Where is the Best Outer Borough Restaurant in New York, New York?
This is the kind of brunch spot that you will crave. Something on the menu for all walks. Whether you are in the mood for simple eggs and bacon or codfish cakes. There is always a bit of a wait, but not too bad.The actual restaurant is warm , open, and very comfortable to be in. The only problem with the ambiance is their choice of music. Way too loud and noticeably distracting. My experience with the servers is usually good. Attentive and friendly. Although I experienced one rude server who rolled her eyes when I requested something from her. The other thing I don’t understand is why everyone looks like they just rolled out of bed and decided to wear pajama’s to work that day. Oh yeah and let’s just throw some flip flops on too. Kind of turned me off . Servers in any kind of restaurant should be a bit more presentable. All in all definitely check it out!
My date and I went to DOC Wine Bar this past Friday and had a lovely time (despite our waitress who apparently disliked us, but more on that later). Our waitress recommended a a wonderful glass of red wine for me that I loved and ordered for the rest of the night (and I’m usually a white wine drinker) and she recommended my date a nice glass of white. After our order was taken and water brought to the table, service seemed to go downhill. She forgot two of our dishes – the prosciutto with melon and plate of cheeses (and what’s wine without cheese?!) – and after we finished our second glass of wine, she whisked our glasses off the table and didn’t ask if we wanted another glass (which we did). We sat for about 20 minutes sipping water and trying to get her attention, which we never got. Luckily the other two waiters were very nice and friendly – we were given a dessert menu (upon request) and he took our order – dessert wine (moscato d’asti, yum!), tiramisu and salame di chocolate (?) –
I would scoff at the one dollar sign for meal price listed on here; however the food was definitely tasty. Obviously it is not going to be as good as the real thing in New Orleans. A little pricy though for the entrees considering the type of ingredients. Also, traditional creole food is not overly spicy; shrimp creole in particluar is more of a tomato based sauce with celery and onion and a bit of spice. I worked at a four star traditional creole restaurant in New Orleans for 2 years and these renditions of the food were still pretty tasty to me. Offer more prix fixe deals though! Also, if you are going to write about a restaurant you work for or at, at least try a little harder to disguise it. -Overall i give it 3 and a half stars. 🙂
So here’s the thing: I used to work for Danny Meyer. That being divulged, I can’t help it, but I think that if you are going to spend this much on food, you should be treated to AN EXPERIENCE. I brought my bf here for his birthday, and we received pretty good service, great food and a lovely atmosphere but not the ever elusive “EXPERIENCE experience.” The wine was good too, but my server didn’t help much with the decision making process, and when all was said and done, my wallet was over $200 lighter and I found myself wishing we had gone to Union Square Cafe, where they really know how to go that extra mile to make you feel like royalty. SO. If you are a Park Sloper and don’t feel like commuting for your fancy feasts, go ahead and make a res at Applewood. But if you are incredibly picky and a stickler for service, you still gotta go to Manhattan.Pros + decent food, passable service, pretty roomCons – it ain’t no Gramercy Tavern
Last night I visited Dressler with a friend of mine, forgetting that I had actually already been there a few years ago.
After walking in, the attractive and affable hostess handled things well. I would have preferred for her to wait on us all evening, rather than our mediocre server.
I had a pan-roasted sweetbread appetizer, served on a bed of cauliflower and a bean puree of some sort. This was an excellent appetizer. My only compliment is that the tastes became a bit too muddied when combined and didn’t hold their own, but the final taste from said combination was quite good.
For the entree I had the Cider Braised Pork Shank with braised red cabbage, creamy spaetzle & whole grain mustard. The pork was tender and easily fell off the bone, but the taste of it wasn’t superb. The spaetzle was great and in combination with the cabbage tasted really “homey” and comforting. Overall I would say this was a good dish with the spaetzle being the best element but pleasurable as a w
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