Bonnie
Top 100 Contributor
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Bonnie's Stats
 
  • Review Count
    28
  • Helpfulness Votes
    1
  • First Review
    April 7, 2014
  • Last Review
    July 27, 2014
  • Featured Reviews
    0
  • Average Rating
    3.6
 
 
Bonnie's Reviews
1 2 3 next>>
 
Betony, named after an herb in the mint family known for its healing qualities, is a Modern American restaurant overseen by Executive Chef Bryce Shuman (the former Executive Sous Chef of Eleven Madison Park) and General Manager Eamon Rockey (formerly of Eleven Madison Park, Atera, and Aska ). The restaurant, which is located a block off of Fifth Avenue, features soaring ceilings, contemporary photos of New York City street scenes, a 35-seat bar and lounge and 85-seat dining room.
 
Overall rating 
3 / 5
(Good) 3 / 5
OpenTable Diner Since
Dined on 7/25/2014
 2009
Dined on 7/25/2014
 2009
Food 
4 / 5
(Very Good) 4 / 5
Service 
1 / 5
(Poor) 1 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"Aside from the host who greeted us and the young woman who served the tap water, the service was dreadful. So many servers and suits wandering around, the latter appeared to do nothing. One creepy guy took our drink and food orders. He forced us to listen to him explain the menu even though we told him we were not ready to order. One drink was served 10 minutes before we could order another drink (because he never came back to our table). The food was very good, but we won't be back. How interesting it was to read about the two head honchos in Eater just after eating at Betony. You guys have a lot to do to be the kind of restaurant you claim to want."
Dined on 7/25/2014
 2009
-1point
0of 1voted this as helpful.
 
Bacchanal is a new restaurant on the Bowery featuring contemporary cuisine using precise French technique and taking France, Italy and Spain as its inspirations. It channels the wine-soaked rituals of ancient Greece and Rome through the lens of the Gilded Age, when an opulent Bowery had its own indulgent heyday. Located at 146 Bowery, Bacchanal is situated within the recently renovated Sohotel, whose location has served as a hotel since 1805. It straddles the historic Bowery, Little Italy, the Lower East Side and Chinatown with their centuries-old legacies of dining and imbibing.<br />
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
OpenTable Diner Since
Dined on 7/19/2014
 2009
Dined on 7/19/2014
 2009
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
"Since we were early for our reservation, we began by sitting at the bar and having drinks, a martini and a glass of wine at our leisure. We shared an octopus (our latest passion) appetizer: wonderful. Next we had cod and steak, both were exceptionally good. As excellent as the food was, the service was even better. We could not have been made to feel any more welcome than we were. A rarity for me: a recommendation without qualification."
Dined on 7/19/2014
 2009
0points
0of 0voted this as helpful.
 
Piora, which means “to blossom” in Korean, is the collaboration between proprietor Simon Kim and Chef Christopher Cipollone that pays homage to their Korean and Italian heritages and reflects their passion for creating dining experiences that are refined yet unexpected. Cipollone’s delicately presented Modern American dishes capture the robust flavors of the season’s ingredients. Composed by Sommelier Kyle Ridington, Piora’s extensive 300 label wine list is constantly evolving with a concentration in small production wines from primarily France, Italy and United States. Nestled in the West Village on Hudson Street, Piora’s intimate dining room, featuring leather tables and unpolished marble, overlooks a serene private garden.<br />
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 7/18/2014
 2009
Dined on 7/18/2014
 2009
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
"Note that the server will begin by asking if you are hungry. Perhaps this is in response to the many complaints about the portion size. Indeed, the portions are small, as is the menu choice, a recent trend, it seems, and one which I applaud. Still, the portions ARE small. The barbequed octopus is excellent and the suckling pig is, too. Avoid the bucatini with crab; it had almost no taste and the $36 price is beyond reason. Cocktails and wines by the glass are good, though, again, the wine prices, especially for bottles, are high. We will return, but not for awhile."
Dined on 7/18/2014
 2009
0points
0of 0voted this as helpful.
 
