• Daniel (2)
• Eleven Madison Park
• Eleven Madison Park (2)
• Eleven Madison Park (3)
• Gabriel Kreuther
• Le Bernardin
• Per Se
• Per Se (2) (extended tasting)
• Per Se (3) (vegetarian tasting)
• Per Se (4)
• Senses (Warsaw, Poland)
Had you asked me a week ago if I had any interest in Nordic cuisine, I would’ve given you something like a polite, “Sure, I’m interested in all cuisines!” And then, you know, gone back to eating my tacos. But if you’d prefaced that question by mentioning that the chef at Agern, the restaurant inside of Grand Central Terminal, has a restaurant in Iceland called Dill, I might have thought differently. I LOVE dill. And it doesn’t hurt that the owner of Agern is the same guy who helped found Noma in Denmark, which has been named the best restaurant in the world, oh, I don’t know, four times?
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I’m not sure people think of creative fine dining when they think of Poland, so it’s not surprising that Warsaw’s Senses restaurant only has one Michelin star, even if that’s a crime. My boyfriend and his family are from the area originally, so he took me there last month to see where he grew up, and naturally, I checked the Michelin guide. There are only two Michelin-starred restaurants in the whole country, and one just received its star this year, so we decided to give the new kid a try.
I emailed the restaurant for a reservation two weeks before our trip and was able to get us in at 8pm, although we admittedly were trying for a probably-not-so-popular Monday night. They offer 7- and 9-course tastings, which my boyfriend’s family all laughed at the impossibility of. They were super skeptical about their ability to eat so many courses and for so many hours, especially when his dad doesn’t even like seafood. But I basically forced them to forge ahead, and it ended up being one of the very best meals and experiences I’ve had anywhere.
In NYC, this meal would’ve been on par with Eleven Madison Park or Brooklyn Fare. It would have easily had three Michelin stars, and it would have cost $300. In Warsaw, it cost $99 and included about 20 extra treats not listed on the menu. And even value aside, the service was phenomenal. The servers spoke in English to me and then repeated everything in Polish for my boyfriend’s family, and just like at our two-Michelin-starred dinner in Vienna, everyone was hilarious. Just always anticipating what would delight us and making us laugh through every course. Having just visited Eleven Madison Park last month, I noticed a huge difference between the polite professionalism of the servers there and the way the Polish servers made us feel like we were guests in their home. Which might make sense when you remember that Chef Andrea Camastra is Italian and French.
Chef Gabriel Kreuther left the Michelin-starred Modern a couple of years ago and took his pastry chef with him to open up his new namesake space in the Grace Building across from Bryant Park. Beloved from the get-go, the restaurant earned a Michelin star of its own in its first year, but having tried the 4-course, $125 tasting menu a few weeks ago, I can’t imagine that it won’t gain another star or even two in the coming years.
It wasn’t as fussy as the three-Michelin-starred favorites in the city thanks to touches of whimsy here and there in elements like a stork-patterned wallpaper (the stork is a symbol of rebirth in Kreuther’s native Alsatian homeland), but the main dining room felt classic and elegant with its cushy cream banquettes and exposed wood beams. The food was stunningly beautiful but still at times a little silly, and I mean that in the best way. Who doesn’t want a mezcal cocktail served in a coconut shell in the middle of a frou-frou French meal?
Luksus, the Nordic tasting-menu-only restaurant hidden behind a door in Greenpoint’s Tørst beer bar, has been on my list for a long time as a Brooklynite who’d love to never have to leave the borough for her fine dining. I was scheduled to go see my family in Ohio over the July 4th weekend, but when my flight got canceled despite clear blue skies, I consoled myself by booking a table for two there in the hope of getting to sit at the bar and watch the chefs work. The OpenTable reviewers had given Luksus a 4.5, and Eleven Madison Park, which I would call one of the standard-bearers in the city, had a 4.8, so I congratulated myself on my good choice. But when I started talking to my friends, the consensus was that Luksus was good but probably not somewhere they’d return to. I thought about changing my reservation, but then I remembered the optional beer pairings and just had to try it for myself.
Early last year, my friends and I were planning a trip to Prague, Vienna, Budapest, and Athens, so I pulled up the ol’ San Pellegrino World’s 50 Best list to see if that part of the world had anything to offer. Lo and behold, #15 was smack-dab in the middle of Wien (that’s Vienna in German, see; I’m getting you ready for your future trip there), a modern Austrian restaurant perched on a canal of the Danube River in the middle of a 19th-Century park. Steirereck promised the white gloves and unnecessary decorative plates stacked beneath each dish that I love but also tons of fresh local ingredients that I would have never heard of. Adventure!
