Dining, NYC: Chapter 99

It was a busy Friday shepherding around a chef from Japan and having top secret meetings with chefs in NYC.  The sheer variety and level of excellence evident in each place we visited was familiar and yet astounding.  Few cities ever achieve this pinnacle in food, and yet maintain little pinnacles at each level of dining.

Lunch was at Betony where Shulman tore the roof off with a simple soup and chicken.  No setting in that part of town is more fun or more flavorful.

Dinner was at Batard where Glocker is truly at the top of what he does so well.  His refinement of rusticity made me think a lot of what Boulud does only this time with an Austrian twist, which here means use of vegetables used in that cuisine as well as certain favored preparations like pork schnitzel or a venison en croute.

The tempest that took the city made passage very unpleasant, which meant that the solace at each place was heightened.

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