Kurumazushi

What is New York’s best sushi restaurant? The debate usually comes down to Sushi Yasuda and Kurumazushi. An eGullet thread comparing the two is six years old, and still running, without a clear consensus. I had a terrific omakase at Yasuda two years ago, but I was still itching to try Kuruma on the right occasion. A friend of mine who loves sushi had just celebrated a birthday, so I thought the time had come.

The fish here is obviously very good, but the overall experience wasn’t as enjoyable as Yasuda. I will probably return to Yasuda at some point, but I can’t imagine going back to Kurumazushi, unless someone else is paying.

I didn’t bring a camera or take notes, but our meal was quite similar to those many others have written about. We loved the fatty tuna, served in ample portions—how could you not?—and a few other things. Other courses started tasting the same after a while. If the fish here was better than Yasuda, it was too subtle for my friend and me to perceive. The Yasuda omakase actually seemed to have more variety.

Then, there is the small matter of price. Except it’s not so small a matter. I was prepared for the omakase to cost somewhere around $150–200 a head. We weren’t shown a menu or asked about our budget, so I just figured it would be in that general range. Silly me. The bill arrived, and it was $1,005 for two. Back out the sales tax and subtract the sake ($150), and it appears we were charged $387 apiece for the food. That sake, by the way, wasn’t a splurge either, by this restaurant’s standards. I believe I saw only one bottle less than the $150 I spent.

A thousand bucks is awful lot to charge somebody without giving any kind of notice of what you’re in for. As best I can recall, it’s the most I have ever paid for a meal for two. Even on a straight-up basis, I think I liked Yasuda a little more. When you consider that the bill for one at Yasuda was just $107 two years ago, it’s not hard to decide which is better.

I do a lot of research before choosing a restaurant—especially when I’m visiting for an occasion. My research obviously wasn’t good enough this time. Since I posted on this meal at eGullet, a few folks have mentioned that, indeed, if you say “omakase” and nothing more, two people are liable to spend a thousand bucks, or something thereabouts. I simply had no idea that this was their default offering. I cannot be the first person to have gone home feeling cheated.

The restaurant is on the second floor of an office building. The interior is spare and not especially luxurious. I like Yasuda’s blonde wood better. Service was attentive, as it damned well ought to have been, but nothing more that I would expect at sushi places charging a quarter of the price.

Kurumazushi (7 E. 47th Street between Fifth & Madison Avenues, East Midtown)

Food: **
Service: **
Ambiance: **
Overall: **

Prune

Prune has been on my go-to list for a long while, but I was finally prompted to go when I saw Chef Gabrielle Hamilton defeat Bobby Flay on Iron Chef America. The fact she was on the show at all was a tribute to what she had achieved in her hole-in-the-wall East Village restaurant, making a destination out of what looks like a casual neighborhood place.

Eric Asimov gave it a rave in $25 & Under (back when that column reviewed real restaurants). Three years ago, Frank Bruni updated that assessment, awarding one star. I often don’t agree with Bruni’s one-star reviews — too often, he uses it as an insult. But with Prune he got it right. One star is supposed to mean “good,” and that’s what Prune is.

Prune is in a tiny slip of a space in the East Village. Into it, Hamilton squeezes more seats than you’ll find in restaurant’s twice the size. Reaching your table may require the agility of an Olympic gymnast. At one table, diners had to climb through the French doors to reach their seats.

The drawbacks, such as they are, aren’t much of a deterrent. Throughout August, we’ve found many popular restaurants with tables to spare. Not at Prune. Every table was taken, and there were always at least a few folks waiting outside. Walk-ins were turned away.

The décor is shabby-chic, with butcher paper standing in for tablecloths. In lieu of bread, you get a small bowl of surprisingly addictive dried chickpeas. With appetizers $8–14, entrées $18–26 and side dishes $7–9, one might expect a bit more comfort. A party entered dressed in dresses and suits, obviously expecting a different type of restaurant. They were visibly distressed to find such a bare-bones place. But most of the clientele were dressed casually, as you’d expect at any of the raft of East Village destinations that have sprouted in the last decade.

There is a separate bar menu with “snacks” ($5–8) that can also be ordered appetizers. I ordered the Lamb Sausages ($8; above left). They tasted great, but would more accurately be called meatballs. Michelle had the fried squash blossoms, an off-menu special ($9; above right), which we were surprised to find still in season. I never really paid much attention to squash blossoms until this year, when they seem to appear everywhere—and Prune’s preparation was as compelling as any.