I was able to request a reservation through the English version of the Steirereck website and received a confirmation the next day with the exact date and time I’d hoped for (this was four months in advance of our travel date), but I had a question. Four of us were sure we wanted to try the tasting menu, but one friend didn’t think she was ready for five hours of eating and wanted to order a la carte. I replied to the confirmation email and basically told them, “Don’t worry, we’re going to be drinking enough alcohol that you won’t mind if one person isn’t eating.” They didn’t reply. A week before our dinner, though, they wrote to reconfirm my reservation, so I took the opportunity to ask again. The reservationist replied,
Thank you for your confirmation!
Don’t worry you can all order on stage.
We are looking forward to your visit.”
Thank you for your confirmation!
Don’t worry you can all order on stage.
We are looking forward to your visit.”
My friend imagined herself on a stage at the front of the restaurant, ordering samples from the cheese cart over a microphone. But we just let it go, because adventure!
Having crammed two weeks of vacation clothes into one carry-on bag, I was woefully underprepared for our fancy dinner and arrived in the 60-degree evening wearing sandals, no tights, a sleeveless dress, and a Gap hoodie. The hostess still totally took it from me like it was a real coat and gently folded it over her arm to hang for me without any hint of judgement, god bless her. Aside from the lingering fear of the stage-ordering, things were going great.
Steirereck seems to be set up like a clover, with each leaf representing a different room with rounded edges overlooking the park. It meant that even with the restaurant completely full, we were only sitting in a room with a handful of tables. Which was lucky, because while the other tables were full of austere Europeans, our table was doing wine pairings and having a really good time of it. It was the staff’s fault, though! They seemed to take great joy in seeing if they could entertain the Americans and kept making jokes about carrying us out to our cabs after the wine pairings and telling us to let them know if we found worms in the salad because it was so fresh. Their humor was so dry that we would all laugh, wait for them to leave the table, and then ask each other, “Wait, he was joking, right?” It was the perfect kind of service for us, a bunch of normal people faking like we were fancy in a different country.
We all ended up going for the tasting menu with wine pairings, so we never found out what ordering “on stage” was like, but we started off with cocktails in case nine glasses of wine wouldn’t be enough. Mine was this celery cocktail with housemade vermouth, an “Arabian mountain herb” grown on their roof, and rosemary.
The bread cart was overwhelming to a carb-lover such as myself, but there was a nice blood sausage loaf for the one person at our table who wanted to balance his carbs with protein. I chose the white bread with lavender and the double baked sourdough.
After our first wine pairing was served, a huge spread of tiny dishes arrived:
Apparently Austria has 40 different allergens that have to be displayed on a menu lest someone die from eating hidden mustard, so the restaurant cheekily decided to make dishes featuring all of them. We each received a card naming all of the dishes, the allergen they contained, and a description of who the allergy generally affects. (Eggs: It is possible to be allergic to just the yolk or the white. Most common in children under the age of five, most people grow out of it after a couple of years.) We had things like wheat cracker with pericon, crayfish tomalley with salsify and lovage, peanut with sweet corn, and the worst offender of all,
CELERY. Which we got a whole plant of. The little ribs dangling amidst the stalk were soaked in verjus & vermouth salt, but we were told to eat as much of the stalk as we wanted to. (We did not.) Other highlights were the duck egg with tons of chive, and the sour milk dip for the cucumber.
Glazed young carrots, carrot and fennel salad, marinated wild fish (reinanke, a kind of salmon, spicy carrot and fennel juice. Lots of fruity, sweet flavor in a savory course.
Grilled preserved yellow peppers, roasted muskmelon, braised Jerusalem artichoke, Taggiasca olives, Venus clams cooked with tamarind, ginger, and lemongrass.
Confit young celeriac with peas, pea shoots, and hazelnuts, sautéed salad hearts, celeriac-citrus sauce with pepperoncini, and wild celery herb. So much lime flavor!
Sauteed chanterelles, barbecued and steamed redondo courgette (zucchini), avocado and plum marinated in lemon, roasted cashews, spiced green tomato jam, and French sorrel. I loved the spiciness of this one.
Raw “branded” alpine salmon, Mexican pepperleaf inflorescence, verjus-infused radish, grilled porcini, cucumbers with mustard seed and dill, borretsch leaf, passion fruit cucumber juice with pepperleaf oil, fried pepperleaf pearls. We liked the layers of cucumber with dill and porcini with lemon, accented by those crunchy pepperleaf balls.
Pan-fried amur carp, kohlrabi marinated with balsam vinegar & panda oil, Job’s tears crisp, sourdough bread creme with crunchy Job’s tears seeds. Standouts included the crispy fish skin and the way the creme broke up the acidic dish.
I failed to record more detail about this, but it was quail with this wonderful sesame sauce.
Roast Hochschwab venison, butternut squash cooked in brown butter with orange blossom and rosemary, baby artichokes glazed with Madeira and thyme, red onion and radish chutney with horseradish. The chutney was the favorite element of everyone at the table, and isn’t this just about the prettiest plate you’ve ever seen?
