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sethd

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About sethd

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  1. sethd

    The NoMad

    Sneak, for the balance of ten years I ate 95 percent of my fine dining meals alone. I had lunch alone at Nomad on Monday. It was easily the best meal i have ever had a Humm restaurant. My three meals at EMP rank as the worst I have had in NYC over the last decade. I had the trout and then the scallops. The scallops were perfectly cooked. The chocolate tart was excellent but not all that interesting. The wine list had many wines under $100 but was surprisingly short on half bottles. I am definitely not used to a wine list that groups wine by varietal rather than my region. I als
  2. sethd

    Jean Georges

    For me, the desserts were never the highlight of a meal there, Johnny Z's reputation notwithstanding. But I would be surprised if that could change on a dime. Were the 4 squares Iuzzini's idea, or was it always like that? The four theme deserts were definitely Iuzzini's idea. I read that Johnny was given carte blanche to create whatever deserts he wanted with one caveat: he was not to touch the Jean Georges chocolate cake. Prior to Johnny, the deserts in the main dining room were more traditional, including a superb chocolate suffle. I had lunch at Jean Georges on Saturday and was t
  3. sethd

    Adour

    Even putting the company aside, wasn't that dinner just excellent? I guess it's just me, but I wasn't bowled over by either of the Elena meals. Of the four dinners, the one that totally blew me away was the first, which was a tasting menu. And even the second meal was excellent. So, I've never understood why Dennis was fired since I really liked his food. I have eaten numerous meals at Adour since it opened. Chef Dennis probably is the least talented and had the shortest association with Chef Ducasse of the chefs that have worked at either Adour or the prior ADNY. Chef Dennis
  4. sethd

    Jean Georges

    I have seen Chef Ripert in the dining room every time i have eaten at Le Bernardin, whether lunch or dinner, especially over the last 5 years. It is much more common in Paris to see the chef-owners walk the dining room to say hello to patrons. I have even had a glass of wine with ALain Passard during my first visit to Arpege.
  5. sethd

    Jean Georges

    Jean Georges has been open since 1997 or 1998. Most of the signature dishes have been on the menu at least since 2001 when i started eating there. For the balance of the last 10 years,(less so this year since i am recently married) I have eaten multiple meals at jean georges each week. I can't remember going longer than a week without seeing the chef in his restaurant.
  6. sethd

    Jean Georges

    The lamb dish was a mainstay on the jean georges menu for about 5 years. Now, it usually returns to the menu for the holiday season
  7. sethd

    Jean Georges

    Changeup, both the scallop dish and the hamachi have been on the fall menu at jean georges the last couple of years. I do agree that they are 2 of the best dishes on the jean georges menu. Hopefully, the scallop tartare with black truffles and the great lamb with black trumpet mushrooms and leak puree will also reappear on the menu in december.
  8. Does the recent promotion of EMP mean that Humm and Gudera are now entitled to wear purple!
  9. My wife and I did enjoy Romera the night of our meal. We didn't receive the bad service that so many others have experienced and have written about on this and other local food blogs. Perhaps we got lucky or perhaps we were taken care of differently because someone in the front of the house staff knew that i have eaten numerous meals at the best new york city restaurants. We also enjoyed most of the food (save the 12 grain dish), the wine pairings, and most of the waters. However, upon further reflection, i probably wouldn't eat there again. Per Se is just so much better and a 3 minute wal
  10. THe staff is very interested in discussing the philosophy of the chef and are all very impressed with him; I am sure that that would be the case at any michelin starred restaurant in this country or Europe. My wife and I did not find that such enthusiasm lessened our overall experience. I had an enjoyable time at Romera, but I do agree with Sneakeater's review of his meal. The food is pretty but rather bland. I think many of us intellectualize food and eating way too much. What does it mean to "understand" what a chef is doing? Does such an understanding really help our enjoymen
  11. sethd

    Adour

    I am not at all surprised that you enjoyed Chef Elena's take on "ducasse's greatest hits menu" at Adour. Ducasse's dining philosophy of 60% ingredients and 40% preparation is what marks his restaurants, not any specific dish. Indeed the only dish that is common to all his three star restaurants in Europe is his Baba.
  12. I never thought I would have to defend my dining experiences on this or any blog. I am the friend that changeup refers to in his post. I don't write often on this blog because i don't think anyone is interested in learning about my 95th meal at per se, or my 1500th meal at Jean Georges. It is true that i have been very lucky and that most of all my dining experiences have been superb. I don't like to waste my time or money on bad meals or return to restaurants where I have had bad experiences. I researched his restaurant in Spain extensively and noted that his restaurant received as m
  13. Curious to know whether the bread is baked in-house and whether butter is served (and, if so, what type). Bread is indeed cooked in house is delicious and offered freely. There is no butter on the table. There is an excellent olive oil available.
  14. If he were a guy from Brooklyn with a beard, a plaid shirt, and suspenders, he would be hailed as a genius. He probably is a genius.
  15. They are salubrious affects of wine.
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