Balthazar is a traditional French Brasserie with a bustling railway station atmosphere. Our kitchen serves a variety of meat and poultry dishes including: Duck Shepherds Pie, Roasted Chicken and Steak Frites. Balthazar specializes in seafood with an array of fish entrees and a complete raw oyster and shellfish bar.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 7/15/2014
 2009
Dined on 7/15/2014
 2009
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
"We waited only about 5 minutes past our reservation time of 1:45 for lunch. As always, every table was taken and rightly so. Although we had a modest lunch (an omelet and a ham/cheese sandwich), everything tasted good +. Lots of pleasant, efficient staff, from hostesses to waitstaff to busboys to suits who walk the room, contribute to Balthazar's continued popularity."
Dined on 7/15/2014
 2009
0points
0of 0voted this as helpful.
 
The Cupping Room Café was established in 1977. It was originally a wholesale coffee establishment. Different blends of coffee were brewed and tasted by perspective customers. This act of blending and tasting different coffees is called cupping - hence the name The Cupping Room. The coffee tasting went so well that the owners decided to change the name from The Coffee Connection to The Cupping Room Café. They also decided to open the back of the store and sell coffee and pie to the local artists. The building hosting The Cupping Room is a landmark building. It was the first "tall" building in SoHo and is more than 100 years old. The high tin ceilings, hard wood floors, pot-belly stove and exposed brick walls are all part of the original setting. The Cupping Room was a home for artists and locals. Today it is still a neighborhood place where you can see the locals and the famous come together in our homey environment.
 
Overall rating 
3 / 5
(Good) 3 / 5
OpenTable Diner Since
Dined on 7/14/2014
 2009
Dined on 7/14/2014
 2009
Food 
3 / 5
(Good) 3 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"Always one of our favorite breakfast/brunch restaurants, this time was a first for lunch. We ordered salads and sandwiches, the salad much better. We'll stick to early day meals from now on."
Dined on 7/14/2014
 2009
0points
0of 0voted this as helpful.
 
The surreal atmosphere of this awe-inspiring restaurant in the Meatpacking district of Manhattan<br />combines the serenity of Asia with the flamboyance of 16th century Paris. The menu features fanciful interpretations of Chinese dishes and delights even the most discriminating palates.<br /><br />
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 7/14/2014
 2009
Dined on 7/14/2014
 2009
Food 
4 / 5
(Very Good) 4 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Energetic
Energetic
"The food is always wonderful at Buddakhan and this time was no exception. Any dish we have ever ordered has never disappointed. This time, the service was exceptional, perhaps because the last time it had been bad and I said so in my review which must have been read and noted. I applaud the staff for responding to a complaint and being sure that everything was better for us. Needless to say, we will return."
Dined on 7/14/2014
 2009
0points
0of 0voted this as helpful.
 
Minetta Tavern was opened in Greenwich Village in 1937. The Tavern was named after the Minetta Brook, which ran southwest from 23rd Street to the Hudson River. <br /><br />Over the course of its long history, the Tavern was frequented by various layabouts and hangers-on including Ernest Hemingway, Ezra Pound, Eugene O'Neill, E. E. Cummings, Dylan Thomas, and Joe Gould, as well as by various writers, poets, and pugilists. <br /><br />Since its renovation, Minetta Tavern has best been described as "Parisian steakhouse meets classic New York City tavern." <br /><br />We hope — and believe — that's a somewhat accurate description of the place. <br />
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 7/04/2014
 2009
Dined on 7/04/2014
 2009
Food 
4 / 5
(Very Good) 4 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"Minetta Tavern pretty much lives up to its hype. The cocktails and wine by the glass choices are great and the food varies from good to very good, but not rave quality. Even the Black Label "best burger ever" isn't, but the fries are.
We would come more often if getting a reservation weren't so difficult, so it's only a few times a year for us.
"
Dined on 7/04/2014
 2009
0points
0of 0voted this as helpful.
 