Suckling pig ($24) was another off-menu special. There was apparently a spice rub, giving the braised pig a fiery kick. There’s not a lot of complexity here, but the dish delivered as comfort food usually does.

Prune is fun. You’ll eat well here without breaking the bank, but I didn’t find the kind of innovative cuisine that Gabrielle Hamilton used to defeat Bobby Flay on Iron Chef America. If I lived or worked nearby, I’d be an enthusiastic regular—if I could get in.

Prune (54 E. 1st Street between First & Second Avenues, East Village)

Food: *
Service: *
Ambiance: minimal
Overall: *

Resto

Note: Bobby Hellen was the acting executive chef at Resto at the time of this visit. The “acting” part of his title was later removed. Since then, he has left the restaurant. The current chef is Preston Clark. Click here for a more recent review.

*

Resto has been on my to-do list for over a year, since Frank Bruni awarded an unlikely two stars in May 2007. Back then, the restaurant didn’t take reservations, and there were reports of waits up to an hour at prime times. Sorry Charlie, but I don’t like to eat that way. Time is too precious to squander an hour of it just waiting to eat. So Resto went on the back burner.

After the hubbub died down, Resto got wise, and put itself on OpenTable, so people can actually plan to eat at a particular time, rather than just hoping. Perhaps the bloom has withered a bit. We found it nearly empty at 6:30 p.m. on a Friday evening, albeit in August. It got busier as the evening went on, but at no point did it appear to be full.

Resto today doesn’t quite seem to merit the laurels Frank Bruni bestowed on it. However, that was when Ryan Skeen was chef; he has since moved onto Irving Mill. Perhaps I visited Resto too late.

The cuisine here is Belgian, a genre not well represented in Manhattan (Markt comes to mind), though it shares much in common with rustic French. The selection of 70 beers is admirable, if not overwhelming. The wine list isn’t long, and neither is the seasonal menu. There are five appetizers ($9–13), five kinds of house-made charcuterie ($9), four seasonal entrées ($16–28), four classic entrées ($15–24), and four side dishes ($6–8).

In the context of these modest prices, a six-week-aged prime ribeye for two at $140 seems incongruous. So does an $85 tasting menu. We were curious, but gave both a pass.

 

Lamb Niçoise ($9), a home-made lamb sausage, had a nice spicy kick. My girlfriend loved the Crispy Pig’s Ear Salad ($12). Loaded with greens, beans, chicory and a soft egg on top, it could easily serve as an entrée. And yes, those really are pigs’ ears, fried crisp and scattered about the bowl like croutons.

 

I couldn’t exactly say the entrées misfired, but they were pedestrian. Wild Striped Bass ($28) was chewy and overwhelmed with red peppers. Steak Frites ($24) featured hanger steak, nicely done, but the fries were mushy.

The décor is plain and bare-bones, but service was prompt and friendly. We had many questions about the menu, and the server provided helpful advice with much enthusiasm.

Resto (111 E. 29th Street between Park & Lexington Avenues, Gramercy)

Food: *
Service: *
Ambiance: *
Overall: *

Le Gavroche

For the second major meal of our London trip, we chose the two-star Le Gavroche. This restaurant opened in 1967 in Sloane Street, moving in 1981 to its current quarters in Upper Brook Street, just steps away from Hyde Park, where it earned its third Michelin star, the first U.K. restaurant to be so honored.

The founding chef, Michel Roux, left to take over The Waterside Inn in Bray, which I reviewed two years ago. His son, Michel Roux Jr., took over as chef de cuisine. Michelin docked a star, leaving Le Gavroche with two. The Waterside Inn is the prettier location, but we found the cuisine here more impressive. This was probably our best meal since the late lamented Alain Ducasse at the Essex House.

The restaurant is on the lower level of an elegant Georgian townhouse, with a hotel occupying the upper levels. The Roux family once owned the hotel too, but it is now independent. The dining room walls are deep green, the banquettes plush. Ducks and roosters dominate the décor, along with orchids.

The restaurant is named for the little urchin in Victor Hugo’s Les Misérables. That little figure appears everywhere at Le Gavroche, including the handles of all the flatware, many of the serving pieces, the door to the kitchen, and probably other places I failed to notice.

