LPShanet

If you like Japanese (non-sushi), try Aburiya Kinnosuke or Sakagura. Pampano is also good (upscale Mexican). And there's a branch of Peking Duck House in that area.

This from Eater.com today: "The Michelin New York 2012 dining guide will hit the shelves tomorrow with its verdicts on which restaurants deserve the guide's coveted stars, but reps have sent over a preview today, revealing the city's big winners and losers. The big news this year is that Eleven Madison Park is finally out of the one star ghetto after years of fan grumbling. They shot from one to three stars this year, finally saving the reputation of the French red guide. Cesar Ramirez's Brooklyn Fare, which debuted with two stars last year, now has a coveted third star, joining Daniel, Le Bernardin, Masa, Per Se, and Jean Georges. L'Atelier de Joel Robuchon was promoted (two stars) and Picholine demoted (one star). Shalezah, whatever that is, was booted, and for this year's head scratcher, Heartbreak in the East Village debuted with one star. Other newcomers include Tulsi, Tamarind Tribeca, Brushstroke, Danji, and Rosanjin. And somehow, as always, Gordon Ramsay at the London and Gilt still have their two stars." Here's a link to the full piece: http://ny.eater.com/archives/2011/10/michelin_guide_unleashed_three_stars_for_eleven_madison_park_brooklyn_fare.php The promotion of BK Fare and EMP are among the notable (and most would say deserved) changes. BK Fare's promotion certainly suggests an effort by Michelin to back up its assertion that the ratings are about food first and foremost, rather than just the trappings of what makes a 3* place. The changes to L'Atelier and Picholine also strike me as appropriate. But as usual, the 1* list is a bit of a mess, I can only assume due to the huge task of properly evaluating everything on it.

To echo others here, I think Le Bernardin is worth considering, especially in light of its recent (and needed) renovation. However...and I may get stoned/crucified for this...I've often thought that Le Bernardin was slightly overrated. I have absolutely nothing specifically negative to say about it, and everything is always executed perfectly from a technical standpoint. But I've never left there with my mind blown, and my spirit excited. I just find the flavors and concepts are often familiar and not that exciting, even though skillfully prepared. I can rarely remember specific dishes I've eaten there for more than a day afterwards. It's the only one of NY's "top" restaurants I can say that about. Obviously, this is very subjective, and I may just have had weak experiences there (I've only been three times, and those over a period of many years). That said, I think it's VERY good, and certainly worthy of inclusion on your list. As for the others, I think Corton can be very exciting, interesting and delicious, though I haven't been in over a year. If you're leaning towards it for one of your slots, I'd encourage you to continue leaning that way. It's unique, delicious and different from anything else in its category. SHO has excellent and subtle food, but certainly not as inventive as Corton's, and the service is spotty and not as strong as some of the others on your list (darn unions!). Still, the space is great, and it's one of the best values in town at this level. Craft is putting out very good food, in a more straightforward style than the others mentioned above, and seems to be over the slight slump of a couple of years ago. Tocqueville probably isn't as inventive culinarily as the others on the list, but still very good in a more classic way. However, for me, it would be at the bottom of the group you mentioned. Also, L'atelier de Joel Robuchon, which you mentioned at the end of your list, seems to have been skipped over in most of the comments on this thread. Because it's part of a "chain", it's often skipped over in discussions of NY's top food in general, which I think is a mistake. Having eaten quite a few meals there in the last few years, I'm rarely disappointed. In terms of pure flavor and execution by the kitchen, it's among the top two or three restaurants in the city in my opinion. Lastly, if you're thinking of taking a last minute stab at Momofuku Ko, I'd also highly encourage you to do the same with Brooklyn Fare. The food there is fantastic, and the concept/presentation is somewhat in the same vein as Ko. I'd put Brooklyn Fare right up there with (if not above) any other place on your list if you can get in. And it's easy to get to, so don't let the name deter you. You'll thank me later.

If money is no object, and assuming you can get reservations, Le Bernardin would be my #1; either Adour or Corton as #2; SHO as #3. None of them are bad choices, though. Bear in mind that Adour, Corton, and Craft don't serve lunch. The others do. You should give Per Se a try; it isn't invariably booked solid, the way it used to be. It's also worth checking back with Per Se closer to the date, as they do get openings pretty regularly via cancelation.

Completely agree. Adour also welcomed Didier Elena back behind the stoves not that long ago, so his work there is probably worth checking out. In terms of SHO, I find the food there to be excellent, although the service is spotty for a place of this level (probably due to unionization, as it's in a hotel).

