New York City Restaurants

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Robert Dentice
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Re: New York City Restaurants

#2051 Post by Robert Dentice » June 5th, 2019, 9:02 am

Needed a spot for a client dinner last night with good wine, food and vibe. So I decided to try Legacy Records and is was absolutely perfect. Everything I was looking for and I have to say the food was even better than i was expecting. And wine service was as you would suspect from the worlds top somm - perfect. It might sound simple but every wine was served at the perfect temperature and in the proper glass. You would be surprised how I often this is not the case. I originally went because it fit the bill of what I was looking for but I will go back willingly/intentionally because I enjoyed it so much.

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Re: New York City Restaurants

#2052 Post by Robert Dentice » June 5th, 2019, 9:04 am

It is a slightly bizarre review but I have to give Pete Wells credit for writing it. His original review could have killed the restaurant.

https://ny.eater.com/2019/6/4/18652334/ ... -two-stars

I hope Una is extremely busy and Anthony stays in NYC.

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Re: New York City Restaurants

#2053 Post by Scott Jameson » June 5th, 2019, 10:57 am

Scott Jameson wrote:
May 20th, 2019, 3:31 pm
Michael Sopher wrote:
May 20th, 2019, 2:16 pm
If you can get a rez at Manhatta for say 8:00 or 8:30 on the 4th, might be best possible views and food combo

https://www.manhattarestaurant.com/menus/
Both you and Wilfred mentioned Manhatta. It looks like a great choice. I've eaten at a couple of Danny Meyer's restaurants and have always been very pleased with them.
It turns out Manhatta is closed from July 1st to the 4th. They said it's due to some work Con Edison is doing [dontknow.gif] Oh well ...

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Re: New York City Restaurants

#2054 Post by mark rudner » June 5th, 2019, 11:29 am

robert
do you have similar feelings about charlie bird?
probably my most visited restaurant in nyc, but haven't been to legacy yet.

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Re: New York City Restaurants

#2055 Post by Robert Dentice » June 5th, 2019, 11:39 am

mark rudner wrote:
June 5th, 2019, 11:29 am
robert
do you have similar feelings about charlie bird?
probably my most visited restaurant in nyc, but haven't been to legacy yet.
It is one of those places that I always enjoy when I go for some specific reason but it never seems to get into the rotation. If you like Charlie Bird I think you will love Legacy.

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Re: New York City Restaurants

#2056 Post by mark rudner » June 5th, 2019, 11:45 am

it's just not in a location i find myself too often, if at all, so it's going to be a "worth a detour" kinda thing.
thanks

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Re: New York City Restaurants

#2057 Post by ybarselah » June 5th, 2019, 1:20 pm

Robert Dentice wrote:
June 5th, 2019, 9:02 am
Needed a spot for a client dinner last night with good wine, food and vibe. So I decided to try Legacy Records and is was absolutely perfect. Everything I was looking for and I have to say the food was even better than i was expecting. And wine service was as you would suspect from the worlds top somm - perfect. It might sound simple but every wine was served at the perfect temperature and in the proper glass. You would be surprised how I often this is not the case. I originally went because it fit the bill of what I was looking for but I will go back willingly/intentionally because I enjoyed it so much.
i'm pleasantly surprised and i agree. ada's place upstairs is more than just a bar and i think you'd enjoy that as well. and next time, try and take a tour of the private dining spaces; really stunning.
Yaacov (ITB)

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Re: New York City Restaurants

#2058 Post by Sh@n A » June 7th, 2019, 7:18 am

Carbone. Grandiose servers, energetic music, over-the-top flavors (but executed well to their vision), and a Hamptons-esque clientele that will look you up and down (even the old men) when you walk in. The goal of the restaurant is to make as much money as possible from a clientele happy to pay the rent for the experience (see water service below!). I want to dislike it more than I actually did, as ultimately it was... interesting... and I like habanero velveeta mac and cheese.

