Probably the best duck I had in New York?
Went to this place to celebrate getting a new job. We got the tasting menu and we enjoyed a lot. The duck is probably the best I had in New York. Generally the portion is big but the dishes were paced very well. Service is impeccable too. Would love to come back and try the new menu.
The duck was so delicious: the meat was tender paired with crispy skin you have to get it, but the Foie gras was not that great and overly filling, I wouldn't get it again. The decor inside the restaurant is also very nice. The brioche bread with pistachio butter is one of the highlights for me because the bread was soft with a buttery taste. The dessert is a bit on the sweeter side, so I would recommend getting something other than the chocolate truffle. By the end of the meal, I felt overly full… but everything tasted fantastic.
It is our first time here, and we chose this restaurant not knowing what the Thanksgiving prefixe menu would be. I am a Pescetarian, and there was no fish entree on the menu, but the chef had a salmon option on the side, which was not very impressive. I liked the cheese ravioli with a supplemental white truffle for an additional $130. That was very tasty! I would like to come back here and try a non holiday prefixe as we were not very impressed by the flavor of some food choices. The staff, however, were excellent like a Michelin Starred restaurant should be. Very accommodating, attentive, and friendly, but not stuffy.
If you're a fan of the bear on Hulu this feels like the experience you'd get at the restaurant Carmy worked at. Service was phenomenal, good was pretty great, small portions but so many dishes with the chefs tasting menu. Great wine selection. Was almost $800 for two with a glass of wine and the chefs tasting menu.
![5]( "Recensione")
Best meal - possibly ever - in all aspects. An artistic experience as well as culinary. So much creativity. The best were the lamb chops, best meat I’ve had in my life. The crudo was presented in three different ways. Photos capture the artistry. At a whole different level than the other restaurants the past year, even better than Daniel and Gage & Tollner.
We got an several additional things to taste, a couple slices of Bonny melon sprinkled with some kind of seasoning the most interesting. Usually you get one or two of these at this kind of restaurant but there were four given to us right at the start.
The cheese plate was amazing especially the way the waiter asked about our preferences before. The aged cheese was incredibly refined and the blue cheese was generous and went so well with the bread.
The desserts were small but beautifully arrayed. There was enough delicious bread if you wanted to fill yourself up more but portions generally were not too bad.
The service was amazing, the super-nice manager Michael really does an incredible job and our server knew everything about the dishes, the wine and cheese that we asked.
Only two disappointments - the wine pours were very stingy, only about 3 oz instead of the usual 6. But the real shock was the decaf cappuccino I ordered at the end which tasted like lukewarm dishwater had been poured onto a Sanka packet. It gave me an awful headache and a bad night sleep, but barely put a dent in a highly memorable evening.
![4]( "Recensione")
The food at GK was underwhelming compared to other two stars. It was still a nice experience due to attentive service and outstanding (though overpriced) cocktails. Nothing’s bad, but nothing made me feel like it’s a peak of culinary delight. If you’re ordering prix fixe, the duck is the must get.
The dishes felt tired and dated, relying more on fatty richness than bursts of flavor. The risks they took, as in the queso fundido, fell flat—I like the concept but the flavors were too pedestrian, like something similar could be made at home.
The cooking was more breadth than depth, quantity over quality. Instead of layering flavors onto one bite to blow our socks off, GK goes for “complexity” by adding more and more components on the side, which came across as grasping at straws. I often felt a dish could be improved by trimming its extraneous components.
The breads and pastries were the standouts of the tasting menu. The kougelhopf, waffle, bread, and the sable base in the dessert were utter joys in flavor and texture.
The cocktail prices are steep, averaging $28-29, but they were all complex and interesting in a way that can’t be picked apart. I highly recommend grabbing a few cocktails. The Alliteral Arcana had me savoring every sip.
This was a memorable dining experience. They do an excellent job of making the evening an ongoing experience with small bites and beautifully plated dishes- from the Bundt bread bowl to serving on hot stones or ganache set in a cocoa fruit pod.
Our service was mindful of the time constraints for our meal and perfectly coordinated each dish without delay or rushing the next course. They paced our evening flawlessly.
I found the culinary artistry to be delightful.
Despite some sparks of genius, we felt it was an "uneven" performance.
The two highlights of our meal were the langoustines tartare and the fig carpaccio. The fig carpaccio really understood the 2-star assignment: delicious, creative, marrying textures and savors of sweet & acid, crispy & soft, hot & cold. Really amazing. The little amuse-bouches and starters were also surprising and interesting, with a lot of sweetness in them.
Unfortunately we were less convinced by our entrée dishes. Overwhelming creamy and buttery sauce masked the taste of otherwise perfectly cooked fish. The alliance of cream with corn and green beans almost left us nauseated. I was somewhat surprised with these propositions of dressing and presentation in a two-star restaurant.
Good food - a lot of hits with some misses. We found the service to be good although we were seated 15 minutes after our reservation time despite showing up 10 minutes early - a very frustrating experience that hasn’t occurred at other Michelin experiences for me
Presentation of the food was excellent and careful placed. Really enjoyed the chief welcome to the restaurant, the servers were very friendly. We had a show after dinner so everyone worked very well to get us out on time. Must try the stake, cooked to delight.
Prenota un tavolo
Ordina online
Trova il miglior ristorante di New York City
Si è verificato un errore! Riprova tra qualche minuto