I have this one question for y'all on this forum: Who do you think the best restauranteur in the US is? I'm very familiar with the Manhattan restauranteurs because I was formerly a Manhattan restaurant professional. So I'd naturally go with Drew Nieporent of Nobu, Danny Meyer of The Modern, Steve Hanson of Fiamma, or Jean Georges, or maybe Daniel Boulud. I'd also consider Michael Mina who is out in San Fran. What does everyone else think?

Also, if you have a second, tell me what you think of my new cooking resource. Thanks!
Intense Cooking

A. bobby flay of course....you kinda sorta seam like him

B. are you Ben Milino

C. just brand new today made for just you

http://forums.winespectator.com/eve/forums/a/tpc/f/6826053161/m/587103063

D. http://www.intensecooking.com <- Sux

Gee, I haven't seen this before- a blatant attempt to draw visitors to a website disguised as a question.

Wow. Got ads?

quote:

Originally posted by Board-O:
Gee, I haven't seen this before- a blatant attempt to draw visitors to a website disguised as a question.

What's so wrong with that? It's a smart idea....

Welcome back, Ben.

You know...I'll admit it that I'd like some web traffic.

However, I also never got an answer to my question. Cuz I actually wanted some ideas.

I did work on the opening team of 2 Manhattan restaurants, so don't think I'm just out to promote my website.

So, is anyone going to answer my original question...best restauranteurs?

I hear grunhauser's pretty good.

I did a quick google of grunhauser's name and didn't come up with much. What's he opened? I'm not familiar with the name. Thanks

I thought he made Reisling.

grunhauser

quote:

Also, if you have a second, tell me what you think of my new cooking resource.

Do you REALLY want to know?

Bern's Steakhouse

Bern's is more like a Brothel - the Disney World of Steakhouses.. it is for sure an experience, but I wouldn't call it the best restaurant!

Agree with f-w-g. It's a don't miss experience, but the steak at Peter Luger's is far better. A trip to the wine cellar is fun. It's kept at 50, I believe, so that wines that you might think could be a little too old are, in fact, fine for drinking.