macrosan

That's true of the second study, Ron, but the first is strictly causative. The chemical effect of red wine on HDL and as an antioxidant has been documented for 20 years. I wish someone would get me on one of these studies where the guinea-pigs have to drink half a bottle of wine a day for two weeks :) I wonder if they let us choose from the wine list (Edited by macrosan at 10:00 pm on Dec. 13, 2001)

I had my inaugural lunch there 3 days ago (posted a review in the "Old Bailey" thread"). I agree with most of what has been said in this thread. "Studied casualness" is, I think, what Andy means, and certainly I found that to be one of the strengths of their ambiance. That WOULD include getting the waiters to advise on wine :) Of course, it's the food that matters more. I'm not sure that I quite agree with Andy's "one note" criticism (assuming I understand it correctly). I found the two dishes I had were marginally on the bland side, but equally that the flavour grew on me as I tasted further. If that is "one note" then it makes an interesting change from the modern French multi-flavours-competing type of dish, and I for one like having that as an option. St John is very different in many ways from other restaurants; I think it's all the better for that. It's now firmly on my list of restaurants I will visit regularly.

This is a a silly game. The ranking is based on the points given on each vote (out of 5). Currently eGullet is #88. To get to #76 we would need 642 points, which is the quivalent of 129 people giving us a 5-star rating while NO-ONE voted for any of the 12 sites above us. This site simply doesn't have the activity level required to achieve this, since almost certainly all the other sites are telling their members to vote, just as we are. It's a fruitless exercise, designed only to give the chef2chef site a high click rate so they can charge their advertisers higher rates (more fool the advertisers :) )

Reminds me of the very first Chinese meal I ever had in the USA. An (English) friend and I found a restaurant at random in Mott Street. We chose the dishes we wanted as we were used to doing in England. I was halfway thru placing our order with the very large and smiling waiter when he stopped me and asked "You very hungry, mister?". I replied in the affirmative, and he said "I bring you this. You want any more, you ask and I bring it no charge". Boy, was he ever right. That was my introduction to US-size portions.

Lunch today at the home of Bruce Poole, with two colleagues. The ground floor restaurant looks good, nice simple table layout just on the good side of uncrowded, uncluttered white linen table settings. I had asked for as 'private' a table as they could offer, as we had some business to talk over, and they obliged by giving us an end table. The welcome was friendly and efficient, so altogether we got off to a great start. I started with smoked haddock and poached egg. I have no idea how the haddock had been crisped, but the whole dish was light, tasty and excellent. My guests had white bean soup (pronounced exceptional) and a crab mousse which was also very much liked. My main was lamb chops. Disappointing. The portion was small, the meat bordered on tough. The best I could say was that the dish was ordinary. It came with two small slices of potato and a dollop of red cabbage, and a side dish of macaroni gratin. Actually the macaroni was very good in itself, but none of these accompaniments lifeted the dish, or could hide its ordinariness. My guests both had roast mallard, which they said was good but not extraordinary. They both commented on the portion size. My dessert was apple tart with ice cream, which was superb. The tart was classic French, but baked a little crisper than the standard French finish, and I loved that. My guests had treacle tart and cheeseboard respectively, and both were delighted. We drank a 1996 Saumier (red Loire) which was great at £38. The wine list, incidentally, was extensive and had a huge range of prices. I would like to explore the list with their sommelier one day :) Service throughout was attentive, just the right side of informal, and the maitre d' was involved at all the tables thoughout lunchtime, which I always take as a good sign. The prix fixe was £26 plus 12.5%. Total bill for 3 inc service was £150. There was much to enjoy, but I suppose the overall impression created was of over-small portions, and too much attention on the starters and desserts to the detriment of the main course. Maybe lunchtime is the wrong time for them. Also they were very busy (pre-Christmas) and that may not have helped. I will go back one evening. For now, I'll put my conclusion on hold.

