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The Gotham 30 Menu Series feat. Thomas Keller

Thanks for the report! Yea, I was also looking at the series, but never pulled the trigger to reserve. Some of the heavy hitters in the industry there.

http://gothambarandgrill.com/gotham30/

I wonder if the guest chefs are actually there for the entire week. I assume they have other restaurants to run. Ha.

2 days ago
deepfry7 in Manhattan

Best Dishes 2014

Can you describe the Tuscan fried chicken at Lincoln?

Apr 02, 2014
deepfry7 in Manhattan

Restaurants with tasting menus allowing 10:30pm seatings (preferably near theater district)

Le Bernardin? Esca? I would try and be considerate and say you're willing to try and finish by say 1ish.

Scanning this list below (just needed a rough guide of top restaurants - yes I know it's outdated), there really aren't that many restaurants in the area that have a tasting menu.

http://nymag101-2011.tumblr.com/post/...

Mar 25, 2014
deepfry7 in Manhattan

Daniel. Yes or no?

One would hope that after the downgrade by Pete Wells, they'd get their act together.

I had a pleasant experience at Daniel the one time I went (many years ago), but CH is full of threads listing their bad experiences. Might be just the repeated comments by the few (not saying that's bad), but you don't really hear this from EMP, Per Se, Le Bern, and Jean Georges

Mar 14, 2014
deepfry7 in Manhattan

Per Se: Wonderful, but no longer magical

Yea, $600 food alone - that's the same as EMP and BK Fare... COMBINED (including tip/service).

I remember paying like maybe $425-450 total (excluding alcohol) for the extended tasting at TFL a couple of years ago, albeit TFL is slightly less expensive in general than Per Se.

Mar 11, 2014
deepfry7 in Manhattan

Per Se: Wonderful, but no longer magical

If you ask for the extended tasting, they'll most likely move your reservation earlier to accommodate. No one else will be sitting at your table before-hand. The scatter the reservation times to help the kitchen align to a "perfect" meal.

Mar 11, 2014
deepfry7 in Manhattan

Per Se: Wonderful, but no longer magical

ellenost - was the $600 excluding alcohol (but I assume including service and tax)?

Mar 11, 2014
deepfry7 in Manhattan

Per Se: Wonderful, but no longer magical

My first Per Se experience was with the regular tasting menu and thought it was one of the best meals. Then a couple of years later, I was "spoiled" by my extended tasting menu dining at French Laundry, which was just out of this world with so many more interesting canapes/small bites and dishes with luxury items. I doubt I'd ever go back for a TFL/Per Se regular menu again if it's my own idea to go.

I'd rather go back to BK Fare for the price of a Per Se regular menu (even slightly cheaper b/c who doesn't get the foie supplement at Per Se?). Or fly to eat at Alinea or Saison. :)

Mar 11, 2014
deepfry7 in Manhattan

Large Mixology Bar - 8 People on a Thurs

Thanks everyone!

Kathryn - I looked up ECC too. Couldn't tell from the pictures how big it was.

Mar 11, 2014
deepfry7 in Manhattan

Large Mixology Bar - 8 People on a Thurs

I have some friends from out of town that want to go to a "trendy" cocktails/mixology spot (a la PDT, Death & Co.)

Any spots that would be a little more favorable (size-wise) to a group of say, 8 people, on a Thurs night after work? I could only think of Dead Rabbit.

Mar 11, 2014
deepfry7 in Manhattan

Dean's Tribeca closed

Yea, I'm really bummed out by that too. Dean's was great for takeout when I had company over with no real dinner plans - just order a bunch of pizzas and family-style pastas & salads. I've been enjoying the Patsy's/Dean's/Angelo's pizza spots since college.

Unfortunately, still no good Chinese restaurant (I'd kill for one). This is what is coming:

http://tribecacitizen.com/2014/03/03/...

China Blue is on Seamless. I'll give it a try one day. I hear mixed things.

Mar 07, 2014
deepfry7 in Manhattan

Chef Christian Delouvrier at La Mangeoire

I now work in midtown east nearby and was considering going. Has anyone been recently? I know of Christian Delouvrier's top accolades in the 80's and 90's but is he now just "settled" at a traditional French bistro-type food? It actually might be quite refreshing contrast from the top-gun type chef/cooking going around these days (not that there's anything wrong with that).

Mar 04, 2014
deepfry7 in Manhattan

Lobster Pot Pie at Pearl Oyster Bar -- Yowzers!

