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What did you eat last night for dinner? - Page 1576

post #23626 of 25355
well, I dunno. Like I said, I was never all that into Corton. But realistically, how many 4/3* places does the city need? How many "tasting menus"? Atera is to me a total waste--no point except to bandwagon onto a trend that is no longer trendy, and not do it all that well.

I am a classicist mostly, I admit, but I do enjoy kook when it is well done. But for a while the trend has been "To serve anything that is traditionally prepared is a failure of nerve," and that is now a spent force. If the trend is now toward "Let's just do a good job first and foremost even if the plates don't all look like Jasper Johns cooked sous vide" that might be a good thing.

BTW, Blue Hill at Stone Barns is better than anything in the city.
post #23627 of 25355
Liebrandt seems like a douche
Quote:
Originally Posted by mgm9128 View Post

In other news, Corton is finished. Apparently Drew Nieporont couldn't be happier to get rid of Liebrandt. Ehkay and I must have eaten at one of their last dinner service.

Hey you guys finally met up
post #23628 of 25355
And--the reason (or one reason) I like Daniel and JG is that they offer a very good balance between trad and new. They are not trying to shock and bewilder with every plate.

Also, the food just tastes really good. And you get what you pay for.
post #23629 of 25355
Quote:
Originally Posted by Manton View Post

And--the reason (or one reason) I like Daniel and JG is that they offer a very good balance between trad and new. They are not trying to shock and bewilder with every plate.

Also, the food just tastes really good. And you get what you pay for.
i'm sure this is partly true and i wish it was more true. we have the same thing happening out here, but with fewer trads to choose from. i'm afraid a big part of the reason daniel and JG are still doing relatively well is that they were big in the 90s, a time most of their customers remember like yesterday. the new generation of restaurant-goers seems to be focused more on shock-and-awe and are put off by any kind of formality. the food may sometimes be really good, but the setting is always casual.
post #23630 of 25355
Quote:
Originally Posted by foodguy View Post

i'm sure this is partly true and i wish it was more true. we have the same thing happening out here, but with fewer trads to choose from. i'm afraid a big part of the reason daniel and JG are still doing relatively well is that they were big in the 90s, a time most of their customers remember like yesterday. the new generation of restaurant-goers seems to be focused more on shock-and-awe and are put off by any kind of formality. the food may sometimes be really good, but the setting is always casual.
On that note, ate at one of your faves - Valentino - on Saturday. Had not been there for a while, and my companion had never been. Enjoyed it very much (duh). Although it is hardly "formal" in an absolute sense, the relative formality and sense of tradition -- and of course Piero's personal grace and charm -- add so much to the experience.
post #23631 of 25355
Quote:
Originally Posted by lawyerdad View Post

On that note, ate at one of your faves - Valentino - on Saturday. Had not been there for a while, and my companion had never been. Enjoyed it very much (duh). Although it is hardly "formal" in an absolute sense, the relative formality and sense of tradition -- and of course Piero's personal grace and charm -- add so much to the experience.
that's great, i've heard lots of up-and-down things about it. it's not for everyone. it's definitely a polarizing restaurant. if you watch food network, you probably won't like it. if you yell at kids to get off your lawn, y ou probably will. fortunately, i'm in the latter category.
post #23632 of 25355
Russ, I don't think Daniel opened until 2001 or so, though of course he was a known quantity because of Le Cirque before that.

In the main, no doubt you are right, in that their fame in both cases helps sustain those restaurants, but the quality is there and they don't overcharge either--JG in particular is very well priced.
post #23633 of 25355
It was only that location on 65th that opened then. He had been where Le Cirque was formally located on I believe 73rd between Madison and Fifth since the 90s.

I do agree with you. I am just glad, for my own sake, places like Daniel still exist.
post #23634 of 25355
Quote:
Originally Posted by indesertum View Post

Liebrandt seems like a douche

He apparently makes the best hare a la royale in town.
post #23635 of 25355
Quote:
Originally Posted by otc View Post

Bouley is closed until after labor day frown.gif

I'll probably end up at one of DB's places then. Thanks for the help.

Is aquavit still any good? Back when they were in Minneapolis, they had fantastic Scandinavian food.

I thought it was nice. Their bar is lacking.
post #23636 of 25355
actually the 65th space IS where le cirque used to be, when it was the Mayfair hotel. After that it was in the Villard houses in midtown and now it is at the bloomberg building. AFAIK, it was never at 73rd. However, you are right that there was a prior iteration of Daniel but that was on 76th where Cafe B is now.
post #23637 of 25355
Hare should be available next week. He is even importing the organs frozen, since it's against FDA regulation to ship them uneviscerated. yay!
post #23638 of 25355
Quote:
Originally Posted by Manton View Post

actually the 65th space IS where le cirque used to be, when it was the Mayfair hotel. After that it was in the Villard houses in midtown and now it is at the bloomberg building. AFAIK, it was never at 73rd. However, you are right that there was a prior iteration of Daniel but that was on 76th where Cafe B is now.

Ah. My mistake.
post #23639 of 25355
Since we're on the topic of NYC restaurants in this thread, have any of you been to Betony? The NYT review piqued my interest.

(Have to add that "Betony" is one of the worst restaurant names I can imagine.)
post #23640 of 25355
I know the chef. He used to be the sous at EMP. Nice guy. Haven't been yet.
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