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.
March 17, 2015
After a twenty year catering career, chef Gabrielle Hamilton opened Prune fifteen years ago. It has earned a cult reputation among foodies. Joe, Linda and I met there on February 16, 2015, a really frigid evening.
March 10, 2015
We had not been back to Bouley after its reopening in 2008 until we returned for dinner with Blair and Karyn on February 9, 2015. Bouley, named after its chef and owner, David Bouley, has had its ups, downs, closures and moves since its 1987 opening when it was soon considered by some to be New York’s finest restaurant. It is now ranked number two in NYC (after Le Bernardin) for food by Zagat, but only has one Michelin star, unusual for what is supposed to be a franco-centric guide.
December 30, 2014
On December 11, 2014, I returned to Brushstroke with Blair and Karyn. As there were three of us, we asked to sit around the corner of the counter, which has less of a view of the main kitchen than the center, where we had been before, but provided a close-up view of the sashimi chef at work.
December 23, 2014
Tuome was opened in August, 2014, by chef Thomas Chen after three years in the kitchen of Eleven Madison Park. It has received a surprising amount of favorable commentary. Pete Wells, giving Tuome two stars in The New York Times, wrote: “He has terrific control over salt, spices, texture and contrast, weaving them together until you ask, why hasn’t anyone done this before?” Robert Sietsema wrote on Eater: “The food is shockingly excellent, and I didn’t find single dud among the dishes.” The Village Voice awarded Tuome “The Best New Restaurant New York 2014.” with Zachary Feldman writing: “At Tuome, Thomas Chen Articulates Eloquent Culinary Sentences in Alphabet City.”