It seems with a returning confidence to the dining scene after a 9 year hiatus can be an advantage or disadvantage for Chef Günter Seeger. A few things worked for Chef Günter Seeger, at Günter Seeger NY: one being the execution of few dishes and another having the kitchen on display.
Although we have an understanding of Chef Seeger making some changes to how he operates, there are, at times, a miss with a dish. The mistake, I believe, is derived from the lack of self-preservation through a self-sabotaging disposition. Doing things “his way” has been toned down a bit by opting to have reservations, for a costly, 10-12 course at $148 before tip and tax, that was drafted in a daily menu. Aside from the personality traits of Chef Seeger that translates into the operation of his restaurant, the dishes from a chilled pea soup and lemon cucumber soup to a lobster mousse and langoustine ice cream are sure to demonstrate his experience of finding “ingredients that speak…eloquently.”
Unfortunately, I would not recommend this restaurant because of the lack of hospitality it seems to have by the not-so-friendly remarks. Between the the server forcing themselves to sound genuine in describing the menu, random statements, and the loudness you are distracted by from the servers’ footsteps on non-carpeted floors, that can take away from the experience. Also having a kitchen crew moving soundlessly makes for a robot, therefore contradicting the notion of feeling like being invited welcomed to his home. Maybe it is a direct invite to his world.
