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Apr 10, 2007 04:32 PM

Your thoughts on these choices

Assuming I can secure a reservation, what do you think about:

l'Atelier de Joel Robuchon (we've been to the one in Paris)
Eleven Madison Park
Gramercy Tavern

for a Saturday night in May? We're going to Peter Luger's Friday night. We're former New Yorkers visiting from New Hampshire, and would appreciate other suggestions as well.

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  1. Are you going choosing one out of four for Saturday night? (just want to make sure I am reading this correctly...)

    If you have been to Robuchon in Paris, you can skip the one in NYC as from what I understand the menu is 95% the same.

    Out of the other 3, Eleven Madison Park is the best.

    3 Replies
      1. re: whs

        The food is the main reason - love the food that is flavorful, innovative (but not the molecular gastro kind), and not something that you can easily find in other restaurants. Service is impeccable, decor is elegant without being stiffy. All 3 aspects of EMP surpass the other choices on the list (not counting Robuchon, which is other of my favorites)

        1. re: kobetobiko

          Funny you should mention molecular cookery--we've been to WD50 and had a great time, but we're dining with a beautiful 88 year old principessa of the New York variety, and her tummy might not be able to handle flattened raw oysters sprinkled with pistachios...which I vaguely remember as a menu choice.

      1. re: pinkyswore

        the old space was very the new room more inviting in that regard.,..

        1. re: pinkyswore

          The menu looks very interesting--and the principessa suggested it. I called last night and am waiting to hear back from them--they told me someone wants to "buy" the restaurant for that night--oy, there are too many people with too much money.

        2. I've only been to EMP and GT - love 'em both, both top-notch. I feel like GT has the old NYC feel, while EMP is more modern in decor and feels a bit stiffer all-around. Do they still serve those yummy gougeres?

          2 Replies
          1. re: jthefoodie

            By public demand, Chef Humm has recently brought them out of "retirement." But the portion is smaller than previously because they're just one of several delicious amuses.

            1. re: jthefoodie

              When you say a bit stiffer--are you talking about the service/attitude?

            2. I have always been a big fan of Picholine and that's where I would go and while the room at EMP is striking, the service is great and I was a huge fan, but the bloom is off the rose for me. EMP is very nice, but since the change to Humm I just don't get it like I use to.

              1. We made a reservation at Picholine through Open Table--we're eating a little later and racking up 1000 points!

                1 Reply
                1. re: whs

                  Enjoy - and don't forget the cheese course.