Octopus Pizziola:
Was more like sausage with sweet and brined cherry peppers
Think loads sweet balsamic red peppers + cherry pepper vinegar
The octpus texture was meaty, and not overly soft... felt more like a meaty sausage
Big flavors, but the octopus is lost in it

Spicy Rigatoni Penne Vodka:
Haberno nacho cheese mac & cheese with tomato essence. Truly excellent velveeta+ mouthfeel. Felt like I was in high school, it was 11PM, and I just microwaved something glorious to watch an excellent kung fu movie. I am not exaggerating here. Try it!! Excellent nacho mac'n'cheese. I can still taste it. I prefer Doritos cool ranch today, but this is a good nacho cheese fix. cheesehead

Chicken Massimo:
By now I expected huge flavors, in this case a balsamico party. This dish was definitely sweet/a little candied, but not cloying. Notably, the chicken was very juicy.

Potato Louie:
Roasted potato, extra garlic, needed salt.

Water policy:
Servers are literally tackling water glasses in a rush to make sure no inch is left unfilled and ding you for the bottle charge. Literally there is water splashing on our table as they hold the Pelligrino bottle near vertical. I'm not joking, if you took a sip-- just a sip-- they would try to re-fill it close to the brim. It was a sport. We go dinged on check for 2 bottles of Pelligrino for 2 people.

Wine...
Wine by the glass was terribly disappointing. Offers 2014 and 2017 nebbiolo... why not 2015 or 2016? $20 per glass prices for $20 bottles. CT ratings on all the glasses are < 88. They give you a worse glass for the by-the-glass then if you order a bottle of wine.

Wine list was better thought out. For barolo I spied Cappellano, Conterno, Gaja, Elio Grasso. Steep mark-ups to be expected. Some Ghemme maybe where the value is?

However, $50 corkage.. definitely the way to go. But with these flavors I don't think you will be able to taste the wine. I nearly brought a 1964 Pio Cesare to dinner, but am glad I did not... the spicy rigatoni definitely has true habanero cheese heat!
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Re: New York City Restaurants

#2059 Post by Robert Dentice » June 10th, 2019, 10:57 am

Dined at Per Se on Saturday in the Salon. I should say that I am not a fan of Per Se type dining, I don't liking walking out of restaurant feeling like a stuffed goose. I think Chef Thomas Keller has done an admirable job of listening to the poor reviews and lookng around at what is working in the restaurant world. I heard they have a new CDC and that the menu has been changed. I have been eager to try the new style food and intrigued by many photos I have seen online. This and an incredibly under-priced bottle of wine plus a cancelled flight led me to Per Se to try the 5 course lunch in the Salon. I will note the service every step of the way could not have been better. Many people knew us from the restaurant scene in NY and all welcomed us and it was genuine. BUT the first thing I noticed is that they are playing music, not just any music, very obscure music that I love (W.I.T.C.H. - Zambian Rock!), Max Roach, Gabor Szabo, etc - if you ever listen to Gilles Petersons' BBC Radio 6 show the current playlist at Per Se sounds exactly like one of his Saturday shows. Any way being a serious music geek I was extremely pleased. They also play the playlist in the full dining room which really shocked me.

On to the food. The Salon is a five course meal yet there are two expensive supplements and they really try to get you to add additional dishes. The food was better, much lighter and a nice mix of a couple of classics with some newer lighter fare. We started with the classic Salmon Tartare, then the Pimento Cheese cracker and on to the Oysters and Pearls. All very good but lacked a little excitement. A beet dish was composed nicely with a variety of different ingredients - could not help but think that this dish could be done as well or better at Contra or Atoboy. There was a fish dish and a Waygu dish that were executed well but again I can think of lots of casual restaurants that could do these dishes just as well and other high end restaurants that would not charge a $100 supplement. We finished with a crazy amount of desserts that were too much. In the end I enjoyed my overall experience very much, I just don't know where Per Se fits in the dining landscape for me personal. There are places like Atoboy and Contra that do dishes that are just as good as some of the dishes I was served at Per Se and then there are places like Atomix, Aska, Blanca that are much more exciting and creative - after every meal I can't wait to go back. And then there are high-end Japanese restaurants and places like Bar Uchu and Brooklyn Fare where the majority of the expense you pay goes right into the highest-end ingredients!