Prices can only be described as staggering. The Menu Exceptionnel (a long tasting menu) was £95 (around $190) per person. I didn’t take note of individual prices, except to note that many entrées were upwards of $70 or $80 apiece (and some more than that), with many appetizers in the $40 to $60 range. As we noted the night before, in relation to what we were already bound to spend anyway, the tasting menu seemed to be a bargain. so we chose that once again.

Once again, we avoided ordering until we had settled on a wine. And once again, the staff acted as if this was an unusual procedure, though we didn’t get the snooty reaction we had at Hibiscus. Here the choice was more difficult, as the wine list is a large volume. I noted that the largest section was the French Bordeaux, so I asked the sommelier for a Bordeaux under £60. You can imagine my surprise when he recommended a 1997 St. Julien at just £48. He decanted it with much ceremony, holding a candle up to the bottle to check for sediment. (In the U.S., Bern’s Steakhouse is the only restaurant where I have observed that procedure.)

I apologize in advance for the poor quality of the photos. The ambient lighting here was low, and we didn’t feel it was appropriate to use the flash. It went off once by accident; it will probably be pretty obvious which photo that was.

 

The canapés (above left) were smoked duck and foie gras. I liked the duck a bit better, but they were both excellent. The bread service offered two contrasting butters (salted, not) and multiple breads, but none of them were memorable. We then moved on to our eight-course menu, a copy of which was on the table, a method I like much better than long explanations delivered at the table.

1) Lobster Salad with Mango, Avocado, Basil and Lime (above right), stuffed in an endive leaf.

 

2) Langoustine and Snails (above left) in a light Hollandaise sauce, flavored with Basque pepper and parsley. As Michelle noted, though the menu did not, there was about half a pound of butter in this dish. It was intensely creamy, but the combination worked beautifully.

3) Seared Sea Bass (above right) on a soft polenta, roast pepper coulis, olive and garlic croutons. Michelle called it “one of the prettiest fish presentations I’ve seen,” and “just amazing.” The intense olive and pepper taste worked well with the perfectly prepared fish.

 

4) Hot Foie Gras and Crispy Pancake of Duck (above left) flavored with cinnamon. This was perhaps the best foie gras dish ever: amazing. The seared foie reduced to liquid almost instantly, but it seemed neither fatty nor heavy. It was a fairly large serving, too. The duck pancake was the pancake I want for breakfast every day.

5) Roasted Rack of Welsh Lamb (above right), courgette flower fritter and tarragon jus. The rack of lamb was carved and plated tableside. It was soft as butter, and the deep-fried squash blossom also perfect.

  

6) Next came the cheese course. There was a large selection, from which we each chose five, and portions were generous. I didn’t note the individual cheeses, but we wanted sharp, intense-tasting ones, and we got them.

 

7) Ouefs à la Neige, or Soft Caramel-covered Meringue, Vanilla Cream and Poached Strawberries (above left). The flavors were intense and clear.

8) Bitter Chocolate and Coffee-Layered Sponge Cake and Chocolate Sorbet (above right). I’m not a chocolate guy, but Michelle pronounced it a success. I liked the coffee flavor. (Sorry for the awful photo.)

 

One of the petits-fours plates is shown above; there were others, but the photo isn’t presentable.

The restaurant was about 85% full on a Saturday in mid-August, and we were gratified to find that the average age of the clientele seemed to be under 45. The New York media repeatedly inform us that “young people” aren’t interested in composed formal meals of the kind Le Gavroche offers. Whether it’s even true in New York is debatable, but it certainly doesn’t seem to be true in London.

Service was superb; I can’t really find any fault with it. Nor with the food, which was at the highest level we’ve experienced.

Le Gavroche (43 Upper Brook Street, London)

Food: ****
Service: ****
Ambiance: ****
Overall: ****

Hibiscus

 

On a recent trip to London, my girlfriend and I wanted to try a couple of Michelin-starred restaurants. Full disclosure is due: both of our first choices were fully booked, but we landed on two very good alternatives, starting with Hibiscus. The chef, Claude Bosi, was born in Lyon and trained in France, but his cuisine relies heavily on locally-sourced ingredients. If you’d told me he was English, I would have believed it.

The restaurant opened in Shropshire in 2000, winning a Michelin star in 2001 and a second star in 2004. Eager to play on the big stage, he moved the restaurant to London in 2007, and the Michelin folks knocked him back down to one star. The menu is £60 for a three-course prix-fixe or £75 for the nine-course tasting menu. We thought that £15 was a modest premium to pay for a much broader sample of Chef Bosi’s cuisine, so we went with that.