For those who didn’t opt for the plated cheese course, a cheese cart came loaded with everything from the mildest hard cheeses to the stinkiest washed-rinds. My boyfriend had the restaurant choose a progression of four for him, but you can have the whole cart if you like.
Unpasteurised “fresh cheese”, preserved and dried “Little Buddha” physalis, frozen “fresh cheese” whey with toasted hemp seeds, black sesame, amaranth, and coconut. The server plated this in front of us at the table, cutting into the cheese so the whey would drip through the mesh. The physalis (or cape gooseberry or Peruvian cherry, depending on where you’re from) came in preserved and freeze-dried forms to provide different textures.
Drunk Katie can’t keep her camera still!
Peach poached with lemon agastache flowers and verjus, basil and sorrel creme, marinated peach, and basil beignets with basil sugar.
Raspberries marinated with rose-vinegar, set sesamy milk, fig leaf snow, rose petals preserved in apple vinegar, “weinviertler” water leaf, and baked raspberries with sesamy.
Crispy deep fried crepe with Japanese medlar (or loquat fruit) and violet jam and powdered candied violets, strawberry mint, lemon verbena, and violet petals marinated with violet syrup and medlar juice, medlar kernel and violet ice cream. This was an extra course the restaurant brought us just to try, in case our stomachs hadn’t exploded already.
Another gift from the restaurant, these were traditional poppy seed noodles that were too savory for me for dessert, but my Polish boyfriend with all of his poppy seed desserts at family holidays loved them.
We’d seen this cart at other tables in the restaurant, with a distinctive buzzing sound emanating from its core. BEES! I was so sure it was just a recording but wanted so badly for a restaurant to just be casually wheeling a live hive around the place. The lady at the table closest to us was so scared of being attacked, though, that her server had to show her the little speaker inside to get her to calm down.
Our server pulled out the honeycomb to scoop a bit off for each of us onto little wooden spoons and then offered us tastes from each of six jars of honey made from the nectar of different flowers from different regions of the city. There was also nougat, little jars of watermelon that tasted like cubes of honey, and honey covered in white chocolate.
At seven courses for $142 and $75 for the wine pairings, Steirereck felt like a steal. The food all tasted so fresh and so full of exotic things we’d never tried before (physalis! medlar! crunchy pepperleaf balls!), and the service was somehow exactly what we wanted all of the time. When I sneezed, I was handed a package of luxurious Relais & Chateaux tissues, and each dish was accompanied by a card with the title of the dish, a description of the ingredients in it, and then notes about elements like reinanke that we may not have seen before. But when we wanted to have a drunken good time with the staff, the white gloves came off. The allergen spread is one of the most memorable things I’ve ever eaten, and I loved the way the restaurant had plenty of those novelty moments to delight our eyes but also made sure the food stood up to the experience. All in all, this was just what I would expect from a many-Michelin-starred restaurant in the U.S., only everyone had great accents and we were sitting on the Danube.
You wouldn’t know it from reading my blog, but Momofuku Ko is the restaurant I’ve been to most in NYC. I only ever reviewed my first meal there, because their no-photo policy meant that my reviews would just be words, and my dearest friends have let me know that no one cares about my writing. But I loved Ko for its creativity, its super-relaxed atmosphere where jeans were recommended and the soundtrack included everything from 70s prog rock to 80s alternative to current hip hop, and the way its counter seating allowed you to talk to your chef as he used tweezers to top your miso ice cream cone with puffed black rice. It was my favorite restaurant in NYC, so I was understandably worried when what everyone is calling “Ko 2.0” opened with its much-much-huger space, its revamped menu with a higher price and no extended lunch option, and its attempts at wringing that third star from Michelin.
The first big change I noticed when I walked in with my boyfriend is that service seems to be a bigger deal at the new Momofuku Ko. Someone was there to hold the door open for us when we entered, and it wasn’t a long-bearded hipster who would also act as our sommelier for the night. The general manager, Su, then checked the computer for our reservation (there’s no more printing out your confirmation at home and having to show it at the door), led us to our seats at the counter, and made friendly conversation with us.
At the old Ko, the seats were small wooden benches with no cushion and no back. They looked streamlined and minimalist pushed under the counter, but they didn’t seem so cool after twelve courses. The new Ko has tall stools with comfortable seats and leather backs that you can melt into with your after-dinner cocktail and your full belly. There’s also a gorgeous dark-wood counter now that looks richer than the blonde wood at the old Ko, and you’ll now get a printed menu in a textured cover at the end of the meal. So that extra money you’re paying now is being well-spent, and Michelin is sure to notice that Ko is now way, way more comfortable than Brooklyn Fare is.
We started off with a bottle of Riesling
and then took in the sights of the new kitchen and chatted with the chef in front of us while we waited for our first course:
And then, the food:
A Ko classic that keeps evolving, this little fried potato tube was filled with creamy pimiento cheese. Imagine eating a Lay’s cheddar potato chip, only way more delicious. And where you can only have one instead of half the bag.
