The Kitchen Table at Empellón Cocina got off to a rocky start as the early seating and supposedly shorter tasting went overtime and delayed our reservation 30 minutes. Chef Alex Stupak was in the house though, as you could see him talking with the table for 4 that faces the kitchen in the back of the restaurant, so it didn’t seem so bad to have time to look over the main restaurant’s menu. (I’ve included a photo of the front end’s menu as it looks good enough to come back for, none of it is part of the tasting menu.) Then when we finally get to take our seats, Chef greets us and promptly disappears for the rest of the evening. Continue reading
Gabriel Kreuther is a large bustling place with a design motif featuring the chef’s native Alsatian stork both in wallpaper and with a large Swarovski fixture with dozens of the crystal storks hanging in formation (heading north to the place chef is from). They opened in June 2015 and offer 2 tasting menu options, one of 4 courses and the other a Chef’s Menu which they warn you will take about 3 hours. They also have a Chef’s table, that is in the kitchen, but it needed 4 people to reserve it when we made our reservation but my understanding is that it now can be scheduled for just 2. Continue reading
Bouley’s entry room is a signature -it’s filled with hundreds of apples releasing a divine fragrance to greet their hungry guests. Then you open the door to the main waiting area and are immersed in a ornate room filled with cushions, red velvet and flowers that transport you to somewhere beyond the bustling streets outside. The main dining room is upstairs but there is also room for diners downstairs as well as a party room, a couple wine storage areas and elegant bathrooms. Be sure to ask to sit upstairs with the vaulted ceilings rather than the lower ceilings of downstairs where the ambiance is just not the same. At lunch there’s a 5 course tasting menu, with extras or an a la carte menu. You pick your choices from a list for the tasting and it is a relatively good deal. They do also offer wine pairings. Continue reading
It’s been 5 1/2 years since we’ve been to Del Posto and it’s as excellent as ever. There were a few similarities to our last visit but overall the food, service and atmosphere are all first rate. It is a fairly large place but a comfortable, well dampened room, with the tables spaced nicely and live piano music the afternoon we were there. The room is decorated such that you get a cozy feel even though the space is large. At lunch they offer 2 tasting menus, of 3 or 6 courses. For the 3 course you pick your antipasto, second and dessert course (some of which have a supplemental charge attached to them) and can add a pasta course for $10 (which I would heartily recommend). Continue reading
This lovely restaurant is one big room just beyond several rooms of another portion of the Trump Hotel. It offers a good deal at lunch is what we did with another couple. The food was all very nice with some better than others, but all presented beautifully. The service was excellent.
Chef Cesar Ramirez runs a tight ship, to say the least. The reputation of this three starred Michelin restaurant made us really want to go but the hoops you have to jump through make it so that I would not go again. The place holds just 18 people around a spotless stainless steel square counter with one chef inside the square filling water glasses and cleaning plates but he does no cooking. There are also a couple of ladies outside the counter that help push in your closely quartered bar stool and fill your wine as well as
Located in the Nomad Hotel is their named restaurant and a couple very popular bar areas. It has 3 dining areas with the middle atrium room being the most noisy but all have a significant buzz going. A couple of years ago we had lunch in the atrium and had their famous delicious roast chicken. The hot bread at the table was much better that visit, but the flavor does change regularly. Service is very relaxed but then so is the atmosphere and that was nice as we stuck up a fun conversation with the couple at the next table. We started with the chicken liver mousse which didn’t taste much like liver but was tasty nevertheless but some of the rye bread was over-toasted for my taste.