Just checked out their FB and you're spot on. Thanks, as usual, kathryn.

Mar 01, 2014
deepfry7 in Manhattan

Lobster Pot Pie at Pearl Oyster Bar -- Yowzers!

Anybody know if the lobster pot pie came back this winter or planning to come back?

Mar 01, 2014
deepfry7 in Manhattan

Little Elm

Has anyone been? I looked at reviews for The Elm on Yelp and there's only one real mention of it of some person who went on Valentine's Day. I did a search on Chowhound and didn't really find anything.

Ryan Sutton would be disappointed that they don't post the menu price online. Older news reports from Grubstreet and the like say ~$135.

Mar 01, 2014
deepfry7 in Outer Boroughs

Any transplants from LA to SF (or vice versa I suppose) that would enjoy a discussion of food/restaurant theory?

I'm an east-coaster, but have enjoyed dining in both cities, especially at the high-end level.

In terms of restaurants that can compare to SF's 2/3-star Michelins, I would say definitely Providence's chef's tasting is in the same league as those restaurants.

Other LA restaurant almost similar price range would be Saam at the Bazaar, Melisse, and the new "super omakase" at Orsa & Winston. O&W isn't quite up there yet (it's still new), but I think it could get to 2-star equivalent level. And SF doesn't have a sushi restaurant that's like Urasawa, which if one thinks is on the level of Masa in NYC, is 3-star equivalent.

Dishes at restaurants in the lower price range can be just as good or if not better than the $180-300 tasting menus. But what you're also paying for at the most expensive places is related to decor, service, more expensive/esoteric ingredients (truffles, seafood from Japan, high-end beef), effort, more # of courses, and kitchen costs/labor to covers ratio. How is Saison going to pay for it's multi-million dollar kitchen if it serves only 50 people/day (just a guess)? Doesn't necessarily mean these restaurants all produce better tasting food. They are often relatively unique/interesting, in an artistic sense, though.

I feel like one could make some sort of discussion about NYC vs Chicago. A lot of Chicago's most well-known restaurants are modernist, and NYC only really has wd-50 (to somewhat mixed reviews). Luckily for us, each city has its own personality of types of restaurant. And that's what makes it fun (to travel).

Feb 22, 2014
deepfry7 in San Francisco Bay Area

James Beard Semi-Finalists 2014 - Outstanding Restaurant

Thanks GH1618 - I had forgotten it was 10 years (thought it was 5 years).

Per Se just hit 10 years, but probably didn't hit the criteria by the deadline. They won outstanding service a couple of years back.

I remember seeing this list below which I thought was pretty good for best fine dining restaurants in the US.

http://www.opinionatedaboutdining.com...

I was surprised how few restaurants on this list are 10 years or older.

Feb 19, 2014
deepfry7 in Food Media & News

James Beard Semi-Finalists 2014 - Outstanding Restaurant

I know a lot of these awards have their flaws, but does it seem like today's list of semifinalists for outstanding restaurant seem a little "weak"? If I never saw this list and saw any of these restaurants win it in May, I'd be very surprised.

I obviously haven't dined in all the cities, but for the major cities that I've been to/dined in/researched (NYC, SF, LA, Chicago, Philly, DC, Boston), I don't think even the local CHers would consider any of these restaurants as the top in their city.

I mean no disrespect to any of these owners,, chefs, and employees - I've been to some of these restaurants and have enjoyed meals there. But they are not the best restaurant in the US.

http://eater.com/archives/2014/02/19/...

Outstanding Restaurant

Bern's Steak House, Tampa, FL
Canlis, Seattle
The Fearrington House Restaurant, Pittsboro, NC
Fore Street, Portland, ME
Foreign Cinema, San Francisco
Fork, Philadelphia
Greens, San Francisco
Hamersley's Bistro, Boston
Hearth, NYC
Highlands Bar and Grill, Birmingham, AL
Jaleo, Washington, D.C.
Mélisse, Santa Monica, CA
Pearl Oyster Bar, NYC
Pizzeria Bianco, Phoenix
Primo, Rockland, ME
The Slanted Door, San Francisco
Spiaggia, Chicago
Terra, St. Helena, CA
Vidalia, Washington, D.C.
wd~50, NYC

Feb 19, 2014
deepfry7 in Food Media & News
1

True Japanese Wagyu in NYC

kmzed, I "kind of" get your argument, but then I don't fully. If that's the case, don't get white truffles in a NYC restaurant. Go to Alba and get it. Also, fish/seafood are flown over from Japan to here all the time. If I go to Sushi Nakazawa, Masa, or 15 East, I'm not really tasting Japanese toro or Hokkaido sea urchin?

