Bonnie
Top 50 Contributor
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Bonnie's Stats
 
  • Review Count
    32
  • Helpfulness Votes
    4
  • First Review
    May 24, 2014
  • Last Review
    September 10, 2014
  • Featured Reviews
    0
  • Average Rating
    3.6
 
 
Bonnie's Reviews
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Across from Carnegie Hall, Trattoria Dell’Arte features the largest antipasto bar in New York, a sprawling selection of seafood and vegetable specialties perfect for parties of all sizes. Designed after a Tuscan artist’s studio, the rooms include half-finished paintings, oversized sculptures of fragmented body parts, a gallery of Italian noses, a wine cellar dining room, and candle-filled private rooms.<br /><br />The menu focuses on northern Italian specialties such as the steak Florentine, double veal chop, seafood specialties of the Mediterranean, and unforgettable desserts.
 
Overall rating 
1 / 5
(Poor) 1 / 5
OpenTable Diner Since
Dined on 9/06/2014
 2009
Dined on 9/06/2014
 2009
Food 
1 / 5
(Poor) 1 / 5
Service 
1 / 5
(Poor) 1 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
"Overly salted food, but the worst part was the bait and switch. A glass of Riesling was ordered, a glass was brought, "try it" said the waitress, "is it okay?" "Yes" was the reply. "Well, it isn't Riesling, we're out of it." Not the way to treat a diner. Hosts too chummy. "Are you local or from a far away place?" was the greeting. Obviously, locals are not valued. We won't return."
Dined on 9/06/2014
 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 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 8/31/2014
 2009
Dined on 8/31/2014
 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
"Kudos to the Cupping Room for making an exception to their weekend menu and making oatmeal for the vegan in our group. My omelet was perfectly cooked as ordered, rare among restaurants that serve omelets. The only surprise was the coffee which I have always praised; this time the decaf was so weak it had no taste. Still, our favorite breakfast/brunch place."
Dined on 8/31/2014
 2009
0points
0of 0voted this as helpful.
 
A winding slate path through overhanging vines and tropical foliage leads to the historic 1840 Carriage house. Slowly spinning ceiling fans stir the aromas of French-New Orleans accented cooking and fresh seafood and steaks grilling over mesquite. Envision yourself in New Orleans or Key West. In the canopied garden, or on the candlelit veranda, dine on the exotic cuisine of internationally acclaimed Chef Chet Saign, whose creations include local-caught tuna, swordfish and mahi-mahi in fabulous sauces, elaborate entrees of local shellfish & lobster, and the justly famous smoked, grilled and blackened steaks and prime rib. Beyond the menu, a dozen or more seafood specials are offered nightly. The helpful staff, coolly attired in 410's signature tropical batik, makes you feel like you are dining on a private yacht. One of ZAGAT™s "AMERICA'S TOP RESTAURANTS 2013." Please call restaurant directly for parties larger than 6. (609) 884-2127
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 8/18/2014
 2009
Dined on 8/18/2014
 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
"Our annual holiday in Cape May always begins with dinner at 410--and it never disappoints. Think of the closeness of tables as cozy and enjoy the wonderful food. If spicy is not your thing, ask the waitstaff for recommendations on the less spicy food; we on the other hand never find the food anything other than perfect."
Dined on 8/18/2014
 2009
0points
0of 0voted this as helpful.
 
Built in 1840, this former Cape May plantation residence is now home to the acclaimed Washington Inn and Wine Bar. The Craig Family has carefully preserved the beauty & essence of this distinctive treasure without undertaking major alterations to its original form. The Inns welcoming facade overlooks tree-lined Washington Street in the seaside communitys Historic District. The Washington Inn offers six unique dining areas, from a summer patio to cozy fireside tables. Cocktails are a must in the Wine Bar, where the passing Cape May scene can be best appreciated. Often described as romantic, our easy-going elegance will satisfy anyones craving for fine dining. Our enticing menu offers the best of American cuisine, but with an inventive, upscale edge. Food, Service, Ambiance, the essential ingredients for dining excellence, are all deftly blended here at The Washington Inn. We are what "eating out" used to be -- before it became hurried, incorporated & unimaginative
 
Overall rating 
2 / 5
(Fair) 2 / 5
OpenTable Diner Since
Dined on 8/20/2014
 2009
Dined on 8/20/2014
 2009
Food 
2 / 5
(Fair) 2 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"The Washington Inn has the best bar in Cape May and we were there every night that we were in town. But after many years of not eating dinner there, we tried it again with friends and again we were disappointed. The ambience is such that you should dine, but dining is impossible. Appetizers are okay but no sooner are the plates scooped off the table than the entrees immediately appear, each one accompanied by the warning that the plates are hot. We all know what that means: the food has been prepared before and heated before being served. And indeed the food was between poor and fair. We have heard that the family that owns the Washington Inn is wonderful; if only the food were."
Dined on 8/20/2014
 2009
0points
0of 0voted this as helpful.
 
