1568 replies to this topic

[rozrapp]

EMP moves upto #24 (from #50) in the top 50 restaurants of the world list.

And now they are #10.

Had a lovely lunch here last Friday BTW. They are really pressing on with the NY theme, black and white cookies to start and different ones to finish, a comped course of smoked (as in, under a dome with smoke when served) sturgeon, rye toast and caviar with all local plateware which Chef Kent told us was a nod to NY's history of Appetizing, and of course the usual Egg Cream at the end too. Lovely afternoon.

One nice thing that I noticed was them carrying around a massive sub-primal of dry aged Rib Eye for show. Reminded me of the tour that the entrees make during lunch service at L'Arpege. It's always killed me that the beef option here has always been tenderloin, I take this as another sign of them figuring out what the locals eat and don't eat.

That smoked sturgeon course, which I've dubbed EMP's "Homage to Jewish Appetizing," is not a comped course. When one orders the tasting menu, it is served at the end of the amuses, taking the place of the Clambake. We first had it in January at Michael's birthday dinner when they were testing it out. At that time, they asked me not to talk about it or publish my photos of it until they were ready to start serving it regularly. They were waiting to receive more of the specially designed racks which were being made for them in Brooklyn. We've had this course twice since then. It is fantastic!

At our most recent lunch, there were several new dishes on the menu. Two that really blew us away were the Seared Foie Gras with Kohlrabi, Pork, and Burnt Ginger and the Whey with Fresh Curds, Caraway Gnocchi, and Spring Herbs. We also had that Rib Eye. Actually, had it once before.

Anyone who's interested can see all the photos from this lunch, which includes the smoked sturgeon course, here.

[changeup]

EMP moves upto #24 (from #50) in the top 50 restaurants of the world list.

And now they are #10.

Had a lovely lunch here last Friday BTW. They are really pressing on with the NY theme, black and white cookies to start and different ones to finish, a comped course of smoked (as in, under a dome with smoke when served) sturgeon, rye toast and caviar with all local plateware which Chef Kent told us was a nod to NY's history of Appetizing, and of course the usual Egg Cream at the end too. Lovely afternoon.

One nice thing that I noticed was them carrying around a massive sub-primal of dry aged Rib Eye for show. Reminded me of the tour that the entrees make during lunch service at L'Arpege. It's always killed me that the beef option here has always been tenderloin, I take this as another sign of them figuring out what the locals eat and don't eat.

That smoked sturgeon course, which I've dubbed EMP's "Homage to Jewish Appetizing," is not a comped course. When one orders the tasting menu, it is served at the end of the amuses, taking the place of the Clambake.

Anyone who's interested can see all the photos from this lunch, which includes the smoked sturgeon course, here.

We did not order the tasting menu, and since it was definitely a course (with caviar at that) I mentioned the comp as is de rigueur. Also, having read your review, our tin was in fact covered with caviar on top with creme fraiche below. At first I was truly blown away since it seemed like a ridiculous comp to hand over such a big tin brimming with caviar. Was bitter-sweet to dig in and find the creme fraiche underneath :-)

Very nice photos btw.

The beef they were carrying around was that one, but they said it was 55 day dry aged on this day.

ETA - oh yeah, the pickles too.

[Adrian]

I do dry aged beef tenderloin for Christmas dinner every year (usually with a red wine-demi - I start stock making the weekend before - and mushroom duxelles), it's fantastic , however untrendy it may be.

[changeup]

I do dry aged beef tenderloin for Christmas dinner every year (usually with a red wine-demi - I start stock making the weekend before - and mushroom duxelles), it's fantastic , however untrendy it may be.

Well yes, but you're in Canada right? Everyone in England eats the stuff too, it's just here that no one eats it.

[Adrian]

I do dry aged beef tenderloin for Christmas dinner every year (usually with a red wine-demi - I start stock making the weekend before - and mushroom duxelles), it's fantastic , however untrendy it may be.

Well yes, but you're in Canada right? Everyone in England eats the stuff too, it's just here that no one eats it.

No one here eats it at restaurants either. The tendency at high end places is rib steak and strip, only the old school places do filet and it's usually pretty crummy. But if you can get a well marbled, well aged piece, it's great.

[rozrapp]

EMP moves upto #24 (from #50) in the top 50 restaurants of the world list.

And now they are #10.

Had a lovely lunch here last Friday BTW. They are really pressing on with the NY theme, black and white cookies to start and different ones to finish, a comped course of smoked (as in, under a dome with smoke when served) sturgeon, rye toast and caviar with all local plateware which Chef Kent told us was a nod to NY's history of Appetizing, and of course the usual Egg Cream at the end too. Lovely afternoon.

One nice thing that I noticed was them carrying around a massive sub-primal of dry aged Rib Eye for show. Reminded me of the tour that the entrees make during lunch service at L'Arpege. It's always killed me that the beef option here has always been tenderloin, I take this as another sign of them figuring out what the locals eat and don't eat.