A sweet little beet ball with the lasting tang of citrus. Followed by a slice of apple with the sting of horseradish, topped with smoky, crunchy rice.
The tiniest “lobster roll” with an unexpected mint finish (though not unexpected if you, unlike me, know what a paloise sauce is) tasted so fresh next to richer–but not any bigger–Caesar salad boat filled with avocado mousse. The woman next to us told me to put my very small iPhone in the shot to show how incredibly, incredibly adorable these little dollhouse dishes were.
This Arctic char roll hit us with jalapeño first, then cucumber to cool it down. The freshness of herbs finished off every bite.
Like the teeniest triple-decker sandwich, this was miniature toasted bread with a little hint of brine. Our palates missed the green tea on top because of the overwhelming toasty taste, but I sure did like squashing the roe with the layers of cracker.
I always think of Ko when I have madai thanks to the plate of sashimi included in their old lunch service that inevitably included some brand new take on the fish every time. Chef Carey wouldn’t tell us what he was misting the bowl with before he served it to us, but the scent of shiso filled our airspace. It turned out to be a spray bottle full of “shiso essence” he had, which we should all inquire about buying from them as perfume. Little bits of jalapeño and lime caviar made for occasional bursts of flavor in an otherwise very subtle dish of consomme jelly.
This was one of the most memorable dishes of the night, which isn’t surprising, since it reminded me of the wonderful halibut in whey I had at Atera. That was back in 2012, and I still vividly remember the experience of eating it. This was a New Jersey(!) scallop with an almond milk sauce that was slightly starchy to give some texture to the dish. The bamboo was tender, not woody, and the little slivers of green pepper packed so much perfectly-paired flavor that I felt I could’ve eaten a whole bowl of them. I can’t wait to eat this one again sometime.
This was a razor clam for anyone who’s afraid of the way it looks in its long tampon of a shell. This is one of the main reasons I love fine dining: eating things I wouldn’t necessarily seek out otherwise but having them presented so beautifully that I can’t resist them. The little slices of clam had a little chew to them, while the basil seeds were super slimy. The overall effect was slightly fruity and sweet thanks to the pineapple, but it was missing the little punch of flavor I expect from a good Ko dish, and we would’ve been fine had this been a very small serving, like a shot.
Mackerel sushi with lots of ginger and scallions. A layer of fermented sunflower added a grainy texture.
This broth was made with the bones of the mackerel from the previous course’s sushi, with slivers of onion, king oyster mushroom, and Asian pear. It was really subtle, and we liked how the pear absorbed some savoryness from the other ingredients present in the bowl but a little sweetness sung through every now and then.
This sunchoke with its skin still on was dry-aged in beef fat and did indeed look like a little morsel of meat. It was very sweet, like it was covered in a marmalade. We guessed the flavor to be apricot, but it wasn’t distinctive, just fruity and sweet next to the earthy interior of the choke. It turned out to be blood orange sauce, but we blame the restaurant for not making the flavor pronounced enough, not our own palates for not being able to discern it, OF COURSE.
Sweet soft eggs with an even sweeter dollop of potato, cut with a pop of savory caviar and with crunchy wisps to contrast all of the creamy texture.
This ricotta cavatelli was rolled in a sauce made with stinging nettles to keep it very fresh and light despite the aged cheese flavor. I sort of felt like I was eating mossy caterpillars, but please ignore my imagination.
We got a little overexcited for pure carbs and took a big hunk out of this butter for our bread before I could get a picture. The combination of the bread and black radish butter made this a sour and funky interlude.
More lobster! The super fresh sugar snap peas gave this a bright crunch next to the rich, buttery seameat.
I’ve had this every time I’ve been to Ko and hope to have it every time for life. The foie gras is shaved cold into the bowl and then melts as it mixes with the jelly, pine nut brittle, and whole fruit slices. I thought it was better than ever, and the chef told me it might be because they’re not plating it using cold bowls anymore. I love the idea that something like the bowl temperature could affect the taste for me.
When I got this slice of duck breast, the lady next to me at the counter learned over and told me to savor it. It was sweet and sour, peppery, and had a thick crunchy top and bottom, like there was a piece of brittle on both sides. I never got used to the pungent lime pickle, in that every single bite was as delicious as the first. The side of XO vegetables reminded me of the first time I ever had XO sauce, which also happened to be the homemade one at the old Ko. This dish was maybe the best thing I’ve eaten at Ko yet, and you can bet I did savor it while that lady watched me in envy.
If you’ve ever wondered what it’d taste like if you stuck an entire garden in your mouth, this is the dessert for you. The sorrel ice cream tasted exactly as green as it looked, but its savoryness was offset by the sweet diced rhubarb, which also added texture. The cake had a slightly crunchy, caramelized exterior, and it was entirely unfair that they hollowed out the middle of this for the ice cream, because I needed every last crumb.
