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It's my parents 50th anniversary, need a great place

Carmala Jan 23, 2012 12:43 PM

It's my parents 50th anniversary, need a great place to take them,
Budget aprx. $200 pp. before drinks.
Must have Great Atmosphere, Great Food, and very good service.
Note they have been to EMP, Gramercy Tavern,
Le Bernardin, Daniel, Picholine, Aquavit , Corton,
Bouley, Aureole..

I wanted to take them to some place new . Any suggestions, I was thinking of Del Posto or Marea?

What do you think?

  1. b
    bobbyh Jan 25, 2012 07:06 PM

    Le Grenouille

    -----
    La Grenouille
    3 East 52nd Street, New York, NY 10022

    3 Replies
    1. re: bobbyh
      mizzanonymous Jan 27, 2012 06:36 AM

      To get back to the original question. Which would be the best choice, price being no object of these. Tocqueville, Cafe Boulud, Jung Sik, Del Posto, The Modern Dining Room, or Gramercy Tavern?

      1. re: mizzanonymous
        Cheeryvisage Jan 27, 2012 06:51 AM

        Out of those, I prefer Jungsik and The Modern Dining Room. Make sure to sit by the window in the center for The Modern or the noise can be detracting.

        1. re: mizzanonymous
          u
          ukitali Jan 27, 2012 08:14 AM

          If it were my parents I would do Tocqueville or Del Posto. Great service, atmosphere and food. I feel some of the others are great for a night out but a bit too informal or noisy.

          -----
          Tocqueville
          1 East 15th Street, New York, NY 10003

          Del Posto
          85 10th Avenue, New York, NY 10011

      2. uhockey Jan 23, 2012 01:14 PM

        I third The Modern. Kreuther is a brilliant chef and Danny Meyer service - what more can you ask? Cafe Boulud is also quite excellent and very different from Daniel.

        http://endoedibles.com

        21 Replies
        1. re: uhockey
          r
          RGR Jan 23, 2012 01:59 PM

          "I third The Modern. Kreuther is a brilliant chef and Danny Meyer service - what more can you ask?"

          Well, they should close up that huge opening at the rear of the wall separating the Bar Room from the Dining Room. That would lower the noise level in the Dining Room.

          http://thewizardofroz.wordpress.com

          1. re: RGR
            Cheeryvisage Jan 23, 2012 02:06 PM

            Two-top, center, window-side. Best seat in the house. :D

            1. re: Cheeryvisage
              r
              RGR Jan 23, 2012 02:31 PM

              Been there, done that. Still too noisy.

              http://thewizardofroz.wordpress.com

            2. re: RGR
              uhockey Jan 23, 2012 03:13 PM

              I've only been at lunch and really, compared to other well regarded New York spots like Ko, Roberta's, Babbo, Jean Georges, Marea, Alto, Bouley, Gramercy Tavern, and Scarpetta I didn't find it l particularly "loud."

              Its not Per Se, Daniel, or EMP (or the ENTIRELY TOO STERILE Le Bernardin) but what is?

              http://endoedibles.com

              1. re: uhockey
                r
                RGR Jan 23, 2012 04:01 PM

                Just to be clear, the noise is not from the dining room itself but rather, it comes from the Bar Room which, when it's busy, is very noisy. It's especially a problem if you're seated at a table directly opposite the opening -- which was the case the first time we were there for lunch. But even when we were seated in the middle along the windows, there was noise from the Bar Room. There was only one time it wasn't a problem. It was late on a Monday evening, and the Bar Room was quite empty. No noise from there. Ergo, a pleasant noise level in the dining room.

                With the exception of Ko and Babbo, we've been to all the restaurants you've mentioned. I wouldn't have expected Roberta's to be quiet since it's a pizza joint. Alto was an interesting case. The last time we went there, they seated us in the room with the floor to ceiling wine racks, and it was really noisy. So, we asked to be moved to the center room where we had been seated on two previous visits and which had a very low noise level. As for the others, I found them to be much quieter than The Modern Dining Room.