It is a complicated situation when The French Laundry and Per Se started you could not go to places like Atoboy, Contra, Blanca, Bar Uchu, Brooklyn Fare etc. There are so many more options that it must be hard for Per Se to be unique and justify their price point in such a crowded landscape.

To his credit Chef Thomas Keller is trying to figure this out. He did a popup that I attended at of all places The Four Horsemen in Williamsburg. I will never forget arguably the most famous/most important Chef in American busing tables at a 25 seat Natural wine bar in Williamsburg....
Last edited by Robert Dentice on June 10th, 2019, 3:00 pm, edited 1 time in total.

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Re: New York City Restaurants

#2060 Post by G. Keeler » June 10th, 2019, 2:37 pm

Thanks for the report Robert. I feel similarly about places like Per Se at this moment in dinning. I still want a few to hang around because there are those special occasions were it's nice to have some of the formality, but overall I think its a model that feels very dated. If you love food this is a great time to be a consumer. So many interesting things happening and you don't need a jacket and tie to eat them anymore.
G L E N N

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Re: New York City Restaurants

#2061 Post by mark rudner » June 11th, 2019, 7:13 am

i think the most surprising note about per se is music in the salon AND the main dining room!!!
not sure it's enough to get me back there, but that's pretty cool for a temple

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Re: New York City Restaurants

#2062 Post by Robert Dentice » June 11th, 2019, 7:48 am

mark rudner wrote:
June 11th, 2019, 7:13 am
i think the most surprising note about per se is music in the salon AND the main dining room!!!
not sure it's enough to get me back there, but that's pretty cool for a temple
It was shocking to me and also that it was music that I like.

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Re: New York City Restaurants

#2063 Post by Jay Miller » June 11th, 2019, 12:46 pm

Robert Dentice wrote:
June 3rd, 2019, 1:36 pm

Okonomi - Great Japanese breakfast.
Greatly enjoyed this this past Saturday, despite a 20 minute wait. The fish in particular was noteworthy. Thank you for the recommendation!
Ripe fruit isn't necessarily a flaw.

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Re: New York City Restaurants

#2064 Post by Robert Dentice » June 11th, 2019, 12:57 pm

Jay Miller wrote:
June 11th, 2019, 12:46 pm
Robert Dentice wrote:
June 3rd, 2019, 1:36 pm

Okonomi - Great Japanese breakfast.
Greatly enjoyed this this past Saturday, despite a 20 minute wait. The fish in particular was noteworthy. Thank you for the recommendation!
Wonderful! So happy you liked it. I usually go about 15 minutes before they open on the weekends so I can be assured a seat. They have a store a few minutes away where you can buy fish and take classes.

https://www.osakanabk.com/products

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Re: New York City Restaurants

#2065 Post by Faryan Amir-Ghassem¡ » June 11th, 2019, 6:55 pm

Fun Okonomi fact: chef Yuji launched a similar concept in Osaka called Lorimer. Hipsters rejoice across both ponds :)

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Re: New York City Restaurants

#2066 Post by Robert Dentice » June 13th, 2019, 4:39 am

Mindblowing meal at Chef's Table at Brookyln Fare. Every dish was exhilarating. The best ingredients. Unique combinations of flavors. All around everything I could ever want from a three star. I can't wait wait to go back.



Also the wine list is great with a full range of selections with many fairly priced options.

Purchased one bottle from the list



And brought one bottle of Riesling which went perfect with 3/4 of the menu


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Re: New York City Restaurants

#2067 Post by mark rudner » June 13th, 2019, 6:50 am

go big or don't go at all
it seems you know that already...

