sethd

i am the last person on this board to defend the decreasing level of formality that exists in fine dining restaurants in this city. However, if any restaurant has a chance of four stars, either in the initial review or subsequent reviews, it is Lincoln. At my meal at Lincoln, it appeared that most of the patrons were ordering 3 savory courses plus desert: thus the prices are more in line with jean georges, et al. I have eaten at all the four stars in the city (including one whose rating i still question),and am aware of what makes those restaurants stand out against their peers. In terms of food, service, and ambience, I think Lincoln compares favorably to all of them (perhaps not Per Se).

Jean Georges has an open kitchen as well, though not seen from the main dining room. The a la carte pricing at Lincoln is very close to the prix-fix menus at Jean Georges, Daniel, and Le-Bernardin. We can debate this point ad infinitum. Even the Michelin Guide which used to be extremely rigid in its expectations of what differentiated a 3 star from a 2 star restaurant, has over the years, lessened those criteria. Noma, the newly crowned best in the world, to my recollection has no white linens. As for the menu, ADNY had even fewer menu selections, but achieved a 4 star review. I remember that when L'ambrosie was on the left bank the menu consisted of 3 starters, 3 mains, and 3 deserts. At that time, it held 2 michelin stars.

I find it difficult to imagine that the Patina Group hires the chef at argubly the best restaurant not only in New York but in the entire country to head a restaurant in an extremely visable location, spend millions on design, have the chef and general manager travel the length of Italy looking for the best Italian produce, and not have the aspirations of receiving a 4 star review. I ate at Lincoln and thought the the experience was worthy of Four Stars. L'astrance does not look like a 3 star michelin restaurant from pictures either

What criteria merit the re-review of a restaurant by the new york times restaurant critic. Is it possible that Bruni made a mistake with his review of the Modern or recently sifton's with his review of sho. Isn't it also possible that a restaurant can improve over time and merit a new review. It has happened with both EMP and Del Posto. Why not at THe Modern. Do people who have recently eaten at THE Modern think that is only a 2 star restaurant. I doubt it. I don't think the there should be a quota on the number of 4 star restaurants in the city. Remember, Paris has 10 michelin 3 star restaurants; they were 8 in 2006.

Weinoo, I hold absolutely no personal grudge towards either Chef Humm or Danny Meyer. As i mentioned, i think that The Modern is a superb restaurant and should be considered the crown jewel of Danny Meyer's Empire. Unfortunately, my two meals at EMP, where i ordered the gourmand menu both times, did not come within a galaxy of approaching what i consider to be a four star dining experience.

Jayvalle 42, I must worn you. I am on record on this site stating that EMP is the most OVERRATED restaurant in New York. I thoroughly enjoyed lincoln and looking forward to returning there this sunday.

I have eaten at The Main Dining Room at The Modern often in the last year. They have made improvements in service as well as added a wonderful post-desert chocolate trolley. The food of Chef Kreuther is still brilliant. the restaurant has made great strides even in the last year and in my opinion is now one of the 5 best restaurants in the city.

I think that lincoln has the potential of being a four star restaurant, whether that was the intention of the patina group or not. In fact, my meal there this past sunday was at least the equal of ones i had at other four star places in the city. It is already a better restaurant than EMP after only 2 days. I do agree that The Main DIning Room at the Modern needs to be re-reviewed.

Whether one agrees with Sifton's review of Del Posto, at least, he was very clear why he thought the restaurant merited promotion. I have eaten at Del Posto about 8 times, though not since the remodeling of the restaurant: My experiences at Del Posto were much much better than the 2 meals I have had at EMP. I was wondering what this review means for Chef Benno's new restaurant LIncoln.

I had a superb meal at Lincoln last night. I didn't notice a tasting menu listen on the menu, though they mentioned that one would appear shortly. The scallops, agnolotti, and veal chop were perfectly prepared and delicious. The clementine sorbet and the coffee desert were also delicious. I had prosecco and a bottle of 2006 trebbiano d;amburuzzo from Emilio Pepe that went extremely well with the food. The service was exceptional as well

Le Bernardin. Jean Georges, The Modern, Adour.

I would discuss with the staff your wine budget for the evening. They will ask you what wines you like, how much, and with what courses. You will pleasantly be suprised with their willingness to ensure that you have an enjoyable evening at Per Se.

I really don't think many people who dislike Change or his dining philosophy would be willing to spend $250pp for the "minimilist dining experience" offered at KO. Considering I can eat better for much less (and get a whole lot more)at Jean Georges, Le Bernardin, The Modern, and even Per Se, i don't plan on journeying to Ko anytime soon.

I think FDE said that he enjoyed his other meals at Chang's restaurant though not at Ko. I appreciated FDE's making fun of Chang's philosophy that Ko is just about the food. I find that approach to be ridiculous.

is the food at ko so wonderful, so delicious, so unlike anything else in new york, that it worth tolerating those subtractions" Another quesition is what makes for a fine dining experience. For me and many others, it isn't just about the food.

Once again we have proven that regular customers often get treated differently from first time guests at any fine-dining restaurant. I have never eaten at a Chang Restaurant because that "dumbing down" of the dining experience is the antithesis of what fine dining means for me. Gustibus non disputandum est.

I have one simple question regarding KO. WHy is it so expensive: only two restaurants, MASA and Per Se have more expensive base menus. I understand that jean georges (or Per Se and Le Bernardin) is expensive not only because of the quality of the food used, but also because of the vast kitchen and FOH staff, large rents, and the other trappings associated with fine elegant dining. All of which is lacking at KO.

Ellenost, I have no doubt that you have had wonderful meals at Ko and that your first experience there led you to return often to the restaurants of Chang's empire. First impressions are indeed lasting ones. However, such an experience should be the expected norm at any fine dining restaurant. Unfortunately, from what I have read on this and other respected food blogs, the service at Ko is not uniformly wonderful and one of many reasons why I have absolutely no desire to eat there.

I have eaten at per se numerous times, including a superb meal last night in the salon, and i have NEVER been given my bill before I asked for it. I can say the same practice exists at Jean Georges, Le Bernardin, The Modern, and at Ducasse's restaurants in the city as well.

I would consider it rude and a terrible service error to be given the bill in a fine dining restaurant before I asked for it. Doing so, could rightly be interpreted as an attempt by a restaurant to get rid of a guest. Similarly, I don't think it is too much to ask for someone to walk me to a table or a seat at the bar regardless of the distance. This is after all one of the more expensive restaurants in the city (what you get for the money is another story) not the local diner.

Just because FDE is in the minority of people who have had bad experiences at Ko or any of Chang's restaurants doesn't mean his criticism isn't valid or accurate. In fact, I would say that it is even more telling, considering his/her extensive knowledge of the world's fine dining culture. I do agree that poor service can ruin a dining experience. My two meals at Eleven Madison Park were disasters, not only because I didn't like the food, but also the service was horrendous and not up to the standard of what I expect in a four star restaurant. I hope and pray that THomas Keller never decides to diminish the Per Se experience by offering "counter dining" at his temple of gastronomy.

The madai is indeed sensational and along with the corn ravioli and broiled shrimp dusted with mushrooms would make a really delicious lunch.

My family and I have celebrated Thanksgiving at the Marriot Marquis' rotating restaurant for the last 10 years or more. The buffet is excellent:

Per Se has private dining rooms. Also, Adour Alain Ducasse at the St Regis on 55th and 5th has private dining options.

The Rue Mont Tabor has many restaurants including Le Souffle and Pinxo where you might be able to catch a quick early lunch.