DBGB
Photo: B. Milne
Though fine dining may have cooled off a little as a result of the past year’s economic turmoil, celeb chefs remain as popular as ever. And, fortunately, many of them have opened more casual concepts, allowing diners with tighter budgets to get a taste of their culinary vision. But how do these budget-minded sibs stack up against their high-end counterparts? Read up, and then add your own votes and opinions.
Daniel Boulud
One of New York's top toques, Daniel Boulud has racked up a string of successful restaurants, from his eponymous flagship to his recent affordable Bowery hit.
60 E. 65th St.
(bet. Madison & Park Aves.)
Manhattan, NY 10065
212-288-0033; reserve online
| Food |
Decor |
Service |
Cost |
| 28 |
28 |
28 |
$137 |
“Well deserving of its top ratings year after year”, Daniel Boulud’s UES New French “phenomenon” has many who consider it “the best in NYC” for “elegant”, “jackets-required” dining; everything here is “memorable”, from the “amazingly creative and varied” cuisine and “extraordinary” wine list to the “polished, cordial” service and “new and improved” “luxe” decor – and even the bill; N.B. it’s prix fixe–only, though you can order à la carte in the “less-formal” lounge.
299 Bowery
(bet. 1st & Houston Sts.)
Manhattan, NY 10003
212-933-5300; reserve online
| Food |
Decor |
Service |
Cost |
| 23 |
22 |
22 |
$46 |
Daniel Boulud hits the Bowery with his most “casual” venture yet, bearing a moniker that references the street’s legendary punk music hall and dishing up “fantastic” rustic French fare that’s a mix of housemade charcuterie, craft beers and “comfort” items like burgers; centered around a huge “open kitchen”, its “loud, bustling”, “industrial” space features kitchenware for decor, another nod to the neighborhood.
Craft
Photo: Noah Kalina
Tom Colicchio
On Top Chef, Tom Colicchio has judged everything from recreations of dishes from Le Bernardin to post-club snack food, and his New York restaurants represent the same diversity, from his New American home base to his franchised sandwich spot.
43 E. 19th St.
(bet. B'way & Park Ave. S.)
Manhattan, NY 10003
212-780-0880; reserve online
| Food |
Decor |
Service |
Cost |
| 25 |
24 |
24 |
$80 |
Tom (Top Chef) Colicchio’s home base is this “cool” Flatiron New American “flagship”, where you “mix and match” from a menu of “simple” but “divine dishes” whose “high-quality” ingredients “are allowed to shine” through; the “sleek, modern setting” and “perfectly paced” service contribute to the “magical” experience that our expert panel says justifies those “eye-popping prices.”
| Food |
Decor |
Service |
Cost |
| 20 |
11 |
14 |
$16 |
“Tom Colicchio’s wizardry” lies behind this “crafty” local chain that conjures up “upper-crust sandwiches” made from “inventive combos” of “fresh” ingredients; despite “long” prime-time lines and “hefty price tags”, legions of lunchers are “under their spell.”
Per Se
Photo: courtesy of the restaurant
Thomas Keller
One of the top toques in the nation, Thomas Keller's two-fer in the Time Warner Center manages to offer a little bit of gourmet for everyone, whether you've got an expense account or not.
10 Columbus Circle, 4th fl.
(60th St. at B'way)
Manhattan, NY 10019
212-823-9335; reserve online
| Food |
Decor |
Service |
Cost |
| 28 |
28 |
28 |
$303 |
Apart from the $275 prix fixe dinner cost, this Time Warner Center aerie overlooking Columbus Circle is deemed “perfect in every way”, with the ambiance, French–New American food and (No. 1–rated) service all “sublime”; even if you need a “Centurion card” and at least three hours to enjoy the meal, fans believe that Thomas Keller’s “edible art” is simply “the best in America” – unless his
French Laundry does it better; N.B. à la carte small plates are now available in the salon area.
10 Columbus Circle, 3rd fl.
(60th St. at B'way)
Manhattan, NY 10019
212-823-9366
| Food |
Decor |
Service |
Cost |
| 23 |
15 |
18 |
$29 |
Thomas Keller’s cafe/patisserie in the Time Warner Center dishes up “dreamy” shopping breaks with its New American sandwiches, salads and “decadent” desserts; the “middle-of-the-mall” setting and just-“serviceable” staff don’t make it any less of a “gourmet” experience.