http://www.alifewortheating.com New York Perspectives on International Cuisine Thu, 26 Jun 2008 17:22:31 +0000 http://backend.userland.com/rss092 en I had planned this trip for weeks. Months, really. A series of e-mails urging Adam to set up our reservations ensured that we had a great week of eating ahead, if he didn't kill me first for trying to make the schedule just right. One thing was certain, though -- ... http://www.alifewortheating.com/paris/larpege/ Whatever image comes to mind when you hear the word "chef", odds are that Pierre Gagnaire doesn't fit it. Maybe you picture that cranky short guy with the tall white toque from Ratatouille. Or maybe a jolly, plump character like this guy. But the man making his rounds in the ... http://www.alifewortheating.com/paris/pierre-gagnaire/ At popular chain restaurants in the US, the wait for a table can be nerve-racking. The little light-up coaster the hostess has given you may vibrate wildly any minute now. Your raspberry martini is not safe. And I know this was the first time we’d had to wait ... http://www.alifewortheating.com/paris/chez-lami-jean/ "Suck it up," a friend and fellow blogger told me. "I think Coi has the potential to impress us." Quite a reasonable reaction to my unreasonable hypocrisy. You see, I was just back from a trip to Paris, and suddenly I was Mr. Popular. I'd gotten ... http://www.alifewortheating.com/california/coi/ Is fine dining in New York a relic of the past, a barely burning candle that was extinguished in 2004 with the loss of the old stalwarts Lutèce, La Caravelle, and La Côte Basque? Or was its demise ushered in more recently, with even the finest practitioners of haute ... http://www.alifewortheating.com/nyc/daniel/ In this, the third in a series of three installments focusing on L'Atelier (part 1 is here; part 2 is here), we’ll take a look at the sweet ending of a meal at L’Atelier. The dishes you’ll see below represent countless visits over the course of several months, but you ... http://www.alifewortheating.com/nyc/latelier-de-joel-robuchon-new-york-le-sucre/ In this, the second in a series of three installments focusing on L'Atelier (part 1 is here; part 3 is here), we’ll survey the dishes that skew more toward main courses rather than the tapas-sized portions that otherwise permeate the menu. The dishes you’ll see below represent countless visits over ... http://www.alifewortheating.com/nyc/latelier-de-joel-robuchon-new-york-le-plat/ In this, the first in a series of three installments focusing on L'Atelier (part 2 is here; part 3 is here), we'll explore the tasty beginnings of the meal. The dishes you'll see below represent countless visits over the course of several months, but you can be assured of ... http://www.alifewortheating.com/nyc/latelier-de-joel-robuchon-new-york-l%e2%80%99entree/ The first time I arrived at L'Ambroisie I was told that I wouldn't be eating there that night. Apparently, the maître d'hôtel had called earlier that day to confirm my table. There were no missed calls on my phone, nor any messages. I was disappointed, to say the least. But ... http://www.alifewortheating.com/paris/lambroisie/ After my disappointing meal at Thanying the night before, I still stubbornly wanted to prove that high-end dining in Bangkok could compete with all the wonderful casual places and the great street food I'd been having. There seemed to be no better candidate for this task than Celadon, in ... http://www.alifewortheating.com/bangkok/celadon/