Since i bought the Michelin New York guide last autumn, i just had to write something about the ratings. To be short, i think the ratings for the New York restaurants are just not right. Here is an excellent article by Mike Steinberger who sums up all what i think.
Those who like food as me :) will agree that eating in most of three , two or even one star Michelin restaurants in France, is like going to opera. Eating good and enjoying the chef's creations is art.I couldn't say the same about the Michelin rated restaurants in NY. OK, Peter Luger serves great steaks, but what it has in common with creativity ?
I recently had dinners numerous times in two Michelin rated restaurants in Paris and New York. One is David Bouley's Danube in Tribeca, the other - Jean Pierre Vigato's Apicius in 8th arrondissement. They both have two Michelin stars, so i found it very exciting to compare.
While Apicius can be really called "a culinary institution" , Danube is definitely not worth two or even one Michelin star. Of course,you will have an excellent dinner , but it will not be gourmet experience like in Apicius.
What you should not miss in Danube is the Austrian speciality " Veal Wiener Schnitzel" which is the only entree i find worth a return.
It is worth to take a cab during the evening rush hours from uptown to Tribeca (If you live in NY, you know what it means) to have dinner in Danube. But this delicious Wiener Schnitzel is not worth two Michelin stars!
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