I figured two weeks after would be sufficiently after for the mood to lift a little. He wasn’t actually cooking at Crown Shy, was he?
If anywhere, I thought he would be cooking in Saga.
Has anyone dined on the terrace? Is the food more like Saga or Crown Shy?
Barry not sure you realize how well known and liked he was. The entire NYC and Global culinary world is still processing / grieving about this. Let alone his own company and you are worried about where he was cooking and if the mood is better and how to get your wines there. My god what an insensitive post…
Sorry I ignored the first post but your last is just over-the-top for me.
And to be clear, I am not saying you should not go there as that is the absolute best thing you could do as the company will need it to survive.
Robert, I can see it personally affected you and I’m sorry if my post came off as insensitive - and it was, as I didn’t realize there were followers on this board who are impacted by this. I know how this must be impacting the staff - and, prior to today, already communicated my condolences to the restaurant staff directly.
I was “warned” twice about going - and I read into it that I should reconsider - because either the food would suffer or going would be a downer
He died the night after I made the reservation. I made the decision right then to go - to be supportive. The detail on whether the food would be impacted was not a worry, it was a response to the warnings I was getting. Same with my comments on the mood, I didn’t think I was making a condolence call. I accept the feedback that being transparent on my thinking as to why the warnings weren’t needed was insensitive .
If you think being worried about the price of the wine and that I should go spend more than my guests can afford in this case is inappropriate, we can agree to disagree.
Thanks for the honest post.
I really appreciate your thoughtful response. I can see you understand. I hope you have a great meal with wonderful wine and you toast to life!
I dined at Crown Shy last Friday, the night before Chef passed away. I was having dinner with Eva Fricke, so she had brought a good amount of her wine to taste during dinner. But I ordered a Pinot Blanc from Jintaro Yura and the table was eyeing a bottle from François Rousset-Martin. Kristen, who is the wine director for the group, is dedicated to Portuguese wines so I also always am mindful of that. James Kent inspired many of us in the industry, and his team is quite a reflection of that. Jassimran Singh is the Culinary Director for the group and his dishes haven’t failed to impress me. I hope you have a great dinner!
Grand Cru wining and dining you 
Ha. I’ll go anywhere and with anyone if I can pester a winemaker! Also love German Winemaker gossip…
Call the restaurant and see if you can drop off your bottles before the museum. This way you can byo/pay corkage and not lug the bottles around.
I did and they were extremely welcoming (it also gave me another oppportunity to give condolences directly).
La Rioja Alta, Gran Reserva ‘890’ 2001 - is only $70 above W-S low. In other words, only an extra 28% over retail.
I had a great dinner at Crown Shy 2 weeks ago, with excellent, knowledgeable wine service (we brought our own bottles).
But the cherry on top of the night was to go to the 63rd floors after and see all of NYC spread out in lights from the terraces up there. Just amazing. Perhaps do an after-dinner drink up there.
Ate at Chambers the next night in Tribeca. Just wonderful. Recommended. Pascaline the Somm knows her stuff and the hospitality and food are top notch.
If you’re willing to look at the new world the Lingua Franca Chardonnay from Oregon is a good bet at $115. Dominique Lafon consulted on those wines and their white program is stellar. For red, the Bodega Chacra Pinot from Argentina is a pretty epic wine and priced at $195.