I had no idea what bee pollen was before I ate it, and I’m not sure I could even fully explain it to you now. It’s pollen, nectar from whatever the bee was collecting the pollen from, and bee spit, all made into a little pellet by the worker bees for some reason. I have no idea why we would ever eat this, except oh wait, yes, I do–because it’s delicious. It was crunchy and tasted like honey, and this dessert would’ve been nothing without it. The funky creme fraiche made this a challenging dessert if you’re someone who wants ice cream and frosting after a meal, but the huckleberry sorbet was just sweet enough with the bee pollen to top it off.
To finish, we had chocolate cookies that tasted like the herbal liqueur Fernet-Branca and a sunflower macaron that tasted like buttered popcorn. And then we got a little drunker and hung out, just enjoying the sights of the kitchen.
So did I need to be worried about missing the old Momofuku Ko? Well, not really. I did miss some of the cutesy things that Ko used to do, the novelty things like the miso ice cream cone, the bento with the pork fat rice ball, or the lunchbox with fried chicken. It was fun to reminisce with Executive Chef Sean about the soft shell crab sandwich I once had in the early days, and even he seemed a little nostalgic about the magic they made over in that tiny kitchen on 1st Avenue. But Ko 2.0 is legit fine dining now. It’s comfortable, it’s beautiful, and all of the extras–from the printed menu to the mignardises you’d get at Per Se or Eleven Madison Park–are included.
Plus, with the huge kitchen upgrade, so much more food is being made right in front of you now. We watched a duck being carved, fruits being juiced, fish being finished on a Japanese charcoal grill–all things that would’ve happened behind the scenes at the old Ko. Ko used to be about watching beautiful pre-prepared things being plated from little boxes, but now it’s about also watching things actually get cooked.
And the bones of the old Ko are still holding the place up. You’ll still hear Radiohead, The Cure, and Cat Stevens on the soundtrack, and you’ll still get really delicious, sort of Asian, very tiny, extremely imaginative, wildly well-composed plates of food. And hey, with all of the extra space, you can actually get a reservation now.
My relationship with Eleven Madison Park caused a little bit of a ruckus once. The first time I dined there, I thought the meal was generally fantastic but not as life-altering as I’d expected. I gave it meal 4 out of 5 donuts without an ounce of malevolence intended. But the restaurant wanted me to be completely happy, so they invited me back for a meal on the house and the opportunity to be wowed. People on the food-related message board where I posted the review called me a whiner, and donuts4dinner got mean comments for the first time in its history. But I didn’t care, because my second meal at EMP was so phenomenal that I regretted my first review and became an EMP fan for life. My third visit was also excellent and had me asking if this was the best restaurant in NYC.
I went back for the fourth time almost a year ago and had a meal that easily bettered my third and may have been more delicious than even my second. I had decided after my third time at EMP that while I loved it, it wasn’t the best fine dining experience in all of NYC. My fourth meal there changed my mind. Everything was so exciting and new, so amazingly delicious, and coupled with such perfect service that there was no question anymore. I never posted a review back then, but feeling the effects of EMP withdrawal recently, I pulled my pictures out and decided I at least wanted that much of a record of the meal here. I’ve heard that the menu is totally different at EMP these days, so don’t use this as any indication of what you might see there now, but you can bet the food is still just as incredible.
Whole carrots, ground tableside.
What’s more exciting than a whole tray of fresh ingredients to play with?
The kitchen tour always includes a liquid nitrogen cocktail.
They presented the 140-day aged ribeye to us and then took it back to the kitchen to prepare it.
J.J. Prum is my absolute favourite wine, and it just appeared at our table out of nowhere. I wouldn’t put it past EMP’s amazing customer service to have researched the wine we liked.
At the time, EMP was known for its magic trick. The server brought our dessert plates to us and then asked us to pick a card from a deck. Each card had a different ingredient printed on it, and I chose a card with a rose. When I lifted my plate, the top separated from the base, and underneath was a rose-flavored chocolate that had been there all along. I’m weirdly a fan of magic tricks, so I thought this was the coolest. Other people thought it was gimmicky, but other people are curmudgeons.
So now you see why I can’t wait to go back.
I called our first visit to Daniel back in 2011 “as close to perfect a meal as Kamran and I have had in NYC”. It was our first time at a restaurant with three Michelin stars and our first time eating one of these over-the-top, wine-paired, France-fueled tasting menus.
Since then, we’ve been to all but one of the three-Michelin-starred places (if anyone wants to put in a good word for Masa, I’m listening) and have basically had so much good food that we’ve started to question whether or not it’s been a mistake to ruin ourselves for mediocre food, so we decided it was time to go back to Daniel and see if our first time still holds up.
This is the six-course tasting for $195 (with an added cheese course for $50), paired with wine for $105:
Mostly salmony but with just a hint of that bitter rye flavor.
