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Embargoed New York City MICHELIN guide 2013 Starred establishments o Exceptional cuisine, worth a special journey Brooklyn Chef's Table at Brooklyn Fare ó César Ramirez Manhattan Upper East Side Daniel ö Daniel Boulud Gramercy, Flatiron & Union Manhattan Eleven Madison Park õ Daniel Humm Square Jean -Georges Manhattan Upper West Side Jean Georges õ Vongerichten Manhattan Midtown West Le Bernardin õ Eric Ripert Manhattan Midtown West Masa ó Masa Takayama Manhattan Midtown West Per Se ö Thomas Keller n Excellent cuisine, worth a detour Manhattan TriBeCa atera ó Manhattan TriBeCa Corton ô Manhattan Midtown East & Murray Hill Gilt ô Manhattan Midtown West Gordon Ramsay at The London õ Manhattan Midtown West Marea ô Manhattan East Village Momofuku Ko ò Greenwich, West Village & Manhattan Soto Meatpacking District ó m A very good restaurant in its category Manhattan Midtown East & Murray Hill Adour õ Manhattan Midtown West Ai Fiori ô Gramercy, Flatiron & Union Manhattan Aldea Square ó Greenwich, West Village & Manhattan annisa Meatpacking District ó Manhattan Midtown East & Murray Hill Aquavit ô Manhattan Midtown West Aureole ô Manhattan Midtown West A Voce Columbus ô Gramercy, Flatiron & Union Manhattan A Voce Madison Square ó Brooklyn Blanca ó Greenwich, West Village & Manhattan Blue Hill Meatpacking District ó Manhattan TriBeCa Bouley õ Gramercy, Flatiron & Union Manhattan Breslin (The) Square ò Manhattan TriBeCa Brushstroke ô Manhattan Upper East Side Café Boulud ô Manhattan Midtown East & Murray Hill Café China ó 1 Gramercy, Flatiron & Union Manhattan Casa Mono Square ò Manhattan Midtown West Danji ò Queens Danny Brown Wine Bar & Kitchen ó Manhattan Chelsea Del Posto õ Manhattan Upper West Side Dovetail ó Brooklyn Dressler ó Gramercy, Flatiron & Union Manhattan 15 East Square ó Greenwich, West Village & Manhattan Gotham Bar and Grill Meatpacking District ô Gramercy, Flatiron & Union Manhattan Gramercy Tavern Square ô Manhattan Midtown West Hakkasan ô Manhattan East Village Jewel Bako ò Manhattan TriBeCa Jungsik ô Gramercy, Flatiron & Union Manhattan Junoon Square ô Manhattan East Village Kajitsu ó Manhattan East Village Kyo Ya ó Manhattan Midtown West Lan Sheng ò Greenwich, West Village & Manhattan Minetta Tavern Meatpacking District ò Manhattan Midtown West Modern (The) ô Gramercy, Flatiron & Union Manhattan NoMad Square ô Manhattan Midtown West Oceana ô Brooklyn Peter Luger ò Manhattan Upper West Side Picholine (CURRENTLY CLOSED) õ Manhattan SoHo & Nolita Public ó Brooklyn River Café (The) ô Manhattan TriBeCa Rosanjin ô Manhattan Midtown East & Murray Hill Rouge Tomate ô Brooklyn Saul ó Manhattan Midtown West Seäsonal ó Greenwich, West Village & Manhattan Spotted Pig Meatpacking District ò Manhattan TriBeCa Sushi Azabu ò Manhattan Upper East Side Sushi of Gari ò Manhattan TriBeCa Tamarind Tribeca ô Manhattan Upper East Side Tori Shin ó Manhattan SoHo & Nolita Torrisi Italian Specialties ó Manhattan Midtown East & Murray Hill Tulsi ó Greenwich, West Village & Manhattan Wallsé Meatpacking District ó Manhattan Lower East Side wd~50 ó 2.