                I do own up to the fact that noise is a big issue for me, so a level I find annoying may not be so for others.

                http://thewizardofroz.wordpress.com

              2. re: RGR
                f
                foodwhisperer Jan 23, 2012 04:19 PM

                I had a big birthday at the Modern, I thought the dishes and the service were very good. I didn't mind the noise level. I thought the dessert cart made the meal seem "cheap". Cheap is a bad word, maybe less gournet, it turned me off , and none of the desserts on that cart were really good.

                1. re: foodwhisperer
                  uhockey Jan 23, 2012 04:27 PM

                  There is an irony to this in that some of the most classy restaurants in Paris (and their American flagships in some cases) heavily utilize the mignardise cart: Le Cinq, Guy Savoy, Joel Robuchon, Ledoyen.

                  I think it is a classy touch - but then again, I'm a glutton. :-)

                  http://endoedibles.com

                  1. re: foodwhisperer
                    Cheeryvisage Jan 23, 2012 04:27 PM

                    Dessert cart? Did The Modern recently start using a dessert cart? The only cart I recall is the chocolate cart. They wheel it to you for you to select the post-meal petits fours/mignardises. As far as I remember, you order the desserts off the menu, not picking them from a cart....

                    1. re: Cheeryvisage
                      uhockey Jan 23, 2012 04:50 PM

                      Seems like that is what he/she is referring to - the mignardies/chocolate cart.

                      http://endoedibles.com

                      1. re: uhockey
                        f
                        foodwhisperer Jan 23, 2012 05:04 PM

                        He,,,:) that's me,,,,, is referring to the Chocolate cart, someone had to refresh my memory. I didn't like that assortment. The petits fours followed. Desserts were in fact on the menu not the cart. I apologize for my memory lapse and wrong terminology.

                        1. re: foodwhisperer
                          Cheeryvisage Jan 23, 2012 05:49 PM

                          I think that you get to choose the pieces you want during dinner service, while the server chooses them for you during lunch service. Not that getting to pick your own pieces really mattered for us. I remember the first time we went for dinner and upon being asked to choose, we just stared at the chocolates not knowing where to begin because the cart's selection was overwhelming. We ended up asking the server to pick for us anyway.

                          1. re: Cheeryvisage
                            uhockey Jan 23, 2012 07:04 PM

                            The correct answer is "one of each." ;-)

                            http://endoedibles.com

                            1. re: uhockey
                              n
                              nmprisons Jan 25, 2012 01:47 PM

                              Yep. Indeed, I think it might be the only answer.

                              I love using that same phrase during bread service. Last time I was at Tocqueville the bread steward was wise enough to bring a second bread dish so everything fit.

                              1. re: nmprisons
                                uhockey Jan 25, 2012 02:32 PM

                                The only place this does not work is at Joel Robuchon. Even I cannot handle 30 breads in a meal. :-) 11 at Guy Savoy was pushing the limit.

                                Not sure where I've seen the largest array in NYC, though Daniel was formiddable at 7, Cafe Boulud at 6, and Bouley with 9 or more.

                                http://endoedibles.com

                                1. re: uhockey
                                  Cheeryvisage Jan 25, 2012 02:44 PM

                                  Speaking of Bouley, I will admit that I once actually did have one of each of their breads. I think there were 5-6 selections that afternoon. I ate them all.

                                  I blame it on the really really nice bread steward who kept on coming back to my table saying, "You gotta try this one. It's delicious!" ;)

                                  1. re: Cheeryvisage
                                    uhockey Jan 25, 2012 03:02 PM

                                    Young female, not thin but not chubby either? Kind of a heart shaped face with blonde/brown hair? If yes, that was the same young lady who kept tormenting me with the bread basket as well. She won the battle - I eventually tapped out.