Creamy/crunchy/chewy textures, with chive oil at the bottom to add to and contrast with the flavor of the onion jam on top.
The most perfect, most singular bite of shrimp, with citrus flavor and the crunch of the confit parsnip chip below.
Pretty gamey-tasting with a ham-like texture that made this like enjoying a charcuterie plate, sour gelee, and a very fresh, almost vegetal-flavored pistachio oil swipe.
Sweet and creamy, with crisp brioche toast points. This was the gentler counterpart to the funky squab thanks to its sweet onions and crisp pears, which I love the texture of in any dish but especially in very homogenous ones.
This was one of my favourite dishes on both visits. Not only is crab just simply delicious, but Daniel knows just the fresh elements to pair with it to make it really sing, for lack of a better metaphor. Subtle and sweet with a vinegary celery sauce to make it bright. I don’t think anything was better for me all night than that first forkful of crab, celery leaves, and crisp apple.
These tender hunks of fish were served cold and had much stronger flavors than their crab counterpart thanks to a meaty mussel sauce and brunoise of bold chorizo. A combination of fresh and wilted leaves gave it differing textures.
My first frog! Except for the lollipop, which seemed more familiar due to its breading, I thought this had its own slightly aquatic flavor and didn’t just “taste like chicken”. The texture of the smaller bits reminded me a lot of sweetbreads with the way it was chewy and segmented. I loved the deep stew-like flavors of the this and the texture of the crispy kale.
Have I mentioned that Daniel really knows what they’re doing with shrimp? The sweet shellfish flavor was so strong in this despite the relatively bold flavors of fennel and olive. It was so buttery and familiar, less exciting than the frog legs but more comforting. I think I’m finally getting used to the taste of olives, too, because when I tasted them in this dish, it was more “that’s what an olive tastes like” than “eww, what is that weird gross flavor?” Grownup!
Our first time at Daniel, we were impressed by the way the kitchen made tuna taste like steak and sole taste like chicken, and this was another instance of their uncanny ability to bring the sea to land. It was just so much like eating a piece of steak, and the fava bean/chickpea cake was such the perfect starch to accompany it with its crispy exterior and dense middle. I loved the buttery Brussels sprout, the fresh garbanzos, and just the slightest heat from the sauce.
Not really a kale flan but more like a crumbly kale cookie, with fresh bitter kale leaves on top. Deliiiiicious little cylinder of creamy potatoes with a crunchy shell. Sticky, dark sauce. The only misstep for me was the lack of crispy skin on the fish; the other elements on the plate were simply much more interesting than the sea bass.
What’s more luxurious than a plate full of different kinds of baby cow? The tenderloin was tender, but the blanquette must have started cooking before that little veal was even born to have made it so buttery soft. The sweetbreads were very familiar inside, but the coating was this thick, flour-heavy batter I haven’t tasted before. Even the herbs themselves were salty and delicious; a lot of care was clearly put into this dish.
I loved that this dish and the veal were just pure hunks of meat, unadulterated but for some sauce. The sticky sweet tender shortrib was such the perfect juxtaposition to the hard-seared wagyu. The chestnuts provided just enough texture contrast to the purées but were still softened and sweet.
The frommelier (apparently this is a totally real word used to describe the fromage version of the wine sommelier) brought her cheese cart around to our table and named each selection. We knew we wanted the super-stinky Époisses de Bourgogne but otherwise left ourselves in her hands and received a plate with six different kinds ranging from firm to soft and sweet to stinky and goaty to sheepy to cowy. Slices of bread, apricots, cherries, and the sweetest red wine gelee accompanied them, and when we couldn’t begin to finish the plate, everything was wrapped up for us to take home.
I secretly think meringue is too simple and bland when anything else is available, but this dessert really worked for me. The layers of whipped cream and cold meringue were so creamy and sweet, and then the fruits on the side packed a sour punch. I loved the guava gel specifically as someone who’s into tart flavors enough to go around sucking on lemons.
served with Château Pajzos 5 Puttonyos Aszú, Tokaji 2003
This was the same chocolate cake I had back in 2011. The crunchy exterior gave way to a gooey molten center that oozed out onto the plate. Simple. But perfect.
served with Domaine de Rancy Rivesaltes Ambré, Roussillon 1996
Last time, we were celebrating my boyfriend finishing law school. This time, we weren’t celebrating anything special, but the kitchen still sent us this extra dessert. We saw a lot of extra desserts going around that night, many with little notes written in chocolate on the plates. It’s little touches like this that make Daniel feel special. The fact that I especially loved this because of the super-sour lime gel didn’t hurt, either.