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Re: New York City Restaurants

#2068 Post by Robert Dentice » June 13th, 2019, 7:12 am

Added some more pictures on IG



What a night! And for you hiphop fans!

DJ Premier



Westside Gunn and Conway


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Re: New York City Restaurants

#2069 Post by Faryan Amir-Ghassem¡ » June 13th, 2019, 10:24 am

Nice Robert!

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Re: New York City Restaurants

#2070 Post by Robert Dentice » June 15th, 2019, 4:00 pm

I had a lovely lunch today at GEM. The type of lunch I am only used to in Paris or other European cities.

Sadly GEM is closing for most of the summer. I can't wait for more Saturday lunches in the Fall.


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Re: New York City Restaurants

#2071 Post by Zachary Ross » June 16th, 2019, 4:46 am

Faryan Amir-Ghassem¡ wrote:
June 2nd, 2019, 7:18 am
I didn’t...I called before they had a liquor license but they didn’t allow corkage so ended up at oxomoco instead. Looking forward to your notes!

Oxalis last night: really terrific! The menu is set with several courses, and we opted for the wine pairing. $70 for dinner and $40 for the wine. The wine list leans heavily toward natural wines, though there are a few exceptions, but the pairings were all natural wines. I'm cool with that. I didn't pay strict attention to the wines but they were mostly terrific matches with the food. The restaurant is in a space that has housed several restaurants in the past that I have been to, including Bar Corvo, which I miss, and whatever replaced it, which I don't. Oxalis is easily finer and more special than any of the previous tenants and I am delighted to have this restaurant in Brooklyn.

We started with a couple of cocktails. I had the "Parsley," a drop-dead refresher of a drink made with gin, vermouth, lime, and the grassy essence of parsley stems. The color was an amazing pastel green. I could drink these all night.

The food was fantastic and very creative, beautifully plated and with a variety of unusual ingredients. The first course was a small, two-part amuse bouche, a puff of fried celtuce with a horseradish aioli and a small, very green crepe with fresh leaves and herbs. The second course was outstanding: fresh shelled peas in a shallow bowl served warm, with little flecks of house-made mozzarella, pickled magnolia blossoms and a tangy magnolia vinaigrette that was spiked with ground fennel - the slight grit of the ground seeds added a very interesting and pleasing texture. The wine paired with this was a low-acid wine that I think is from Lazio (it is a Louis-Dressner import), very very shy in fruit and really more of a broth than wine. It paired incredibly well with the dish.

The next course was a sort of "summer stew" of potatoes, ramps, and kombu, very green and foamy and a total umami bomb. This was super intense and rich, and just delicious. This was paired with an interesting Spanish wine from Andalucia that was essentially a non-fortified sherry, fino in weight. This was another fruitless wine, very subtle in character, and again an outstanding pairing, the best of the evening. This dish is coming off the menu very soon.

Then we had a soft-shell crab course, very well prepared, juicy and springy and served with a sort of light, yellow bechamel inflected with nasturtium blossom and curry leaf. I often find soft-shell crab disappointing and after many years of ordering it I have basically written it off. This was was expertly prepared and totally delicious. It was paired with a skin contact Muller-Thurgau from the Rheinhessen and this was the only real dud of the night. I like these kinds of wines in general but not only was the wine not terribly pleasant to drink on its own, it wasn't a great pairing with the crab.

The last course was a superb presentation of very lean beef, wrapped in a fig leaf and seared and sliced thinly, just a few slices, along with several small nuggets of very seared and crisped fat trimmed from the meat, a couple of smoked maitake mushrooms, and a super rich tamarind and beef reduction/demi-glace, marrowy and super deep. This was a fitting end to the savory portion of the meal. It was paired with a very young Syrah from the Languedoc and this worked very well. This was the only wine at any point that had any fruit at all, and it had a lot of it. I believe they said last night was the first night this dish was on the menu.

The dessert was some sort of panna cotta with rhubarb and was delicious and seasonally appropriate. It was paired with a rose Lambrusco and that was fun.

