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deprofundis's Profile

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Best Chocolate Souffle

Minetta Tavern used to have a really good one. Haven't been back since the chef change, though.

Jun 30, 2014
deprofundis in Manhattan

ZZ's Clam Bar Review

haha, $70 at ZZs seems unreal. I think we spent that on like one toast and one other small dish.

Jun 30, 2014
deprofundis in Manhattan

Best macaroons?

I like Maracon Parlour in the East Village, but I have no idea if they're gluten free.

Jun 30, 2014
deprofundis in Manhattan

Best okonomiyaki?

Ivan Ramen makes a pretty good scrapple okonomiyaki.

Jun 30, 2014
deprofundis in Manhattan

Eli Kulp: "People in New York just don't go to Philadelphia"

I haven't been to The Modern since Kreuther left. Used to be one of my favorites though.

Apr 11, 2014
deprofundis in Philadelphia

Eli Kulp: "People in New York just don't go to Philadelphia"

It's not a coincidence that the neighborhoods with the highest concentration of crappy, overpriced restaurants are also the most touristy.

Apr 10, 2014
deprofundis in Philadelphia

Eli Kulp: "People in New York just don't go to Philadelphia"

Nobody serious about dining eats in those neighborhoods. (Except for the few really high-end places in midtown.)

Apr 10, 2014
deprofundis in Philadelphia

Eli Kulp: "People in New York just don't go to Philadelphia"

OK, that's true, in certain areas like midtown there are tons of crappy, expensive restaurants.

Apr 10, 2014
deprofundis in Philadelphia

Eli Kulp: "People in New York just don't go to Philadelphia"

The bad restaurants in Manhattan are mostly the cheap restaurants.... like Ray's Pizza. The expensive crappy ones are usually weeded out within a few months.

Apr 10, 2014
deprofundis in Philadelphia

Per Se: Wonderful, but no longer magical

I didn't realize they threw out the vegetable course when you go for the foie gras supplement. That's extremely annoying. Who cares about portion control when you're spending $350+ on food? They should charge NO supplement and give you a choice.

Mar 11, 2014
deprofundis in Manhattan

Tickets Needed For Volver

I think the room above Vetri is just going to be for private events. I'd be surprised if they did away with the prix fixe.

Mar 11, 2014
deprofundis in Philadelphia

Tickets Needed For Volver

I can't see this place working. Way too expensive, and way too many seats. Just because people are willing to pay $150-$200 for a pair of orchestra tickets doesn't mean they're going to pay $700+ for dinner. Vetri's like 2 blocks away, has 10 fewer seats, has a significantly lower price point, and even *they* can't fill the room most nights. Someone upthread suggested that the idea is that a meal would start at $175 and climb to $250 with supplements. I think that's not correct. I suspect the idea is more like "dinner on Saturday night = $250, dinner on Tuesday night = $175". That's how most ticketed restaurants work.

Philly Food Lovers recommend anything in NYC?

A meal at Vetri begins with a glass of prosecco, followed by a crudite, a plate of canapes/snacks, and gaeta olives in olive oil + bread. This is generally followed by two antipasti courses, two pastas, one main, an intermezzo, dessert, and petit fours & coffee. With 2 or more diners, they will try to make sure everybody gets something different. The tasting menu has no choices, but you can tell the waiter your preferences and they will accomodate you.

Feb 28, 2014
deprofundis in Philadelphia

Philly Food Lovers recommend anything in NYC?

Yeah, Federal Donuts is ok but overhyped. I was never a huge fan of Osteria, although there are a few gems on their menu. Vetri is way better. I also like Amis, but if I'm visiting from NYC probably wouldn't go out of my way to go there. Serpico's good.

Feb 28, 2014
deprofundis in Philadelphia

Philly Food Lovers recommend anything in NYC?

That's right. I forgot to mention, if you go to Zahav the "mesibah" tasting menu with the lamb shoulder is the only way to go. Book in advance.

Feb 27, 2014
deprofundis in Philadelphia

Philly Food Lovers recommend anything in NYC?

The Italian-American food in NYC is awful. Even Park Side is not really that good. Philly has good IA food, but maybe you need to know where to look. I'd suggest Dante & Luigi's.

As far as the newer places, check out Vetri, Zahav, Kanella, Vernick, Vedge, or Bibou. They all could hold their own in NYC.