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Wine Advocate Hedonist Gazette
PRESSPRESS Robert Parker Juin 2011 On our way back from Montreal, we stopped at the Shangri-La of wine cellars, the residence of Park B. Smith, a dear friend and restaurant owner/textile magnate from New York City. (His home is about five hours south of Montreal and about five hours north of mine in Maryland.) To say we were treated like kings/emperors is the understatement of the year… … As people who have read any biographical profiles of Park Smith in different wine magazines would know, he has had access to the greatest wines in the world for over 50 years, and about 20 years ago he concluded that his wine of choice was Châteauneuf du Pape. He has quite a selection of them in his mag- nificent cellars, and we had four of his favorites (and mine too, for that matter). The Domaine Barroche 2005 Pure is one of the greatest Châteauneuf du Papes I have ever tasted. I have had it well over 15 differ- ent times, and every bottle has been a spectacular concoction of dark raspberries, blueberries, incense, lavender, and other assorted floral notes. Pardon the pun, but there is a “purity” to the wine, an unctu- ous, full-bodied texture, stunning richness and a silky integration of tannins that make this a perfect wine, with a flawless/seamless integration of all the component parts… PRESSPRESS Robert Parker April 2013 Chef Cindy Wolf prepared a superb meal as the staff of The Wine Advocate (16 people) took over the wine room at the Charleston restaurant on the waterfront in downtown Baltimore… The 2005 Barroche Châteauneuf du Pape Pure is a treat to drink whether from a regular bottle or a ma- gnum.
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PRESS INFORMATION THE MODERN AWARDED TWO STARS IN THE MICHELIN GUIDE NEW YORK CITY 2016 The stars continue to shine bright in Brooklyn and Queens NEW YORK (Sept. 30, 2015) – Michelin today announced its highly anticipated restaurant selections in the 11th edition of the MICHELIN Guide New York City that goes on sale tomorrow. This year’s edition of the MICHELIN Guide features 76 restaurants that have earned either one, two, or three Michelin stars, a mark of incredible culinary achievement for the New York City edition of the centuries old travel guide. Michael Ellis, the International Director of the MICHELIN Guides, comments: “The incredible diversity in the 2016 edition of the MICHELIN Guide New York City highlights the energy and constant evolution of the city’s dining scene. The impressive number of different styles of cuisine, a total of 61, found throughout all five boroughs confirms New York’s position as one of the world’s most exciting dining destinations’. In this year’s edition, the list of two-starred welcomes The Modern, which has been promoted from its previous one-star distinction, bringing the total number of two starred restaurants to 10. Under the direction of Chef Abram Bissell, The Modern demonstrated creative and contemporary cuisine, complemented by bright and fresh flavors. The MICHELIN Guide welcomes 10 newcomers to the one star category for the first time. Among them, four offer remarkable Japanese cuisine. Tempura Matsui turns Japanese tempura style into an art form and incorporates the freshest seafood ingredients. Sushi Yasuda, under the leadership of Chef Mitsuru Tamura and his new team, is producing exemplary sushi at a high level.
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Conjosé Restaurant Guide the 60Th World Science Fiction Convention
ConJosé Restaurant Guide The 60th World Science Fiction Convention McEnery Convention Center San José, California Codes Used in this Guide Distance: Amounts: A Short walk $ Cheap B Walking distance $$ Reasonable C Car required $$$ Expensive D Long car ride $$$$ Very expensive E In another city Codes: B Breakfast NCC No Credit Cards BW Beer & Wine Only NR No Reservations D Dinner OS Outdoor Seating DL Delivers PP Pay Parking FB Full Bar R Romantic FP Free Parking RE Reservations Essential GG Good for Groups RL Reservations Recommended IWL Impressive Wine List for Large Parties KF Kid Friendly RR Reservations Recommended L Lunch SF Smoke Free TO Take Out LL Open Late (11:00 PM) TOO Take Out Only LLL Open Very Late (12:30 AM) LM Live Music VP Valet Parking ConJosé Restaurant Guide The 60th World Science Fiction Convention 29 August through 2 September 2002 McEnery Convention Center San José, California Karen Cooper & Bruce Schneier Restaurant Guide Reviews by Karen Cooper and Bruce Schneier Cover Art: David Cherry Copyediting & Proofreading: Beth Friedman Layout & Design: Mary Cooper © 2002 San Francisco Science Fiction Conventions, Inc., with applicable rights reverting to creators upon publication. “Worldcon,” “World Science Fiction Convention,” “WSFS,” “World Science Fiction Society, “NASFIC,” and “Hugo Award” are registered service marks of the World Science Fiction Society, an unincorporated literary society. ConJosé is a service mark of San Francisco Science Fiction Conventions, Inc. Table of Contents Welcome ......................................................................................................7
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Present Tense NEW YORK — You Can Love It Or Hate It, but You Can’T Get Around It
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GM NYC 2015 Selection
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Best Japanese/Sushi in Los Angeles"
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131 DUANE STREET, New York, NY 10013 Outstanding Restaurant Or Retail Space in One of Tribeca’S Last Remaining Cast-Iron Loft Buildings
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World's Top Restaurants
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2014 NYC Michelin Guide Press Release
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