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Nexus7's Profile

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Atera

Agape and Agape Substance are two different restaurants. Which one did you go to?

Sep 11, 2012
Nexus7 in Manhattan

Thoughts on Venissa in Venice?

I just came back from a trip to Venice and went to Venissa. It is not hard to get to, just take the vaporetto to Mazzorbo. The restaurant is very close to the vaporetto station and has a very discreet sign that is easy to miss unless you pay attention.

The restaurant is very good: the chef is lovely, and the service was second to none. The restaurant has a terrace, for lunch, you are likely to sit on the terrace when the weather is nice. Next to the terrace are rows and rows of vines.

The food is very good - for Venice, it is outstanding - but (how to put this delicately...) it is not great. For Venice; however, it is excellent. It was the only good meal I had in Venice. The meal at Venissa will not likely impress you, but it also will not disappoint.

Jul 24, 2012
Nexus7 in Italy

Atera

Yes, there is nothing sui generis about the cooking. I have been to lots of "modernist" cuisine restaurants both here and in France (Per Se, WD-50, Pierre Gagnaire, etc.), also have been to lots of traditional restaurants (Lutece under Andre Soltner, Lespinasse under Gray Kuntz, L'Ambroisie, Ducasse (both new and old), Robuchon (both in Paris and NY) etc.), and this was the worst meal I have had in a while. Not that everything was bad; some were good, but some the dishes were absolutely atrocious. It was the only time - in all the restaurants I mentioned and more - when I ate maybe only 40% of the food.

Jun 05, 2012
Nexus7 in Manhattan

Atera

Johanna - If you had elected the wine pairing at Atera, I believe the red wine served with the lamb collar is a red Saumur (like your Clos Rougeard - though these are not exactly what I would call light reds, it is the most full-bodied red served with the pairing).

Jancis Robinson claims that sherry goes well with lots of small dishes, you can read about it here: http://www.jancisrobinson.com/article... (but what she describes food-wise is not Atera food).

Personally, I would not elect an orange wine but it seems that our tastes are very different. I would not elect an orange wine in most restaurants unless it is an orange wine that I know personally very well, and that I know would actually open up within 1-2 hours (otherwise, you'll be drinking your orange wine with your cheese course or after desserts). In my experience, the orange wines that I own tend to open up so slowly that ordering them in restaurants is a bad idea, well unless you can call them in advance and ask them to decant it in the morning or even the night before.

Apr 06, 2012
Nexus7 in Manhattan

Venice and Veneto (Padua and Verona) Restaurants

Wow - we have a very similar trip. In Paris, I would definitively go to Septime and Agape Substance, both of which I have already been. I have also lots of other recommendations in Paris if you would like. Septime is just great - if I were independently wealthy, I would love to run a place like Septime - the food is very reasonably priced and very good (like what I would make if that was my actual profession). Agape Substance is right now my favorite restaurant in the world - they went out of their way to make my eating there twice, some of the most memorable experiences ever.

Thanks for the info!

Apr 06, 2012
Nexus7 in Italy

resturant recommendations uppers East Side 60's 70, 80's. HELP!!!

Daniel
Cafe Boulud
Virtually all Daniel restaurants are tried and true - they are all uniformly very good and uniformly boring (to me) - but definitively tried and true. The Daniel bar itself is quite nice, the bartender, Xavier, is excellent - especially if you are looking for a very old-school, European-style cocktail. It is a very old school style of cocktail making.

Apr 06, 2012
Nexus7 in Manhattan

Atera

I personally disagree - but it is just personal taste. When I go to restaurants like these in NYC, the first time I always go for the pairing - to get an idea of the palate of the somm there. But I also spent a lot of time studying various wine lists to get an idea of how people approach their beverage program.

In France, I would do it differently. Honestly, because we don't care that much about wine pairing the way it is done here in the US.

Also, pairings would make you discover more things - I learned a lot about Italian micro-breweries from eating at Per Se and at Marea. Not something that I would have learned on my own, but I am glad that I did.

Apr 05, 2012
Nexus7 in Manhattan

Atera

I am not comfortable commenting publicly about restaurants that I have only eaten at once.

Apr 04, 2012
Nexus7 in Manhattan

Venice and Veneto (Padua and Verona) Restaurants

Planning a trip for a week in Venice and Veneto in July and looking for recommendation.

Not necessarily for "best restaurants" per se, but I am more looking for restaurants that are good and so specific to Venice (or Padua and Verona) that should not be missed. I am going to Veneto after a few days in Paris and in the Rhone Valley during which I am planning to eat at Agape Substance, Septime, Chatomat and Colliot (in Paris) and Les Cedres (near Tournon) so this is more the kind of restaurants that I am looking for, if that is helpful.

Any recommendation that you may have for Paris in addition to those greatly appreciated as well!

Apr 04, 2012
Nexus7 in Italy

Atera

Based your post, it seems that your experience was more a series of miscommunication rather than "incompetent and shady wine service."

Reading your post carefully and looking at the Atera wine list online (which I also know from the old Compose list and from having eaten at Atera), there is only one teroldego by Foradori that you could have ordered (I believe that the ones that are not amphora-aged would work better with your food at Atera than the one you ordered, and especially for such a recent year as the one that is on the Atera list, the not-amphora-aged bottling would be showing better right now - but that is a personal choice). Did you order that wine because you thought that it would be good with the food or because you were curious and wanted to try it even if it does not go with the food? I don't think that it would go with most of the dishes at Atera, but I personally don't always care about pairing food and wine so that could have been a choice that you wanted to make.

Also, I am not sure what you asked them to do to get an answer like "drink something sparkling, followed by a white, followed by a light red, followed by a fuller red, followed by a dessert wine"? Did you try to ask them how one would order wines from their list if one wanted to do a pairing oneself? And why did you not elect to do their wine pairing?

Not sure which nebbiolo they tried to give you instead (again, I don't think that the wine you actually ordered would work with the food, but that really is a very personal choice) - and I am not sure why you dismissed it just because it was a nebbiolo - because there are actually quite a few nebbiolos that I think would work with some of the dishes, especially the skate, the squab and the lamb collar (well, essentially all the main dishes).

I am in no way affiliated with Atera, and I am not in the wine business at all (it is just a hobby). Unlike Steve Plotnicki, I don't know the owner of Atera or the chef personally at all so this is just my personal opinion. But I know something about wine pairing and just thought that your experience is very different from mine and did not want your post to deter others from eating there because I am not sure your experience is the norm.

Apr 04, 2012
Nexus7 in Manhattan