Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Manhattan >
Nov 28, 2012 11:59 PM

Looking to try another haute cuisine - but which one? Your 2¢ appreciated

I have the following shortlist, but could use some help and opinions, ideally so they can be prioritized by potential amazingness. And if there's a much better alternative that I haven't thought of (no idea what that could be), I'm listening too. In no particular order:

a) Momofuku Ko - curious because I really like Momofuku Ssam Bar; however it seems very booked
b) Soto - for shellfish and super-serious Japanese cooking
c) Le Bernardin - the best fish in the city? really?
d) Jean Georges - fine dining gold standard in NYC
e) Jungsik - new Korean
f) Bouley - the lunch last year was very nice, especially the desserts; how is dinner?

For reference, these I have tried already, and hold dear to my heart:
EMP, Per Se, Atera, Corton, Kajitsu, The Modern, ______ <-- hoping to add something this holiday!

And yes I feel very reliant on the Michelin Guide, this bothers me a little..

  1. Click to Upload a photo (10 MB limit)
  1. In terms of amazingness I would vote for Jungsik. There isn't anything quite like it in NY, and it's really a fantastic meal. Obviously, all of your other choices are fine places, but I think Jungsik would be the freshest and most interesting addition to your list.

    1. The original comment has been removed
      1. So I have Bouley and Momofuku Ko lined up this weekend. Former is at 10:45 pm (how romantic is that), and latter is the lunch menu--super excited!

        Jungsik and the others, another day...

        1. re: calf

          Have a wonderful time! I look forward to your reports.

      2. Thanks for both your comments. It occurred to me that since both the chefs of Jungsik and Momofuku Ko were to some degree trained under Bouley, these three restaurants might share some underlying commonality compared to the other restaurants. Just speculating… I kind of want to try all 3 now!

        1. I guess this shows my own bias, but for "haute," my beeline would almost always be toward French.

          1 Reply
          1. re: Lady Grey

            Funny, I just came across an article in which David Bouley asserts that the old French gastronomists originally got their multi-course format from Japanese kaiseki. So I think there is some validity to your bias!

            1. re: pikawicca


              La Silhouette