Serious Eats - seriouseats.com

One could disagree with the premise of the question itself: "How can restaurants attract more professional, committed and inspired workers and how can they persuade current waiters to be proud of their work?"

I would argue that the American tip culture provides fantastic professional service. While NYC service culture may be transient (wanna be actors, models, etc.) for the most part, they are very professional and take great pride in their work.

Shiraz

Just waiting for the pork bun and poached fried egg ice cream.
It's bound to happen...

Wine books are more interesting these days with the glut of food books on the market. As others have mentioned, you can't go wrong with Heat or any of the Ruhlman books. Bourdain deserves more recognition because he made food writing look so easy and most of the later tell-alls just don't hit the mark.

If you like wine, I highly recommend George Taber's "Judgement of Paris". It gives a good history of some key players in Napa Valley and pends a decent amount of time on the wine industry and trends in general. The movie Bottle Shock was loosely based on the events, very loosely as in most of what in the movie never really happened!

Another good wine book is Billionaires Vinegar. Some good stories of the wine world and the excesses of the 80s and trophy wines.

Indian food, definitely. It would be a great way to incorporate more veggies and less animal protein which China Study, Michael Pollan and Bittman's Food Matters recommends.

Her points seem very straight forward and valid. Anonymous criticism that is either malicious or personal (i.e.: not constructive) is cowardly whether it occurs in a owners blog, through comments, or in reviews such as Menupages, Yelp, etc.

I wonder what the participation of comments would be on Serious Eats if they could not be anonymous...

Falafel

Salumeria Rosi

Favorite place for a bite, and a must pop-in to pickup meats and beans before visiting Mom during the holidays.

Is the entire 109 list posted anywhere?

Slightly more appalled by Spotted Pig ranking at 41. Maybe they don't like the roqueforte, or maybe its an anti Pat La Frieda bias...

Barney Greengrass is a great recommendation... Often overlooked.

Maybe it's time SE: NY developed a recommendation section, by Neighborhood and/or by cuisine type. The Guide is a nice start, but would like to see something User Generated and fluid...

One could argue you are not going to a restaurant when dining at Per Se or Ko, but are, in essence, purchasing a ticket to a dining experience, much like a Broadway show. In fact, Thomas Keller and David Chang are more famous than most Broadway stars.

Similarly, the sports ticket and a restaurant seat are both perishable items... If you owned Yankee or Mets tickets and couldn't make a game, you get stuck with the tickets, coincidence that the common phrase is "I had to east them!" Similarly, the sports ticket and a restaurant seat are both perishable items...

I could see this expanding to more restaurants in demand. Advanced purchasing of a seat reservation, and lower price a la carte menu. It would be an interesting way for the restaurant to keep average seat revenue up.