Fine Dining: Don’t Call It a Comeback

Fine-Dining-Don't-Call-It-a-ComebackAfter all, it’s been here for years. But, the economy is bouncing back — and so is fine (make that “superfine”) dining. Manhattan’s refurbished Pierre Hotel now houses the recently opened Le Caprice, which New York Magazine‘s Adam Platt says “looks like a grand, Gilded Age train car done over by Noël Coward and his friends in Art Deco tones of black and pearly white” and serves “a variety of classically executed Continental favorites.” In other words, the check may not be modest, but nor will the dining experience.

Up in Boston, chef-restarauteur Barbara Lynch is opening what she hopes will be the crowning jewel in her Boston restaurant empire. Menton, named for a French town on the Italian border, is slated to start serving in January and will feature tasting menus of four or seven courses with prices hovering around $150 per person (including wine). Lynch, whose other restaurants include B&G Oysters, No. 9 Park, and Sportello (among others), promises The Boston Globe, “You’re going to want to dress up. It’s going to be very luxurious, very elegant.”

Are you looking forward to dining at more upscale eateries in the new year? Chime in here or over on our Facebook page.

Thanksgiving: What Would Wylie Do (and Daniel, Too)?

Thanksgiving-What-Would-Wylie-DoCurious how some of today’s most well-known chefs would prepare Thanksgiving dinner? New York magazine reached out to a few, including wd-50‘s Wylie Dufresne and Daniel Boulud (Bar Boulud, Café Boulud, Daniel, db Bistro Moderne, and DGBG Kitchen and Bar), to learn what they would do to a turkey and some of American diners’ favorite holiday sides. Find out what Daniel decided upon and what wiley molecular gastronomic spin Wylie put on his dinner. Which would you prefer to dine on?

On a related note, Bar Boulud, Café Boulud, Daniel, db Bistro Moderne, and DGBG Kitchen and Bar are all serving Thanksgiving dinner in New York this year. While wd-50 is not, we’re sure you’ll find similar seasonal fare on his menu throughout the fall (if you’re not adventurous enough to whip up his suggested dishes at in your own kitchen).