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Saul 'Gatekeeper' has Eater profile

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And the Saul mystique continues to grow;)

http://eater.com/archives/2006/10/the...

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  1. 90 minute waits?

    All that is news to me. I've found reservations (via Opentable) remarakbly easy to get for a place of this caliber. Sure, if you call up on a Saturday morning you might not be able to book for that day but with the smallest bit of planning it's easy to score a table. I just checked and there are reservations for 2 available this Saturday at 6:45 and 7:30, 7:45, and 8:30.

    Grocery was always a tough ticket due to their high Zagat ratings. Gee ... it's been 2 straight years and Grocery has been stiffed by Michelin twice. I wonder if that will loosen things up.

    4 Replies
    1. re: Bob Martinez

      I agree re reservatons at Saul - hell, you can get a 2 for 8 tomorrow night and Thursday night. The 90 minutes has to be if you show up at 7:30PM w/o a reservation and decide to wait for a table - on a Friday or Sat night (sound like al di la?)

      If there is to be another one star in Brooklyn, I have to think Applewood before the Grocery.

      1. re: livetotravel

        Agreed. While Grocery is excellent, Applewood beats it pretty much every time.

        Heck, I actually think that Applewood should have gotten the star before Saul -- I assume the french name helped Saul climb to the top of the list. ;)

        1. re: Peter

          One of the requirements for a Michelin star (as I understand it) is that the restaurant be a white-linen (literally) restaurant. Applewood's butcher block table tops will always keep them at a fork, instead of a star...alas!

          1. re: eatout

            Good theory but not true.

            They gave a star to The Spotted Pig -- a "gastropub". No tablecloths. Same with Peter Luger. One star, no tablecloths (can you imagine??!)

            Same with JGV's Perry Street -- 1 star, no tablecloths.

            Heck, they gave 2 stars to Masa (the most expensive restaurant in the city) and they also have no tablecloths.

            So it ain't the lack of linens -- it's just the way they (inaccurately in my opinion) see it.

            Peter

    2. According to the characteristics of a one Macaron restaurant in Michelin,none of the other restaurants in Brooklyn really qualifies.

      2 Replies
      1. re: Fleur

        not even a place like the River Cafe? (food aside) But should we care about this even?

        I visited a newly minted one-star in Burgundy last summer, as well as several non-starred restaurants with roughly comparable food quality, and it seemed to me that the enhancements and service refinements they add to get the star must be fairly calculated. Maybe over-elaborate for Brooklyn or New York generally. Not sure that as a chowhound eater I would choose to pay extra for those types of enhancements or that we as chowhounds should care over-much about this whole thing. On the other hand, I would like to see more cooking for my money when I go out for a nice meal, not just a quickly grilled/roasted hunk of protein served with piles of heavily buttered soft starch (not that I dont love it). Its nice to be surprised with new twists and to see more involved, long-cooked dishes.

        1. re: jen kalb

          Sorry, Jen, I forgot about RIVER CAFE. A wonderful restaurant with very good food that deserves mention.

          If you have visited one Macaron restaurants in Burgundy you understand what distinguishes them from other good restaurants. It is hard to get a bad meal in Burgundy for sure, and the standard is set pretty high.

          For me, dining in a restaurant is a total experience. The ambiance, decor, food, wine, and table are all elements that can contribute or take away from an experience.

          In Brooklyn, even in the City, we have allowed ourselves to become accustomed to accepting okay to good food in a so-so setting with mostly unprofessional service,ordinary table. Granted, we don't pay outrageous prices, but still, there is a lot missing.

          When I go out to dinner, I want to find better cooking, more elaborate, more refined, more special than I can do at home. I lived in France for 14 years and perhaps got spoiled.

          Not that I don't enjoy a great pizza or hot dog as well.