                                    http://endoedibles.com

                                    1. re: uhockey
                                      Cheeryvisage Jan 25, 2012 07:02 PM

                                      The bread person when I went was a tall, somewhat thin older gentleman. He was really lovely too. Maybe all Bouley bread people are awesome and persuasive? :P

                                      1. re: Cheeryvisage
                                        ellenost Jan 25, 2012 07:14 PM

                                        The gentleman may have been Bouley's Bread Master Robert Wolfson (there's a photo of him on the Bouley FB page). He took great care of my sister and me in October when we celebrated my sister's birthday. We also overindulged in the bread cart; very easy to do since all of the bread was so yummy!

                                        1. re: ellenost
                                          Cheeryvisage Jan 25, 2012 07:26 PM

                                          Oh yes, I believe it was indeed him. What lovely breads he offered me that day!

                                          1. re: ellenost
                                            n
                                            Nancy S. Jan 26, 2012 06:48 AM

                                            What is a Bread Master? Does he "curate" the "bread program" or perhaps "hand craft" the "house made" bread, or does he simply dole it out?

                                            1. re: Nancy S.
                                              ellenost Jan 26, 2012 07:09 AM

                                              No idea. That's the title Bouley has provided. You might wish to call the restaurant for more information and report back. Thanks.

                2. Monica Jan 23, 2012 12:54 PM

                  The modern dining room as RGR recommended...

                  15 Replies
                  1. re: Monica
                    r
                    RGR Jan 23, 2012 12:58 PM

                    Camela's stated budget is about $200pp. That immediately eliminates per se which is $295pp. Though it does include the gratuity, it's still well beyond her budget.

                    The Modern Dining Room was one of my suggestions. :)

                    http://thewizardofroz.wordpress.com

                    1. re: RGR
                      Monica Jan 23, 2012 01:01 PM

                      haha, yes, I realized that right after I replied. I edited my reply.

                      1. re: Monica
                        Carmala Jan 23, 2012 01:07 PM

                        I read in the reviews that Jung Sik's portions are very small, is that true?

                        1. re: Carmala
                          Cheeryvisage Jan 23, 2012 01:25 PM

                          Jungsik's portions are small individually, yes. But, if you take into account the amuses, the pre-dessert, and post-desserts, you get a huge meal. The portions are no smaller than Eleven Madison Park or The Modern Dining Room or any of the city's other fine dining restaurants.

                          When you order the 5-course tasting menu, you actually get around 13 courses because of all the extra things they give you.

                          -----
                          Jung Sik
                          2 Harrison St, New York, NY 10013

                          1. re: Cheeryvisage
                            ellenost Jan 23, 2012 01:35 PM

                            Cheery:

                            If one doesn't order the 5 course tasting menu, but orders 5 courses from the a la carte menu, would one receive the amuses/pre and post-desserts? I'd rather make my own tasting menu.

                            1. re: ellenost
                              Cheeryvisage Jan 23, 2012 01:41 PM

                              Yes, you'll receive all of the amuses and pre/post desserts even if you order the 5 courses from the prix fixe instead of the tasting menu. They also let you substitute anything from the tasting with items for the same course from the prix fixe menu.

                              1. re: Cheeryvisage
                                f
                                foodwhisperer Jan 23, 2012 04:16 PM

                                IMHO the amuses are the best part of the meal at jung sik, they should make a tasting option of about 15 amuses ( would be same size dishes as Brooklyn Fare). The 3 course tasting menu , and add an extra dish a la carte is a perfect amount of food. The chef does not like or allow one person to get a 3 course and one a 5 course, so doing 2 ( for 2 people) 3 course meals and 1 extra dish to share is the best way to do it.Again, IMHO. By the way the chef is away right now not sure when he returns. The dishes seem slightly different without him there. But I do love this place.

                                1. re: foodwhisperer
                                  Cheeryvisage Jan 23, 2012 04:29 PM

                                  Yes, the menu had some changes. I think the current menu is their winter menu.

                                  1. re: foodwhisperer
                                    d
                                    deepfry7 Jan 25, 2012 01:17 PM

                                    Foodwhisperer, may I ask how many times have you gone? I plan to go with a foodie friend from Boston who's visiting next week. I called up today and the receptionist said they don't know when they expect Chef Yim back (he's in Spain right now, then off to Japan).

