Whale I had in Iceland was dark red and tasted similar to filet mignon with a lot more depth of flavor.
The Way We Eat Now
Posted 17 January 2019 - 07:01 PM
Many cuts with very different texture and flavor.
Posted 23 January 2019 - 06:41 PM
Steve Cuozzo joins the debate, claiming that "fine-dining restaurants are thriving and multiplying at a furious pace." But his evidence is a bit thin. Here are the places he mentions, but with my annotations:
Established 30-plus to 20-plus years ago:
Eleven Madison Park
Not that old, but not new either:
Not fine dining (no, they're not):
Union Square Cafe
Still there and ancient but we lost all its peers:
(You can hardly point to La Grenouille as evidence that the category is multiplying when La Caravelle, Le Cote Basque, Le Perigord, Le Cirque, etc, have departed.)
There and new but we lost all its peers:
(I just don't have time to list all the high end French restaurants which used to be in New York Hotels. A lot.)
Directly replaced existing fine dining spots:
(These cannot be cited to show that the space is thriving. They are direct replacements for The Four Seasons.)
I'll give you these from the last 10 years:
(But then you'd have to balance them against the places which have closed in the last 10 years.)
Note: I am restricting myself to the places mentioned by Cuozzo. There are other, better examples, to replace some of his bad ones.
Posted 23 January 2019 - 06:50 PM
It is interesting that he does not include counter places, high end sushi or kaiseki or non-French fine dining like Aska or Jung Sik.
I think you need to interpret what I'm saying in a reasonable way.
Posted 23 January 2019 - 07:03 PM
I don't know if he's ever been to one of those.
Posted 23 January 2019 - 11:58 PM
Posted 24 January 2019 - 11:06 AM
Posted 25 January 2019 - 10:27 PM
Yeah, and it's a big one: Cranky Old People.