I’m very much in the camp that says Via Carota isn’t very good. I’ve said for years that I have a love/hate relationship with VC. The setting is great as are the cocktails but the food is meh at best.
My youngest went with friends the other day and called me to ask why I let her eat there.
disagree. depends on your times and experience but my wife and i go for weekday lunch…arrive at 1155am and are usually seated in 10 minutes. we get 2-3 vegetable dishes, a pasta to split and a main to split. we love it every time.
i can imagine dinner gets mobbed but for barry’s 4pm time, that would be a great option.
some thoughts:
-sakagura…still solid after all these years…43rd off 3rd ave. soba, vegetables…lots to like.
-mala project…casual but one of my favorites for a relaxed lunch. 46th bet 5th and 6th. make your own bowls with sichuan spices. lots of vegetable options.
-Sozai…more izakaya but a great option in the theatre district.
I get the appeal, believe me.
Last time we went the charred leeks, grilled artichokes, artichoke crudo, and cacio e pepe were borderline inedible. The bread with butter and anchovies was great but it was a massive amount of butter and I scraped off 85% of it.
I have my issues with Charlie Bird (service and hospitality related) but give me the food (especially the pasta) there any day of the week over VC
Good suggestion! Sakagura also has an excellent sake program - no surprise, given that’s its focus - a great many of which are available by the glass or the carafe, including coravined selections of some truly great sake. Not sure exactly how that works, since sake is usually under screwcap, but I’m sure they figure something out.
Disclosure, they carry several Kikuhime, including glasses of the superb BY Daiginjo 2002 (a favorite at our recent LA events) that is usually available only by the bottle.
Would not be my first time to Via Carota. although inedible pasta is not good.
Coravin has a few different solutions for alternative closures. They have a screwcap with a proprietary membrane and a custom stopper that can be used with their Coravin systems
Cool! Thanks, didn’t know that.
I’ll tentatively wade into the VC debate. Had lunch there last week. Food was ok, but it’s kinda gone past that. It’s a vibe spot.
ok, as in not special?
It’s been a vibe spot for years.
I haven’t been back recently but used to really like Danji on 52nd between 8th and 9th. They open at 5pm and have some vegetarian options on the menu.
Ok as in I wasn’t blown away.
Vibe spot as in it hath been anointed by her majesty Swift
interesting read
That is an interesting read. I had to reserve a table in Paris with a bank transfer - they would not accept a credit card - and at the time I was puzzled but they insisted this was the only way. I guess I understand why now.
Crappy behavior. Didn’t know the problem was this big.
Restaurants should make it easier for existing customers to get a reservation.
That is also Very true.
a good friend asked for a romantic sushi spot for an anniversary celebration
my usual go to of yasuda is just too bright and not what he’s thinking
they’re from the columbus circle area but will travel within manhattan
they are not looking for 500+ omakase but more of a romantic night with great sushi
and while can spend if they need to don’t need crazy $
suggestions?
cagen would have worked 
As I was reading this I kept thinking that some sort of business insurance should be covering this. Does anyone know if that’s an option? The article did say that Tock offers that coverage but other platforms do not.