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Susur NY Review

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Thought the board might be interested in reading this:

http://men.style.com/gq/blogs/alanric...

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  1. This means nothing! Wait till the real authoritative critic from the New York Times write his/her column, then Susur will surly knows his fate!

    NYC fine dining is hurting really badly right now. One can get into the Michelin 3* Jean George for lunch without making reservation. Before the financial tsunami, one needs at least two weeks booking ahead and dining room is always packed for lunch. Now, its only 3/4 full! At $28, the luncheon 3 course prix-fix is one of the best deal in town. Still its not enough to capture people!

    3 Replies
    1. re: Charles Yu

      I have to say, so far the NY media have been on a love parade with Susur, most notably Gourmet Mag, Grub Street, Eater. However, Bruni is I'm afraid, going to tear him apart. I'm guessing at best, 2 stars?

      The reviews coming in have been wildly inconsistent, both in praising and slamming (ch'ers especially). He probably picked the worst time ever to open a new restaurant of that profile.

      1. re: Charles Yu

        I'm not sure how Frank Bruni is any more authoritative than Alan Richman. I have no opinion on Shang but Bruni has as many detractors as Richman. There are many who think Bruni is not qualified to be a restaurant critic. I'm not sure I will go that far but some of his reviews are off base in my opinion and how he awards stars can be completely outrageous.

        1. re: Charles Yu

          I'm so glad for the downturn then.. I was wondering how I managed to get those reservations so easily... but I'm not complaining! :) I've also booked for le benardin, gamercy and another jean georges restaurant Perry St. Would love to hear if you have more thoughts about "value" fine dining opportunities in NYC.. I'm going to NYC from Feb 12-Feb17. Thanks in advance, Charles!

        2. Considering the fame Susur has in Toronto, I thought it would be interesting to read all the published reviews that come in - good and bad.

          It is indeed bad luck opening a restaurant at this point in time, but that's as far as I'll go. I won't "blame" him for the timing of his move. If the bank executives and politicians were unable to forecast an economic crisis, I don't expect a chef to do so! One thing he has going for him is that being in a hotel should generate some regular traffic. Granted that traffic may be slower than in normal economic times.

          It will be interesting to see how the restaurant performs with the economic crisis and NYC competition, especially as Charles mentions the value that some Michelin restuarants are offering!