Serious Eats - seriouseats.com

livetotravel - LOL unfortunately, no bait, but appreciate the "attempt". it's those like u who make statements like these, that "appear" to be interesting & erudite, but sadly, at-the-end-of-the-day are simply pedantic. i would guess, u are young, fairly unsophisticated, somewhat of a wannabe, but just don't make enough, so then the only thing left is to hide behind a facade pretending. u can't debate the merits, so why not cast slings & arrows. it may work for some observers, but for those "been there, seen that" another example of ... what ever-- it's actually not worth the effort!

LOL - spoken like a true NORTH carolinean!!! uneducated, biased, inward-looking, etc, etc..... someday, u "might" like to travel just a touch SOUTH as in SOUTH carolina, & experience some of the best 'Q' that exists; with either a vinegar-based sauce, similar to what you've been brain-washed with; or tomato-based , more towards charleston; or the ultimate - a mustard-based sauce found generally in the middle of the state. & as usual, particularly for someone who "claims" to be an "expert", have overlooked another very large distinction between your eastern - vs. - western Q's!!!!!!!!! LOL - it's all good :)))

EatWI: have u tried the cassoulet at Cosette (very nr to Les Halles)? or, as per above - Gascogne or, Lucien or Balthazar? --- for comparative purposes

adam, just by coincidence, i had the pulled pork sandwich, the fried onion rings, & the burnt ends at R.U.B. 2 nites ago. firstly, having any bbq (pork) is better than not having any bbq; however, i cannot figure out why paul kirk has such a big rep?? his bbq is bland, mushy, no character, homogenized, & generally has no "taste". the sauces are a joke. so, where does this rep come from???? btw, his onion ring rendition are the little itty bitty stringy ones that somehow he must think are tasty?? & YES, i used ketchup. as for the burnt ends, ok, but just to put them into perspective -- they ARE just the side show. as for blue smoke, i'm still looking for a good review of their bbq & ribs themselves, not the hamburger, not the fried chicken, not the sides, not the bourbon selection, but the 'Q' itself. have not yet tasted daisy mae's chili, but HIS 'Q' wouldn't make it anywhere down South (in pork country), maybe those in kansas (like Dorothy) would like it ???? :))))))))))))))
ENJOY! :)

there is no question - it's CAROLINA period! for tooooo many reasons to list here. any 'Q' person worth his "boston butt" will tell u that!!!!!!

adam, absolutely NOT - j'adore fried onion rings!! either w/ or w/o a burger. quite possibly, when done right, one of the greatest food inventions ever, & of course, does wonders for your heart.

for me, the utimate is (was) to slather "delouis" mayo on 1 side, the other w/"maille" moutarde; then sautéed onions (nice touch), tomato (hopefully in season), pickles (flat), liberally S&P; then gently place the charcoal-grilled burger w/cheddar or american cheese bet = heaven., nirvana...
lettuce adds very little, & have never understand how or why it ever became part of a hamburger serving??

adam, the side of fried onion rings is to both soak up the excess juices, etc... falling onto the plate, as well as provide the "2nd" dish. these juices are my usual substitute, under those circumstances, for ketchup.

i trust this is an appropiate defense :)))))))))

actually, i live on the UWS!! don't "IF" u live on the UWS, generally described as being bound by: 96th north, 59thish to the south, cpw to the river. GENNARO'S receives very mixed opinions & since the expansion, the food is not considered as good as it was originally, i guess that is open to interpretation by the diner. OUEST, also seems to garner mixed opinion; therefore, also falls under personal interpretation. i, for one, am UNDERwhelmed. agree with u re: Linc. Ctr, but this area also includes PICHOLINE & FIORELLA'S...........
odd u use the cost of real estate as a reason???!!! would that not apply to every other neighborhood that does have "good" high-end restaurants??
that is clearly NOT the reason. while "maybe" NOT embaressing, it certainly still qualifies the UWS as a WASTELAND :)

was not impressed with the 3 meals at Telepan - mediocre wine list with many off-yrs, but the presentation fools many not as familiar.
picholine - somewhat good reviews, but on a quality:price ratio, i'll pass, in favor of jean georges.
'cesca - if u like overpriced Italian wines... food not memorable.
aix! - surprise - chef/owner(??) has moved on - food tastes as if it also has.
col circle - well, if u eat regularly at per se, masa, café gray - more power to u!
yes, "virginia", the uws IS a food wasteland :)

damn, RGR - i walked past just LAST nite!! if i had known, thx to u, i would have tried - thx

appreciate the comments:
a) won't go to zucco, had a bad experience & will NOT support his
obnoxiousness. have written several reviews of this place via nytimes,
nymag, etc - a very bad guy! who is incredibly customer-UNfriendly. i
hope more people would NOT go & support a jerk like this, but i
realistically know it probably won't affect.....
b) thx ed; assume the co-chef's are rarely there(??); as well as EVERY
time i go, it is still mobbed!!!! maybe when Keith's new Italian rest.
opens, the crowds will gravitate to the village(???)
c) Lucien is claustrophobic, as well as being a little too faux French; cute,
but decidedly very very American.

BY NO MEANS should the above comments be construed as being unappreciative OR critical of the authors, only my experiences at the above-mentioned restaurants.

any others????

hate to be controversial, but maybe (?) it's what this site needs????
"chrisbarr"'s response is indicative of the problem & is so incredibly naive, it's not worth pointing out its/his discrepanies. the original post was asking a responsible on-point question, & deserves a more thoughtful reply, not one that clearly did not understand the nuance, or the subtlety!!!!

actually, on 2nd thought, the classic 3 of french cuisine could be: tarragon, rosemary, thyme????????