BTrotta
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BTrotta's Stats
 
  • Review Count
    4
  • Helpfulness Votes
    0
  • First Review
    December 5, 2014
  • Last Review
    January 22, 2015
  • Featured Reviews
    0
  • Average Rating
    3.3
 
 
BTrotta's Reviews
 
GATO is Chef Bobby Flay's expression of Mediterranean food, drink, and design. The NoHo location is a 100-year-old building, and GATO is the first restaurant to reside there. GATO combines its NYC roots with a European sensibility and has a casual approach, a bustling environment, and a dedicated passion to its cuisine. The name GATO was inspired by a mysterious orange cat that walked through Mr. Flay's feet on Lafayette Street while he was waiting for a real estate broker to show him the space for the first time. The cat has not been seen since, but his initial appearance has made a permanent impression.<br /><br />GATO is owned by Bobby Flay and Laurence Kretchmer who previously owned the Spanish restaurant, BOLO, together for 15 years. BOLO met an unfortunate demise when its building was torn down to make way for a new development. The partners vowed to revive the spirit of BOLO. They are thrilled to launch GATO as its next renewal.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Better than Expected - Very Good Food
OpenTable Diner Since
Dined on 1/20/2015
 2006
Dined on 1/20/2015
 2006
Food 
5 / 5
(Outstanding) 5 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"Burrata (Ok) - Chorizo Crepinette (Good) - Brandade Croquetta (Good) - Crispy Potatoes (Ok at best) - Charred Beef (Excellent - Medium Rare - Cooked Perfect and Tender) - Duck Confit (Very Good)
Good date spot - Solid atmosphere - Good service - Very Good food (especially the entrees) - Square bar in the middle also had a good vibe for dates"
Dined on 1/20/2015
 2006
Special Features: neighborhood gem, hot spot, fit for foodies
0points
0of 0voted this as helpful.
 
Morimoto is the New York City interpretation of Executive Chef Masaharu Morimoto’s namesake Philadelphia restaurant that is co-owned with restaurateur Stephen Starr. Designed by world renowned architect Tadao Ando, the restaurant’s entrance features the world’s largest Japanese Noren curtain set against a massive façade of austere steel. Inside is an extraordinary open kitchen surrounded by a 24-seat sushi bar where diners can watch Morimoto and his chefs at work. On every level of the restaurant guests enjoy the elaborate menu where East meets West. Glass partitions create a private atmosphere between tables and a wall made of 17,000 spring water bottles add a touch of New York drama to this tranquil atmosphere. Guests have the option to dine on the top floor or congregate in the lower lounge for cocktails and snacks.
 
Overall rating 
3 / 5
(Good) 3 / 5
Not as good as expected
OpenTable Diner Since
Dined on 1/02/2015
 2006
Dined on 1/02/2015
 2006
Food 
2 / 5
(Fair) 2 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
4 / 3
Energetic
"Wagyu Beef Capaccio (Very Good) - Diver Scallop Carpaccio (OK) - Octopus Carpaccio (OK) - Chinese Broccoli (Good ) - Ishi Yaki Buri Bop (Tasty but needed to be cooked on both sides) - Spicy Yellowtail (OK)
Not impressed at all - Service was good - Food could have been better in my opinion - Large space - Not overly loud though - Wouldn't go back as compared to Nobu, Tao"
Dined on 1/02/2015
 2006
Special Features: fit for foodies
0points
0of 0voted this as helpful.
 
B&B features a pub-style menu, anchored by burgers and other American food items. The Restaurant has a serious wine by the glass program and offers 4 wines on tap, 2 of which are locally made. B&B is a very neighborhood driven restaurant, moderately priced, and open lunch/dinner - 7 days a week and late hours on weekends. B & B accepts reservations for lunch, dinner reservations are only accepted for groups larger than 6.
 
Overall rating 
3 / 5
(Good) 3 / 5
Solid & Trency upscale burger joint
OpenTable Diner Since
Dined on 12/20/2014
 2006
Dined on 12/20/2014
 2006
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
4 / 3
Energetic
"Meatballs (Very Good) - Rigatoni Mac N Cheese (Very Good) - Rosotto Croquette (Ok) - Pork Ribeye (Good) - Sceney/Talented"
Dined on 12/20/2014
 2006
Special Features: vibrant bar scene
0points
0of 0voted this as helpful.
 
Hecho en Dumbo began in as a pop-up operating several nights a week out of a local café in Dumbo, Brooklyn. Chef Danny Mena's menu of antojitos, or "little cravings," features refined rustic Mexican staples and contemporary Mexico City cuisine. Derived from the official "Hecho en Mexico" seal, the restaurant's name speaks to the authenticity of the cuisine, the local sourcing of organic and sustainable ingredients, and the degree to which fundamental components of Mexican gastronomy – breads, tortillas, salsas, and even cheeses – are made fresh in-house. In a broader sense, the aim of Hecho en Dumbo is to celebrate the contemporary, cosmopolitan culture (and counter culture) of Mexico's vibrant urban centers.
 
Overall rating 
3 / 5
(Good) 3 / 5
Solid Mexican Food
OpenTable Diner Since
Dined on 12/03/2014
 2006
Dined on 12/03/2014
 2006
Food 
3 / 5
(Good) 3 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
4 / 3
Energetic
"Guacamole (Ok) - Picaditas de Jaiba (Very Good) - Burritas de Res (OK) - Tacos Alcalde (Good)
Back seating bar area by kitchen was hot (temperature) - Scene was datey/ok - Food was solid but not spectacular - Martini (Ok at best) - Service (Ok) - Decent Pricing - Lacking Talent"
Dined on 12/03/2014
 2006
Special Features: neighborhood gem
0points
0of 0voted this as helpful.