Being the perfectionist he is and being personally dismayed by spending $25 to buy an organic chicken at our markets in NYC, I want to know where I can find the chickens he gets in Chinatown!
5
We ate at La Bourse this evening by coincidence. The pot-au-feu is indeed epic, as is the duck a l'orange. Apps, dessert, wine and coffee for 160 euros. If Mr. Rose pulls that off in NYC, we will be blessed.
3
Best of luck Mr. Rose. Love Spring very much. Had a fantastic dinner there in the spring of 2014.
Just tried a chicken from Crystal Lake Farms in Arkansas and was pretty nice!
Just tried a chicken from Crystal Lake Farms in Arkansas and was pretty nice!
3
"Restaurants in France, and particularly in Paris, were never known for their glowing, warm service"
I've never had terrible service in Paris, from corner cafes to michelin star restaurants. I can't say the same about New York, where the service can be somewhat cold, particularly in fine dining.
I've never had terrible service in Paris, from corner cafes to michelin star restaurants. I can't say the same about New York, where the service can be somewhat cold, particularly in fine dining.
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Last November my wife and I found our way to La Bourse after having spent the day touring Paris. Tired and a little disheveled we arrived without a reservation but were welcomed as long time patrons and enjoyed a memorial meal amidst wonderful hospitality. We are looking forward to enjoying the same in NY.
6
One critical difference between Mr. Rose and the greatly esteemed Mr. Soltner: Soltner was there in person every single day at Lutece. The idea of him "running" restaurants on two continents simultaneously is anathema to what made Soltner, and Lutece, great. Attention to detail, not detailed off to a subordinate.
My wife and I (I was then a young cuisinier) got equally warm treatment from Soltner (who gave me a tour of an astonishingly tiny kitchen) as he afforded Henry Kissinger and Jill St. John who lunched at the next table on one of our visits to Lutece.
My wife and I (I was then a young cuisinier) got equally warm treatment from Soltner (who gave me a tour of an astonishingly tiny kitchen) as he afforded Henry Kissinger and Jill St. John who lunched at the next table on one of our visits to Lutece.
13
Paul - truer words were never spoken. Andre Soltner and Lutece are unequaled for their consistent quality, attention to detail, and graciousness, which - it must be noted - began and ended on every visit with Simone.
Talk about sorely missed. You just can't imagine.
Talk about sorely missed. You just can't imagine.
7
Four of us were fortunate enough to score a table at Spring for lunch in 2013 following diligent research. The pre fixe experience, combined with critically selected (and very generous) wine pairings proved to be our best experience, all around.
4
I have had the good luck to enjoy Daniel Rose's food and sensibility many times, at the original tiny Spring and later at the larger even more successful version in the 1st arr. I'm looking forward to trying La Bourse et la Vie next month (sorry Rose will be in NY then). Given his concern with the taste of food and the quality of the experience of eating it, NY can expect an exceptional restaurant.
4
Most everyone loves bacon but to really have a taste experience, try pork cheeks or known to a former butcher like me - hog jowls (pronounced jaws). My local butcher can get them only around Christmas/New Years because having hog jowls and black eyed peas is a southern thing.
Went to a large Christmas Party and not one of the 15 people there have ever had hog jowls before and even the Jewish folks enjoyed them.
The food section in the NYT is a favorite of mine.
Went to a large Christmas Party and not one of the 15 people there have ever had hog jowls before and even the Jewish folks enjoyed them.
The food section in the NYT is a favorite of mine.
3
Can't wait. Like someone else below, I loved Spring.
Good luck with finding chicken. D'Artagnan has been our family go-to for years, along with Mark Jaffe at Snowdance Farm, a small producer in DeBruce, Catskills. We won't cook anything else, although I am intrigued by the Chinatown chicken. I'm sure someone will reveal how and where..
Bon chance, Chef!
Good luck with finding chicken. D'Artagnan has been our family go-to for years, along with Mark Jaffe at Snowdance Farm, a small producer in DeBruce, Catskills. We won't cook anything else, although I am intrigued by the Chinatown chicken. I'm sure someone will reveal how and where..
Bon chance, Chef!
4
'... frites whose perfection arises from “nothing but potatoes, oil and salt”.' -- Well, if this is not close to a quote from Maigret in "Les Caves du Majestic", where he is served in a restaurant his favorite frites that "are crunchy outside and melting inside".
3
At last, a French restaurant to look forward to in New York (now that the great Mr. Soltner, and his Lutèce, have departed), one that, thankfully, is determined not to give a dish "more than it needs." So many restaurants do, nowadays.
4
I live nearby and look forward to the opening of Le Coucou. Mr Rose has a wonderful reputation...my husband couldn't believe it when I told him that his restaurant will be only a block or so away from our home.
But I do have some concerns, given that the restaurant is in the new Abby Rosen hotel. The quiet lounge open late for international hotel guests that the community was told would be operating in the lobby of the hotel opened instead as a club with velvet ropes, despite firm assurances that it would never do that. This experience somewhat diminishes the reputation of this restaurant before it even opens, since the two are linked, according to the people representing Stephen Starr and Abby Rosen at the Community Board meeting.
But I do have some concerns, given that the restaurant is in the new Abby Rosen hotel. The quiet lounge open late for international hotel guests that the community was told would be operating in the lobby of the hotel opened instead as a club with velvet ropes, despite firm assurances that it would never do that. This experience somewhat diminishes the reputation of this restaurant before it even opens, since the two are linked, according to the people representing Stephen Starr and Abby Rosen at the Community Board meeting.
6
Loved Spring~
1
"...frites whose perfection arises from “nothing but potatoes, oil and salt.”
It's so gratifying in this age of sauces, rubs, dips and all manner of "creativity" to hear a cook speak of simplicity, the core of all true cuisine.
"Great cuisine is when things taste of what they are" -Curnonsky
It's so gratifying in this age of sauces, rubs, dips and all manner of "creativity" to hear a cook speak of simplicity, the core of all true cuisine.
"Great cuisine is when things taste of what they are" -Curnonsky
7