élan is a new restaurant by Chef David Waltuck and George Stinson. The menu is the evolution of David Waltuck's groundbreaking cuisine that elevated and sustained Chanterelle as an award-winning restaurant for 30 years. élan emanates an atmosphere that is both sophisticated and full of energy; the service is gracious and smart, yet informal. The restaurant features a spacious front room for cocktails and light fare, a 12-seat bar, and a 48-seat dining room. Casual diners and those seeking more elaborate or special-occasion experiences will be equally welcome. Dinner will be served 7 days a week, lunch will be served 5 days a week, and David's take on weekend brunch will be served Saturday and Sunday.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
OpenTable Diner Since
Dined on 7/05/2014
 2009
Dined on 7/05/2014
 2009
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"How lovely to be back in a restaurant with David Waltuck in the kitchen! We were welcomed with an everything pretzel with mustard butter: so good. We couldn't resist beginning with the seafood sausage and the sweetbreads, followed by the mackerel and the duck breast. Everything was outstanding, as was the service (lots of staff). We began with cocktails, followed by wonderful glasses of Whetstone pinot noir (rather costly). The space is small and I anticipate having difficulty getting a reservation in the future."
Dined on 7/05/2014
 2009
0points
0of 0voted this as helpful.
 
Drew Nieporent’s long commitment to Tribeca continues in the space that housed the legendary Montrachet and Corton. Chef/partner Markus Glocker’s modern European menu reflects his Austrian heritage and diverse experiences (Gordon Ramsay, Charlie Trotter). Dishes like Octopus “Pastrami,” Roasted Beets Linzer and Veal Tenderloin “Tramezzini” are inventive and delicious. Diners may order two ($55), three ($65) or four courses ($75) - fixed prices that represent excellent value. Managing partner John Winterman, former longtime maître d’ at Daniel, welcomes you to a relaxed setting warmed by golden light and cozy banquettes. The wine list highlights the best of Burgundy; cocktails are expertly crafted.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 6/28/2014
 2009
Dined on 6/28/2014
 2009
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"To be fair, I have to give high marks to Betard, though if it becomes too popular, getting a reservation will be difficult. The food is wonderful: first course, lobster and octopus; second course, branzino and schnitzel. Drinks: ol dirty batard (similar to a Manhattan), glasses of Riesling and pinot noir. Lots of staff, seamless service. We didn't feel rushed, but the time between courses could have been a little more. The menu is limited and I hope there will be periodic, seasonal changes, though everything on the current menu sounds worth trying."
Dined on 6/28/2014
 2009
0points
0of 0voted this as helpful.
 
Tradition and innovation collide in a whirlwind of sight, sound and sabor at El Vez, STARR Restaurants’ exciting and inviting contribution to Lower Manhattan’s Battery Park City community.<br /> <br />Casual yet contemporary, El Vez celebrates the festive soul of Mexican and Mexican-American culture, a true south-of-the-border spirit that manifests itself in the restaurant’s attitude and atmosphere. The breathtaking space is a feast for the eyes with imaginatively designed dining areas, a large bar outfitted with a photobooth, a wrap-around landscaped patio for dining al fresco and a burrito bar for food on the go. <br /> <br />With deep roots in regional Mexican cooking, the menu is built around guacamoles, fundidos, ceviches, tacos, quesadillas and enchiladas made from scratch with authenticity in mind. Meanwhile, the bar offers a large selection of creative cocktails, signature margaritas and staggering selection of 150 mezcals and tequilas.
 
Overall rating 
3 / 5
(Good) 3 / 5
OpenTable Diner Since
Dined on 6/27/2014
 2009
Dined on 6/27/2014
 2009
Food 
3 / 5
(Good) 3 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
"Our second time at El Vez. When we go again, I'll have to request a table outside. It's been 3 days since we were there and my ears are still ringing from the noise, especially the volume of the music (which the restaurant can control) and the conversation of excessive drinkers (which the restaurant cannot). The food is good but not better. The guacamole should be ordered but everything hot tastes prepared and reheated. I'll try a salad next time, but not anytime soon."
Dined on 6/27/2014
 2009
0points
0of 0voted this as helpful.