Archive
NYC: Per Se (Sep. 2012 #1): Dinner with 2Ls!
Authors: Victor
Restaurant: Per Se
Exec Chef: Thomas Keller
Chef de Cuisine: Eli Kaimeh
Date: September 24, 2012
Victor:
My iPhone doesn’t take very good pics at night :(.
Food:
NYC: Dovetail (Sep. 2012): Dinner with Tad
Authors: Victor, Monty, Steven, and Tad
Restaurant: Dovetail
Exec Chef: John Fraser
(Chef Fraser used to be a chef de partie at the French Laundry and the executive chef at Compass.)
Date: September 18, 2012
Victor’s Notes:
-The “Dovetail” name comes from the “dovetail joint”. The dovetail joint is used to join the sides of a drawer to the front, so the idea is that it joins things together. Basically, they want to bring together different cuisines and cooking styles! (Tad’s Note: Unfortunately, I have no idea how to build a drawer. But apparently the restaurant was named after it).
-We’ve been here a couple of times, but this is the first time that we bothered to actually take pictures.
Tad’s Notes:
-The others may have only been here a couple of times, but I’ve been here many more times. I’m just here to see these guys refine themselves. What a Pygmalion am I.
-This is one of my favorite restaurants because it’s really casual and close. It’s one of the few restaurants worth going to in the Upper West Side, and their dress code is just smart casual (that means jeans allowed for you Plebes).
-Despite the chef’s pedigree, it is actually surprisingly easy to get reservations here… It makes it feel less exclusive :(.
—
NYC: Chef’s Table at Brooklyn Fare (Aug. 2012)
Authors: Victor and Monty
Restaurant: Chef’s Table at Brooklyn Fare
Chef: Cesar Ramirez
Date: August 29, 2012
Phone number: (718) 243-0050
Website: http://www.brooklynfare.com/pages/chefs-table
Dress Code: “Business Attire required. No jeans, sneakers, flip-flops, shorts or t-shirts are permitted in the dining room.”
Restaurant seats: 18 (with one cover a night each seat)
Notes:
-No pictures or note-taking allowed! Also, cell phones must be used outside.
-MAKE SURE YOU ARRIVE ON TIME. There are two “cycles” during the night; for us, one “group” of 10 started about 30 minutes earlier than our “group” of 8 (you eat the same dishes at the same time as the others in your “group”). If you are late, they’ll start without you and won’t give you any courses that you’ve missed.
-The restaurant has a wine program in place now. “Guests are permitted to bring a maximum of two 750 ml bottles of wine that are not represented on our wine list. There is a wine service fee of $70 per bottle. Liquor is not allowed in the dining room.”
Monte
Victor
tadv3
Happy Noms 