That smoked sturgeon course, which I've dubbed EMP's "Homage to Jewish Appetizing," is not a comped course. When one orders the tasting menu, it is served at the end of the amuses, taking the place of the Clambake.

Anyone who's interested can see all the photos from this lunch, which includes the smoked sturgeon course, here.

We did not order the tasting menu, and since it was definitely a course (with caviar at that) I mentioned comped.

Very nice photos btw.

The beef they were carrying around was that one, but they said it was 55 day dry aged.

To me, a "comped" course is one you normally would pay to have. Technically, the smoked sturgeon is part of the amuses though it is large enough to be considered a course. So, I would say you were given an extra amuse, albeit a major one. In any case, lucky you!

The first time we had the beef, we were told 55 days. Could be we misheard it this time.

Thanks for the compliment about my photos. The ones I take there when we have lunch are always far superior to the ones during our dinners when the room's quite dark, though those have now improved substantially since I got my new camera.

[changeup]

I do dry aged beef tenderloin for Christmas dinner every year (usually with a red wine-demi - I start stock making the weekend before - and mushroom duxelles), it's fantastic , however untrendy it may be.

Well yes, but you're in Canada right? Everyone in England eats the stuff too, it's just here that no one eats it.

No one here eats it at restaurants either. The tendency at high end places is rib steak and strip, only the old school places do filet and it's usually pretty crummy. But if you can get a well marbled, well aged piece, it's great.

If I do get a well marbled, well aged tenderloin, I'd try to have it prepared raw :-) But I certainly wouldn't pass it up, in fact I'd probably take it in a heartbeat vs what you might find at many a home dinner! :-)

But I do have to back track a bit, I'm sure they sell a lot of Filet at STK come to think of it.

[changeup]

Thanks for the compliment about my photos. The ones I take there when we have lunch are always far superior to the ones during our dinners when the room's quite dark, though those have now improved substantially since I got my new camera.

I have to admit, after seeing the thumbnails I had to check the top of the page to see if you had had lunch with UE again and were linking to his set. New camera working well!

[Sneakeater]

(usually with a red wine-demi - I start stock making the weekend before

I can make something that looks like a cream sauce.

[rozrapp]

Thanks for the compliment about my photos. The ones I take there when we have lunch are always far superior to the ones during our dinners when the room's quite dark, though those have now improved substantially since I got my new camera.

I have to admit, after seeing the thumbnails I had to check the top of the page to see if you had had lunch with UE again and were linking to his set. New camera working well!

Wow! If you thought my photos were as good as Bonjwing's, that's an amazing compliment. Not this time, but we did have lunch with him there in January.

I just looked at your Flickr page. Nothing from your latest EMP lunch. Will you be putting them up? And, btw, your photos are not exactly too shabby.

[changeup]

Thanks for the compliment about my photos. The ones I take there when we have lunch are always far superior to the ones during our dinners when the room's quite dark, though those have now improved substantially since I got my new camera.

I have to admit, after seeing the thumbnails I had to check the top of the page to see if you had had lunch with UE again and were linking to his set. New camera working well!

Wow! If you thought my photos were as good as Bonjwing's, that's an amazing compliment. Not this time, but we did have lunch with him there in January.

I just looked at your Flickr page. Nothing from your latest EMP lunch. Will you be putting them up? And, btw, your photos are not exactly too shabby.

I mostly stopped taking pictures of full meals last year, although sometimes I do it if the mood strikes, or it's a new restaurant for me.

I did snap a picture of the beautiful duck being presented though (just uploaded it), couldn't resist :-)

[Wilfrid]

Welcome back, filet mignon. In the 1934 restaurant guide discussed elsewhere, filet mignon is an unquestioned marker for fancy, upscale steak. As indeed it was through most of my life, until everyone decided it was bland and boring - oh, about ten years ago?

I do dry aged beef tenderloin for Christmas dinner every year (usually with a red wine-demi - I start stock making the weekend before - and mushroom duxelles), it's fantastic , however untrendy it may be.

Well yes, but you're in Canada right? Everyone in England eats the stuff too, it's just here that no one eats it.

As I say, a relatively recent development. I recall in my early days of steakhouse-going in the States ('90s), filet mignon being heavily promoted.

[Sneakeater]

I remember that, too, for the little it adds.

[mitchells]

I do dry aged beef tenderloin for Christmas dinner every year (usually with a red wine-demi - I start stock making the weekend before - and mushroom duxelles), it's fantastic , however untrendy it may be.

Doesn't dry aging beef tenderloin turn the meat to mush?

[Nathan]

As I say, a relatively recent development. I recall in my early days of steakhouse-going in the States ('90s), filet mignon being heavily promoted.

Outside of non-foodie cities that's still true. When I was at the Capitol Grille in Falls Church the other week they were pushing it. Same for any TX or midwestern steakhouse. (Why one would eat steak in TX when you can have the best brisket on the planet is unclear to me.)