From: brekshyn@shearson.com (Bohdan Rekshynskyj)
Subject: Re: Favorite New York City restaurants
Reply-To: brekshyn@shearson.com
Organization: Ordinatio
Date: Wed, 9 Sep 1992 20:13:59 GMT


Thank you for your response.  I'm glad that at least someone is posting something
about NYC now!  But I must disagree with you.  It's possible to have a bad
experience in the best restaurant, but you hit on my 2nd favorite dish here
(why do I feel like Trimalchio now?).  My critiques follow:



In article 18is93INNhv9@news.aero.org, lmiller@aero.org (Lawrence H. Miller) writes:
In article <1992Sep3.151507.23372@shearson.com> brekshyn@shearson.com writes:
>
>   What about people's favorites (which they attend regularly, not just once or
>twice a year) in New York City?  I'll start of the list:
>
>	Union Square Cafe

		I ate there a couple of weeks ago.  I was very
		disappointed.  I had a salad of some nondescript
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Hmm..  Surely you must have ordered the "Salade NonDescripte"?  Chuckle!
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		variety, then salmon.  The salmon was both over- and
		undercooked at the same time.  Not easy to do.  And
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It's called "searing".  USC grills some of their fish or grills it.  They generally
keep the center slightly rare and do ask you.
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		tasteless.  And what taste there was was decidedly
		fishy (which oddly enough is not good in a fish).
		The trouble was they gave me the piece right next to
		the tail.  So half of it was way over cooked, the
		other half the opposite.

		It was floating on a bed of corn and something, which
		truthfully was wonderful.  They took the salmon off
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The corn thing was with shitake mushrooms.  The recipe, incidentally, is in last
months (I think) Food & Wine magazine, featuring the top 25 restaurants of the
country.  USC (Union Square Cafe) is there.
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		the check, which was very nice of them.
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A mark of a better restaurant is that the customer is always right!
I have sent back a dish in other restaurants on occasion, for example, if a piece of
tuna is too "marble-ized", i.e. "stringy".  It happens.
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		For dessert I had some plum thing, which had an
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No comment - I've picked on you enough!
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		intense flavor of...nothing.  It's difficult to
		describe.

		Other people seemed to be enjoying their food, though,
		vertical food being the in thing these days.
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The restaurant's been there for over seven years.
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		It's a kind of "California" place.  I didn't need
		to go to New York for California food.
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Do I detect a little LA vs NYC rivalry here?  ;-)
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		Couple of nights before I ate at Cafe des Artistes.
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On Greenwich Avenue, 2nd floor?  Or am I confusing it with "Gran Cafe des Artistes"?
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		This is a wonderful experience.  Food is good (not
		great), but the overall setting is romantic, turn
		of the century, a lot of fun.  Not "California" at all.

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Drop me a line before you go to NYC next time.  I'd be glad to give you a list.
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-- 
Larry Miller		The Aerospace Corporation
lmiller@aero.org	PO Box 92957		
310-336-5597		LA, CA 90009-2957





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							Bohdan




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Bohdan Peter Rekshynskyj
 
Consultant                     
 
Compuserve:  72576,1754


                              
All promulgations are my own.  No corporate entity has authorization
to represent me.
 
Imprimatur.						Nihil obstat.
 
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