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Restaurant Week thread
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 36
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So it's restaurant week (3 weeks, but whatever) in NYC now. $25 lunches and $38 dinners at some of the better (but not best) places to eat at in the city. I've been to Nobu, Le Cirque, Morimoto's, Delmonico's, 21 Club, Bluewater Grill, Tribeca Grill, Scarpetta and probably one or two others I'm forgetting in the past. Today was Fig & Olive.

Mushroom truffle croquette
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>>7294527
Paella as an entree
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>>7294535
And chocolate pot de creme for dessert. I didn't take a pic, but found a good one on GIS
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i'll post some older pix as well before i go to sleep
>baked alaska from Delmonico's
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>>7294578
Nobu's counter
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>>7294583
my drink at Tribeca
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>>7294588
As De Niro owns the place, Tribeca has some out there memorabilia on the wall
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>>7294592
black cod miso at Morimoto
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>>7294595
I don't recall exactly what this dessert from 21 Club was, but it was decent
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>>7294583

>serving food on a shoe

The only place I've ever lived that did restaurant week was Providence, and I think it was $15 for lunch and $25 for dinner.

Do you notice the portions being smaller or the quality being sub-par for their reputation?

The nicer places put out amazing food, but obviously priced it well, but many places seemed to half ass it when restaurant week rolled around.
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>>7294527
>$25 lunches
Is this really not considered an outrageously high price in NYC?
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>>7294601

Not OP, but it's usually a set menu where you have a few choices for app, entree, and dessert, and sometimes includes a drink.

These are also higher end restaurants where the entrees might start at $25.
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>>7294600
I had no basis for comparison, as I chose places I'd never been to before. They all seemed like good portions, except for Bluewater Grill, which only had a drink special. My crabcake BLT was good, tho.

Haven't had a single complaint about the service anywhere I've been to, either.

>>7294601
These are places where lunch would be double or triple that.
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Expensive food pisses me off. Not because I can't buy the shit, but because it's just going to come out of my asshole in a few hours anyway. I'm for great presentation, solid flavor and taste, good atmosphere... but you're really paying for the Name, and not so much the food at these places. It's like idiots paying $20 for water that was blessed by Buddhist monks under a blood moon as they sacrifice a goat to Cthulhu and dance naked in a ring of fire. At the end of the day, it's still fucking water.
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We had restaurant week here (it just ended a few days ago). Actually, it's just called Dine Downtown, but there were about 30-someodd restaurants participating. I went to one, a place I already liked anyway, but that's it, because after perursing the menus offered (they all had 3 course menus especially for the event) I just wasn't impressed with the offerings enough to spend $50 dollars a plate, even though I've spent way more than that at many of those same places.
Basically, what I'm trying to say is, they dumb down the menu for the event, and I'd rather go at my leisure and order off their regular menu, even though it means paying more.
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>>7294668

>you're really paying for the name

Places get a reputation by serving above average, consistent food in a nice environment.

There are plenty of higher end places that don't overcharge; it's just that the few places that get really popular know that they can increase prices.

It sounds like you've never gone out for a nice meal before.
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>>7294668
You are right about the water but wrong about everything else. Properly sourcing expensive ingredients and cooking, plating and serving them to an outstanding standard is extremely costly.
Many high end places pay their staff mediocre wages and still barely make a profit. Water and wine is what rakes in money.
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>>7294703

>Uh oh, this guy is making sense, better damage control to justify that $70 8oz steak I ate the other day
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>>7294599
It's a pretentious take on Bananas Foster
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>>7294668
Or, ya know, paying a couple hundred dollars for the best possible [thing] in the world appeals to a lot of people. Of course, that isn't happening here in this thread, but enjoy your shitposting troll about your autistic dislike of something you don't get.

>guaranteed replies
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>>7295239
Maybe. I recall it being a take on an ice cream sundae, but fucked if i can recall every detail from a meal a year ago.

That said, this was the polenta from Scarpetta and it was the best polenta I've ever had.
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>>7295999
>trips baby, checkem
and an uni quail egg sushi from Morimoto
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>>7296003
One last bump with... honestly, i forget. i think it was from Tribeca Grill, may have been from Delmonico's
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>>7294527
You said, "...eat at..." So I know you're not privileged. Privileged people are educated. You speak street level English.
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>>7297759
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>>7294717
>Oh shit someone provided a reasonable answer to my question instead of just calling me a genius. I'd better double down on being a pretentious troll and call damage control
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>>7294535
This looks good, OP. Fig & Olive is a pleasant place for a drink, but it's never really impressed me in terms of the food. I read somewhere that everything is pre-packaged and frozen Bertucci's-style anyway.

That said, and while Restaurant Week can be a huge gyp, I've had some nice RW meals. Aureole is pretty fun, for example, and I had a pleasant dinner at L'Ecole once too (looks like they're not doing it this year?).

Personally I'd love to go to Ai Fiori, but it's so hard to coordinate lunch, and they don't do dinner.
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>>7294668
Wow, you really got 'em butthurt with your post. Great job.

Anyways, I mostly agree. I'm far more interested in "working class" food.

You took some expensive ingredients and made a tasty meal. Big whoop.

I'd love to see some of these pretentious faggots like Grant Achatz make a comforting meal using scrap meats and vegetables. It would bring them to their knees. All they know is foams and liquid nitrogen.
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>>7300838

>I'd love to see some of these pretentious faggots like Grant Achatz make a comforting meal using scrap meats and vegetables. It would bring them to their knees. All they know is foams and liquid nitrogen.

Obvious bait.
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Dorsia
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>>7300845
Welcome to the real world where people have different opinions.
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>>7300874

>opinions

There's interviews, that most people on the food and cooking interest board have likely seen, where Thomas Keller talks about how Grant Achatz could cook in almost any classic style, and made amazing family meals with "scrap meats and vegetables".

That's a fact.

An opinion would be more like, "people who use expensive ingredients and fancy molecular gastronomy gimmicks don't know how to really cook, and I'd never waste my money on someone doing something different than what I'm used to.".
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>>7300915
>Thomas Keller's opinion is a fact
k
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>>7300957
Not even that anon, but that's not even remotely what they said and it's fucking infuriating how dense you are. Or are trying to be with your shitty fucking bait. Jesus. Fucking retard.
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>>7300968
It's a fact that Thomas Keller said it, but it's still his opinion.

And because he said it doesn't mean that

>I'd love to see some of these pretentious faggots like Grant Achatz make a comforting meal using scrap meats and vegetables. It would bring them to their knees. All they know is foams and liquid nitrogen.

isn't true.
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>>7301009
I'm not taking you seriously. I'm not continuing this beyond this post. Feel however you like, I don't care, I'm done. Good night.
Thread replies: 36
Thread images: 14
Thread DB ID: 459020



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