I took so long to get back to writing that this is kind of old news already but this dinner is worth talking about. I always find New Year’s Eve overrated, still do, especially after last New Year’s Eve being an extreme disappointment. Let me back track to last year:
A bunch of my friends came in to Miami Beach to spends New Year’s Eve here. We decided to have a nice dinner at Phillipe. By nice dinner, I mean 200 bucks a pop. Sounds crazy right? Well that’s pretty standard for Miami and NYC on New Year’s Eve. And for that money, you think you would be treated like royalty. (I like to think so). We had the late seating so we can be there for when the ball dropped. I honestly forget what the 200 dollars per person included, except that it was suppose to be a bottle of champagne for every 2 people. They were so stingy and treated the champagne like it was on limited supply and did not let us keep the bottles at the table. It was a shared “resource” between all the patrons at the restaurant. After begging for champagne, we also had to beg for food. We were not allowed to order, we had to take whatever they gave us whether we liked it or not. It looked like they were giving us scraps from other people’s tables. I’m not sure if other table’s experienced this or if because we were the last table to be seated. The whole experience was horrendous.
Now I wanted to share that story for you to understand why we were pleasantly surprised this year. I headed to New York City this year because any attempt of convincing my friend’s to come to Miami after last year’s fiasco would be pointless. We decided on spending New Year’s Eve at Stanton Social in the Lower East Side. Stanton Social on a normal evening is suppose to have amazing food. The New Year’s Eve deal was unlimited food and Chandon for $125 per person. Sounds to good to be true. It was legit. Everything sounded so good on the menu that I let my friends do the picking. They serve family style. I’ll let the pictures do the talking:
This was an amuse-bouche. Fun fact- according to wikipedia an amuse-bouche is not actually an appetizer or ordered by the patrons. It is selected by the chef and served as an excitement of taste buds both to prepare the guest for the meal and to offer a glimpse into the chef’s approach to cooking.
In the photo above- I had to yell at my friend for touching the food because I did not get my picture yet. As you can see with one of the pieces not aligned right. I wish I remembered what everything was. My favorite was the one in the 2nd row which had Foie Gras in it. Continue reading →