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  1. Commentator

    Lyon

    I was very impressed with L'Ourson qui boit when I went in November.
  2. Also posted in Le Cinq section: Le Cinq offers a lievre a la royale-esque dish, or at least did on last week's lunch menu. Quite delectable. Have never had LALR before, so cannot compare it to other versions, but there was no sauce on my plate when I was finished. Also, Brillat-Savarin mentions a mouton a la royale. Same preparation?
  3. Turns out they do offer a lievre a la royale-esque dish, or at least did on last week's lunch menu. Quite delectable. Have never had LALR before, so cannot compare it to other versions, but there was no sauce on my plate when I was finished. Will also post this in the LALR section.
  4. Will/does he have lievre a la royale on the menu?
  5. I've never counted, but I simply can't believe Taillevent has more covers than the restaurants in the high-end hotels. Now, you can debate the merits of the food, but the covers argument seems idiotic in that context.
  6. I must say that the appeal of EMP has always eluded me on my three lunches there during Humm's tenure. The room stinks. The food is heavy without being particularly memorable. (I guess you could disagree on the latter judgment; the former, I think, is unassailable.) The service is fine but lacks the warmth of that at Gramercy Tavern. Now, EMP may be a different restaurant at dinner, but I can't say I've been remotely tempted to find out. Is Kyo Ya a one star? Who knows? Who cares? The rice in broth with tofu skin, fresh-ground wasabi, a little plum and a few mushrooms is at $9 one of the great bargains in New York.
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