Serious Eats - seriouseats.com

I grew up with Mimi's and second many of the sentiments expressed here.
That being said, anyone remember the short lived Mimi's outpost on 92nd and Madison? Tweens rubbing the grease off of puffy northface jackets and practicing gang signs while pushing up their glasses. Those were the days.
RWK 4VR

I second Melon's and Beyoglu.
I find Shalazeh super greasy, Ravagh on 67th far superior (and the one on 30th more so)

Would like to nominate Serafina on 79th and Mad, for the best food to least distance walked ratio in regards to the Met.

This will be mine, oh yes, it will be mine.

Todd English in the hotel on 44th and 8th is decent.

Also I like that new fancy pants Thai place Qi around 45th and 8th. It looks like you stepped into south beach. The drinks are small and overpriced, but the food and service were good. Also, fyi, the front of the menu is modern fusion reinterpretation style fare, if you keep going to the back of the menu they have regular thai food.

Love to Paul, but agreed, we want Will!

@ all- Thanks for the help everybody
@ joyyy- I just moved from the SE
@ Greta- if you're in the NY area, could be fun
@ souffle thanks

btw, the planned after dinner activity is flashlight tag in a museum after closing time. (I have a plan to get in) So if you don't here from me for awhile, please organize to posse to bail me out.

@ JR Goat cheese souffle sounds amazing, could you share recipe?

Wow, thanks for the ideas everybody.
@ teachertalk- good spot
@ CJ- liking the champagne idea. Also, you wouldn't happen to know Techno would you?
@ Joy- that would be great, but I don't really like mushrooms. I like that pork recipe, and even more that it is with boneless chops. I always get bone in chops and spaced on that. I think boneless looks a bit more refined.
@Karma- sounds delish but I don't have a crepe pan.

For dessert, am thinking macerated strawberries (or whatever looks good at the market) with whipped (by me) cream. Though if I go with Joy's pork that would be a lot of cream.

Thanks- I was thinking maybe pork loin, but I always end up with so much leftovers. I know this could be a silly question, but is it possible to get half a pound to a pound of pork loin?

The ribs article had the idea about flanken cut short ribs Argentinan style w/ chimichurri, but not sure what sides go with that. Maybe with twice baked sweet potatoes, and something green.

@ Wilma -Individual bread puddings!? That sounds like a great idea, thanks, do you have a recipe?

@joyyy- Yes, impressive sophistication. But also don't want it to look like I tried too hard. Which I clearly am ;)

What if you sautee'd the scallions/shallots whatever first to get some caramelization out of them, then used the oil they were cooked for the pancakes instead of neutral/sesame?
I'm imagining delicious, but would it work?

Also- Cabot Horseradish Cheddar will be going in mine.

I just serve them whatever I'm eating but make it more insanely spicy than usual, knowing I can handle it and they can't. Plus since I don't drink milk there is nothing for them to kill the burn with.

Important note on this method, get them out of the house before the meal is, how shall we say, "recycled" ;)

Mingala UES to clarify

I have a serious/stupid question: In two recent reality shows I watched, Bridalplasty (shut up haters it was awesome!) and now TopChef. When it got to the final three, the contender that had an option of sending their main competition home chose to eliminate the less skilled/competitive challenger because "they wanted to beat the best to win". Why do you need to beat the best in the final episode? Why not beat them in the second to last episode? You're still beating them.
Do SeriousEaters think it is hubris, producers' meddling, or other?