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The oysters are delicious. They're tiny, as seems to be the current trend (I'm estimating each oyster is around half the size of a European #3) but really very good.   Shrimps are listed as a raw ba

He's been a way a while, so maybe you've forgot your translation rubric - that's nearly a rave for an NYC resto. I just booked it,

The hit ratio this time has been so low that we almost went back for a third round of buttery goodness at Sunday in Brooklyn.

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8 hours ago, joethefoodie said:

Right - and it even looks like...a bar!

Do you recall if there was bar food on a separate menu? Because I remember eating a couple of dishes at the bar, but possibly they were just sent out comped due to the company I was keeping.

No there was no bar menu. I was annoyed because I wanted to walk in and order the tasting, but it was packed with special people drinking spritzers because it was the place to be seen (these were the early days).

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6 hours ago, Wilfrid said:

No there was no bar menu. I was annoyed because I wanted to walk in and order the tasting, but it was packed with special people drinking spritzers because it was the place to be seen (these were the early days).

Some even wanted to try Eben's drinks.

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Often after doing dinner elsewhere (or even dinner at home) we’d hit the WD bar for dessert and/or (many) nightcaps.
For most of their run it was the same menu as the dining room. 

OK - now it's starting to come back.

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34 minutes ago, GerryOlds said:

Can anyone think of a current pastry chef who has garnered as much fandom as Mason and Stupak in those days? Tosi doesn't count.

 

33 minutes ago, Sneakeater said:

I think dessert is kind of dead as category.

Good question - I guess pastry chefs are too expensive these days?

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17 minutes ago, joethefoodie said:

 

Good question - I guess pastry chefs are too expensive these days?

Good point.   I perceive that many of the small creative places we like have a "designated" pastry person rather than a professional specialist.    Desserts while not brilliant are intelligent and serviceable.   Since I'm indifferent to desserts, this works for me more than having a substantial portion of kitchen effort and menu charge allocated to a dessert I don't particularly want to eat.   If anything, throw some decent and interesting cheese at me.

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