                                    Should I wait til he's back, or just go when he's not there? I generally don't mind if the head chef isn't around. I've two of my best meals, one at Per Se two years ago when Chef Benno was off and then the Chef's Tasting menu at Providence in LA last year, when Chef Cimarusti wasn't in as well.

                                    1. re: deepfry7
                                      Cheeryvisage Jan 25, 2012 01:54 PM

                                      I've been to Jungsik twice. Once in October last year, and once last week. I do not know whether Chef Yim was cooking the first time. However, I know for sure he was not in the kitchen the second time.

                                      I was blown away by my dining experience both times. I personally do not think you need to be concerned if the chef won't be in the kitchen when you visit.

                                      1. re: Cheeryvisage
                                        d
                                        deepfry7 Jan 25, 2012 06:39 PM

                                        Thanks Cheeryvisage. Looking forward to my visit next week. What do you recommend from the winter menu? Though I'm generally a sucker for tasting menus, I'm most likely going to do the 3-courser.

                                        1. re: deepfry7
                                          Cheeryvisage Jan 25, 2012 06:55 PM

                                          From the Appetizer section, I enjoyed the Bibim and the Foie Gras (Apple). I adored the Sea Urchin with Quinoa dish from the Rice/Noodle section, though Miyeok (birthday meal) was a close second.

                                          I personally enjoyed the fish courses better than the meat courses because my tastes tend to lean toward lighter and cleaner flavors (fish) vs. heartier and richer flavors (meat). My favorite fish dish was the Arctic Char because I thought it was incredibly balanced, though the Crispy Snapper was more interesting texture-wise and spicy.

                                          I can't really pick a favorite between the two meat choices. Flavor-wise, the Pork Belly had an edge, while texture-wise, I enjoyed the play of the rice cakes in the Beef Short Rib dish (Classic Galbi).

                                          If you think you can fit in dessert, my favorite was the Green Tea Creameux. Even my boyfriend, who doesn't enjoy the green tea flavor normally, loved the dish too.

                                          And, make sure to get the Raisin Egg Roll when you're asked to make your bread selection. I love loved it.

                                          -----
                                          Jung Sik
                                          2 Harrison St, New York, NY 10013

                                          1. re: Cheeryvisage
                                            d
                                            deepfry7 Jan 25, 2012 09:53 PM

                                            Awesome. Thanks again, Cheery! I had to google "miyeok birthday" and found out it's seaweed soup. I may lean towards sea urchin, one of my favorite luxury items to eat.

                                            1. re: deepfry7
                                              kosmose7 Jan 25, 2012 10:25 PM

                                              Chef Yim is now in Madrid, with another New York chef David Chang.

                                              http://kitchenvoyage.blogspot.com/201...

                                              He may come back in February or even in March. But as Cheeryvisage mentioned, I don't think that affects Jungsik's food quality since chef Yim brought both his right and left hand men to New York from Jung Sik Dang Seoul, when he opened Jungsik here. :)

                                              1. re: deepfry7
                                                Cheeryvisage Jan 25, 2012 10:33 PM

                                                The sea urchin dish was wonderful. I hope you enjoy it. By the way, the Miyeok dish at Jungsik was more similar to risotto in consistency than soup.

                      2. r
                        RGR Jan 23, 2012 12:49 PM

                        I'm not a fan of Marea. If you want to do a Michael White restaurant, I would choose Ai Fiori.

                        Tocqueville, Cafe Boulud, The Modern Dining Room, and Jung Sik are other excellent options for a celebratory meal.

                        We've not been to Del Posto.

                        http://thewizardofroz.wordpress.com

                        -----
                        Cafe Boulud
                        20 East 76th St., New York, NY 10021

                        Tocqueville
                        1 East 15th Street, New York, NY 10003

                        The Modern
                        9 West 53rd Street, New York, NY 10019

                        Marea
                        240 Central Park South, New York, NY 10019

                        Ai Fiori
                        400 5th Ave, New York, NY 10018

                        Jung Sik
                        2 Harrison St, New York, NY 10013

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