“Tasting menus” have become omnipresent in Paris (featured in most of the new eateries opened by “creative” young chefs). Following Per Se’s lead, they’re catching on in New York. HG doesn’t approve. Too much food. Too many chances for tastebuds to become overwhelmed. Too expensive. HG/BSK avoid “great” restaurants with stratospheric prices. No dinner for two is worth hundreds upon hundreds of dollars (even if the food and wine are superlative). And, those Japanese sushi “omakase” places that charge insane prices for raw fish are part of the vulgar catering to oligarchs and other billionaires. HG/BSK prefer to eat at home where HG/BSK can drink plentiful wine without having to endure lofty restaurant mark ups. It helps that BSK is a master of simple food (albeit with some BSK inventive tweaks): Roast spatchcocked chicken; sauteed Petrale sole; mussels meuniere; cod, mussel and bacon seafood stew; omelets and Jerusalem shakshuka; poached eggs over cheesy grits; Texas (no beans) chile; pork chops; lamb chops; Middle East kefta (oven roasted cigar shaped ground lamb patties flavored with onions, pignolias, variety of spices). Also: pastas galore; Italian soups; many salads with pungent dressings relying on the best Italian extra virgin olive oil; multitude of in season fresh vegetables. For special occasions: rack of New Zealand lamb; pan broiled New York strip steak. Be assured. This is not nepotism. HG/BSK’s favorite NewYork restaurants are the four owned and run by HG’s daughter, Victoria F. and husband/chef Marc Meyer: Vic’s (Italian); Rosie’s (Mexican); Shuka (Middle Eastern); Cookshop (American/Mediterranean). Warm welcome to all diners. Deft service. Knowing wine assistance. Very tasty (with original touches) farm to table food (Marc has pioneered this concept) Go and enjoy. Say HG/BSK sent you.
Leave a Reply