Danny Meyer made his name--in no small part--by bringing hospitality (a concern for the diner's overall experience) to New York City. I am a huge fan of Gramercy Tavern. (I have also eaten at Union Square and Eleven Madison.)
His book, Setting The Table, tells the story. It's a worthwhile read with a point of view that applies to many businesses.
Collegekid19 asked for an Italian restaurant. Del Posto is nice. I don't know exactly why, but, while there and even later, I kept thinking "nice!".
Inspite of the pitfalls, I love RW. I find that, if I arrive early (even without a reservation) for lunch and look well put together, I almost always get seated. On the one or two occasions when this strategy failed, I did get seated at my second choice restaurant.
I agree with the praise for Danny Meyer's restaurants. I go to Gramercy Tavern during restaurant week and during the rest of the year. I always feel welcome.
Besides Gramercy Tavern, I love Aquavit and Oceana. The salmon at Aquavit is transcendent. The food overall at Oceana is subtle, beautifully presented, and memorable.
One place to avoid is Grayz. This is a midtown restaurant owned by Gray Kunz, a celebrity chef. It is located in a former Rockefeller townhouse. Aside from the historical interest, I have little good to say about the restaurant.
The staff at Grayz resented serving an inexpensive meal. For each of three courses, there were only two selections. There was loud Hispanic music. The food was bad.
What can I say? Nothing ventured, nothing gained.
Collegekid19 asked for an Italian restaurant. Del Posto is nice. I don't know exactly why, but, while there and even later, I kept thinking "nice!".
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