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.