December 6, 2016
On November 2, 2016, Judith joined Linda and me at Lincoln Ristorante for dinner after an Opera Guild presentation on Rossini’s Guillaume Tell, which we would see the following week.
October 4, 2016
In July of 2015 Linda and I went to Tempura Matsui two weeks after it opened. We returned for dinner on August 26, 2016. Chef Matsui died last February after a long bout with cancer, but the restaurant continues in much the same way as he had established it. The current chef, Shin Kato, worked with him for 20 years. Tempura Matsui received a star in the 2016 Michelin Guide.
September 27, 2016
September 20, 2016
Chef Toshio Tomita opened Cagen in the summer of 2013, in the site that had just been vacated by Kajitsu. Cagen received a star in the 2016 Michelin Guide. Its website says:
“Cagen [加減] means ‘just right’: it speaks to an unwavering commitment to striking the perfect balance between classic and contemporary, between bowing to one’s roots while bending and shaping one’s own path…”
Kent, Linda and I went for dinner on August 14, 2016.
September 13, 2016
Sakagura is a Japanese-American izakaya, or sake gastropub, near Grand Central Station. The only izakaya I had been to before is Tomoé in Tokyo, which, like Sakagura, is hidden in the basement of an office building otherwise dead in the evening. They are similar in many ways. Linda and I went to Sakagura for dinner on August 11, 2016.
September 6, 2016
Agern (Acorn in Danish) opened in April 2016 in an unlikely spot in Grand Central Station. The primary owner is the Danish restaurateur Claus Meyer, a founder of Noma in Copenhagen. He recruited Gunnar Gislason, the chef of the New Nordic restaurant Dill in Reykjavik, to run the kitchen. He has applied Scandinavian techniques, and some ingredients, to a menu featuring products from the New York region. Chuck and Becky joined Linda and me at Agern for dinner on August 8, 2016.
August 30, 2016
Günter Seeger was born and raised in Loffenau, a small town in the Black Forest of Germany, where his family owned a produce business. After culinary apprenticeships and school in Switzerland, at the age of 28 he opened his own restaurant in Pforzheim, a town at the edge of the Black Forest. It earned a Michelin star, but eventually failed. He moved to the US and cooked for thirty years in Atlanta, first at the Ritz-Carlton, then in his own restaurant which received national recognition. Nine years ago he closed it and moved to New York. He did some consulting while working on his plans which resulted in the May 2016 opening of his own NYC restaurant. Linda and I went for dinner on August 2, 2016.