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Crowdsourcing an Opinion: High-Mid Openings


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#1 Wilfrid

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Posted 09 January 2014 - 04:12 PM

I guess I could hide this on a number of other threads, but it might get more of a run as a separate topic.

 

Sparked by thinking about Betony. How many upscale, but not super high-end openings have we seen in Manhattan over the last three to five years (not by Michael White)?  We can debate the distinction, of course, but I note that Betony keeps all entrees under $40.  That's what I'm thinking of (although I'm not concerned about outliers like a fancy steak for two).



#2 Wilfrid

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Posted 09 January 2014 - 04:13 PM

The Lamb's Club.



#3 LiquidNY

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Posted 09 January 2014 - 04:25 PM

Carbone. :D

Man about town.


#4 Wilfrid

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Posted 09 January 2014 - 04:28 PM

Oy.



#5 Wilfrid

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Posted 09 January 2014 - 04:28 PM

The NoMad.



#6 changeup

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Posted 09 January 2014 - 04:37 PM

Ai Fiore
Aldea (2009?)
Brushstroke
Carbone
Colicchio & Sons
Juni
Lincoln
Maialino
The Mark
Mas (la grillade)
Minetta Tavern
Monkey Bar
Neta
NoMad
North End Grill
Piora
Recette
Riverpark
Tamarind - Tribeca

#7 Wilfrid

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Posted 09 January 2014 - 04:42 PM

Ai Fiore
Aldea (2009?)
Brushstroke
Carbone
Colicchio & Sons
Juni
Lincoln
Maialino
The Mark
Mas (la grillade)
Minetta Tavern
Monkey Bar
Neta
NoMad
North End Grill
Piora
Recette
Riverpark
Tamarind - Tribeca

 

Very good list, thanks.  Michael White surely has more, but I was trying to exclude his little empire.  Personally I don't think of Recette or Mas (la grillade) as upscale, but I guess we all draw slightly different lines.



#8 changeup

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Posted 09 January 2014 - 05:33 PM

Didn't the Carbone people open a Raw Bar? Never seen it, but that might qualify.

On the high end I left off:

Atera
Bouley
Brooklyn Fare
Jungsik
Torrisi

Oh - also that Spanish Neuro-surgeon restaurant, depending on where you slot that in.

#9 Sneakeater

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Posted 09 January 2014 - 05:42 PM

ZZ's Clam Bar is more ridiculously expensive than Carbone is.
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#10 Steve R.

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Posted 09 January 2014 - 05:44 PM

I'm just getting a kick out of you omitting Louro. Too bad Dave is too nice to spit in anyone's food.

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#11 changeup

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Posted 09 January 2014 - 05:49 PM

I didn't forget Louro, it's not that expensive.

#12 Wilfrid

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Posted 09 January 2014 - 05:50 PM

Mm, is Louro "upscale"--discuss.

 

Re Bouley, last 3-5 years.



#13 joethefoodie

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Posted 09 January 2014 - 05:59 PM

ABCs.



#14 Suzanne F

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Posted 09 January 2014 - 06:01 PM

I will be my usual tiresome (and ignored) self and ask you to define "upscale, but not super high-end." The debate will be endless as always because there is no consensus on definition. Price range? Tablecloth/Chilewich/bare tabletop? Cuisine type(s)? Serving style (tasting menu/small plates)?

 

It's like giving out stars but not revealing the criteria on which they're based.


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#15 Sneakeater

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Posted 09 January 2014 - 06:01 PM

I wouldn't count Louro as "upscale". I'd count Louro as an absurdly good neighborhood-style place. (Not to say it's not "destination" quality; just talking about level of "upscaleness" [or is it "upscalitude"?].)
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