Oh nooooo !!! I am literally in the process of organising a visit with 4 friends. Now I have problems, having persuaded them that this was the place to try :( A few weeks ago I went to a private party (30 people) at Claridges. The food and service were exceptional, especially for a set meal for 30. Does this food come from GR, or does Clardige's still have its "own" kitchen in addition to GR? btw I'm about to leave for lunch at Chez Bruce :) I remember your slightly cynical comments about Mr Poole, Simon. I WILL report back :)

I only ever visited S&W once (in NYC), and never will again. I also had the surly waiter problem (this wasn't a promo, btw) and had it reinforced by a surly maitre d' to whom I complained (after the first course). I wrote and complained and never received a reply. Maybe my impression of the food was colored by the bad service (OK OK not maybe, definitely ;)) but I thought they spent more time preparing the cutlery than the steaks. I found the the food very average.

I'd just like to add another vote for the lamb chops, or half-a-lamb as they might be more accurately described. I had them on my first visit to Babbo in October, and they were EASILY wonderful enough to get me back there two nights later.

Do they mean the Carrara marble the plates are made of ? btw I thought "Moda in the Flatotel" might be a further sequel to Star Wars. Now what was it Steven wanted to know ??? ...

First time I went to Peter Luger, I discovered they didn't take credit cards AFTER they brought the check :) I looked at the VERY large German waiter (what is the German for "320lb nose guard) and uttered a silent prayer when I found just enough in my pocket for the 赼 check. Then my stomach knotted up as I realized that was WITHOUT the tip. Fortunately, my 2 guests liked me enough to find the necessary cash (or maybe they had already seen enough blood on their steaks). That meal was wonderful enough to get me back there a further 3 or 4 times, although I have to say that I find it difficult to put a wafer between Peter Luger and The Old Homestead. But Peter has better sawdust on the floor, and MUCH bigger waiters ;) (Edited by macrosan at 2:17 pm on Nov. 27, 2001)

...and I always thought it was sweet foods that brought out the flavor in salt...hmmmm...

I thought "no big deal" meant that he only got paid ษ for the piece :)

Oh Holly, please let me know the next time you're booked into ANY restaurant in the UK. I want to come and watch you at work !!! I would love to see your cellphone technique (I think that's just brilliant). Any time, any place --- I'll buy the wine :)

A friend of mine used to choose a Chinese restaurant on the basis that yje clientele were largely Chinese. That was founded on the (clearly to me false) premise that Chinese people know and like good Chinese food. So why would you expect celebrities to appreciate good food ? The fact is (some inside info here) that many "celebrity restaurants" actually do not charge celebrities to eat there. They use them to attract the gawpers, who are effectively paying for the celebrity freebies. So the way to become a celebrity restaurant is simply to let the agents know that they and their clients can eat free. Then stand well back to avoid the stampede !

There are only three items of information I would want to find on a restaurant website. Dress code (actaul as opposed to theoretical) A photo of the dining area so I can see if the tables are crowded together, and which type of table I would ask for when booking. A sample menu which will give me an indication of the style and variety of food, and the prices. I have absolutely no interest in deciding what I want to eat in advance of my arrival, and I don't want to know what particular dishes will be available. An up-to-date wine list might help if I actually wanted to research wines in advance, although generally I'm a sucker for the wine waiter's recommendation :-) I agree with others who have said that 'pre-ordering' takes away the enjoyment of anticipation. Further, what I order is a 'mood of the moment' thing. I have no idea on Tuesday what I will fancy eating on Wednesday.

I really like Jason's "eGulletarian" -- the pun is very apposite, but the problem is we could only use the title here :-( For me the whole issue is encapsulated in the question "Do you live to eat, or eat to live?". Those of us who live to eat have an active, passionate interest in food. We may only like haute cuisine, or we may like a huge variety of food. All that makes us "foodies" (or any other name we choose) is that as we eat each mouthful we can gain enjoyment from the process. We NOTICE and EVALUATE a meal while we eat it. The "eat to live" people don't even notice what they're eating, they just know when they're hungry. We also eat as a form of entertainment, as a direct alternative to the theater or a party. The "eat to live" group want to eat as quickly and conveniently as possible so they can go do something else. So the type of food, the style of cooking, the ethnicity, the 'poshness', the inventiveness, all of these things are incidental. A true foodie will try anything (at least once) and is just as capable of enjoying a world-class hot dog for a buck as a 'fine dining' experience at Maxim's for 跌. I'm just an amateur. I just love eating good food, whether at home or at a restaurant. My only real hate is the chef who cannot leave food to taste as it is, but believes he can achieve fame only by drowning it in a sauce which no-one else has ever tried. For example, I often order lamb because I like the taste of lamb. The last thing I want is a fennel, cranberry, truffle, balsamic vinegar and peppermint sauce which might be interesting as a soup, but which prevents me tasting the lamb I ordered ! I guess, then, that I'm a minimalist foodie. And why not?