I'd go back to Oxalis in a heartbeat. They do allow corkage, $25 per bottle.
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Re: New York City Restaurants

#2072 Post by Robert Dentice » June 17th, 2019, 10:30 am

Thank for the write up on Oxalis.

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Re: New York City Restaurants

#2073 Post by julianseersmartin » June 18th, 2019, 3:55 pm

Another resounding vote for the bar at Ko. Tried it last week and it was unilaterally outstanding.

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Re: New York City Restaurants

#2074 Post by Sh@n A » June 19th, 2019, 6:10 am

+1 on Atoboy. Thanks Robert for the recommendation.

A casual setup inside, but one can get lost and forget you are in Murray Hill for a second. Excellent friendly service, with at least one server studying for a sommelier certification, all very informed on the dishes. The food punches well above the location. Every flavor was spot on/in balance. Nothing under seasoned or over seasoned or too sour or too sweet. Would go back. Brought a 1993 Faiveley Cazetiers ($30 cork fee) that was good to go, and was vibrant enough to work with multiple dishes.

We had the following dishes, "*" denotes a favorite:
* Yellowtail: Sliced a little thicker than most other crudos, while maintaining a melt-in-your mouth texture. I did not want to share.
Chrysanthemum: Looked a little bizarre, a hodge podge of ingredients and textures in the mouth. But the flavors and textures all came together. The texture with all these varied crunchy bits (candied walnuts and puffed rice) felt a little like pop rocks in the mouth. Not sure I would re-order, but interesting and tasted good.
* Sunchokes: I'm gluten free and this has soy, so I couldn't eat it. But I snagged a couple bites. The slightly sweet and acid orange really lifted this dish for me.
* Egg with fresh uni: By far the favorite dish of the night. Uni on top of egg custard with some nori components. What completed the dish for me was some slightly sweet and crunchy heart of palm hidden in the custard.
I don't have as great memory of the entrees.
Mackerel: I'm gluten free and this had soy, so I only got a bite at end of the night. I recall a perfectly soy-based seasoning with meaty well cooked fish that was not fishy at all.
Octopus: I'm told this dish is very popular. We finished all of it, it was very good. Just not up to the level the Egg/Uni was, and we were less hungry.

Dessert was interesting. A strawberry cheesecake was very good although laid down in a sea of overwrought strawberry sauce that could make it too sweet / easy to avoid though. A coffee granite was refreshing and I enjoyed, although the spouse did not as much.
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Re: New York City Restaurants

#2075 Post by Dan Hammer » June 19th, 2019, 7:02 am

Birthday dinner planned with my kids. I would prefer a BYO friendly place Midtown East, or adjacent. Price $75 - $100 per person max.

I'm considering Peking Duck House because it's close to the apartment and is BYO friendly. We've been to Avra multiple times, and besides wearing us out, service isn't what it use to be. We'd like to sit for a couple of hours, so sushi is out. [wink.gif]

Thoughts.
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Re: New York City Restaurants

#2076 Post by Sh@n A » June 19th, 2019, 7:26 am

Dan Hammer wrote:
June 19th, 2019, 7:02 am
Birthday dinner planned with my kids. I would prefer a BYO friendly place Midtown East, or adjacent. Price $75 - $100 per person max.
Ideas in immediate vicinity:
Sutton Inn (Monday corkage waived, although may have a cap, otherwise I think ?$35?). Fixed menu is tip included and < $75.
Bobby Vans (may be able to get a deal there from a berserker, would keep inside budget)
Pecora Bianca $35, definitely inside budget ex-cork
Patroons has free corkage on Fridays, but may push budget (I haven't eaten here in a decade.. been meaning a Friday)
I think Crave Fish Bar has corkage, not sure terms
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Re: New York City Restaurants

#2077 Post by mark rudner » June 19th, 2019, 7:36 am

great review on atoboy and completely agree with this quote

"I don't have as great memory of the entrees."

i'd like to just sit at the bar and eat all the apps!