  

We began with a bowl of warm, slightly salty gougères. The bread didn’t especially impress me, but we loved the soft Welsh cow’s-milk butter. It had an unusually high fat content, which imparted a yellow color, and was also a bit more salty than most butters.

 

1) The amuse-bouche was a Chilled Cucumber & Pineapple Soda (above left) with smoked olive oil and black pepper. This was very clever dish, slightly chunky, but with the consistency of soda.

2) Ravioli of Spring Onion & Cinnamon (above right) with meadowsweet flower, roast onion, and Granny Smith apple. This was a delicate dish, in which the ingredients worked perfectly together. The roasted onions were formed into little pellets that seemed solid, but melted instantly at the touch.

 

3) Tartare of Line-caught Cornish Mackerel (above left) with English strawberries & celery, wasabi & honey dressing. There was a lot on the plate, but this dish was extremely mild, and could almost have used a bit more punch. I couldn’t really detect much of the wasabi.

4) Roast Cornish Lobster cooked in Brown Butter (above right) with green bean and lemongrass purée, Cavaillon melon. This had the “oomph” that the previous dish lacked. Michelle’s comment was, “This was really very nice.”

 

5) Roast Monkfish (above left), Mona Lisa gnocchi, summer truffle, sage & onion purée, mead sauce. This had a nice savory, healthy flavor.

6) Lightly Oak-smoked Lamb Sweetbreads (above right) with fresh goat cheese, tamarillow powder, and lettuce veloute. The sweetbreads had a terrific smokey flavor, and everything on the plate worked well together. To me, this was the most remarkable dish of the evening.

 

7) Roast Goosnargh Duck (above left), cherries scented with lapsang Souchong, barbecued almond butter, and cauliflower four ways (purple cauliflower couscous, white cauliflower purée, and roasted cauliflower × 2). The duck was flavorful but a little too tough.

8) SweetTomato Skin (above right) with vanilla & frozen raspberries, held together with gelatin. Michelle said, “It’s so light, it’s like eating a cloud.” The tomato taste was in the background, while the raspberries were wonderful. 

 

9 ) English Pea & American Mint Tart (above left), sheep’s milk whey & coconut sorbet. Michelle called this “the oddest thing I’ve ever tasted,” and “very strange.” I found it bizarre. That didn’t stop us from finishing the whole thing, but we felt that a tart made of peas misfired. At the end of a long meal, one wants a real dessert, not an appetizer masquerading as dessert.

The petits-fours (above right) were just fine.

Service was generally good, with many sauces applied at table-side, but some dishes weren’t cleared quite as promptly as they should be, and the staff were occasionally frazzled. We had trouble understanding the explanations of quite a few of the dishes. We got a printed menu at the end, but it would have been a lot easier had this been left on the table.

The server seemed offended when I said I wanted to make a wine selection before we ordered. I don’t know if our habits are unusual, but I’ve found that if you don’t choose the wine before placing the food order, you’re liable to be eating the first couple of courses with only water to drink. I haven’t noted the bottle we chose, except that we paid £43 for it (a reasonable price by London standards). The list was not an especially long one. After I narrowed down the choice to two bottles, the sommelier made a very good recommendation and decanted the wine without being asked to do so.

We were gratified to note that the restaurant was full in mid-August, with a mixed demographic of young people and jeans, old folks in suits, and everything in between. The clientele did not seem to be tourists. The tables are not overly cramped, but the noise level was on the loud side after the space filled up. The décor is a mediation on taupe and pine, but bright orange charger plates (pictured at the top of this post) give the room a dash of color.

Chef Bosi dares to challenge his audience on occasion. There were a couple of misfires, but on the whole this was a happy experience.

Hibiscus (29 Maddox Street, London)

Food: **½
Service: **½
Ambiance: **½
Overall: **½

Forge

Sam Horine via Eater

Note: Forge has been renamed Marc Forgione, after an unrelated Miami restaurant complained that it had the original name trademarked. Click here for a more recent review.

Forge is the brainchild of Marc Forgione, whose more famous father, Larry Forgione, has been a big-name chef for thirty years. Son Marc has worked as a second fiddle in a number of places, most recently as Executive Chef at Laurent Tourondel’s BLT Prime.

