I just thought I would throw out this little bit of debate:

With so many ultra-luxurious restaurants amid this wild dining scene of New York's 10,000+ restaurants, boasting their world-class cuisine and chefs... are they worth the money?

For instance: Alain Ducasse at the Essex Hotel, which opened amid rave reviews, with seating as difficult to get as tickets to The Producers, and a $160 fixed-price menu, with only one seating per night. Is this worth it?

Peter Lugers, where a simple steak dinner can run you easily $100 (CASH) per person. Is it really worth it... the trek to Brooklyn while there are other great steakhouses in NYC?

It is easy to find dozens of amazing restaurants with superb cuisine as well as a superbly immense check. Are these great wonders living up to their notoriety and cost?

You be the judge.

-Eli



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Washington/Miami
AAdvantage Gold

I think the meal itself may only be part of the decision. Perhaps people are also willing to pay for the "utility" of going to a hip restaurant and then bragging about it afterwards.

NYC has also been awash with money these past few years, and I'm sure this has been a contibuting cause. Further, it will be interesting to see what happens this year as all the New Yorkers who depend on the market (directly and indirectly) see smaller bonuses this year end.

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Who is John Galt?
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Peter Luger has been a staple for decades. So what can I say. It is not ultra-chic, it fact it is really old fashioned rustic.

ADNY - Search the reviews and comments in http://www.chowhound.com and also look at Steve Shaw's review in http://www.fat-guy.com

So Is it worth it ??? The worth is determined solely on desire and disposable income ;-) ;-)

In a word, "YES", it is worth it if you truly love food and wine, yet Steakhouses are not the best example since it is not difficult to properly grill a Porterhouse, bake a potato and uncork a fine Cab! http://www.flyertalk.com/dining/ftdining_forum/wink.gif

Many chic restaurants are just not worth it. Generally I find that those that have been around for while are best as their standard is high.

As NY food is supercompetitive, you can be assurer that any restaurant that has been around for awhile has good food.

interesting question.. i'd have to say that the two restaurants that you specified really aren't chic, trendy or 'in' restaurants.. alain ducasse will have people eating there because he's got (had) two michelin three star restaurants.. granted it will be a mix of foodies and people with a lot of discretionary money to throw around eating there but it's not a real big scene type of place.. bragging rights will of course attach to one who has had a meal there.. peter luger's is anything but chic.. it really has the best steak in nyc.. ok.. it's $100 a person cash by the time you walk out.. most of that is just the cost of the food and doesn't include the wine which isn't really that good and not the focus of the meal.. in my opinion and that of much of new york the quality of the meat is unmatchable.. why go to another nyc steakhouse, pay just as much to eat in somewhat nicer surroundings (sometimes) and have subpar meat?? not to say that other nyc steakhouses have subpar meat, just that luger's has the best porterhouse and ages it's meat well..

now if you want trendy restaurants.. think about the hudson cafeteria, tuscan steakhouse, baldoria, etc. where the food really doesn't come close to meeting the hype.. people seem to be in these places a lot more often to flex their power, i.e. look at me with a reservation here, oh by the way, we're just having drinks.. some might be offended by my inclusion of baldoria here but i don't think the food is that great and it's riding on rao's fame..