NYC Jeeb Wed. March 6th???

Spent some time looking at all the excellent options, folks. Thanks!

I'm thinking ethnic sounds like a great option -- I know I'll eat at Bouley and Marea during the visit...

Options proposed so far:
http://www.pekingduckhousenyc.com/ - have to say - the photos on the main page of the website make my mouth waterwow

And did I read that the corkage is free? http://online.wsj.com/article/SB10001424052970203960804577239571280059272.html

Have to say this one looks the best so far -- anyone have any connections with the place?

If we eat here, should we request a special spot?

Midtown or Chinatown?

Would 7:45pm work? I need to get from the Nomad at 7pm to my hotel and back to the restaurant?

http://www.thegrandsichuan.com/ - lots of locations, which is best?

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www.mandarincourtny.com

Others:

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www.goodfork.com

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www.lasirenenyc.com
http://www.ilcorsorestaurant.com/
Brad's place
 
Thoughts on what is best between Peking Duck and Grand Sichuan?

I'll also need guidance on which location to book.

Thx, -mark
 
For PDH choose the Midtown branch. They have nice service and a nice space and you will eat Peking Duck because, in large part, that's the best thing there and the rest of the menu is not very wine-compatible.

For GS we have lately used the East Village (St. Marks Pl.) branch. They have a mix of bland and spicy dishes; we know what to order and when the kitchen is 'on', it's quite good. You'll drink reds before whites. Service is slipshod but you have a big Lazy Susan and who cares because they're friendly and cheap.
 
If you do PDH the seaweed and scallop appetizer works very well with Manzanilla and pretty good with Champagne. Vegetable dumplings are also surprisingly Sherry friendly and superior to the shrimp dumplings.
 
originally posted by Jay Miller:
If you do PDH the seaweed and scallop appetizer works very well with Manzanilla and pretty good with Champagne. Vegetable dumplings are also surprisingly Sherry friendly and superior to the shrimp dumplings.
Click to expand...

Yes, but who the hell wants to drink Sherry, Jay? :-P

My take is if you want to do more reds, the dinner should be at Peking Duck House. Rhones, Burgundy, old Bordeaux, Gamay, old Rioja, Sangovese, Nebbiolo and even old Cali Cabs all work well there. The last couple of times I've been there, we've even told them to just slice the duck for us and we'll make our own pancakes. That way we can choose to either eliminate the hoisin sauce, or at least use a lot less. That's worked out extremely well for the wine.

If you want more of a white wine with residual theme, I'd say go with Grand Sichuan as aside from the tea smoked duck and braised pork with chestnuts, few other things work well with reds. Plus, I mean why go to a Szechuan restaurant and order all the bland stuff?

Btw, not sure why there's big love for the St, Mark's location. Yes, they were the best when they first opened, as all the new locations are as they shift their best chefs to the new spots for a bit, but it's been a few years now and I haven't been that impressed the last few times I've been there and find 24th, 34th and 74th street locations better. Personally, I think the Szechuan Gourmet at 56th street might be the best Szechuan in the city at the moment, fwiw.
 
originally posted by Brad Kane:
originally posted by Jay Miller:
If you do PDH the seaweed and scallop appetizer works very well with Manzanilla and pretty good with Champagne. Vegetable dumplings are also surprisingly Sherry friendly and superior to the shrimp dumplings.
Click to expand...

Yes, but who the hell wants to drink Sherry, Jay? :-P

My take is if you want to do more reds, the dinner should be at Peking Duck House. Rhones, Burgundy, old Bordeaux, Gamay, old Rioja, Sangovese, Nebbiolo and even old Cali Cabs all work well there. The last couple of times I've been there, we've even told them to just slice the duck for us and we'll make our own pancakes. That way we can choose to either eliminate the hoisin sauce, or at least use a lot less. That's worked out extremely well for the wine.

If you want more of a white wine with residual theme, I'd say go with Grand Sichuan as aside from the tea smoked duck and braised pork with chestnuts, few other things work well with reds. Plus, I mean why go to a Szechuan restaurant and order all the bland stuff?

Btw, not sure why there's big love for the St, Mark's location. Yes, they were the best when they first opened, as all the new locations are as they shift their best chefs to the new spots for a bit, but it's been a few years now and I haven't been that impressed the last few times I've been there and find 24th, 34th and 74th street locations better. Personally, I think the Szechuan Gourmet at 56th street might be the best Szechuan in the city at the moment, fwiw.
Click to expand...

I think many of us will have a boatload of Burgundy during the week with La Paulee and other dining events....not that more would be a bad thing. :) You wont find much Rioja (except LDH) or Bordeaux or S. Rhone from me - just not my thing.

-mark
 
originally posted by Mark Davis:
Objective is to decide on a venue in the next few days, so we can reserve a space.

-mark
Click to expand...

Well, you're the honoree. You choose. Szechuan cuisine, or Peking Duck?
 
Peking Duck it is (I've actually never had it, so I'm pretty excited). Think '02 Houillon/Overnoy Poulsard will pair with it? I'll also bring some La Bota, maybe some geeky Champagne, hmm, so many options...

7:30pm, March 6th, reservation for 12. Turns out the place is really close to my hotel, so timing should work out great (i think). Have to get from the Nomad @ 7pm to my hotel and then it's about 1/2 mile.

I need to call back and talk to Alex the manager to arrange something for corkage (hopefully)...the lady I talked to said $15/per? I thought I read in the WSJ it was free there? Anyone buddies w/Alex?

Can't wait!

Thanks, -mark
 
originally posted by Mark Davis:

I need to call back and talk to Alex the manager to arrange something for corkage (hopefully)...the lady I talked to said $15/per? I thought I read in the WSJ it was free there? Anyone buddies w/Alex?
Click to expand...

It's been $10 a head the eight or so years I've been going there.
 
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