Grand Tier Restaurant, Metropolitan Opera

[oakapple]

Well, I've tried Jean-Georges twice before the opera, and it's really a mad-rush through your meal.

I can't imagine dining at that kind of place pre-theatre, but I know there are people who do it. When I dined at ADNY, the server asked if we needed to be out in time for a show.

That was for a 7:30 curtain.  But even for an 8 PM curtain you have to start eating the moment they open, and it's too rushed for that meal.

At most restaurants, though not necessarily J-G, you can make a 6:00 reservation, have plenty of time to eat, and still make it to an 8:00 curtain. It's a lot harder when the opera starts at 7:30 or earlier.

I wonder if anybody (hint to Fat Guy) has any idea why they closed the Top of The Met restaurant?

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I don't know, but it has been gone for a very long time—at least 20 years, I think. Some of the elevators still label the top level "Restaurant," though of course you can't actually get up there. I understand that it's now used for storage. I am guessing that it didn't do very well, because the Met (like most performance venues) certainly doesn't hesitate to make every dime they can get. If it turned a profit, it would still be open.

[ewindels]

Neil Annis has returned and is currently the chef at Compass.

http://www.chefdb.com/nm/4774

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What a bummer.