Wow, such unanimity on a restaurant !!! And I'll add my voice to the shared opinion. I've been there several times, often with American friends and customers, but I have to say it has never cost me as much as 贶 a head, even with wine. But I've never seen anyone manage 3 courses yet :-)))) One other point I'd make is that there are some very bad, very cramped tables at Rules. When I book I always insist on being guaranteed a table against the wall !!!

It's a few years since I went there, but I would suggest the River Cafe. It's a restaurant on a barge on the river, underneath Brooklyn Bridge, on the Brooklyn side. It has a piano bar, the food was very good at about โ each including wine. I would rate the place very high for romance :-))))))

Well, we picked Christopher's Fermier (they'd been to the Phoenician). So thanks, TexanBob, it was excellent. I just love that when you order a glass of wine they bring the bottle to the table and pour it. The choice of wines was fabulous, and the wines we chose excellent. I had Fermier's own smoked salmon with a green salad fo an appetizer. Salmon was first-class, excellent texture and a fine wood-smoke. I then had roast duck with a honey/cranberry glaze with pumpkin, mashed potato and broccoli. All extremely good, with the duck particularly tender and crisp-skinned. Finished with ice-cream - pleasant if not great and really good coffee. Overall, the atmosphere was French-brasserie-style, very relaxed booth arrangement, high ceilings and elegant decor, apart from the VERY dim lighting. It was almost impossible to read the menus. But the service was really good (the waiter even brought us, unasked, some extra candles to help our reading!). The check was under 赨 for three people.

(Admin: with a major new review in the New York Times on June 9, 2004, we have started a new thread for reviews, reports and general discussion of Babbo: here) Babbo at 110 Waverly Place was suggested to me by a couple of people here as a place to eat alone at the bar. So I dropped in on Saturday October 6 and got a seat at the bar within 10 minutes.<p>Robert, the bartender serving me, recommended a beer which was excellent. Throughout the evening, Robert was friendly and helpful, but not intrusive. Great service!<p>I ordered Grilled Lamb Chops with caponata. The chops were just perfect. Cooked medium rare as requested, lightly blackened, just enough fat to keep them moist, tender and beautifully flavoured. The mixed vegetables were unusual, and maybe just a touch too vinegary for my taste but a good accompaniment for the lamb.<p>The conversation at the bar was thoroughly enjoyable. I got chatting to my neighbors on each side. They were interesting and interested, and somehow naturally fell into the bartender's style of being willing to allow silence to reign for intervals during the evening. I was there for about two hours, and had a perfect evening of food and companionship. <p>Two days later, I was back. I arrived at 7.15 and got a seat at the bar immediately (by 7.45 they were waiting 30 minutes plus for a seat).<p>This time I went straight for red wine. The bartender (a different one whose name I didn't get) offered me a taste of three of their wines, and I selected a Sicilian wine which was light, smooth and fruity. Excellent! The bartender was knowledgeable on the menu, and helpful in my dish selection.<p>I ordered Grilled Quail with dandelions and saba. As before, it was prepared perfectly. The flavour was amazing. For dessert I had Warm Apple Crostata, which was memorable. My only complaint was the espresso, which was overly bitter and slightly 'powdery' (maybe just not fresh?).<p>Again on this second visit, the other diners at the bar were interesting and conversation flowed. The check came to ่ plus tip. That is just wonderful value.<p>So I've fallen in love with Babbo. I can't wait to go back there, but next time I'd like to go with some friends, take a table, and try their Pasta Tasting Menu which looks fabulous.

