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FYI ... <b>WD-50</b> is <b>#1</b> in the list of restaurants voted as Most Fit for Foodies in the New York on OpenTable.
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Gekko, that is true, but it is interesting that it is NOT even in the top 10 on Open Table for Best Food, Best Ambiance, Best Service, or Best Overall -- the main four lists. Nor does it appear in their lists for Most Romantic, Hot Spot, or Special Occasion. I'm not sure what that means unless that "foodies" supposedly care more about "innovation" than about the "best" in those other categories. As usual there may be some differences of opinion in what denotes a "foodie".
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Like I said, some palettes are more educated and adventurous than others. Open Table's "foodies" fall into the "adventurous" and "educated" category.
Certainly, Wylie's creations are not for everyone. Tourists from places with a less diverse restaurant scene, in particular, may be more comfortable dining elsewhere. |
The OpenTable lists are a little strange. If you click Italian under New York City, Il Mulino - Long Island is #1, followed by Scalini Fedeli - Chatham, then Scalini Fedeli.
I've never heard of Scalini Fedeli. I've heard of Il Mulino, but the one in NYC, not long island. I imagine they only rank OpenTable restaurants? But not all restaurants are on OpenTable. |
111op - Scalini Fedeli is a very high end, very respected Italian restaurant in Tribeca - every year at Taste of Tribeca we have their mushroom ravioli and vow, we should really go there . . and then we don't! Maybe this year . . . It is in the space on Duane Park where Bouley used to be, long ago . . .
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Thanks. I'll remember it now.
I tend to think of places like Babbo, Del Posto, Insieme, Fiamma, Lupa when I think "Italian" in NYC. As much as I like to think that I keep track of NYC restaurants (by reading reviews -- even if I've not eaten there), it's obviously not possible to keep track of every restaurant. |
Il Mulino has long been dsicredited for food and freud. A number of people we know who have been there have had trouble with the already expensive bills. It is seems to be an epidemic. And while portions are massive, the quality is not there.
Scalini Fedeli and Il Giglio (sister to Il Mulino) were head scratchers. For the life me and the other dinners we could not figure out the priase. The best upsacle Italian we had was L'Impero but the owner/chef has since left. Generally I ignore top ten lists for anything. They are usally an odd combination of the herd mentality and one ot two places the list maker wants to call his discovery. And like many things what does best mean? |
Il Mulino peaked 8 years ago and I know of no New Yorkers who go there anymore.
I haven't been since a tourist friend insisted about 5 years ago, and the food was mediocre. |
I've never been to Il Mulino. I think it's been on the "avoid list." I've not been to L'Impero, but I did read about the chef's departure, and I know people who liked it. I thought the chef has plans to open a new restaurant, but that could be my own imagination.
Anyway, I find all lists interesting. Well I guess I find them interesting if I happen to know something about the subject so I can tell if the lists are ridiculous or have some biases. |
I wish I could say our food at Il Mulino (in Manhattan) was mediocre (about 4 years ago, I'd guess now). But the fact is it was downright BAD. It was Sunday night and we later heard that not one but at least two of the chefs were off. We had watery pasta that tasted like flour -- we guessed they tried to thicken the sauce with flour and it hadn't even "cooked". It was literally inedible. Lee had a rack of "baby" lamb ribs that were so huge, the baby lamb had to be the size of a pony -- and they tasted very strong, like mutton. I had a veal chop with porcini and fontina that tasted strong of liver. When I asked, the waiter checked in the kitchen and said "the cook" -- he didn't even call him a chef -- had decided to add fois gras to it. Fois gras WITH fontina? Let me tell you the combination didn't work! The final straw was the tiramisu the size of a football, that tasted like Cool Whip mixed with chocolate pudding. There was no hind of cake, liquor, or espresso in it of any kind. It was truly disgusting.
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