
Nancy S.
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What's wrong is when the impression one has that it's nothing but wall-to-wall butter. When four out of six dishes are butter-based sauces, with not much contrast between each one. (It's been a while since I've been, but I can't imagine that it's gotten better; if anything, it sounds like there's been a decline.) Ideally, I'd love a pasta menu, since that's my favorite course in a restaurant that focuses on Italian-inspired cuisine, but I too am wary of too much butter, and would be reluctant to order it anywhere, especially in this type of place in New York. I'm reminded of the New
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In my opinion, the Rome restaurant cooking is not as delicious as I would think it could be.
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i always forget caviar russe. i'm saving 21 Club because this is probably going to take at least 2 lunchesIf I were you, I'd turn the "at least" two lunches into one excellent and super expensive dinner, with the hope that geography will not be a limiting factor.
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- make up lunch
- revenge
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Time-release, to me, seems to connote a tasting menu- type of small (nuanced) courses delivered for a crescendo effect. (I actually prefer this type of eating, since I'm easily bored by big plates of protein, etc.)
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I like Koy Shunka. I especially like Morro Fi for pre-dinner drinking.
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At the original Chanterelle, even back then, for me, I thought I "wasted" a course with the sausage -- too buttery, too one-dimensional, too easy.
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Ralph Gardner is a really nice guy, but if as he'll confirm, he's not a food guy.
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Saturne?
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The food menu is quite prosaic -- beets with goat cheese, warm chocolate cake . . .
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I'm a big fan of Miele. We gutted our apartment and designed a new kitchen. I'm incredibly happy with our appliances -- fridge, oven, cook top, dishwasher, fan -- all Miele. (And, in Paris, so reasonably priced.) We also put in a washer and proper dryer in our laundry room, and both work brilliantly. When we renovate here in NY, I will replace my current models with Miele.
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If their Gruyère is funky, something's wrong. Could be the cheese, could be the writer. Could be both. If it's truly aged, perhaps, but I doubt both, actually.
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My memory of the seafood sausage is the opposite -- the beurre blanc sauce was one-dimensional and cloying, to me. Perhaps if it were served with a more nuanced seafood-based sauce I would be eager to try again.
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I liked Clouds.
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Yay, you're back! (But I do want to ask you about Es, since it's my local.)