Pan

Oakapple, since we'd both agree that prices don't justify a rating, I see no reason to presume that, simply because there are a number of Japanese restaurants in New York that charge very high prices, that means that at least one of them deserves a 4-star rating. But if you go to one that you believe does merit that rating, I would be very interested to know about it. You have already established your own track record as a highly informative and interesting reviewer, as far as I'm concerned.

I'd love separate food and ambiance ratings. I think it's been a long time since we've had a reviewer who would have been able to separate those things clearly, though - probably since Mimi Sheraton (she's the one who awarded two stars to New York Noodletown, right?). I've often felt that rave reviews with low star ratings reflected a reviewer's prejudice against less than extreme luxury, and probably affected their response to the food. And note how participants in this thread have themselves discussed a psychological effect of surroundings on subjective perceptions of food quality.

When they're more like you and me. Clearly, many if not most people disagree.

Is it really? When I've posted that I've had meals there that caused me to consider Vong watered-down Thai food, the response has been that it's really Thai- (and Vietnamese-, etc.) influenced French food (or Vongerichten food, however that's defined). So which is it? If that's our standard for an non-Japanese "Asian" restaurant that could garner 4 stars, it sounds hopeless for any actual non-Japanese Asian restaurants to garner 4 stars in the foreseeable future in New York. How about if Devi (Suvir Saran's and Hemant Mathur's new place) is a super-luxe experience? (Though I hope it isn't because I wouldn't be able to spend $300 for dinner.)

The former, I think, but we'll have to wait and see. As long as he continues to write excellent reviews and make the criteria for his judgments clear, I'll be happy.

It's lumped into the Elsewhere in Asia/Pacific forum. I suspect that one of these days, separate fora will be split off, but that is not currently under discussion.

That's all interesting and I see that it's pertinent, but the problem is that this is what the New York Times says about their stars: I don't understand exactly why anyone should be faulted for thinking that a New York Times reviewer actually means what the Times says the stars are supposed to mean, even given this slight disclaimer: Frankly, until I read and participated in discussions about the meaning of the stars on this site, I assumed that New York Times reviewers actually meant what the key above says. If the reviewers actually mean something else, shouldn't the key be changed to reflect that? We can't expect lots of (let alone the majority of) "uninitiated" people to figure out exactly how the star system means something other than what the Times says it means, can we? I say we can't.

I have a similar reaction to the piece. I thought that was another terrific review - or, in a way, a pre-review of a place that it sounds like he'd like to give more chance to grow and polish its delivery before doing a full, star-rated review. The article functioned as a very effective and unambiguous teaser.

Also, don't buy beverages and drink tap water.

In today's New York Daily News, there is a "she said, he said" review of this establishment: She said: He said: Read the rest here.

Raindrops on roses and whiskers on kittens...

[Moderator's note: Merged topic] Never too late. Thanks for the reply. Have you been back lately?

Fat Guy, I noticed Bouley conspicuously missing from your 4-star list. Do you think they are at much risk of losing their 4th star from Bruni in the future? My guess is that all concerned will make sure Bruni has a 4-star experience when he goes there - which is not to mean that others can count on such an experience.

Sam, I think most non-eGulleteers wouldn't understand things that way. They'd think that, as far as the Times is concerned, the 4-star restaurants are the best - and in fact, that's the way the Times itself defines the ratings.

Wordplay, do you live in Manhattan? There are some Filipino stores around 14 St. between 1st and 2nd and vicinity.

Thanks, Mulcahy. I've had those before.

Do they use that archaic spelling of "style"?! Mongo, who are those cats you're talking about?

I used to enjoy going there for dim sum in the early 70s. I probably haven't been there since.

"Gantlet" is correct here, is it not? Not necessarily, according to www.m-w.com (Merriam-Webster Online, which is an American dictionary):

Malaysian Udang Galah (like giant prawns). I can enjoy eating pomegranate every so often when I really have lots of time and feel like doing that. That juice is a problem if it gets on anything, however.

Mulcahy, I enjoyed your review, too. One little question: What is tobiko?

Oh, in answer to your poll question: If I got to plan my own work day, I'd probably have lunch around 1:30 PM.

Secession calls for a celebration? You Rebel.

Au contraire, nothing forced him to explain himself. He chose to explain himself. But that's inescapable. All reviews are subjective.

Yes, rambutan comes from rambut, meaning "hair." But I'll warn you, rambutan export extremely poorly. Eat them when you're on the east coast of Malaysia or somewhere else quite close to where they're growing, and they're in season.