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High-end Caterer using restaurants as my R&D
I've been to L'Artusi a couple of times; always sitting at the bar, because frankly I don't think I have every planned reservations that far in advance, ever! There's a reason why reservations are swallowed up weeks in advance at this place. My most recent meal there was with a date. She frequents the area often and we were fortunate enough to sit at the two prime seats IN the kitchen (the picture isn't mine, but WAS my view! Cheers to the chef on her work that evening!). When the waiter came over we basically rattled off about eight or so items, and told him to bring them in the order in which he preferred; we were in no rush!
Highlights: Spaghetti is a staple her and not like any other typical "garlic, oil, & Parmesan" you have ever had; Artic Char is amazing; Brussels Sprouts and Crispy Potatoes are by far THE BEST THAT I HAVE EVER HAD; house-made Ricotta is a must every time...My previous trip I dined on the most amazing Gnocchi, and I am seriously hoping it returns to their menu soon. Their cheeses and appetizers are all solid; as well as their desserts (personally not a huge sweets person).
I have yet to try any of their cocktails, as I prefer their wine list. BE WARNED: some really really amazing Italians wines on their list (few selections under $70/btl); so either stick with the "per glass" pours or bring some extra cash!
Media/PR, wine lover, cheese addict
I had this exact experience the other night of not being able to get a 7pm reservation for the next month. I haven't been yet but it makes me think there is something clearly worth waiting for!
over 1 year ago
I really want to try Lartusi! Are the seats in the kitchen a regular thing or is it some kind of VIP setup you got? :)
over 1 year ago
Bar/Kitchen seating is first come first serve :)
over 1 year ago
Lawyer, craft beer aficianado
I've wanted to try Lartusi for so long but never remember to get the reservations far enough in advance. Might need to try and get those kitchen seats!
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Arthur Robert Saks
I consider this spot my current favorite restaurant in New York City. It's atmosphere is rustic and it's decor "adds fuel to the fire" with items that would be found in a trappers lodge. It is truly a destination restaurant... I have never had a guest come visit me in New York that I didn't take here.
After having the opportunity to speak with the Chef, one may realize that true art comes from the most humble of chefs in the simplest of ways with the freshest of ingredients. Some of my other favorite dishes include the chili lobster with Texas toast, his foie gras is one of the best in the city, and his escargot always leaves you wanting more.
The desserts on the other hand bring you back to your childhood years making you laugh when you eat them and cry when they're gone. One seasonal dessert that I will never forget it was his cereal with milk. The pop rocks added an incredible texture while the acidity from the sorbet in the milk with cereal blended tartness, crunchiness and creaminess to perfection.
Coffee addict and world traveler
This sounds pretty impressive. Loved your review of this thank you for sharing!
about 1 year ago
Cheap eats to fine dining and everything in between
This was a seriously incredible review!
Dope review. Lot of stuff on that menu that sounds pretty enticing!
Thanks all for your kind words. This was my first ever review but I have many more to come so keep a look out and feel free to provide me with some questions.
New York City
Founder of The Inherited Plate
Is it possible to be totally pampered and at the same time feel like you're in the place where everybody knows yours name? That's the feeling I get every time I dine at the bar at betony. Nicholas and Diego always make my drinks nice and chef Bryce's food never ceases to blow me away. The freshly baked bread and yogurt butter and mushroom tea are super memorable as are the fried pickled ramps(when in season). Chef please bring back the chicken liver mousse and celery set!
Loved this! Do you have any go-to's on the menu here?
love the beef for an entree, and the grains...all the hd are always super playful and fun as well....You can't go wrong.
Senior Fine Wine Consultant, Morrell
I recently went to Gabriel Kreuther with high expectations and was not disappointed. From the various bread service through the courses (we went with a la carte as we did not have enough time for the Chef's tasting menu), I was pleasantly delighted and extremely satisfied with the whole experience. Conveniently located for theatre and shows. I love the set-up of the graceful wooden beams dividing the main dining room and the bar lounge.
This is high up on my list of places to try, I hadn't seen much of the interior but it looks like a beatuiful space!
