass...which supposedly was a rather good restaurant (the chef just left) at one point...they had a $35 prix fixe dinner. I never made it because it closed obscenely early during the week and the odds of my being on the UWS on the weekend were almost nonexistent. ← Doh! Sorry - I have really got to stop posting on the fly... Thanks for cleaning up after me, Nathan!