Gramercy Tavern was fully booked on October 5, so my eating companion booked us in at Aquavit. Robert Brown (in a different thread) recommended me to change the venue. He was right but it was too late. We had a table downstairs in the atrium-style restaurant, with its interesting and restful sounding waterfall. I knew we had a problem as soon as our waiter asked if we wanted a cocktail. He made clear his disapproval of our request for a glass of white wine (I assume the cocktails are much more expensive). He asked what wine I liked, to which I replied that I'd like a Loire. He listed all his white wines sold by the glass, starting with Chablis! We eventually ordered our meal and my companion innocently asked the waiter for some advice on a bottle of red wine. The first question was whether he would recommend the Chilean wines. He corrected my companion's pronunciation of "Chilean" (she was right, he was wrong) and then told her how good the Californian reds were. She persisted and asked him the difference between the two Chilean reds on offer. He spouted a couple of minutes of gobble-de-gook incorporating such trendy words as earthy, grapy, acidic, full and so on. Finally he confided that one wine was more interesting, while the other was closer to a regular table wine. Oh boy! We chose the latter, and actually it was very good. There arrived at our table a huge glass salver, about 18 inch diameter, beautifully sculpted, upon which sat two 1 inch cubes with toothpicks sticking in them. Our waiter enthusiastically, and at length, described the complimentary feast set before us. I hardly heard a word he said. In the event it turned out to be canteloupe melon with a drizzle of sauce. It tasted like canteloupe melon. As an appetizer I had ordered gravad lax. What I got was wet, wafer thin sliced and folded, tasteless smoked salmon. The difrerence between smoked salmon and gravad lax is that the latter is pickled and smoked. What I had, in a Swedish restaurant, was unpickled smoked salmon. But as smoked salmon it was awful - too wet, too thinly cut, barely smoked, totally tasteless. Even the two sauces provided (mustard and toffee/soya) were tasteless. My companion ordered a shrimp dish which she said, with a shrug and a smile, was OK. Then we had another freebie. Each of us got a huge 12 inch square slab of sculpted glass, surmounted by a 2 inch by 1 inch portion of minced salmon (according to our waiter) with a sauce and a vegetable of some sort. It tasted like ... nothing. It lasted ... 2 seconds. The only thing that was keeping us going was the wine, which had somehow transformed itself from "very pleasant" to "magnificently wonderful". We both selected roast duck for the main course, and the waiter advised us in the firmest tones that the chef recommended medium rare, lest we risk offending him by ordering it any other way. We both asked for medium rare. The duck arrived rare. Very rare. If it had been any rarer, it would have still had feathers and been running round the plate quacking. Now as it happens the duck was good, as were the vegetables. But it was cold --- it would be, since it hadn't been in the oven long enough to get warm. Any restaurant purporting to be of the quality of Aquavit must describe its food accurately, and not to do so is an insult to itself and its customers. My companion had had enough by now, but I peresevered and took the dessert. I had blueberry sorbet with a goats-milk yoghurt mousse. This was superb. The final rite was the check. 质 for 2 prix fixe menus plus ๤ for 2 glasses of white wine and a bottle of Chilean cabernet, total 赼 plus tip. If the cost had been half that, I would have been seriously disappointed. The point about a restaurant with the prices and pretensions of Aquavit is that it cannot afford a single mistake. That applies to decor, ambience, service, wine and food. Aquavit does not get near the benefit of the doubt for me. It's a no-no.

I've been invited to a business dinner at Aquavit on Friday. I know Steven's review says dress code is "jackets" but my general experience in NY is that those stated dress codes are more honored in word than in deed. So what do the customers REALLY wear ? I'd ask the lady who has invited me, but she's unobtainable till I meet her there, so I need some help from you guys PLEASE. And while you're posting, any special dishes of the moment you can recommend? Incidentally, the lady and I are going to "spoof" for the check. Is that a known game in the USA?

I'm staying with friends in Scottsdale AZ for a week. I want to take them out as a thank-you. What is the finest dining experience in Phoenix/Scottsdale, money no object, food the absolute priority and quality of service a close second ?

Easy question. The ONLY type of food I miss is simply-cooked food (which is what I mostly get at home). After a few days away, I'm just craving for meat without sauce, vegetables cooked al dente without sauce or dressing. When I'm away, I eat a lot of wonderful food, but oh for chicken that just tastes like chicken, cabbage that just tastes like cabbage.