May 19, 2015
We enjoy dining at Lincoln Ristorante before performances at Lincoln Center, but it had been over four years since I since I last posted a meal there on this blog when Linda and I returned for dinner on April 22, 2015.
May 12, 2015
Dirty French was opened last September by the hot team of Mario Carbone, Rich Torrisi and Jeff Zalaznick. They started in 2009 with Torrisi Italian Specialties on Mulberry Street. Then they opened Parm nearby. Parm is now expanding and may try to follow the big bucks Shake Shack model. In 2013 came Carbone, described by one reviewer as a Greenwich Village boom-boom room in which the massive platters of food and the animated tableside patter seemed like a new form of downtown street theater. Then came ZZ’s Clam Bar. Last September they opened Dirty French in the Ludlow Hotel on the lower east side. Linda and I went for dinner on April 11, 2015.
May 5, 2015
One of my first posts on this blog, in 2006, opened:
“ The Gramercy Tavern has long been our favorite restaurant in New York. We have been going several times a year for many years, both at lunch, which is quieter, and in the evening. We like the combination of French cooking techniques, American ingredients and efficient service without too much fuss. Last year we had a party for 22 in the private dining room for my 65th birthday. “
Our preferences evolved and our last blogpost on Gramercy Tavern dates from 2009. In the meantime Linda had some lunches there, but our first serious meal together was when we returned for dinner on March 30, 2015.
April 28, 2015
On March 28, 2015, Linda and I dined at Dieci, on East 10th Street, an Italo-Japanese fusion restaurant.
April 21, 2015
When Linda and I returned to Juni for dinner on March 26, 2015, we were following up on the conclusion of my blogpost from a year before:
“The cuisine sometimes seemed like a promising work in progress more than a finished product, which is surprising since the chef was recently running a two-Michelin-star restaurant. Some combinations were more successful than others and some garnishes were out of proportion to their main ingredients. Anyway, Juni has only been open for seven months and we plan to return to follow its progress.”
April 14, 2015
April 7, 2015
Nick Kim and Jimmy Lau met as chefs at Masa, the ridiculously expensive NY sushi restaurant. In 2012 they left to run Neta. (To see my blogpost on my meal at Neta click here.) They left Neta in 2013 and opened Shuko in November, 2014. Linda and I went there for dinner on March 5, 2015.