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Kitchen report 2008
Chef secrets...spilled!
Edited by Gabriella Gershenson
Per SeWARNING: Answers throughout may be influenced by jealousy, cronyism and self-promotion.
What is the city’s best restaurant?
Per Se—which was also cited as one of the most overpriced and overrated (see below)—earned the most nods. But last year’s winner, Daniel, hung on, coming in a close second. The runners-up included Jean Georges, Gramercy Tavern, Gotham Bar and Grill, Blue Hill, wd-50, the Momofukus, Otto and Cipriani (huh?). A sleeper: Nicky’s Vietnamese Sandwiches.
AureoleThe city’s worst?
While the sources of the animosity remain shrouded in chef whites (envy? dismissal? unrequited love?), the venom in this category flowed freely. Chefs railed against Aureole, the Rainbow Room (“Did I mention the Rainbow Room sucks?”) and anything by Tom Colicchio (“It’s not personal, just how I see it after dining at all of them”). Others to take a hit: Cafeteria, Wallsé, the Spotted Pig, Allen & Delancey and all NYC diners.What’s the worst thing about New York restaurantgoers?
The biggest complaint from chefs is that New Yorkers are too discerning, too picky and too bitchy. Some put it politely: “They’re very demanding, they really know what they want. They’re really knowledgeable and have high expectations.” Some cut to the chase and called you “elitist and high maintenance.” One particularly pissed-off chef hates it when you order sauce on the side.What is the worst “best” restaurant you’ve eaten at?
Arrows flew all over the place, with no single target. “Bar Americain is pitiful, truly awful,” vented one toque. “Fleur de Sel,” replied another. “Funny thing is, we all had to ask for salt.” Also pierced: Per Se, Rosa Mexicano, Dressler, Adour, Artisanal Bistro, wd-50, the Smoke Joint, Brasserie 8 ½, and Momofuku Noodle and Momofuku Ssäm Bars.Do you frequent any chef hangs? Which ones?
The usual suspects haven’t much changed: Blue Ribbon, The Spotted Pig and the Momofukus
NEXT: Are you doing more corner-cutting now because of the economy?»
Chef secrets...spilled! | Kitchen quintessential | How it works
Time Out New York / Issue 683 : Oct 30–Nov 5, 2008
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I'm a former waitress, and I can honestly say I hate the idea of tipping. Restaurants should definitely pay the staff better, and people need to stop assuming 18-20% is standard. If it's crappy service, which is often the case in NYC, tips should amount to more than 8-10%.
The "bald sous chef" should damn well wear a hat to keep his sweat from dripping into my food! I've seen it happen in open kitchens - horrid.
I'm a waiter. I HAVE blown the busboy in the bathroom. It was HOT. I AM kinda easy but I have lots of fun.
you might have to get over the whole tipping thing! If restaurants start paying their servers $20-$30 an hour instead of $4 and hour plus tips, your $9.50 cheesburger and fries (as an example at your favorite pub) will be at least $12.50 anyways! It is a good system, and based off of "commission" and good service! You've never served before...have you!
i hate tipping. why wonn't the restaurants just pay their blasted employees!!! why do i, the diner, have to pay TWICE? once for the food and once for the waiter! IT'S A CRIME!!
"If you can’t tip 15 to 20 percent, don’t go out to eat. Everyone is in a financial crisis, and I’m tired of listening to my servers complain." Oh yeah chef, that makes LOTS of sense. We'll all stop coming to your restaurant and see how your servers feel when they Don't Have A Job.
to the hostess: all chefs cheat.
I am the hostess who got nailed by the chef. And I am not a "bimbette" nor was I very easy, but it was pretty hot. So hot that long after I quit my job I married that Chef, and 7 years later here we are. Ladies, if you want to find a real man to date in NYC, look no further than the kicthen. Great free food - even better sex - and the odd hours keep up the sense of mystery.
Fellow Staten Islander, Where is that best restaurant in Staten Island ??? We just moved to Staten Island and I am interested to know what restaurant we are talking about ? I find them somewhat over priced. Regards.