I always say that if you want a successful restaurant, you should open near a bunch of other successful restaurants. Forgione followed that advice—not that he asked me—and opened right in the heart of TriBeCa. The look is the same rustic chic you could swear you’ve seen at about a dozen other places. You’ll have that same feeling about the menu, which offers standard New American bistro food.

As Forgione is not blazing any trails, the only question is whether he is doing the old standards well enough to make Forge better than just a decent neighborhood fallback. I can’t say that he is. The menu doesn’t range far or deep. With just six appetizers ($12–18) and six entrées ($26–34)—plus leg of suckling pig for two ($68)—there is a high premium on getting just about everything right. There are signs of higher aspirations here, but I found the food uneven.

The meal started on a promising note, with a terrific corn soup amuse-bouche. And I could have filled up on warm, soft dinner rolls with caramelized onion butter. If Forgione has learned anything from the BLT franchise, it’s a superb bread service.

The savory courses were a less happy story. A grilled fluke appetizer ($14) and a halibut entrée ($26) both seemed too tart and acidic. The fish were impeccably prepared, but the sauces seemed to overwhelm them with a bitter salty taste that I wouldn’t be eager to sample again.

A cheese plate ($12) was very solidly done, and the house comped a small pour of Sancerre to go with it.

Service was just fine, but I was in quite early, before the crowds. There is a large bar area, suggesting perhaps that management is hedging their bets as to what kind of restaurant this will be. The cocktail program is underwhelming: think raspberry lemonade with vodka. They were out of the sangria I ordered, as their supply of rum had run out.

For now, Forge strikes me as a slightly over-achieving American bistro, fighting for the destination crowd among many other restaurants that do a more dependable job at the same type of food.

Forge (134 Reade Street between Greenwich & Hudson Streets, TriBeCa)

Food: *
Ambiance: *
Service: *
Overall: *

Persimmon

 

Note: Persimmon closed as of August 2009. The space became The Brindle Room.

*

The new Korean restaurant Persimmon opened quietly in the East Village a couple of months ago. So far, it has rave reviews in New York and the Village Voice to its name.

Critics have noted the similarity to Momofuku Ko: low seating capacity (24), backless stools, and a prix-fixe Korean-inspired menu that goes heavy on the pork and kimchi. The staffing level is similar to Ko: four chefs, a dishwasher, and two servers. The head man, Youngsun Lee, even has some Momofuku time on his resume.

The open kitchen

The differences are significant, too. Dinner is $37 for five courses—a stunningly good value. There is a printed menu, which changes bi-weekly, offering four or five choices for the appetizer, mid-course, and main course. The cuisine is more authentically Korean, in contrast to David Chang’s Momofuku empire, which borrows from many cultures and cooking styles.

Most importantly, you can get into Persimmon without playing Momofuku Ko’s website lottery. Reservations are accepted by phone and seem to be readily available. Persimmon caters to a late-arriving East Village crowd: less than half full at 8:00 p.m. on a Saturday evening, but full by 9:30.

Persimmon isn’t as good as Ko, but at roughly one-third the price it is well worth your time and attention. There will be a new menu by the time you read this, but it will give an idea of what Chef Lee is up to.

The restaurant seats twenty at a long communal table, and four at a bar that faces the open kitchen. We were lucky enough to be seated at the bar, so we were able to watch the food being prepared and have a dialog with the chef.

 
Left: Grilled Korean Blood Sausage; Right: Fried Stuffed Squash Blossoms

I started with the Grilled Korean Blood Sausage, served with pig’s liver, pig’s stomach, scallions and Korean herbs. The menu admits that the sausage comes from Min Sok Restaurant in Flushing. It’s an understatement to say that this dish isn’t for everybody, but I loved the salty, hot, intense flavor.

My girlfriend was impressed with the Fried Stuffed Squash Blossoms, filled with scallop, tofu, and Korean miso. Squash blossom season is ending, so this dish is almost certainly no longer on the menu.

Sliced Braised Pork Belly

For the second course, we both chose the Sliced Braised Pork Belly, or Bo Ssäm. Despite the similar name, don’t expect the Momofuku Ssäm Bar version. The pork comes pre-sliced, with kimchi, salted Napa cabbage and salted baby shrimp on the side.

I thought the pork was a bit too bland. As you can see in the photo, it’s unadorned white squares of pork. My girlfriend didn’t share that complaint, perhaps because her portion had more fat. We both loved the intense moo woo kimchi, which I used as a meat garnish.