This is entirely true, but there are a few things Sifton could have done in spite of that. First, he could have called a spade a spade. A recession is no reason to write in praise of mediocrity, even if mediocrity is the best we have at the moment. Second, he could at least have distinguished excellence where it was available: Colicchio & Sons is better than SHO Shaun Hergatt?? I don't think so. And finally, he could have used his discretionary reviews (i.e., the reviews not compelled by external events) much more judiciously. I mean, did we really need to be told that Chin Chin is a one-star restaurant? Novita?? Palm and Palm Too??? There are those who would say that some of the seeming errors in his judgment (e.g. appearing to find Colicchio & Sons better than SHO Shaun, or giving Annisa lower or equivalent marks to many clearly inferior restaurants) could be explained by the previously mentioned desire to seem hip, cool or with it. In some cases, it seemed like he hadn't even paid attention to the food (or understood it), and had formed his opinions independent of the actual dining experience, and based on how he wanted the public (or his editors) to see him. In many such cases, the reviews could be explained by the relative image of the restaurant in question, even if it didn't match anyone else's experience with the actual food. Very good point, Marc, about the questionable use of his discretionary reviews. There were certainly some bizarre choices in that area, and they spoke to a certain degree of laziness or at least odd decision making. Again, that is more easily explained when you ask whether he was actually interested in reviewing restaurants, or whether the whole thing was just an exercise in showing off his writing, and food reviewing just happened to be the area where he temporarily found a place to do that. It appears that he got his wish with this promotion, and that may have been what he was after all along. Though history doesn't suggest it's likely, it would be nice to have a Times restaurant reviewer with a history that suggests a real passion for (or at least a real interest in and understanding of) food and dining. Writing skill is certainly important, but I'd feel better served if his replacement was consistent, had a real food background, and wrote based on palate more than ego.

Well, he only one-starred it. I had some wonderful food at Bar Basque, but it was never somewhere I even considered going back to. Agreed on Bar Basque. Also, the experience there varied hugely, depending on the time of dining, and day of the week. Since the place decided fairly early on to pursue being a bit of a douchestination/lounge rather than focus on being a serious restaurant, that strategy impacted the experience of dining there. Those lucky enough to go before they essentially gave up on being a real dining destination and who ate at an hour when the lounge business and B&T crush didn't affect the experience were far more likely to have had a good meal there. I experienced both sides of the Bar Basque coin.

Obviously, anyone writing a column like that is going to have some supporters; how could he not? My sense, although entirely unscientific, is that he had much less of a following than Bruni. I had that impression as well, and I'd add that he may have been even less revered by those who considered themselves "serious" about food. While Bruni was at least consistent and predictable, Sifton's reviews seemed random and primarily focused on showing off in one way or another. This was my own opinion, but also that of all the regular readers (and industry folks) that I know.

Very sad, at least from a historical point of view. With all the variations on Ray's Pizza in New York, it's a shame to lose the actual original (and one of the better ones in terms of the slices).

I would try calling them, as they have an alternate space nearby, and I attended a private bachelor party dinner there a few years ago.

Ko has definitely pared back (no pun intended) since a few years ago on the size of the pours in the pairing. Some people prefer it and some are annoyed. You could even split a pairing with your date if you're worried about having too much to drink but still want to try multiple wines. The bottle list isn't huge, but it's thoughtful and there are always a few interesting (non-obvious) things on it. It is also well matched to the food.

I concur with all of the above responses and descriptions. And I'd say if you're visiting from out of town, go all in and do Hangawi rather than Franchia (if you're choosing between them and not doing both), since the atmosphere is part of the experience.

Going to be in Bangkok, and then in the Natai Beach area of Phang Nga (about 20-30 minutes north of Phuket airport on the mainland). Since we'll only be in each place for a few days, and have lots of business to attend to, I'd love to get recommendations on the absolute best eating we might find in either/both places. In terms of budget/level, it doesn't really matter, as long as it's really good. Happy to spend for the highest end stuff, but also comfortable with more modest, as long as the food is really good. Thanks in advance!

Great review. Many thanks for posting!