Feb 27, 2014
deprofundis in Philadelphia

Philly Food Lovers recommend anything in NYC?

I moved to NYC from Philly a little over a year ago - I can't believe you can't find a place you're happy with here. I'll defer to cwdonald on the craft beer bars.

Most of Steven Starr's restaurants aren't very good, but they are indeed trendy. The Dandelion was one of the good ones - their chef now cooks at The Shakespeare in NYC, and the early word is good.

Parc sucks, but its NYC equivalent - Balthazar, as somebody already mentioned - is decent.

Here are a few trendy places for dinner that actually have good food:

All'onda
Charlie Bird
Estela
Toro
The Spotted Pig/The Breslin (same chef)
the Momofuku places - all pretty good

Also, you can't really go wrong with the Batali, DB, JG, or Danny Meyer places.

China Blue

Daniel S. Meyer is entitled to his opinion, but his positive review is an outlier. My experience was exactly like the Daily News review.

Feb 20, 2014
deprofundis in Manhattan

Ngam for asian fusion birthday dinner?

I really like Wong for asian fusion.

Feb 20, 2014
deprofundis in Manhattan

Atera vs Blanca

I strongly agree with ellenost. Blanca is very weak for a restaurant at its price point. Atera, on the other hand, is fabulous.

Feb 11, 2014
deprofundis in Manhattan

Eli Kulp: "People in New York just don't go to Philadelphia"

That's correct, and it's now going to be run by the Beau Monde people.

Jan 29, 2014
deprofundis in Philadelphia

Eli Kulp: "People in New York just don't go to Philadelphia"

By the way, the New York Magazine article that quotes the $7.5 million revenue number is 9 years old, back when the tasting menu at Per Se cost $150. The current price is $310.

Jan 29, 2014
deprofundis in Philadelphia

Eli Kulp: "People in New York just don't go to Philadelphia"

I'm responding to somebody else's assertion that Per Se is a "loss leader", when nothing could be further from the truth.

Jan 29, 2014
deprofundis in Philadelphia

Eli Kulp: "People in New York just don't go to Philadelphia"

And I've demonstrated that there is no way his top line number is only $7.5 million.

Jan 29, 2014
deprofundis in Philadelphia

Eli Kulp: "People in New York just don't go to Philadelphia"

We're talking about a place that charges a $40 supplement for foie gras. The $7.5m revenue number seems vastly understated. I believe Per Se has 62 seats, not even counting the salon - and they turn the tables, they are open 7 days a week, and they serve lunch three days a week. From this you can estimate that they're doing *at least* 50,000 covers a year. At $7.5m this implies a $150 average check per cover - laughably low. The real number is probably more than triple that.

Jan 29, 2014
deprofundis in Philadelphia

Eli Kulp: "People in New York just don't go to Philadelphia"

If they were paying $2,000/sf for 13,000sf, that would be $2.167 million per month. They'd be losing over $1.5 million per month on the rent alone.

Jan 29, 2014
deprofundis in Philadelphia

Eli Kulp: "People in New York just don't go to Philadelphia"

There are a lot of restaurants in the TWC...

Jan 28, 2014
deprofundis in Philadelphia

Eli Kulp: "People in New York just don't go to Philadelphia"

You can certainly eat well in Philadelphia, and for a reasonable price, but your options are severely limited at the top end.

Jan 28, 2014
deprofundis in Philadelphia

Eli Kulp: "People in New York just don't go to Philadelphia"

All the more reason why it's better to have those people in the actual restaurant as opposed to having to drive to another friggin state to pick up a bottle of wine.

Jan 28, 2014
deprofundis in Philadelphia

Eli Kulp: "People in New York just don't go to Philadelphia"

That's $625,000 a month. Backing out tax and 20% for foh labor, that comes to $485,000. Let's say 25% food costs - approx $125k - that leaves $360,000 to pay fixed costs (rent & stuff) and boh labor, plus profit. Let's say their rent is $100,000 a month - that still leaves over $250,000 to pay boh labor, and incidentals like flowers, napkins, and immersion circulators. BOH labor is cheap. Maybe the chef de cuisine and sous chef make money, though probably no more than like $300k annually between the two of them. Everybody else is slave labor. They're probably profiting between $100k-$200k a month. The biggest variable is their rent.

Jan 28, 2014
deprofundis in Philadelphia