Miranda
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Miranda's Stats
 
  • Review Count
    5
  • Helpfulness Votes
    0
  • First Review
    August 17, 2014
  • Last Review
    October 28, 2014
  • Featured Reviews
    0
  • Average Rating
    3.8
 
 
Miranda's Reviews
 
Breathing new life into Lower Fifth Avenue, Claudette is an elegant Provençal restaurant steps from Washington Square Park. Opened in May 2014, Claudette joins her sister restaurants Rosemary's and Bobo in offering a warm and inviting atmosphere to share great food with friends and family. <br /><br />Executive Chef Wade Moises and Chef de Cuisine Koren Grieveson's menus focus on local produce, seafood and Mediterranean aromatics found in the Provençal kitchen. Claudette's cellar highlights the wines of Southern France, with a wide selection of Rose and Chateauxneuf du Pape. The bar offers a list of unique aperitifs, cocktails and an extensive vin au verre selection, including rose on tap.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Such a charmer
OpenTable Diner Since
Dined on 10/26/2014
 2008
Dined on 10/26/2014
 2008
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
"I loved everything about Claudette. The brunch menu was really interesting with lots of savory options, the ambiance was adorable and service attentive. I'd go back in a heartbeat (wish it was easier to book dinner...)."
Dined on 10/26/2014
 2008
Special Features: neighborhood gem, great for brunch, hot spot, fit for foodies
0points
0of 0voted this as helpful.
 
The Milling Room offers comfortable American cuisine from Chef Scott Bryan.
 
Overall rating 
3 / 5
(Good) 3 / 5
Nice, but no soul
OpenTable Diner Since
Dined on 10/25/2014
 2008
Dined on 10/25/2014
 2008
Food 
3 / 5
(Good) 3 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
"The food was really delicious, the setting open and designed well, with high ceilings and room to move and service was affable, but I just kept feeling like something was missing, like it just felt...a bit soulless."
Dined on 10/25/2014
 2008
0points
0of 0voted this as helpful.
 
Known for dishes that evoke distant places and a cooking style that draws on slow, subtle, and labor-intensive techniques, Executive Chef Nicolaus Balla has a decidedly global culinary approach. <br /><br />Balla employs his research into artisan techniques such as sausage preparation, cheese making, pickling and preserving to produce those authentic homemade flavors. His preference is for approachable and full-flavored dishes – what he calls “good social food.” The menu pairs naturally with Tartine’s bread by renown baker Chad Robertson, which serves both as inspiration and accompaniment for many of the dishes. <br /><br /><br />
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
OpenTable Diner Since
Dined on 10/11/2014
 2008
Dined on 10/11/2014
 2008
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
Dined on 10/11/2014
 2008
Special Features: neighborhood gem, good for groups, hot spot, fit for foodies
0points
0of 0voted this as helpful.
 
Reynard is located in The Wythe Hotel in Williamsburg. We serve Contemporary American cuisine.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 10/05/2014
 2008
Dined on 10/05/2014
 2008
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
Dined on 10/05/2014
 2008
Special Features: neighborhood gem, good for groups, great for brunch, hot spot, notable wine list, fit for foodies, late-night find
0points
0of 0voted this as helpful.
 
Foragers brings clean and ethical food of the highest quality to our customers by shortening the distance between farm and fork. We believe that it is worth going the extra mile to find foods that are healthy for human, animal, and land. We do so by bringing in many local products on our own distribution truck that delivers the best of the Hudson Valley weekly. We also grow our own vegetables and raise laying hens for eggs at our market garden in upstate New York. Since we opened in 2005, we have found many incredible people and products! We are happy to share our discoveries with you in our grocer, wine shop and restaurant.
 
Overall rating 
3 / 5
(Good) 3 / 5
OpenTable Diner Since
Dined on 8/12/2014
 2008
Dined on 8/12/2014
 2008
Food 
3 / 5
(Good) 3 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Energetic
Energetic
"The food was quite nice but some items were really overpriced, i.e. the greens -- just cut the portion and lower the price. It's really just a pile of mesclun, etc. piled sky high. Great for neighborhood on a weeknight but wouldn't rush back."
Dined on 8/12/2014
 2008
0points
0of 0voted this as helpful.