Gustible - under the rubric of [$_SELF]

Lindy and I spent a week in New York at the end of July. At the end of July New York is burdened by a spell of torrid weather. Sweaty heat, blasts of cold air from retail emporiums the only relief on the pavements.

I have long been a fan of Anthony Bourdain’s writing – Kitchen Confidential is a great look at the inside workings of restaurants, and a very discouraging take on what it means to be a “top-chef”. (This was the book that finally convinced me not to give up the dream of a perfect demi-glace served to the erumpent acclaim of multitudinous fan-people).

Having convinced myself that I do not wish to be a drug-crazed logistician, I settled for a visit to Les Halles, Bourdain’s celebrated restaurant in NYC. We visited the Park Avenue restaurant.

I order Steak Tartare as a main course – this always having been one of my favourite dishes, and one described with bloody relish in Bourdain’s “Les Halles Cookbook“.

(Note to waitress – test underwear under flash conditions).

The best part of the evening turned out be the wait at the bar for a seat (martini’s and all).
July 2011 coincided with New York’s 2011 restaurant week. Cheap lunch and cheap dinner offers made for a cheap restaurant experience. Poor wait-staff (coincidentally the gentleman’s name was Anthony) combined with mediocre food conspired to make our Les Halles experience disappointing.

It is possible that Les Halles would be a more interesting experience at another time of the year.During restaurant week I can heartily recommed Balthazar – an excellent bar, combined with an excellent table even during restaurant week.

NYC is a haven of bistro dining. And here as everywhere one gets what one pays for.