Well, glad to read that the a la carte was also spectacular. Don't know if I could do the tasting for just a regular night out but I've really wanted to check this out!
Adalyn Van Witten
Dutch pastry chef studying in NYC
Adalyn Van Witten
Loved your review for this thanks anny!
Current wine rep for Savio Soares Selections and bartender at Sweet Chick Ludlow. Past lives include The Modern, Craft and Raines Law Room.
Dovetail has long been one of my favorite restaurants in NYC. They rotate the menu enough to keep it interesting and bring back things enough to make you feel at home. The food is beautiful but tastes even better. The service is professional but welcoming. The wine list is full of thoughtful choices. (Jaime Kaloustian is a gem, take advantage of her knowledge while you're there!) If the lamb saddle with olives and buckwheat crêpes is on the menu, go for it. It's all at once earthy, rich and savory with a hint of salty-sweetness. I also have frequent day dreams about their chocolate soufflé with rosemary caramel.
I find both the three and four course pre fix to be a fantastic value here - one of my favorite restaurants in the city!
Event Coordinator, I research great places to eat for a living
Mmm I Just got a craving for chocolate soufflé reading about that. Loved your review!
Private chef specializing in Italian, French
This was lovely to read thanks so much for sharing Kellie!
Fine Wine Specialist | Marketing & PR Manager, Zachys Wine Auctions
Definitely a splurge, but if you can score a reservation, it's worth every penny. In addition to the amazingly executed dishes, the beverage pairings were well thought out and interesting. By far one of the most memorable dining experiences in recent memory.
perfected the art of eating
I've heard good things, I'm really eager to check these guys out
PR for Dining & Hospitality
I added it to my list! What does it usually come out to per person here?
The cost is $195 per person, not including tax or gratuity.
Pastry chef at Craft, Craftbar
Oiji had been on my list for a while. I'd heard about the honey butter chips and the mackerel and wanted to check it out. We ordered both along with the beef tartare, jang-jo-rim, fried chicken and the dumplings in white beef broth. Usually when you go to dinner there are some hits as well as misses but not at Oiji. My least favorites were the chips and pine smoked mackerel. They were really good but the other dishes out shined them. Its hard to pick a favorite but I could drink a thermos of that broth with the dumplings... I will definitely be back!
Wanted to go here for so long, but always have trouble getting a reservation. This makes me want to go even more!
Line cook, just moved to NYC
I too have wanted to go here for a long time now, this is fantastic intel. Thank you Abby!
Wine enthusiast, foodie with over 15 years of FOH restaurant experience
Just recently I decided to go and visit my friend Chef THOMAS FOTOURA with a small group of friends and I've got to tell you it was the best seafood I have had in a while. As you enter the place you are greeted by smiling faces and kindly led to the small bar by the kitchen within a few feet from the seafood display. Our group wanted to spend more time catching up so we let Chef Thomas take care of the food ordering. Once the OCTOPUS hit the table we knew it was the right decision and couldn't be more happier. Second later our table was filled with grilled calamari, mussels, mouth watering crab cakes and my first ever greek white wine that was surprisingly delicious and complemented the food. Dinner ended up with a perfectly season 2 lbs whole Branzino filet plus sides. One thing for sure owner Ardian Skenderi definitely knew what he was doing when he decided to open this second location in East Village. Octopus is a must but don't be mad if its sold out, place fills up very quick. :)
Hooray! I had no idea they had a location in the LES as well. I knew of the one in the EV but don't go there often, so this is perfect. Loved your review of it!
Ashley my apologies this location is in East Village the first one to open is in Astoria been there for 15 years or so.
When life gives you limes, just add tequila
I've heard about the octopus -- what makes it one of the signature dishes here?
The simplicity of the dish itself and of course the tenderness of the octopus makes the dish a crowd favorite 😀
Passionate cook specializing in Asian cuisine
Love the seafood display, very nice touch! I am on a greek binge lately so this will definitely be on my list!
Dovetail New York
Taverna Kyclades East Village
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