Momofuku Ko probably isn’t the right restaurant for you.
It’s for people that are more adventurous and more open minded than thinking a 1800 degree broiled steak is the only way to eat meat.
I used to be like that too, judging stuff without tasting it. Then I realized that when I am more open minded about things I eat, I’m able to experience other foods cooked in different techniques and sometimes, it turns out for the better.

You will also hate the fact that they don't give you a menu and have to eat what they serve.

Just looked through a couple of their menus.. It looks like Ko is the one you are describing? Prix fixe, they choose what to serve? With no vegetarian or fish option, that would not work for my family.

Noodle Bar location does not work for our trip next week, but looks delicious!

Ma Peche looks very nice, and is right near The Plaza which would make it convenient. Do they do pre-show dinner service well? We need to get to The Book of Mormon on time!

And it does appear they have come to their senses! :) "grilled dry-aged ribeye – roasted garlic, shallot, soy butter"

Thank you for the life lessons though, sensei.

^

Some friends dragged me to the Smith & Wollensky's in Las Vegas about a year ago and I thought it was terrible. Nothing angers me more than overpaying for lousy food in a restaurant! :mad:

Wouldn't consider being open minded a life lesson, just common sense.

Ko- nearly impossible to get into. And yes they don't accommodate people that need to look at a menu and search for vege or fish options. Def. not for you.

Not sure what the sensei reference means unless you are implying that its Japanese. The only thing Japanese about the restaurant is the name. Looks like you didn't do quite enough research. Look up Ssam Bar as well while you are doing more research. :)

Sensei means teacher. I was thanking you for the life lesson, teacher. The word is Japanese, that's all.

(OK, really I was being a smart aleck...)

Ever since we went to a place and my wife ended up with a $200 plate of mushroom risotto (all the prix fixe options were things she does not eat), I am careful to check and make sure we are going to a place she will enjoy.

Any experience with Ma Peche? Do you recommend it?

I think Ma Peche is not worth it. Not sure how much longer it will be around. It's in the old Towne space. If I had to rank the Momofuku empire from NYC I would say Ko then Ssam Bar then Ma Peche then Noodle Bar. Ko truly is special but very limited seating makes it difficult to get a reservation.

On a side note, Book of Mormon's is excellent. Problem with theater district is the lack of really good food. Not that you are looking for suggestions pre or post theater but I would recommend Esca. That area really hurts for good food.

I've booked a table at Esca - Thanks for the recommendation!

Does a 5:30 reservation give us enough time for quick dinner before a 7:00 show time?

And to all else - sorry, I will get back on to the topic now!

Yes. They are very good about pre theater and make sure you get out in time. Hope you enjoy.

We love Ruth's Chris as well.

We do the Keg as well.. not as upscale, but its there.

A really good Steak house in Calgary is Caesars'.. Only a couple of locations, so not considered a chain, but has multiple locations.

I agree that the Theater District is a barren wasteland of good dining options for the most part, but one of my favorite restaurants in the city is there, Ippudo Westside, and it is only 2 blocks from The Book Of Mormon. Really amazing choice - I actualy went there before BOM 3 weeks ago.

Probably should move the New York City restaurants discussion to this thread:

http://www.flyertalk.com/forum/new-york-city-465/

My favorite is Ruth Chris. Consistently bring my clients there for lunch and dinners and they never disappoint. Capital Grille is also good but Ruth Chris provides better valve for their product.

Disagree. Those are generally not "chain steakhouses".

Not sure how I missed this thread.. Huge upscale steakhouse diner here.. Depending on your definition of "chain"..

More than 1: Peter Lugers (there are 2, though the Brooklyn one is the one I always go to)
More than 5: Mastros Steakhouse (not the seafood ones, I don't go to those).. Just pure beef ;)
More than 10: DelFriscos
More than 20: Ruths Chris'

One thing I love about Ruths Chris? (besides they're everywhere), is that the service has always been consistently good to me. Oh, and you can always order your steaks without the butter.. ;)

In regards to grilling as well at home, there are three elements at play here:
1. The cut of beef. Yes, I know you can buy USDA Prime, but the USDA Prime you buy is the ones the restaurants don't want.. :)
2. Dry Aging, yes, you can try to do this at home (and I do it for my holiday standing rib roasts), but is just too time consuming (I want that beef in my belly!!)
3. Cooking element. Very hard to do a "black and blue" at home or on the grill.. Not many non-commercial appliances can go over 1500 degrees.. Something about residential fire hazard.. ;)