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Why does this list of Michelin star restaurants almost never got mentioned or discussed on this board??

During my current planning process for my next chow-visit to your great city, I happened to notice this interesting anomaly!!

When the topics of recommending great and relatively fine dining places to fellow chowhounders came up, the 'USUAL' list ALMOST ALWAYS got menrtioned. This would include your EMP, Per Se, Jean George, Daniel, Marea, Corton, Bouley, Atera, the Modern, WD-50...etc

To my recollection, however, I have never or seldom seen the names of the following being mentioned, let alone their food discussed by chowhounders??!! They include but not limit to:
Gilt, SHO Shaun Hergatt, Adour, Brushstroke, Dovetail, Dressler, Heartbreak, River Cafe, Rouge Tomate, Saul, Seasonal...to name a few.
Why are these bunch of Michelin star restaurants less popular? Are they overrated, inconsistent, nothing special.....???
I would love to give some of them a try during my next trip, but due to their lack of coverage, I am skeptical about spending my valuable time and money on these relatively 'obscure' and seldom talk about establishments!
Please kindly enlighten me!! Thanks!

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  1. Gilt, SHO, Adour, and Heartbreak have closed. River Cafe has been closed since Hurricane Sandy though I believe the Terrace Room is now available for bookings.

    As for Brushstroke, Dovetail, Dressler, Rouge Tomate, Saul, and Seasonal, I'm not even sure why they have stars when places like Lincoln, Yasuda, and Craft don't have any. I think the one star list is debatable.

    4 Replies
    1. re: Riverman500

      Thank you so much for the useful info!!!!
      Guess I'll have to make my pick from the 'well tried' list of options!!
      BTW, now that I have a New York chowhounder here, I would like to ask a simple question.

      Having tried Le Bernadin and Marea for seafood, I would like to try something new. Would you choose from either Esca or Oceana or do you have a better option?? Thanks again!

      1. re: Charles Yu

        After Le Bernardin and Marea, the obvious follow-up would be the Chef's Table at Brooklyn Fare.

        If you can't get a reservation (or have already been there), Esca might work if you stick to the crudo and the seafood main courses. Their pasta dishes, in my opinion, aren't as good as Marea and the sides can be very hit or miss.

        Oceana is too nondescript for me, no discernable POV, just a bunch of "safe" dishes that you can find elsewhere, but the restaurant certainly has its fans on this board. I've heard good things about Estiatorio Milos but haven't been there yet. Millesime is good too but more casual than any of the other places mentioned so far.

        1. re: Riverman500

          I would throw in Aquagrill in the mix as potential possibility.

          It's been around for what seems like forever, and may feel a bit dates, but it knows how to do seafood.

      2. re: Riverman500

        River Cafe closure Information:

        May 2013

        After the damaging storm in October 2012, the task of rebuilding and restoring The River Cafe has been moving forward. The Terrace Room is finished and is ready for hosting events.

        Other areas of the restaurant require more attention to detail and will take several more weeks before work is completed. In some cases, delays in obtaining the proper equipment, materials and craftsmen have resulted in unexpected postponements of scheduled installations.
        It almost seems that the time it takes to make careful repairs to a landmark restaurant is greater than the the time it would take to build a new one.

        While it is not yet possible to predict exactly when The River Cafe will begin accepting reservations for lunch and dinner, everyone is hopeful that we will be ready in late Summer 2013.

        Heartfelt thanks to everyone who has expressed interest and support during the last few months.

        Sincerely,
        The Staff of The River Cafe

        ---

        Additionally, the River Cafe, Dressler & Saul are not in Manhattan, so you'd have to discuss them on the Outer Boroughs board.

      3. I've been to Seasonal, as it's close to where I stay in Midtown and you find very few Austrian restaurants around.

        The food was ok, Room felt cramped. We did the 3-course prix-fixe Taste of Austria menu, except for the lobster with poached egg. Not something I would want to recommend, or even worthy of returning, given the other dining options in NYC.

        As to why some restaurants are not mentioned, at least for me personally, I don't post about every single restaurant I visit. I usu. post if it was a notable meal (either really good or bad), or it was otherwise unique or interesting in some other respect (e.g. a unique dish).

        I think the oft-mentioned list of restaurants on Chowhound (e.g. EMP, Le Bernardin, Per Se, Ko, etc.) are mentioned often it's because, well, they're pretty good, and pretty consistently good.

        1. Gilt, SHO Shaun Hergatt, Adour, and Heartbreak are all closed.

          1. Brushstroke is excellent. Their vegetarian course is much better than what Kajitsu has now. I wasnt too impressed by the sushi at Ichimura, found everything to be ice cold, that could have been a DOH mandate.

            Heard good things about Rosanjin from the sushi chef at 15 East, he says the new chef there is great.

            Tori Shin is great, but the location could be better, and the DOH is crippling them, no more chicken sashimi, no more raw eggs, no liver, and DOH mandated meat temps are higher than they should be.

            Dovetail, my two meals there not very memorable. Nothing wrong with the food, but nothing to write home about.

            Heartbreak closed a while ago. My friend from Switzerland said it was too "swiss" for most Americans. Most people I know who went complained about the smell, but my swiss friend said most restaurants of that type smell like that back home.

            1. I get the impression restaurants with contemporary Austrian menus, like Seasonal and Wallse, are harder to sell in NYC than contemporary/continental, Italian or French Michelin starred restaurants. Contemporary/Continental, Italian and French cuisines tend to be more popular cuisines, with both locals and tourists, so they've got a bigger market, and get recommended more frequently on these boards.

              I have Wallse on my NYC Michelin one star wishlist, and Dovetail on my brunch wishlist.

              I'm surprised with all the types/levels of restaurants that have been awarded one Michelin star. I really liked the Spotted Pig's burger and ricotta gnudi, but it's a very loud, cramped gastropub with fairly ordinary service, that isn't at the same level as a place like Picholine, Ai Fiori, The Modern, etc.

              Charles, I'd save Milos for a visit to Montreal. I love Milos (specifically their grilled octopus, fried zucchini and eggplant, their take on the Greek salad. I was underwhelmed by the grilled fish I ordered on my last visit to the Montreal location). I wouldn't use one of my NYC meals to visit Milos since I visit it on most trips to Montreal.