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Chanterelle

By Mona's Apple   Dec 14, 2006

The bank Swimster worked for this summer offered him a full-time position in London and he moves in February. I am so happy for him. I also can't help but feel an ounce of pride knowing we came to New York together, both clueless in our post-undergraduate haze, and despite not being right for each other, neither of us would be where we are today if we hadn't met. You hear, "Things happen for a reason," (most often when things don't happen for you), but after being with Swimster I realized it's not just a cliche, it's real. Swimster, if you're reading this, thank you. FULL REVIEW

• 10

Chanterelle, 483 comingilillian stars

By AugieLand   Sep 27, 2006

Be your guest at a sake and food dinner at Chanterelle in two hours? Of course I was the right guy to call when whoever it was dropped out, and of course I went. FULL REVIEW

Chanterelle

By New York Journal   Jul 18, 2006

On a recent celebratory occasion, my friend and I chose Chanterelle. Though I’ve dined there a couple of times in the past, I’d forgotten the magic of this restaurant’s quiet, refined atmosphere. With its widely spaced tables, its luminous chiffon shades, and high chandeliers, Chanterelle offers an elegant escape. On a Sunday evening, it was never more than half full. It was delightful to note that we could speak barely above a whisper, and have no trouble hearing each other. FULL REVIEW

• 6

Regular Guys New York City Entry #103 Chanterelle

By Veal Cheeks   Jun 29, 2006

All year I have been waiting for an occasion to return to Chanterelle, Karen and David Waltuck's smooth outpost in TriBeCa. A decade ago I had a most pleasant evening (after the restaurant had moved to Harrison Street). Perhaps most impressive about my evening were the remarkable floral displays (once designed by Karen Waltuck, but now outsourced). The gold-maize walls and the space between tables created a lightness of spirit that was conducive to bright dining. And the service then - and now - was silken and congenial. The art works in the small entrance conveyed that here were restauranteurs of class. FULL REVIEW

• 1

Great expectations

By Married with Dinner   Jun 29, 2006

We’ve talked about going to Chanterelle for years, ever since we bought David Waltuck’s Staff Meals cookbook and fell in love. Anyone who cooks this well for their own employees, we reasoned, must do truly amazing things for their diners. FULL REVIEW

Chanterelle

By New York Journal   Dec 19, 2005

In mid-January, I had a business dinner at Chanterelle. My only prior experience at the restaurant was a lunch in 1990, which is too long ago to be relevant. FULL REVIEW

Restaurant Notebook

By Foodie NYC   Nov 18, 2005

I had decided a while ago that I wouldn't post reviews of all of the restaurants I visit in NYC. But while I do like to keep this site focused on documenting my own cooking, I would be remiss if not mentioning who, what and where influences how I cook in my own kitchen. FULL REVIEW

• 9

A 'Shroom of One's Own: Dinner with Mom at Chanterelle

By The Amateur Gourmet   Aug 12, 2005

Just when you thought you'd seen the last of my family in Rome--at least for a while--here they are again, back in New York, to celebrate my mom's big 5-0 (never tell a woman's age!) by which I mean she's turning 30. Because dad had to work and Michael had some other goings-on through Thursday night, mom came by herself a day early--Wednesday morning--and she and I ate three big, exciting meals together. Usually I do these as big, massive posts but after doing that list of my first year restaurants I realized it's nicer to have individual posts for individual places. At least for now, we'll see how I feel by the end of the weekend. FULL REVIEW

Chanterelle

By Gotham Gal   Jun 29, 2004

I have been to Chanterelle probably 5 times now. The restaurant is so beautiful. A classic downtown institution. It was great to be back last night. FULL REVIEW

Chanterelle

By Charlie Suisman's MUG   Dec 10, 2003

Norbert Elias, in his book The Civilizing Process, says that civilization "refers to something which is constantly in motion, constantly moving 'forward.'" Yet Mr. Elias puts the word forward in quotes, as if to say, "Well, that's the idea, anyway." FULL REVIEW

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