I think it's pretty hard to draw that conclusion seeing as they only seat very few people a night. I've never been there, that comment just sticks out at me. I'm definately keen to head to Ssam or Noodle Bar next week while I'm in NY though. I agree with you. And I highly encourage you to check out Ssam or Noodle when you're in NY (or Ko if you can get in). Apart from the fact that the post you quoted was over a year old, it was also an intentionally poor comparison, presumably constructed to prove a point. By cherry-picking meals (and prices) that served to make Ko look as expensive as possible and its competition much cheaper, the OP was trying to prove that Ko was a bad deal. Of course, if you take Ko's dinner price ($125), it's pretty similar to the one quoted for SHO. And If you take EMP's dinner price, which is $125 for the basic 4 courses, then Ko seems like a much better "deal". No point in arguing with the OP if an apples to apples comparison isn't really being made properly. There were a number of other points made that (either intentionally or unintentionally) didn't reflect an understanding of how a restaurant's costs are determined. So without looking at actual ingredient costs, it's impossible to say that Ko was making a ton of money compared to the others. In addition to basics such as the small number of covers they clear each day, Ko does quite a few raw seafood preparations that often bear a high food cost. Further, final costs of a dish to the restaurant aren't based only on the total physical weight of ingredients, so it's naive to say that Ko's "tiny courses" should only equal what the other places' larger items do in terms of cost. Prep labor, serving expenses and so on are the same for a plated dish regardless of the physical size/weight, so 15 tiny courses will cost a restaurant much more to prepare than the same amount of food presented as four large courses. Hope you enjoy whichever Momo experience you decide to try! Haha, I didn't even notice how old that post was. I'm used to forums where three pages is all one days worth. I'm sure there's lots of other holes in the comparison, but as I said, I'm not familiar with Ko. I'd really love to visit Ko actually, what's the best way to get a reservation? I'll definately hit up one of the other places failing Ko though. On these boards, I think you'll generally find more love for Ko than hate. I personally really liked it both times I went (once for dinner, and once for lunch), which was a few months after they opened. I thought it was totally worth it. The only way to get a reservation is through the website. It's very democratic and very frustrating. The best strategy seems to be to repeatedly try the site, especially at off hours (i.e. late at night, etc.), and hope to get a cancellation. Most have had better luck with that than trying to get in ahead of the pack at 10am each morning when new slots are released. Put a bookmark in your browser and just keep trying. If not, you'll find a lot of disagreement about which of the other Momofukus is the best, but I'm partial to Ssam Bar personally.

With that mile radius, there are a number of good places you can go to, especially if you like Japanese food. I'd suggest Aburiya Kinnosuke, Tsukushi, Sakagura or Soba Totto, although most of them aren't traditional app/entree kind of places. Your total bill should be in the same range as the kind of place you suggested. Also, Pampano is pretty good on a good day (Modern Mexican, with a seafood focus). For really cheap, Cascabel Taqueria is pretty decent. If you're into Indian, Tulsi is good, and Dawat wasn't bad last time I checked.

I think it's pretty hard to draw that conclusion seeing as they only seat very few people a night. I've never been there, that comment just sticks out at me. I'm definately keen to head to Ssam or Noodle Bar next week while I'm in NY though. I agree with you. And I highly encourage you to check out Ssam or Noodle when you're in NY (or Ko if you can get in). Apart from the fact that the post you quoted was over a year old, it was also an intentionally poor comparison, presumably constructed to prove a point. By cherry-picking meals (and prices) that served to make Ko look as expensive as possible and its competition much cheaper, the OP was trying to prove that Ko was a bad deal. Of course, if you take Ko's dinner price ($125), it's pretty similar to the one quoted for SHO. And If you take EMP's dinner price, which is $125 for the basic 4 courses, then Ko seems like a much better "deal". No point in arguing with the OP if an apples to apples comparison isn't really being made properly. There were a number of other points made that (either intentionally or unintentionally) didn't reflect an understanding of how a restaurant's costs are determined. So without looking at actual ingredient costs, it's impossible to say that Ko was making a ton of money compared to the others. In addition to basics such as the small number of covers they clear each day, Ko does quite a few raw seafood preparations that often bear a high food cost. Further, final costs of a dish to the restaurant aren't based only on the total physical weight of ingredients, so it's naive to say that Ko's "tiny courses" should only equal what the other places' larger items do in terms of cost. Prep labor, serving expenses and so on are the same for a plated dish regardless of the physical size/weight, so 15 tiny courses will cost a restaurant much more to prepare than the same amount of food presented as four large courses. Hope you enjoy whichever Momo experience you decide to try!

Lord Howe...great place! Super scuba and delicious bugs to eat! Curious to hear what you think of Masa.

