ll
re not a
They a
C Yr! fine
FAN Yo k
$155, with wine pairing $246. However, for those on
I know Daniel Boulud and Thomas Keller actively
a budget, Le Bernardin still wants you to have a fine
work towards raising U.S. skills globally, with their
dining experience. Tuna Brochette will be available in
involvement in Bocuse d’Or. Very likely, these
its more casual and intimate lounge during February.
l New
s.
the tota erience count
but
xp
dining e
other chefs contribute in their own manner.
In reviewing this lounge menu, appetizers start
around $16 to $18 and go up. This allows everyone
to enjoy the romance of Le Bernardin.
Masa is simple décor, with dim lighting and a sleek
Hinoki wood sushi counter and eight tables. Chef
Masa’s focal point is food, not décor, and his menu
changes daily. Desserts change seasonally, but the
Make reservations early, as these seven book fast,
but worth the wait. Six can be booked online
through Open Table, Chef’s Table at Brooklyn
Fare must be booked directly. You may wish to
check out menus on websites. Most also feature
great photos of the dishes and restaurants
themselves.
Truffle ice Cream is always a favorite. Masa offers an
A little about Michelin stars—New York has
Omakase prix fixe menu at $450, with 20 to
received seven three-star, nine two-star, and
25 courses.
forty-six one-star rankings. Worldwide for 2012,
Per Se is traditional fine dining from famed Thomas
Keller of the French Laundry. Located in the Time
Warner Center at Columbus Circle, guests enjoy clear
views of Columbus Circle and Central Park. Its cuisine
is American with classic French influence. Per Se offers
two nine-course tasting menus every evening for
$310. One is the Chef’s Tasting
Menu and the other is comprised of seasonable
vegetables. I was fortunate to meet Chef Keller
at Bocuse d’Or.
A common dominator with all these talented
chefs is their passion and commitment to fresh
93 restaurants hold three stars. If you enjoy
experiencing this type of establishment, I’d
encourage purchasing the Michelin Guide to New
York City 2013 when it is released. There are
two other U.S. cities that boast an annual guide,
Chicago and San Francisco.
Whereas I’ve experienced all levels of Michelin
star dining, I’ve equally enjoyed many of the
one-star.
They are not all fancy, but the total New York fine
dining experience counts.
ingredients, with much seasonably and locally
sourced. Most menus change daily, except for
some appetizers in various lounges. All will
Chefs Table Courtesy of Brooklyn Fare
provide memorable gastronomic experiences.
If the tasting menus are above your budget,
I’d encourage trying an appetizer and cocktail or
glass of wine in their lounges. Americans have
started to take fine dining experiences seriously.
Many enjoy these often, others possibly once a year.
Either way, they are lasting and
memorable events.
10
FEBRUARY 2014 • LUXE BEAT MAGAZINE