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Executive Chef at Union Square Events
Exec Chef Mike Anthony & Chef de Cuisine Suzanne Cupps from Untitled in the Whitney Museum of American Art is serving incredibly inventive, seasonal, yet entirely approachable food that I love. As many times as I've eaten their food I'm continually inspired by their creative genius. They source fantastic products and re-present them in inventive ways that enhance its original flavor, paying incredible attention to each ingredient on the plate. Seeds, nuts, herbs, grains, vegetables and proteins all get equal billing, and sometimes can all be found in one dish, yet each bringing something incredibly valuable to its overall success.
Coffee addict and proud
I have wanted to go here for some time but reading your piece about them might have put me over the edge. Love it!
about 1 year ago
New York City
Wine Director at La Sirena
For anyone inspired to go here after seeing this post, if you have a chance try to interact with the Wine Director Eduardo. He is frequently working the floor so it shouldn't be too tough to catch him there, but he is, in my opinion, one of the nicest people I've ever met and an amazing wine professional.
When life gives you limes, just add tequila
Thanks for sharing John I really enjoyed this!
New York City
I love food. I live for food. Endulge.
Thanks John, you just inspired me to try this place!
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Manager at Blue Ribbon Federal Grill
Chef Cipollone's food at Piora looks, more often than not, like it grew organically in some sort of chef scientist designed mini green house and was simply scooped up whole and placed on the plate with all it's life still in it. The flavor combinations, plating, menu design and their exceptional cocktail program are all reasons this restaurant is a must try. This is where I go when I need to be inspired by what this industry is capable of. The hospitality at this restaurant is also second to no restaurant I've been to in NYC. It's warm, professional, thorough and personal. Get a reservation and enjoy the prix fixe or grab a seat at the front for a la carte.
Lawyer, craft beer aficianado
You should be writing for the NYtimes instead of Pete wells. Awesome.
Foodie and proud
I loved this! I've been wanting to go to Piora for a long time and this made me want to go even more!
Not to be biased, but Italian food is the best
Ive seen Piora on RoundTable a few times now these guys get glowing marks. Very interested!
Sommelier, Restaurant Marc Forgione
So perhaps not "inventive", but certainly unique! Khe-Yo is one of my favorite restaurants in the city, a take on casual fine-dining Laotian food, headed by Chefs Phet Schwader and Marc Forgione. The food is truly exceptional. Ideally shared family style, bread and butter service is replaced by sticky rice service with an assortment of mild to spicy sauces (the bang bang is like crack if you enjoy spicy). The pig face, which is often on special at dinner, is served in its full form...digging directly into the head of an animal has really never been so satisfying. The wine list is approachable and delicious...and if you are really feeling wild order the lao-lao (an elixir that is flavored with fruit and sure to encourage debauchery and a headache the next day). Go...now.
Casual fine-dining Laotian sounds really interesting. I have a friend who will want to try that pig face!
Baker, Blogger, Dog-Lover
Reading this definitely got me excited to try it out, very cool!
Untitled (at the Whitney Museum)
Pig and Khao
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