 
Right: Monkfish Stew; Left: Kimchi Stew

All of the main courses are soups or stews. My girlfriend chose the Kimchi Stew, with onion, tofu, scallions, mushrooms and pork. I had the Monkfish stew with mussels, soybean sprouts, red peppers, chives, garlic and honey.

Both stews came out in their own crockpots, so hot that the broth was still bubbling. Had they spilled on us at that point, we would have been in the E.R. with first-degree burns. It was quite a while before we could dare taste them. Both were spicy and intensely flavorful. Mine was filled with huge chunks of monkfish, vegetables, and a good half-dozen clams. Eating it without a knife (not supplied, and not available) was a challenge, though well worth it. I don’t normally like to work for my food, but this was a rewarding exception.

  
Left: Browned Rice Porridge; Center: Korean cookies; Right: Fermented fish intestines

No choice is offered for the last two courses, and both were letdowns. The chef assured us that Browned Rice Porridge is a Korean standard, but to us it just seemed like dull rice with warm tea poured over it. There was a far better rice side dish served with the main course. A second rice dish didn’t really add much. Dessert came in the form of traditional Korean cookies (sesame, black sesame and wild sesame), which were dry and a bit unexciting.

There were various side dishes served with the meal. I don’t remember them all, but they were mostly terrific, especially a bowl of kimchi-infused vegetables that we regretted we were too full to finish. Then again, maybe it was too much of a good thing. I also liked a serving of dried salted anchovies, but I don’t recommend the fermented fish intestines.

Persimmon is BYOB, and apparently there’s no intention to change that, but they have nice stemless glasses and ice buckets for white wine. Taken with the almost unbelievably low $37 prix fixe, Persimmon must be one of the best deals in town.

The service staff were friendly and kept on top of things, but the restaurant didn’t really get crowded until the end of our meal. The décor is spare but pleasant, assuming you don’t mind the backless stools. The orange placemats and decorative metal chopsticks were a nice touch, but silverware was not replaced between courses.

The New York review said that the multi-course meal “requires the dedication of the greater part of an evening.” We didn’t find that to be the case; our meal took about 90 minutes, of which about 20 minutes was the time it took for our main courses to cool down to a safe temperature.

Some of the food here is adventurous (blood sausage, fish intestines), but there are “safe” choices for every course, such as chicken dumplings, grilled scallops and miso stew with seafood. There is at least one vegetarian option for each course.

Persimmon is a first-class experience of its kind, and a welcome addition to a Momofuku-dominated neighborhood.

Persimmon (277 E. 10th Street, west of Avenue A, East Village)

Food: **
Service: *½
Ambiance: *½
Overall: **

Gramercy Tavern

 

Note: Click here for a more recent review of Gramercy Tavern.

It’s hard to be both good and popular. Large restaurants with mass appeal can’t risk challenging their customers with unusual recipes, ingredients that are hard to pronounce, or menus that stray far from the old standards.

These realities are evident at Gramercy Tavern, which has practically defined New American haute barnyard cuisine since its debut in 1994. It was the first restaurant as co-owner for chef Tom Colicchio, who had worked his way through several three and four-star kitchens; and the second restaurant for Danny Meyer (after another huge hit, Union Square Cafe).

The list of chefs who have cooked in Gramercy Tavern’s kitchen reads like a who’s who of New York dining: Marco Canora and Paul Grieco (both now at Hearth, Insieme and Terroir); Jonathan Benno (now chef de cuisine at Per Se); Damon Wise (now executive chef at Craft); pastry chef Claudia Fleming (now co-owner at North Fork Table & Inn); John A. Schaefer (now chef–partner at Irving Mill).

Before they opened, Meyer and Colicchio rather foolishly said that they were out to “reinvent the four-star restaurant.” Then, as now, if you say you’re gunning for N stars, it’s a sure bet you’ll get at most N–1 . That’s exactly what happened, as Ruth Reichl awarded an enthusiastic three stars in the Times. But as Colicchio drifted away, the restaurant ran on auto-pilot.

Two years ago, Meyer and Colicchio had an amicable divorce. Colicchio wanted to focus on his Craft empire, and Meyer wanted a full-time chef. To replace Colicchio, Meyer hired Michael Anthony, formerly Dan Barber’s partner at  the Blue Hill restaurants—places that borrowed a lot from Gramercy’s haute barnyard ethos, and arguably improved upon it.

