Ochowie

Does this mean that Death & Co will now be open past midnight! When I asked the bartenders about this they mentioned it had to do with the community boards rules but if this is about to change then I am really excited.

So finally after much reccomendation on these boards I am going to try Degustation tonight and plan to do the 10 course tasting. I recently returned to Ko and it will be interesting to compare the tasting menus.

I've said this in another thread and I will say it again, I don't think Tailor is undervalued at all. I love "modern" cooking and truly enjoyed my experience at WD as well as Alinea, and I wish that Corton was even more in keeping with those restaurants (like Gilt and Atlas were). However, like I said before, I was really excited by reading the menu at tailor and was as disappointed afterwords as I was excited beforehand. While the menu seemed like it would be interesting, the food was very bland to my taste. Also, the menu hasn't seemed to have changed since I went there last (8 months ago) so I see no reason to revisit it.

I wouldn't say I disliked the place on my visit I just thought it was nothing special. I read the menu prior to going and was excited about some of the interesting flavor combinations that were listed on the menu. However, everything I had the night I went (including the pork belly with butterscotch) was just bland and uninteresting. Sure he used some cool techniques but unlike at places like Alinea and WD-50 it didn't enhance the flavors of the ingredients rather it dulled and subdued them.

I never had a chance to go to Gilt or Atlas when he was the chef there. However, it seems to me that he is a very heavily distilled version of his previous posts. The food at Corton really just makes me long for some of his more experimental cuisine at his earlier restaurants.

Umm seriously. What the hell was that? Did Maureen Dowd guest write for Bruni on this article? This was just plain terrible.

I was there this Friday with my parents and aside from an annoying hostess the meal was very good. We particularly enjoyed the chicken pate as well as the bone marrow. The only dish we thought missed the mark was the fried sardines.

I believe that Corton is closed on Sunday as well.

I've found the same thing. However, Sundays or pretty much any time early in the week seems to have worked for me.

For what it's worth I actually really liked the Perry Street fried chicken and agree with him on the quality of Michael White's pasta. His whole ABC(?) burger special really hit a wrong note with me though.

I think it is, and if people thought that, for instance, Bruni was inflating his reviews for places that recognized him and gave him lots of extras/comped his (rather than just for Italian restaurants) then I think the comments would be similar and just as valid.

So to follow up on Sickchangeup's post, this was my first time at Per Se and I was really blown away by everything the restaurant had to offer. Not only the food, which was great, especially the scallop and horseradish creme fraiche dish, but also the service and the ambiance of the restaurant. Not having been to the restaurant I had no idea what to expect of the room and was really impressed when I saw the view of central park that I would be looking at for the next few hours. The food was top to bottom excellent especially as sick mentioned the egg truffle custard, the aforementioned scallop dish, and the cheese course. Also, as far as dessert goes, I really enjoyed the coffee and donuts dish. I am usually not a huge fan of dessert but this was a neat dish that could only be improved (as was the consensus at the table) by some kind of play on a cigarette to accompany the dish. As far as the service is concerned, this is bar none my best experience. Since this was my first trip to a "true" Michelin 3 star restaurant I had high expectations and they were met and exceeded. I thought the service was great not and what I really enjoyed was how personal it was while being formal at the same time. Finally, I just want to say thank you to the 3 other eGulleters who made this a fun and enjoyable Sunday afternoon. This came together on short notice and like Sickchangeup I wasn't sure what to expect. However, I ended up enjoying this experience very much as it was great to share this experience with people that enjoy food so much. All in all I don't think this experience could have gone much better (without a female dining companion involved) and I look forward to more meals at Per Se (wallet permitting) and hopefully more eGullet meetups in the future. PS. On the subject of the poulard I think the consensus was that it would probably be used at a future staff meal, although no one asked so it remains a mystery.

Yeah, after seeing that whole burger video he did and his (IMO) shill for Pat Lafreida really turned me off to his site.

Won't be me. The only thing I have is my cell phone camera (which I am still mad at for ruining my picture with Padma Lakshmi).

Well, I would prefer to do a slightly later reservation but if 11:30 is what is available for more than one. If anyone does want to do this, PM me your contact details and we can work it out.

I wouldn't object to a mini EG meet up. Any idea how many people the 1 tops seat?

But you don't want to hear whether or not Hosea and Leah are really dating now?

I've noticed the same thing too on OpenTable for a few restaurants. From other postings I am certain that if you call Per Se directly they can accommodate a solo diner. It may be a "quirk" in the OpenTable system that some restaurants don't permit a party of one reservation. ← The OpenTable system can accommodate solo diners if the restaurant allows it, but evidently Per Se has elected not to make such reservations available online. The dining room at Per Se has very few true "two-tops" (I believe only a couple of them). Both times I've dined there as a party of two, we were actually seated at a four-top with two chairs missing. I suspect they are loath to commit one of those tables to a solo diner, as they're effectively getting just a 25% yield out of the space. So they probably don't allow that option on OpenTable, figuring that a more lucrative booking (for at least 2 diners) will probably come in later on. If it is still available on the day, then I am sure you could call them and they would give it to you. ← Just got a reservation for 12:15 for lunch on Sunday! They mentioned that it is easiest to get a lunch reservation and since they mentioned they serve the full 9 course menu for lunch I decided to go or it.

So I am looking through opentable and while there are quite a few tables for 2 people it seems that when I switch to looking for one person all those tables disappear. Do they really split 2-tops out for 2 people and 1 person? If I call them directly would they be able to accommodate me at one of those 2 person slots?

I read an interview with the casting director where he stated that Jamie tried out for every season. I wonder why she wasn't picked in the earlier seasons. If it was because she was weaker than the contestants they picked for the previous seasons, it would say a lot considering that she was one of the strongest of season 5. ← I know people keep saying Jamie was great but i thought she was pretty one note okay maybe two notes. She made creamed stuff a couple of times and used scallops in one way or another on every show. she may be good but she doesn't have much creativity. ← I never said she was great. I said she was one of the better of the season. I totally agree with your assessment.

I read an interview with the casting director where he stated that Jamie tried out for every season. I wonder why she wasn't picked in the earlier seasons. If it was because she was weaker than the contestants they picked for the previous seasons, it would say a lot considering that she was one of the strongest of season 5.

Does anyone read the top chef recaps on eater? Those are the best part of this season IMO.

So with all the fair prices going on at Beacon, what is the deal with the price for the Beefsteak being hiked to $200? At first I was excited about this event, but the more I thought about the kind of meals I could get for $200 the less I wanted to go.

I just got the current invite and the price is now $200. ← When is it this year?

Yeah I was going to come in post this. I miss him and Stephanie from last season. They both seem like class acts, who cooked food that looked (and probably) tasted awesome. I wish I had some excuse to go down to Atlanta so I could at least hit his burger joint.