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Zagat: The Vintage Dinner Series

Gothamist  posted this article about the upcoming Zagat Survey Vintage Dinner Series in New York City:

 

"'Starting in January, some of New York's top restaurants and chefs will take turns offering menus inspired by 19th century banquets, as part of Zagat's "NYC Vintage Dinner Series." Each chef will host a one-day-only event where, according to Tim Zagat, guests can enjoy an "unforgettable dining experience with dishes that have largely disappeared in the last 100 years.' ...Although none of the menus are set, you can expect unusual cuts of meat such as calves heart and beef liver, as well as other delicacies like animal's blood (rich in gravies and sauces). Also be prepared for 'theatrical presentations' with food and fire, like peach flambe and cherries jubilee, as demonstrated above. Chef Thomas Keller (Per Se) promises diners 'not only an experience in food, but in the ambiance.' He plans to transform the entire restaurant, even down to the cutlery.

Stanley Lobel (Lobel's Meats) said he thinks the series will have a 'trickle down effect' to other restaurants, particularly because of the unusual cuts of meat that will be used. These misfit cuts are currently less popular and cheaper: 'This may well save the restaurant industry, especially the middle-end, who are struggling the most.' ...The prix fixe dinners will be priced on par with each restaurant's standard menu, with drinks, tax, and tip all included. And a portion of the proceeds will be donated to a charity of each restaurant's choice. Reservations need to be made through the restaurants directly, and seats are expected to fill up quickly."

 

Participating restaruants and dates:

 

Adour at The St. Regis New York, Chef Joel Dennis – Sunday, January 25
Aureole, Chef Charlie Palmer – Wednesday, March 25
Blue Hill at Stone Barns, Chef Daniel Barber – Thursday, February 5
Bouley, Chef David Bouley – Thursday, January 15
Café des Artistes, Chef Joseph Paulino – Monday, January 12
Chanterelle, Chef David Waltuck – Thursday, January 27
Daniel, Chef Daniel Boulud – Tuesday, February 3
Del Posto, Chefs Mario Batali & Lidia Bastianich – February 11
Gramercy Tavern, Chef Mike Anthony – Monday, March 16
Jean George, Chef Jean George Vongerichten – Monday, March 23
La Grenouille, Chef Matthew Tropeano – Wednesday, February 25
Le Bernardin, Chef Eric Ripert – Monday, March 9
Le Cirque, Chef Craig Hopson – Tuesday, March 3
Ouest, Chef Tom Valenti – Thursday, March 5
 

Photo:  Daniel Boulud, courtesy of Zagat