The current Times critic, Frank Bruni, had “a few forgettable dinners” and “a clumsy, laughable one” during the first few years of his tenure. Unusually for him, he gave Anthony time to right the ship before weighing in with a respectful three-star re-review last June. Bruni was about right, when he noted:

There are restaurants with more shimmer, and there are certainly restaurants with more spark. There are restaurants that take bigger chances and stake bolder claims to your attention.

But is there a restaurant in this city more beloved than Gramercy Tavern?

It was a tough to get a table here in 1994, and it is tough today. In the Zagat survey, Gramercy Tavern is the second-most popular restaurant in New York (behind only Union Square Cafe). Its Zagat food and service ratings are 27 out of 30; no restaurant is higher than 28 in either category

When reservations opened for Valentine’s Day, they sold out in something like fifteen minutes. Even on a “normal” day, Gramercy Tavern is usually booked solid at prime times. To be sure of getting a table, you need to call four weeks in advance at 10:00 a.m., wait on hold, and cross your fingers. By the time you get through you may find that 5:30 and 10:00 are the only times remaining. We were finally able to book on OpenTable during the slower summer season.

Gramercy is really two restaurants in one, with a casual no-reservations “tavern room,” which serves an à la carte menu; and the more upscale (but not really formal) dining room, where your only choices for dinner are an $82 three-course  prix fixe, which we had, or one of two tasting menus ($88; $110).

Like all of Danny Meyer’s restaurants, Gramercy Tavern practically defines excellent service. I was seated immediately, even though my girlfriend had not yet arrived; and they gave us as long as we wished to ponder the menus. There was no sense of being rushed through the meal, even though you can bet your life that our table was going to be turned. Our three-course dinner played out over a relatively leisurely two hours and forty minutes.

The wine list is of middling length, but there is something on it for just about everybody. I was pleased to find a 1996 Fronsac for $72, an unusually low price for a decently aged French wine. It was a bit tight at first, but opened up nicely over the course of the evening.

The amuse-bouche (photo right) was a small wedge of house-made sausage. There were three kinds of bread to choose from, but none of them really floated my boat. The olive bread was too hard, and the butter wasn’t soft enough.

 

Foie Gras Custard with cherry marmelade and hazelnuts (above left) was probably the most exciting dish we tasted. Besides being very good in its own right, it was a more creative way of presenting foie than the usual terrine or torchon.

But Lamb Pappardelle (above right) was cliché, other than the unusual beet greens on which it lay, and it wasn’t quite warm enough. It wasn’t a very attractive plating, either.

 

Neither entrée offered a trace of originality. Glazed Duck Breast and Duck Leg Confit (above left) were at least impeccably prepared. The duck skin was crisp, the inside succulent and tender. We were less enchanted with Rack of Pork and Braised Belly (above right). The rack was slightly on the tough side, while the belly didn’t have quite the crisp–gooey texture that it should.

 
 

If, like the rest of the meal, the sweets were devoid of fanfare, they were all at least well executed. The palate cleanser (top left) was a strawberry–rhubarb crisp. I had the selection of cheeses (top right), while my girlfriend had the Grand Marnier Mascarpone Cheesecake (bottom left), which she felt the average chef could make at home. I found nothing wrong with it, though. The meal concluded with petits-fours (bottom right).

I agree with Frank Bruni that the empire’s best food in Danny Meyer’s burgeoning restaurant empire is now being served at Eleven Madison Park and The Modern. (Bruni favors the latter’s bar room over its formal dining room, but at least he has the right address.) Gramercy Park has become the Zagat set’s go-to occasion place. There’s no doubt that Michael Anthony is a serious chef, and unlike Tom Colicchio he’s actually here most of the time. But the menu falls back on predictability, which doesn’t leave much room to excuse its occasional flubs.

You won’t have a bad meal at Gramercy Tavern—far from it—but there’s more excitement to be had elsewhere.

Gramercy Tavern (42 E. 20th Street between Park Avenue South & Broadway, Flatiron District)

Food: **
Service: ***
Ambiance: **½
Overall: **½

15 East

 

15 East is the Japanese restaurant that blossomed out of the old Tocqueville space, when co-owners Marco Moreira and Jo-Ann Makovitzky moved that Union Square standout two years ago to larger digs down the block. The odd-shaped room always seemed too small for Tocqueville—the owners obviously thought so too—but in its new guise it seems just about right.