The Michelin Guide calls Daniel “luxury in the traditional style”, and I really think that’s the best description. It’s purely elegant here, not in the modern and simple Per Se way but in the over-the-top and grand Bouley way. The dining room is completely windowless, creating this very protected and intimate feel, and the sunken center means that diners on the perimeter have a view of what everyone else is doing. I’m sure it doesn’t compare to dining in the skybox overlooking the kitchen, but I felt pretty regal at my spot along the wall on a plush banquette lit only by a candle and being served by friendly-yet-professional Frenchies. Pretty close to perfect indeed.
My boyfriend and I have long had Bouley on our radar, but when we wanted to try a David Bouley restaurant, we went for his newer, Japanese kaiseki one, Brushstroke, and had a 4.5-donut experience. We’ve been trying to cover some new ground lately, though, and thought maybe it was time to pay respect to his eponymous restaurant that was so huge in the 80s and recently saw a facelift in the late 00s.
We booked dinner simply because we saw a reservation available on OpenTable, but as we looked into visiting, we wondered if we hadn’t made a very costly mistake. Dinner at Bouley is $175 for six courses, $280 with wine. Lunch is five courses for $55. So the darkness and that one extra course cost you $120. We thought about trying to switch to lunch. We thought about canceling our reservation completely after reading some of the unflattering reviews floating around the Internet. But we ultimately decided to go for the full dinner tasting menu and judge for ourselves, expectations appropriately set.
Bouley (pronounced “boo-LAY”, just in case you’re like me and assume every name has an American pronunciation) is opulent. It’s like a country home where everything has been coated in gold leaf. Heavy drapes, tall candles, fresh flowers everywhere. Wood, iron, vaulted ceilings. Bathrooms the size of most NYC apartments and laden with enough tapestry to dress every diner for life. Private dining rooms where every inch seems to be covered in red velvet. Even the picture frames are upholstered in purple velvet. And the foyer is lined from floor to ceiling with shelves of apples so that the room smells like an orchard.
Very beety, with plenty of blue cheese flavor and nutty sweetness.
Japanese flatbread, truffle, potato and cheese sauce. Yes.
On top of and inside this cold aspic (savory gelatin) was uni made extra sweet by broiling. The complex ocean flavor of this dish was balanced by the cream and caviar underneath.
If you knew me just a few years ago, the idea of my ordering an all-mushroom course would be hilarious to you. I remember being at Cafeteria in Chelsea one night on one of my first dates with my boyfriend and piling millimeter-long chips of mushroom from my risotto on one side of my bowl and hoping he wouldn’t notice. But ever since I had the wild mushroom salad with jalapeno puree at Momofuku Ko forced on me and found it one of the most unforgettable dishes of my life, I’ll give any mushroom a try.
These were sweet, a little spicy with something like cinnamon or nutmeg, and so umami with that Parmesan foam and black truffle. There were so many textures on the plate, including an entirely different one from the grilled tuna.
The bread man with his cage full of fresh loaves came to our table and offered us slices of anything we wanted. The flavors were varied and interesting: saffron, sourdough, black currant, French onion. I loved how different and personal the service was.
Our server described this as a chawanmushi, but all of the chawanmushis I’ve had have been thick, broth-less custards. This was more like a creamy crab soup with a broth flavored like yuzu and cardamom. They sure didn’t skimp on the crab, though.
Sweet, with perfectly-cooked langoustine and scallops. The sauce was like nothing I’ve ever tasted. Maybe it could have been more spicy and salty for my taste, but it really let the natural flavors of the scallops and langoustine shine through.
Flaky fish, smoky almond milk, and so much sweet ginger.
Tender, buttery lobster with a crunchy black truffle julienne. I enjoyed the texture contrast between the slice of turnip on top and the puree underneath.
We’ve had a lot of Kobe, a lot of Wagyu, and a lot of Kobe and Wagyu that were probably not actually Kobe and Wagyu, so we wanted to try this “true Kobe”. Just to be sure. We were both entirely underwhelmed. The point of eating a really good piece of beef for me is to cut through it and notice how tender it is, but with the way this was sliced so thin, any cut would have been tender. Although I liked the crunchy texture with the beef, the watery frisée completely diluted the taste of the Kobe. Having just had the much-better calotte de boeuf at Per Se last month, this was an unfortunate let-down, and one that came with a hefty price tag.
Delicious crispy skin aside, the star of this was the date “paper” spread on the bottom of the dish. When heated, it became like a sauce, and it formed such an interesting new flavor when eaten with the lima beans. I loved the black pepper chunks in the polenta and the buttery fingerling potatoes served on the side.
Light and fluffy on top, a little icy on the bottom, and milky throughout. When the server put this down, my boyfriend and I immediately went to work imagining how it was made, and when the woman next to us tried to ask her date the same thing, he said, “Let’s wait for our neighbors to figure it out.” Food nerds!
This very sweet and lychee-ful sorbet made the accompanying fruits VERY tart. This was a complex dish that I secretly wanted to simplify by just eating a big, ol’ scoop of that delicious sorbet.