A winding slate path through overhanging vines and tropical foliage leads to the historic 1840 Carriage house. Slowly spinning ceiling fans stir the aromas of French-New Orleans accented cooking and fresh seafood and steaks grilling over mesquite. Envision yourself in New Orleans or Key West. In the canopied garden, or on the candlelit veranda, dine on the exotic cuisine of internationally acclaimed Chef Chet Saign, whose creations include local-caught tuna, swordfish and mahi-mahi in fabulous sauces, elaborate entrees of local shellfish & lobster, and the justly famous smoked, grilled and blackened steaks and prime rib. Beyond the menu, a dozen or more seafood specials are offered nightly. The helpful staff, coolly attired in 410's signature tropical batik, makes you feel like you are dining on a private yacht. One of ZAGAT™s "AMERICA'S TOP RESTAURANTS 2013." Please call restaurant directly for parties larger than 6. (609) 884-2127
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 8/21/2014
 2009
Dined on 8/21/2014
 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
"Perfect table for six, perfect waiter (Bill), perfect food: what more could we ask for?"
Dined on 8/21/2014
 2009
0points
0of 0voted this as helpful.
 
Wallflower is a neighborhood restaurant featuring original cocktails, an international wine list and traditional, seasonal French country fare. We also hold tables for walk-ins. The bar area is seated on a first come, first served basis. We look forward to seeing you at Wallflower.
 
Overall rating 
3 / 5
(Good) 3 / 5
OpenTable Diner Since
Dined on 8/16/2014
 2009
Dined on 8/16/2014
 2009
Food 
3 / 5
(Good) 3 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Moderate
Moderate
"I'm not sure why Wallflower is French, except for the two who take orders. Is it French not to have a telephone number? The food--rabbit terrine, scallops, pork tenderloin--is good, albeit on the salty side. The very short pour of a glass of Givry was okay because the wine was terrible. Something--mosquitos?--attacked halfway through the meal which of course did not add to what should have been the pleasure of dining."
Dined on 8/16/2014
 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 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 8/15/2014
 2009
Dined on 8/15/2014
 2009
Food 
4 / 5
(Very Good) 4 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
"The food at Elan is mostly wonderful: seafood sausage, stuffed zucchini blossoms, sweetbreads plus the delicious pretzel with mustard butter-- all the tops. The mackerel, ordered for the second time, disappointed. the sauce must have been changed and this sauce did not enhance the fish. Although there is enough staff, our waiter was more pleasant than efficient and the kitchen was incredibly slow. An hour and 15 minutes to be served a main course is too long. The Manhattan did not resemble any Manhattan I have ever had--and not in a good way. Still, we will return."
Dined on 8/15/2014
 2009
+1point
1of 1voted this as helpful.
 
This Old Chelsea food hall is a New York original. The Red Cat's combination of come-as-you-are sensibilities and straightforward, satisfying, and occasionally irreverent cuisine instantly establish the restaurant as a favorite with New York diners. Andy Xu runs the kitchen that's become famous for such whimsical creations as Reuben Wontons with Red Cabbage Slaw and Pan Roasted Cod with Flageolets, Moroccan Olives, Oranges and Basil Oil. Such dishes only add to the restaurant's mystique as a place for all seasons, styles and spirits. As Frank Bruni wrote in the New York Times "The Red Cat feels vaguely colonial and tavern like, except when it feels downtown-gallery cool, and apart from those moments when it feels modestly and eclectically elegant." <br /><BR><br> <br />If you are unable to book online, please call us directly and we will do our best to accommodate you. <br /><BR><br>
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 8/13/2014
 2009
Dined on 8/13/2014
 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
"First time at Red Cat for lunch, usually it's dinner. Lovely summer lunch menu, the freshest ingredients presented artistically. Everyone seems to know how good dinner is here; lunch should be added to anyone's list."
Dined on 8/13/2014
 2009
0points
0of 0voted this as helpful.
 
April Bloomfield and Ken Friedman's Michelin-starred restaurant, The Breslin, offers seasonal menus which embrace nose to tail cuisine, small growers and local farmers.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 8/09/2014
 2009
Dined on 8/09/2014
 2009
Food 
3 / 5
(Good) 3 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
"The Breslin Bar and Grill is aptly named; its ambiance is a combination of both, rather funky. The Caesar is one of the best we have had in a restaurant and we would order it again in a minute. The much touted lamb burger on the other hand was disappointing, medium rather than medium rare and therefore dry but the biggest problem with both the burger and the fries was too, too, too much salt. Wines by the glass were okay but the white negroni was more ice than anything else. I'm glad we tried Breslin, but we won't be back for a while."
Dined on 8/09/2014
 2009
0points
0of 0voted this as helpful.
 
Barchetta, Italian for ‘little boat’ captures the charms of the Mediterranean seaside. An Italian seafood trattoria, Barchetta is a partnership between Esca’s acclaimed Chef & Partner Dave Pasternack and John Meadow’s LDV Hospitality. Pasternack brings his passion of sourcing the freshest ingredients of the sea and expertise of Italian cuisine to Barchetta’s intimate yet bustling atmosphere inspired by the communal charm of the rustic trattoria experience. Barchetta provides a casual bar dining experience of Pasternack’s trademark crudo tastings or a feast of homemade pastas, seafood antipasti, and whole fish paired with an eclectic international wine list. Delivered with gracious, genuine hospitality, Barchetta brings la dolce vita to life in New York City.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 8/08/2014
 2009
Dined on 8/08/2014
 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
"We were very pleased with our first dining at Barchetta. We dined early, in part to avoid the most negative complaint that the restaurant is too noisy and we succeeded. Everything we ordered we would order again: grilled octopus, lobster with pasta and crab with pasta. Red wine from the Piedmont enhanced the entire meal. Many events take us to Chelsea; we'll be back."
Dined on 8/08/2014
 2009
0points
0of 0voted this as helpful.