The front room, which formerly housed Tocqueville’s bar, now has a sushi bar. The layout isn’t ideal, since guests waiting to be seated hang out in the same room, but the bar seating appeared to be comfortable. As there were four of us, we were seated in the main dining room, which has been attractively re-decorated. We had the restaurant to ourselves when we arrived at 6:00 p.m. on a Tuesday evening, but the space was mostly full a couple of hours later.

The menu offers a wide range of appetizers ($6–22) and a smaller selection of entrées ($24–45). Sushi ranges from $4–12 per piece, rolls $5–18. Omakases and tasting menus range from $55–120.

The composed appetizers and main courses may even be more compelling here than the sushi. The amuse-bouche was a terrific spring pea tofu (right). We followed it up with the slow-poached octopus ($12; below left) that was the highlight in Frank Bruni’s two-star review.

Servers told Bruni that the octopus was “massaged 500 times.” We didn’t know that, but perhaps it explains the terrific fatty taste that reminded me of pork belly.

 

Tuna tartare ($22; above right) is the most expensive appetizer, but the kitchen throws a party in its honor, spraying the plate with a spice confetti.

 

The entry-level omakase offers ten pieces of sushi or sashimi for $55 (above left). For a party of four businessmen, the chef sends out safe choices. The rice was warm and each piece was individually seasoned, but you’ll probably have a more interesting meal if you order pieces individually, or order one of the more expensive tasting menus. One of our party did not want raw fish, so he ordered the Wild Salmon Five Ways ($26, above right), which he seemed pleased with.

The service here is more accomplished and elegant than at most mid-level Japanese restaurants. There was a hint of upselling, but the captain’s ordering advice was sound, and he picked a fine sake to go along with our meal.

15 East (15 East 15th Street between Fifth Avenue and Union Square)

Food: **
Service: **
Ambiance: **
Overall: **

Mia Dona

Note: This is a review under Chef Michael Psilakis, who has severed his ties with the restaurant.

A group of six food-board acquaintances had dinner this week at Mia Dona. We’d all been before and were impressed with Michael Psilakis’s inventive take on Italian cuisine.

Alas, Mia Dona has regressed to the mean. Between us, we tasted sixteen dishes. They were all competently done, but mostly routine—the kind of generic upscale Italian food that could show up on dozens of menus around town. There was nothing, say, to live up to the Calf’s Tongue appetizer I had last time, the kind of dish that makes you want to shout, “You have to eat here!”

Prices have inched up too, though that was to be expected. Mia Dona is still inexpensive by today’s standards, but the center of gravity for the entrées, formerly about $20, is now in the mid-twenties, and there’s now at least one entrée in the thirties. Dinner for six came to about $100 a head, including tax and tip. That included wine, but not a particularly expensive one.

It surely doesn’t help that Psilakis and his partner, Donatella Arpaia, are juggling about half-a-dozen projects apiece. The server said that both drop by frequently, but the point is that they’re only dropping by. Day-to-day, the restaurant is in less capable hands.

It also didn’t help that there were about three dishes on the menu they were out of or no longer serving—and that was at 7:00 p.m. on a Tuesday evening. One of our companions quipped, “What about spinach ravioli don’t you have, the spinach or the ravioli?”

  

Out of our first batch of dishes (above), I liked the Bigoli (bottom left) best, with sausage, broccoli rabe, lentils, and peccorino romano. A version of this has been on the menu from the beginning. Stuffed figs (top middle) weren’t bad.

  

Among the second batch, a Grilled Trout (bottom left) was the best. The skin was crisp, the fish tender, and the beet sauce elevated it above the typical treatment for this kind of fish. Lamb chops (top left) and hangar steak (bottom middle) were both solidly done, but unmemorable. Gnudi (top middle) were chewy. The server initially didn’t want to serve us Spiedini (bottom right), as they were out of some ingredients, but they whipped up an acceptable substitute.

   

We had two side dishes, but neither lived up to the terrific spinach we had last time. Among the two desserts we tried, a Panna Cotta (2nd from right) was pretty good, but again, fairly typical of modern-day upscale Italian restaurants.

If you happen to be in this section of East Midtown, Mia Dona remains a solid choice, especially as it’s still a pretty good bargain, even after the recent price increases. But it’s no longer a dining destination. For that, you’ll have to visit Anthos, or wait for the next Psilakis/Arpaia project.

Mia Dona (206 E. 58th Street between Second & Third Avenues, East Midtown)

Food: *
Service: *
Ambiance: *
Overall: *