If you're a real sushi geek, and consider yourself a purist and aficionado of the category, you will not be disappointed. In fact, you may think it's a bargain. If you are not specifically in that category, you may find it overpriced and a bummer. I'm in the former group, and loved it (in fact if I could eat one meal free at any place in NYC, that would probably be it), but it's not for everyone. Fair warning. I've grown up on a tourist island where top quality fish is the be all and end all. I can recognise top quality from good, and the like. I'm confident I'll appreciate it from that point of view. As for the price, well, I guess I'll report back after I go. I'm apprehensive, but immensely excited too. I'm thinking it'll end up about the same price I paid for the grand tasting at Pierre Gagnaire in Paris, which was good, but sometimes perplexing in both the flavours and the practice of serving 3+ dishes per course, yet I still immensely enjoyed it. I think the simplicity of Masa will really appeal. I guess I'll have to post a review some time in the future. The simplicity and zen of the experience are definitely appealing. Even just running your hands over the wood of the bar is memorable:) However, in general, I find that when anyone builds a meal up in his/her mind before having it, or thinks that "it better be worth every penny or else...", they tend to come away disappointed more often than not. No meal has a great chance of living up to that challenge, and having that attitude tends to not be conducive to the best experience. In the end, I think dining at high end restaurants can be a lot like dating: you never know which ones will click with you until you try them. Everyone's tastes are different, and what appeals for some may not for others. That's why there are lots of restaurants out there, and just as many opinions about them. Either way, I'll be curious to hear what you think. BTW, what island did you grow up on?

Just tried Zabb Elee on Monday, and was very pleasantly surprised. Nothing at all like Sea and Peep in style, even if the ownership overlaps. Flavors and levels of spice were very authentic, and the overall flavor palette was more in line with real Thai food and not the sweet American style or Chinese-ified Thai we often get. Good versions of larb, papaya salad, omelettes and a few pork dishes. It's definitely northern (Issan) style, though, so no point in looking for curries, pad thai, etc. Those looking for a Thai fix without leaving Manhattan should definitely give it a try!

Do you know what they get for it? Kinda hard to navigate their web site. Not sure of the exact amount, but it's definitely expensive. I've never actually been handed a menu there - the meal is negotiated verbally with the waiter, and I usually put myself in his hands and say, "please make sure we get the Peking duck." Chinatown Brasserie also used to do a decent version, though I don't know that it's still up to snuff, as some of the original kitchen staff are no longer there. I wouldn't say there was a major separation from PDH in level, but on a good day, they did aspects of it very well. Not as pricey as Mr. Chow, but a notch higher than actual Chinatown.

First off, let me say that I love Peking duck. And I like Peking Duck House quite a lot. That said, I've always felt like there must be better Peking duck out there somewhere. Maybe in NYC, maybe not, but someone definitely must be taking it to the next level. There's absolutely nothing wrong with Peking Duck House's version at all. Very competent and tasty. But would love to hear if anyone out there is aware of a better one in these parts. I just know a genius somewhere could make the skin more perfectly crispy, the duck flesh even richer and more flavorful. The small improvements that take it from really good to spectacular. I'm not talking about changing the dish...more about optimizing it. Thoughts?

If you're a real sushi geek, and consider yourself a purist and aficionado of the category, you will not be disappointed. In fact, you may think it's a bargain. If you are not specifically in that category, you may find it overpriced and a bummer. I'm in the former group, and loved it (in fact if I could eat one meal free at any place in NYC, that would probably be it), but it's not for everyone. Fair warning.

Having been twice, I can confirm that the best strategy is to go on an off night. The hour doesn't seem to matter as much, as it gets crowded early some nights, and doesn't always stay busy late. The room was lively but pleasant the first time I went (when it wasn't as full), and louder than mortar fire the second time (when it was fairly crowded). The acoustics are such that it gets very loud very quickly when full, especially in the front room. Hardwood floors and brick walls, along with a bustling bar that takes up most of the front room will do that to a place. Ask to be seated in the back room if you don't want that volume level. It's always at least a little less noisy than the front. While my experience with the food there wasn't as uniformly perfect, I definitely think the strong dishes there are very, very good. There are others that seem not to be Stupak's strongest suit, but the ones that are good are worth the trip. Don't expect much in the molecular or modernist direction that marked Stupak's pastry work in the past. It's mostly straightforward contemporary takes on Mexican in terms of technique, but the ingredients and flavor combinations show a bit of inventiveness. NY has quite a bit in the realm of haute/refined Mex now, by contrast with a few years ago. Overall, I think the food is very good, and a bit more inventive/varied than at the comparable places in town. As for Sifton's review, I certainly think he deducted due to the noise and crowding, which can indeed affect your experience there. Then again, trying to figure out Sifton's line of thought by comparing his prose to the final star ratings is an exercise in futility. If he had given Empellon two stars, then that would put it on the same plane as Annisa...a slippery slope.

Sifton demotes Masa from four to three stars. The demotion seems mostly based on some service/cultural issues and price (and maybe throwing his weight around a little as revenge for perceived slights), as he seems really ecstatic about the food. http://www.nytimes.com/2011/06/15/dining/reviews/masa-nyc-restaurant-review.html