Archive
NYC: Contra (Oct. 2013)
Author: Monte
Exec Chef: Jeremiah Stone & Fabian von Hauske
Website: www.contranyc.com/
October 31, 2013
There was no better way to celebrate halloween than to eat at one of the most exciting new restaurants in New York. Reservations aren’t hard to get as of now, but then again, the restaurant is still only a few weeks old. Exec Chefs Jeremiah and Fabian both trained at very well-regarded restaurants, including Noma, Isa, and Jean Georges. In a recent interview with Eater, they described their restaurant as being heavily influenced by Parisian neo bistros, but quintessentially New York. The vibe of the place is very casual but also nice. At 5 courses for $55 with supplemental options, your money goes a long way and you get food that’s been prepared excellently. I’m a bit worried the kitchen won’t be able to keep up when they have full nights – our night was maybe at 75% capacity but there were still long breaks in the meal and the kitchen just looked swamped. Hopefully they figure out pacing and they see a lot of future success!
NYC: Per Se (Apr. 2013 #2)
Author: Simon
Exec Chef: Thomas Keller
Chef de Cuisine: Eli Kaimeh
Date: April 28, 2013
Victor: My friend Simon has wanted to try Per Se for a long time now, and he finally got the chance to try it back in April! I’ve been lazy about posting this; sorry about that! The meal was pretty great, and I finally got to try the famous cauliflower panna cotta and caviar dish, which took the place of the traditional oysters and pearls that people see so often at Per Se.
NYC: Blue Hill at Stone Barns (Apr. 2013)
Authors: Victor, Monte, and Simon
Exec Chef: Dan Barber
Date: April 25, 2013
We’ve wanted to try Blue Hill for a while now, and I finally made the reservation back in May. It’s located at Stone Barns around Tarrytown. It’s really easy to get there from Manhattan; you just take a train from Grand Central to Tarrytown on the Metro-North line, and then you just take a short 5- to 1-minute taxi ride from the train station.
We got there early, so they said we could just walk around the farm and check the different areas out. It’s pretty neat to be able to walk around and see different (and delicious) animals.
Look at these adorable, living lambs! (We had some DELICIOUS lamb later hahaha.)
Anyway, there are several tasting menus for dinner (with the max number of courses at 12), and we went with the 12-course “Farmer’s Feast”. We had been waiting quite a bit to eat here, so we wanted to try everything they had to offer for spring!
Monte
Victor
tadv3
Happy Noms 