Archive
NYC Kaiseki: Brushstroke (Aug. 2012)
Authors: Victor and Montague
Restaurant: Brushstroke
Exec Chef: Isao Yamada
Owner: David Bouley
Date: August 16, 2012
Dinner: Late Summer Kaiseki Menu
NYC Food List!
It’s been a while since I’ve really posted about anything; I figured I’d just post something random for you guys!
Reddit’s NYC subreddit had a thread titled “Best of New York Restaurants“. Someone was planning on visiting NYC from London and wanted to know what some great restaurants were; I was just staying up and drinking a lot of coconut water and water to hydrate myself after a rough night of drinking, so I figured that I’d go ahead and contribute. My post ended up being longer than I originally thought it would be, and I figured that it’d be useful to post it here!
Other posters in the thread gave a lot of info about other great places to check out for food in NYC, so you should also check out the thread!
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First, here are some places I make sure to take friends when they visit:
-Shake Shack (burgers)
-Lucali (pizza)
-Katz’s Deli (pretty famous pastrami sandwich)
-Pommes Frites (good fries with lots of sauces—mango chutney is great)
-Xian Famous Foods (Chinese Xi’an food)
-Ippudo and Totto (ramen)
-Peter Luger (steak!)
-Nan Xiang Dumpling House (Chinese soup dumplings / xiaolongbao)
-Murray’s Bagels AND Ess-a-Bagel (Both have really good bagels, and I think they’re better than Absolute Bagels.)
NYC: Le Bernardin (Nov. 2012)
Authors: Victor, Monty, and Tad
Restaurant: Le Bernardin
Exec Chef: Eric Ripert
Date: November 2, 2012
Dinner (Le Bernardin Tasting Menu)
Victor’s Notes:
-Some of the courses on the menu were repeats from last month’s “Chef’s Tasting Menu” (which is a little more expensive). I’m guessing that some of the favorites from the Chef’s Tasting end up as part of the next month’s Le Bernardin Tasting.
Tad’s Notes:
– Restaurants are like people: the chef’s pedigree informs the quality of the cuisine. In this case, Eric Ripert’s experience as chef poissonnier under Robuchon is undeniable in the renowned seafood preparations at Le Bern. Add to this his tour (heh) at La Tour D’Argent, and you have the culinary equivalent of an Oxbridge man.
– Ripert unabashedly characterizes his flagship restaurant as a “seafood restaurant.” So, although you may request duck or lamb options from the menu, I recommend you don’t. It’s like going to the Musée d’Orsay and not looking at the Impressionists.
Monte: I think it’s funny how much Bourdain just ruthlessly makes fun of Ripert. I do think Le Bernardin has delicious seafood – the fish courses here, as a whole, are epic. The sommelier was quite friendly but knowledgeable, and painted a picture of the wines that made me feel like I was traveling throughout Europe, trying French and Italian wines.
Monte
Victor
tadv3
Happy Noms 