Wilfrid Posted April 30 Share Posted April 30 Well if it’s not European it’s not really a restaurant. Some high end Japanese places perhaps admitted. (I don’t entirely mean that but it’s at the root of all the ranking debates.) Quote Link to comment Share on other sites More sharing options...
splinky Posted May 13 Share Posted May 13 On 4/1/2024 at 4:09 PM, Simon said: Pete is back and has just filed a review of Shaw-naé’s House's on Staten Island (⭐⭐). i so want to try what she has but staten island. 1 Quote Link to comment Share on other sites More sharing options...
backyardchef Posted May 13 Share Posted May 13 39 minutes ago, splinky said: i so want to try what she has but staten island. Road trip together? Quote Link to comment Share on other sites More sharing options...
small h Posted May 13 Share Posted May 13 Soul fries with catfish bites sound pretty good to me. Quote Link to comment Share on other sites More sharing options...
splinky Posted May 13 Share Posted May 13 1 hour ago, backyardchef said: Road trip together? let's do it! 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted May 13 Share Posted May 13 (edited) Ilis review this week (⭐) https://messaging-custom-newsletters.nytimes.com/dynamic/render?isViewInBrowser=true&te=1&nl=the-restaurant-review&emc=edit_pw_20240513&uri=nyt%3A%2F%2Fnewsletter%2F72c2d692-797c-551d-9ba3-40580ec7520f "This use of natural materials in the kitchen is one of the hallmarks of the New Nordic style that Mr. Refslund helped found, and the handmade pieces at ILIS have a certain spooky pagan beauty. They cast a spell over all my meals there, a daydreamy state so pleasant that I didn’t want to admit that many of the dishes weren’t really landing the way they should. A similar spell must have fallen over the writers and influencers who have been talking about ILIS as if it were a New York City branch of Noma. It’s far from that. Mr. Refslund and René Redzepi served as co-chefs of Noma when it opened in 2003 in Copenhagen. After about six months, they agreed that they weren’t cut out to work together, and Mr. Refslund left. He doesn’t try to claim credit for what Noma became, but a lot of people in New York seem eager to give it to him. The food at ILIS doesn’t resemble any of the dishes I ate at Noma six years ago, each of which pulsed with flavor and originality and was as satisfying as a great pop song or short story. Some of the cooking at ILIS is heading in that direction, but a lot of it tastes wispy and unfinished." Edited May 13 by Simon add link Quote Link to comment Share on other sites More sharing options...
Orik Posted May 15 Share Posted May 15 And what next? ****, Fair, ** I'm guessing. Quote Link to comment Share on other sites More sharing options...
Simon Posted May 15 Share Posted May 15 4 hours ago, Orik said: **** Blanca? Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted May 15 Share Posted May 15 Shoulda been Foxface! Quote Link to comment Share on other sites More sharing options...
Orik Posted May 15 Share Posted May 15 54 minutes ago, Simon said: Blanca? I can't comment on individual restaurants but I think you can guess all three (of course there might be a churro stand thrown in there for good measure). Quote Link to comment Share on other sites More sharing options...
GerryOlds2TheReturnofGerry Posted May 16 Share Posted May 16 Four stars for Frog Club Quote Link to comment Share on other sites More sharing options...
small h Posted May 16 Share Posted May 16 Where? Quote Link to comment Share on other sites More sharing options...
GerryOlds2TheReturnofGerry Posted May 16 Share Posted May 16 3 hours ago, small h said: Where? Sorry! I thought we were making predictions. Quote Link to comment Share on other sites More sharing options...
small h Posted May 16 Share Posted May 16 Oh! I'm.sure you're right. Quote Link to comment Share on other sites More sharing options...
GerryOlds2TheReturnofGerry Posted May 16 Share Posted May 16 Based on my experience I was attempting sarcasm, but maybe Pete fared better. Quote Link to comment Share on other sites More sharing options...
Orik Posted May 16 Share Posted May 16 11 hours ago, GerryOlds2TheReturnofGerry said: Four stars for Frog Club 🐸 🐸 🐸 🐸 2 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted May 16 Share Posted May 16 I need to read Helen Rosner's new piece on Blanca. Quote Link to comment Share on other sites More sharing options...
rozrapp Posted May 16 Share Posted May 16 9 hours ago, Orik said: 🐸 🐸 🐸 🐸 According to Eater, Frog Club is now taking reservations on Resy. Quote Link to comment Share on other sites More sharing options...
backyardchef Posted June 12 Share Posted June 12 Wells had a good one finally....about the 50 best restaurants. Quote Link to comment Share on other sites More sharing options...
Orik Posted June 12 Share Posted June 12 https://www.nytimes.com/2024/06/07/dining/what-makes-a-50-best-restaurant.html I'm definitely adding a tour of the property, with dessert served in the basement. Quote Link to comment Share on other sites More sharing options...
Steve R. Posted June 12 Share Posted June 12 Can you do that in the basement without releasing Chambolle? Quote Link to comment Share on other sites More sharing options...
Orik Posted June 12 Share Posted June 12 15 minutes ago, Steve R. said: Can you do that in the basement without releasing Chambolle? We usually confine him to the boiler room. Look - it's already working https://guide.michelin.com/us/en/new-york-state/new-york/restaurant/foxface-natural Quote Link to comment Share on other sites More sharing options...
small h Posted June 12 Share Posted June 12 Oh, good. This is key. Quote Link to comment Share on other sites More sharing options...
Orik Posted June 12 Share Posted June 12 Quote Some of these, like Asador Etxebarri in Spain and Schloss Schauenstein in Switzerland, are hard to reach. Let's be fair - Etxebarri is 30 minutes by car from Bilbao. You can leave Madrid at 11am for lunch there, and still be back in time for dinner. Not very hard. Quote the few diners who will go to almost any length for reservations will go home feeling bloated and drunk. The technical term for "feeling bloated and drunk" is "having a proper dinner in Europe" But he's got a point about the format and the economics of scarcity it revolves around, of course. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 13 Share Posted June 13 I went to Bilbao once and you probably only want to go there because it is near somewhere else. I can add reasons on demand. Quote Link to comment Share on other sites More sharing options...
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