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Re: New York City Restaurants

#2078 Post by Dan Hammer » June 19th, 2019, 7:54 pm

Sh@n A wrote:
June 19th, 2019, 7:26 am
Dan Hammer wrote:
June 19th, 2019, 7:02 am
Birthday dinner planned with my kids. I would prefer a BYO friendly place Midtown East, or adjacent. Price $75 - $100 per person max.

Sutton Inn (Monday corkage waived, although may have a cap, otherwise I think ?$35?). Fixed menu is tip included and < $75.

I think Crave Fish Bar has corkage, not sure terms
We've been to Crave in Soho and midtown. Good choice.
I've always wanted to go to Sutton Inn, so maybe it's time.

Thanks.
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Re: New York City Restaurants

#2079 Post by scott c » June 21st, 2019, 9:35 am

Robert Dentice wrote:
June 10th, 2019, 10:57 am
Dined at Per Se on Saturday in the Salon.
Does anyone happen to know if Per Se's corkage fee is still $150 per bottle?
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Re: New York City Restaurants

#2080 Post by Faryan Amir-Ghassem¡ » June 22nd, 2019, 8:24 am

Dan Hammer wrote:
June 19th, 2019, 7:02 am
Birthday dinner planned with my kids. I would prefer a BYO friendly place Midtown East, or adjacent. Price $75 - $100 per person max.

I'm considering Peking Duck House because it's close to the apartment and is BYO friendly. We've been to Avra multiple times, and besides wearing us out, service isn't what it use to be. We'd like to sit for a couple of hours, so sushi is out. [wink.gif]

Thoughts.
While I haven’t been, I feel like Le Jardinier is built for this type of occasion...?

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Re: New York City Restaurants

#2081 Post by Peter Kleban » June 22nd, 2019, 10:58 am

Sarah Kirschbaum wrote:
February 28th, 2019, 11:55 am
[The Shojin cuisine at Kajitsu] is very subtle, and based on a totally different sensibility than western cuisine. I get why not everyone likes it, and why lots of people go to Japan and are disappointed with some traditional high-end restaurants that have this sensibility. There is no philosophy of layering flavors, building sauces. It's about texture and simple flavors brought out in various ways. I like to think of it as the music of one instrument, or even just one perfectly pitched bell chiming, versus a symphony. When we are in Japan, my husband and I often talk about which friends we would bring to which places based on whether we think those people would have an affinity for the style. I'm really not knocking people for not liking it or connecting with what makes it special. It's tough.
Sarah, I just came across this post. Thanks! Beautifully written, poetic even. And I learned something! Not the kind of food I'd usually go for, but now, if and when I try Shojin, I'll be much more prepared.
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Re: New York City Restaurants

#2082 Post by Dan Hammer » June 30th, 2019, 7:19 pm

Sh@n A wrote:
June 19th, 2019, 7:26 am
Dan Hammer wrote:
June 19th, 2019, 7:02 am
Birthday dinner planned with my kids. I would prefer a BYO friendly place Midtown East, or adjacent. Price $75 - $100 per person max.

Sutton Inn (Monday corkage waived, although may have a cap, otherwise I think ?$35?). Fixed menu is tip included and < $75.
Sutton Inn is a real neighborhood gem. Good food. Good service. Good stems. Corkage is $33, but they'll ask you if you bought your wine at the recommended place (if I recall, that info is listed online). If so, they'll waive the fee. They didn't ask to see any receipt.

You can order the 3 course $62 menu (no tip, it's included), or order off the regular menu. The cost sort of works out the same, depending on what you order. All my wife and daughter wanted was the first 2 courses. They took a taste of my 3rd course. My son and daughter-in-law got their own.

When you consider that there is no tipping, Sutton Inn is the biggest bargain in NYC. In case you didn't know, it's Michelin rated.
Needless to say, my new favorite restaurant.