I have a feeling if a company takes the effort to import Waygu, they're going to take care of the product so that it's the best it can be, given the transportation circumstances.

I've had really good American or Austrialian Waygu versions - many from the top restaurants in the US. I would like try true Wagyu, even if it's not 100% "true experience". That's all I'm asking for.

Feb 10, 2014
deepfry7 in Manhattan

True Japanese Wagyu in NYC

Agreed jjcha - I would only look to do a few oz portion. But I'd like to try it.

Feb 10, 2014
deepfry7 in Manhattan

True Japanese Wagyu in NYC

So from this article in Forbes the other month:

http://www.forbes.com/sites/larryolmsted/2014/01/07/the-new-truth-about-kobe-beef-2/

Apparently there are only a couple of approved US distributors of true Japanese Wagyu beef.

Does anyone know any NYC restaurants that serve true Wagyu? Looks like Old Homestead does. 12 oz. (no specific cut mentioned) for $350.

http://www.theoldhomesteadsteakhouse....

Feb 09, 2014
deepfry7 in Manhattan

Telepan Local --New in Tribeca

Thanks for the write-up, foodwhisperer. Looking to go there soon.

Have you been to Telepan in UWS? I've been a couple of times and enjoyed the food. But obviously, this is a different concept they're going for here.

I thought the prices were relatively inexpensive, but it sounds like they're pretty small portions so it can add up if you have to order more than you expected coming in.

Jan 18, 2014
deepfry7 in Manhattan

SUSHI NAKAZAWA?

I was offered additional pieces when I went for the early seating. I don't know the "custom", but I assume that's at a surcharge? I know regret not getting another piece of uni sushi or the aged chutoro. :)

Jan 18, 2014
deepfry7 in Manhattan

Tough-to-get-into-at-night restaurants that are easier during lunch time

Per Se, EMP, and to a lesser extent, Le Bern, are probably the only hardest high-starred restaurant to get reservations to for lunch. Le Bern also has the salon (a real table) for walk-ins, as I believe EMP at the bar. Momofuku Ko I guess is tough too, but I haven't checked recently since they're not on Opentable.

Based on my experience, JG, Bouley (my fav for lunch), Marea, and Del Posto are pretty easy on say, 1 week's notice.

Jan 07, 2014
deepfry7 in Manhattan

Toro (Chelsea Tapas) - Wait Time / Reservations?

Pete Wells' review this week kind of reads like a 3-star NYT. I guess it's like Adam Platt where you can "deduct" a star for something. Seems like if it were half the size, it would have gotten 3-stars.

http://www.nytimes.com/2014/01/01/din...

I went the first month or so it opened and thought all the dishes were top-notch, including sea urchin/Iberico ham/caviar spoon, blowfish tails, and the tripe stew. Sat at the chef's counter with Ken Oringer slicing Iberico to order and also doing some cooking. I'm fine with exec chefs not actually cooking, but it was a nice surprise.

Jan 01, 2014
deepfry7 in Manhattan

Your current top 5 favorite restaurants right now

Thanks for the feedback, sgordon. I know you know your way around Chinese food.

Looking to go soon.

Dec 29, 2013
deepfry7 in Manhattan

Best Dishes 2013

Momofuku restaurants don't list prices, but approximately how much does the fried chicken large/shared plate dish cost?

Dec 26, 2013
deepfry7 in Manhattan

Sushi Nakazawa - Reservation help

Crazy! Well, hope it's an epic meal.

Dec 26, 2013
deepfry7 in Manhattan

Apparently M Bauer is not recognized everywhere in S.F.

Agree with bbulkow. In lots of cities, top critics are all recognized. So Bauer is no exception.

They're guaranteed that they're getting the top tier of what the kitchen can produce but it doesn't mean it's great. The kitchen has already prepped a majority of their food already so it's hard to make it better. Obviously their service will most likely be top notch.

Dec 24, 2013
deepfry7 in San Francisco Bay Area

Apparently M Bauer is not recognized everywhere in S.F.

Robert Lauriston, can't tell if you're joking or not.

http://insidescoopsf.sfgate.com/blog/...

This was definitely a super VIP meal.

Dec 24, 2013
deepfry7 in San Francisco Bay Area