Mmm, grain-flavored gelato. I wasn’t a huge fan of it on its own, but the creamy soup and strawberries (which were such a treat out of season) were so pleasant with it, and my boyfriend actually liked that it was like eating a field.
Not a souffle in the molten cake sort of way but more like a meringue. “Pineapple egg foam”, we called it. So many things were good about this, from the warm pineapple chunks throughout to the sugar granules on the bottom to the unexpected pistachio core. The “10 exotic flavor sorbet” was really just two flavors for us: pineapple and yuzu. But it was very intense and delicious.
This was the souffle I was expecting, with a liquid center and a little crunch to the exterior. I liked the semi-sweet mousse and the crumbled cookie crisp, but the coffee ice cream really made the dish.
Truthfully, the food at Bouley was only okay. It looks like it should have three Michelin stars, but it only has one, and the reviews about it wavering from delicious to just decent were spot-on. Date paper duck? Delicious. Kobe that should be pretty hard to not make amazing? Just decent. For the price, which is well above a lot of the better tasting menus in the city, I would either expect plenty of off-menu courses (think Eleven Madison Park, where you could almost make a meal of all of the amuses they bring you) or at the very least, much more complete courses; two langoustines and three bay scallops does not a complete dish make. This was the same complaint I had about the three-Michelin-starred Le Bernardin, though, so perhaps the protein with very little else is just the mark of a really French-y restaurant.
And yet, we left Bouley talking about what a great time it was. Despite not loving all of the food, we loved the experience of eating here. The decor is completely different than in any other fine dining room we’ve seen in NYC–not modern and simple but full and almost flamboyant. When I asked the sommelier, who was excellent, if I could take photos of the bottles, he said, “You SHOULD!” The guy on the bread cart joked with us every time he wheeled by, while the more serious servers would slide the food down in front of us, rattle off the ingredients in their French accents, and turn on a dime to go back and stand in their corners. It didn’t feel stuffy here, just professional and special. Maybe I’m not dying to go back for the food, but the overall dinner was something I’ll talk about.
From the Vault:
This is a meal from April of 2011, with pictures taken on my old point and shoot camera and everything. I recently revisited Jean-Georges, however, and wanted to post my first meal there before I review my second one.
I went to acclaimed French chef Jean-Georges Vongerichten’s less-expensive restaurants The Mark and Nougatine. There were definite highlights to each–the beets, the souffle, the strawberry foie gras brulee–but overall, my socks were not knocked off.
Everyone told me, “You can’t judge Jean-Georges on those! Go to the real restaurant! It’s a different experience!” They all said, “The lunch at Jean-Georges is the best value in the city!” So I went to Jean-Georges. I had the lunch. I’m still not sure how this restaurant has three Michelin stars.
Still the best part about dining at any of the Jean-Georges restaurants, I think. I just love that they have to be stirred and that they’re so intensely flavored and that they make you realize how overly-sweet and underly-natural traditional bottled sodas are. My boyfriend wasn’t as impressed with his spring herb soda as with the other flavors we’ve had, mostly because there weren’t any actual herbs in it, but my ginger is still one of the best drinks in town.
I think this dish sums up the Jean-Georges experience. The shrimp was impeccably seasoned and cooked, and the cucumber “pasta” was a neat little trick that resulted in this bright, fresh, light plate of food. If I was someone concerned about lightness and brightness, I might describe this dish as “guilt-free” and talk about how it’s a “healthy swap” for a legitimate pasta. But I want all of my dishes to involve so much butter I could sculpt a cow out of them. I want to feel like I should feel guilty about what I’m eating (but then not actually feel guilty, because I’m a grownup). I want to be knocked out by flavor. This kind of food is nice, but it’s not gut-bustingly, tear-producingly delicious.
One of the best things about the Jean-Georges experience is the marshmallow cart, which arrives bearing a jar of homemade marshmallows that the marshmallow-caterer deftly snips apart with her shears. You get one. You will want ten.
Lunch at Jean-Georges is quite a deal at two plates for $38 with each additional plate at $19. If you want to say you’ve been to a restaurant with three Michelin stars but don’t want to drop $118 on the prix-fixe menu or $198 on the tasting menu, this is the meal for you. Despite the price, it has all the trappings of the three-star experience: the refined plating, the sleek decor with neutral colors and tons of natural light, the flawless service. For me, though, the food doesn’t measure up to that of the other restaurants with three Michelin stars. It’s like there’s one flavor missing from every dish, one thing that other chefs are including that Chef Vongerichten isn’t. (Butter.)
And yet my boyfriend and I feel ourselves being drawn to it every now and then. After this meal, we returned for the full tasting at dinner. And even when that wasn’t quite good enough, either, we still mention going back again every time we see an open reservation. We’re still trying to find that third Michelin star. We’re still trying to give credit to the chef who’s said to have influenced the way New Yorkers eat more than any other. We still love those homemade sodas.