Thanks for the tip.
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Re: New York City Restaurants

#2083 Post by Kenny H » July 25th, 2019, 4:54 am

Robert Dentice wrote:
June 17th, 2019, 10:30 am
Thank for the write up on Oxalis.
Suzy and I in NYC this weekend. Any new places we should hit lower east side / east village on our walking tour? I wrote down all the Brooklyn spots you guys mentioned. Probably try to hit the bar at Momofuku Ko for late lunch at the least.
H0eve!kamp

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Re: New York City Restaurants

#2084 Post by Robert Dentice » July 25th, 2019, 11:04 am

Kenny H wrote:
July 25th, 2019, 4:54 am
Robert Dentice wrote:
June 17th, 2019, 10:30 am
Thank for the write up on Oxalis.
Suzy and I in NYC this weekend. Any new places we should hit lower east side / east village on our walking tour? I wrote down all the Brooklyn spots you guys mentioned. Probably try to hit the bar at Momofuku Ko for late lunch at the least.
Cagen has changed formats and is now more of a Tapas/Izakaya format. Most likely going tonight. Can't imagine it will not be good but I will report back.

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Re: New York City Restaurants

#2085 Post by Sarah Kirschbaum » July 25th, 2019, 12:20 pm

Robert Dentice wrote:
July 25th, 2019, 11:04 am
Kenny H wrote:
July 25th, 2019, 4:54 am
Robert Dentice wrote:
June 17th, 2019, 10:30 am
Thank for the write up on Oxalis.
Suzy and I in NYC this weekend. Any new places we should hit lower east side / east village on our walking tour? I wrote down all the Brooklyn spots you guys mentioned. Probably try to hit the bar at Momofuku Ko for late lunch at the least.
Cagen has changed formats and is now more of a Tapas/Izakaya format. Most likely going tonight. Can't imagine it will not be good but I will report back.
Wow, I have to say I'm sad to hear that. I never thought the cooked dishes were as good as the sushi, but maybe if they are focusing more on them. I look forward to your report. We'll be in the city late next week and haven't chosen a dinner spot yet. Cagen was a contender.

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Re: New York City Restaurants

#2086 Post by Ethan Abraham » July 25th, 2019, 12:35 pm

The pictures they've put on Instagram so far look good. Hope it works out! Some of the small plates appear to be sashimi.

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Re: New York City Restaurants

#2087 Post by R Roberts » July 25th, 2019, 12:57 pm

Also concerned to hear about Cagen. They turned me on to flying fish, and I appreciated that they served fish that were not commonly found in the states.
R.ama

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Re: New York City Restaurants

#2088 Post by Robert Dentice » July 25th, 2019, 1:29 pm

Rama Roberts wrote:
July 25th, 2019, 12:57 pm
Also concerned to hear about Cagen. They turned me on to flying fish, and I appreciated that they served fish that were not commonly found in the states.
I think there are too many high end Sushi restaurants. For what it is worth I thought Cagen was the best especially comparing it to ones that are close to double what Cagen was charging.

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Re: New York City Restaurants

#2089 Post by R Roberts » July 25th, 2019, 2:27 pm

I had a couple of dinners in NY this week.

ABC Cocina: I've eaten at ABC Kitchen before a couple of years ago, first time at Cocina. There were pleasantly unconventional flavor combinations that just worked, and in retrospect made me think they were so obvious I shouldn't have been surprised by them. For instance star anise on the short ribs, and (what I'm guessing was) quick pickled thinly sliced apples on the fried fish tacos. Good food and service, though its a very loud venue.

Momofuku Noodle Bar: The place in East Village (?) was closed due to electrical issues, so we tried the place on Columbus Circle. I had no idea so many high end restaurants like Per Se were in a giant, sterile feeling shopping mall. It made me think of eating in Asia. The food was good comfort food, though not remarkable.
R.ama

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Re: New York City Restaurants

#2090 Post by Robert Dentice » July 26th, 2019, 6:54 am

Went to Cagen to try the new format. They are essentially in a soft open mode and experimenting with many new dishes and the overall format. Chef looked so happy and was really enjoying the reaction and discussion of his new dishes. A few of the highlights were a fish prepared in a way that made it seem like bacon (I wish I could do a better job describing it), a curry rice waygu dish and a macaroon with pork belly. All of the dishes were very playful, unique but all serious. They are still working on integrating the dishes into a cohesive menu. I am excited to see the evolution and although I will really miss the old Cagen I am very happy they are still around, evolving and in my hood.

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Re: New York City Restaurants

#2091 Post by Jay Miller » July 26th, 2019, 10:38 am

Rama Roberts wrote:
July 25th, 2019, 2:27 pm


Momofuku Noodle Bar: The place in East Village (?) was closed due to electrical issues, so we tried the place on Columbus Circle. I had no idea so many high end restaurants like Per Se were in a giant, sterile feeling shopping mall. It made me think of eating in Asia. The food was good comfort food, though not remarkable.
I ate there once when Landmarc was full and I wanted a quick lunch.

I'd take the ramen at Misoya over this any day of the week.
Ripe fruit isn't necessarily a flaw.

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Re: New York City Restaurants

#2092 Post by p@ulbortin » July 26th, 2019, 12:18 pm

Robert Dentice wrote:
July 25th, 2019, 1:29 pm
Rama Roberts wrote:
July 25th, 2019, 12:57 pm
Also concerned to hear about Cagen. They turned me on to flying fish, and I appreciated that they served fish that were not commonly found in the states.
I think there are too many high end Sushi restaurants. For what it is worth I thought Cagen was the best especially comparing it to ones that are close to double what Cagen was charging.
Last visit a few months ago was surprisingly mediocre. A female sushi chef was behind the bar.

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Re: New York City Restaurants

#2093 Post by Robert Dentice » July 27th, 2019, 10:17 am

Another great meal at Contra


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Re: New York City Restaurants

#2094 Post by George Hejna » July 27th, 2019, 10:47 am

Was there Thursday for the Smyth collaboration. Both chef's dishes were excellent. I thought the room was nothing special. Service was very good. Did you BYO the sake? I didn't see it on the list.

George

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Re: New York City Restaurants

#2095 Post by Robert Dentice » July 27th, 2019, 12:46 pm

George Hejna wrote:
July 27th, 2019, 10:47 am
Was there Thursday for the Smyth collaboration. Both chef's dishes were excellent. I thought the room was nothing special. Service was very good. Did you BYO the sake? I didn't see it on the list.

George
They were serving the Sake as part of the wine pairing with the Tofu dish. I asked about it and they graciously poured us a glass even though we were not doing the pairing. It was a great pairing.

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Re: New York City Restaurants

#2096 Post by Ethan Abraham » July 28th, 2019, 4:02 am

Had another amazing meal at Atomix. Even with the chef and GM out of town everything was perfect, I think the best meal we've had there so far. As a wine note, although it's Korean food that you might think would need a white wine (and the pairing tasting is mostly white) there's so much umami and earthy/fermented flavors in the food that a lighter/older red really works perfectly (burgundy or Rhone with some age).

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Re: New York City Restaurants

#2097 Post by WvanGorp » July 29th, 2019, 3:30 am

My fav restaurant in nyc: Atomix.
Wilfred van Gorp

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Re: New York City Restaurants

#2098 Post by Herwig Janssen » July 29th, 2019, 10:44 am

me too

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Re: New York City Restaurants

#2099 Post by Barry L i p t o n » July 29th, 2019, 11:11 am

Will Guidara and Daniel Humm are splitting up their partnership.

https://www.nytimes.com/2019/07/29/dini ... ctionfront

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Re: New York City Restaurants

#2100 Post by mark rudner » July 29th, 2019, 12:00 pm

WvanGorp wrote:
July 29th, 2019, 3:30 am
My fav restaurant in nyc: Atomix.
been to atoboy a lot of times and love it
guess it's time!

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