Who hasnt longed to get treated like a VIP while dining out? Good news, you dont need an expense account to attain VIP status at a restaurant just some insider advice. Weve asked some New York restaurant industry stars how to work the system and stand out from the crowd.

Restaurant Secret #1: Eat out Tuesday through Thursday

Since Monday is usually the chefs day off, and the weekends are packed, insiders know mid-week is the sweet spot. According to Donatella Arpaia, owner and host of New Yorks highly regarded davidburke & donatella and Michelin-starred Anthos, the people that come during the week, theyre the restaurant crowd. The weekend is really hectic so its harder for me to spend as much time with guests.<pic>

Restaurant Secret #2: Make Your Reservation and Any Special Requests in Person

Thwart busy signals with a personal appearance – If you make face-to-face contact, and come in before noon or between 3pm and 5pm, youll have a better shot at success, says Arpaia. If youre maneuvering for special treatment like a choice table, off-the-menu dish, or even something simple like prompt seating, speaking with the host beforehand will show youre serious. Cant make it in? Theres still hope – We take requests but cant promise; call in the morning or the afternoon, not during the busy periods, says Arpaia.

Restaurant Secret #3: Tip Well and Come Often

While youre there, dont forget to also tip the host. <pic>A little gratuity ahead of time is just as important as the tip you leave with the bill. Its nice to give a tip [to the host], and theyll remember for next time, says Arpaia. How much? Twenty dollars will show them youre a client worth cultivating. Of course, make sure you take care of business after the meal too. Wine guru Michael Green says, You need not go over the top, but tipping at least 20% should be expected. Once youre in their good graces, be a familiar face. Loyal customers are a restaurants bread and butter, and always get the best treatment. Speed things up by putting your name on the restaurants mailing list, adds Arpaia, the system will remember you.

Restaurant Secret #4: If You Get Bad Service, Dont Make a Scene

As one of the top wine and spirits consultants in the nation, Michael Green maintains super-VIP status in the dining world, but even he gets lousy service once in awhile. How does he ensure the night doesnt go down in flames for him and his guests? <pic>By being tactful and optimistic. Most things that dont go right, you can fix in the middle of service, Green says. Elegantly excuse yourself, ask for a captain or manager and politely explain the issue. Nino Trotta, maitre d of bean-towns hip eatery Boston Public agrees, If people arent happy, we fix it right then and there; we even have two monitors on the floor to look for and address any issues quickly. Restaurants want everyone to leave happy, so let them make it up to you. Get upset, and youll look difficult and embarrass your guests.

Restaurant Secret #5: Befriend the Sommelier

If you cant speak with (and tip) the host, the sommelier is your next best option for long term benefits. <pic>Not only is the sommelier more approachable during service than the host, theyve usually got a similar amount of influence. You dont have to order the most expensive bottle on the menu either. Talk shop with the sommelier if you know wine and ask lots of questions if you dont. Showing interest early on can improve your service that night, and tipping afterwards will help enhance future visits. Says Lee Campbell, sommelier at New Yorks Provence restaurant, If youve had great service, tip the sommelier theyre usually in a management situation and they can help you get specific tables, score that weekend reservation, and send other extras your way. Those extras can mean free tastes, added attention, and if youre lucky, complimentary food.

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Restaurant Secrets – Get Treated Like a VIP

It’s hard to ignore the cultural phenomena surrounding AMC Network’s Mad Men. In just two seasons they’ve racked up significant nominations and awards, inspired fashion designers, and have perhaps even sparked a renewed interest in proper cocktails. For many years bartenders got away with mixing rum and Coke, vodka and tonic, Apple-tinis, and the vile Red Bull mixed with anything, calling them cocktails, and the public accepted this. The past few years, however have given way to the term Mixologist; glorified bartenders who specialize in the resurgence of the classic, proper cocktail as well as many new classically inspired concoctions. The popularity of Mad Men has undoubtedly been a major catalyst in the cocktail revolution, and personally I couldn’t be more grateful.

Click Next To Begin.

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Mad Cocktails-The Drinks of Mad Men

Below you will find ten wine selections, both red and white, that are all value wines – wines that are far more complex and praiseworthy than their price tags suggest.

Red Wines

Chateau d`Oupia 2004 “Les Heretiques” Minervois – $10 Since the Minervois doesn`t qualify for France’s exalted AOC label, most consumers ignore this region, despite the huge values.  Les Heretiques is just what you`d expect from a rustic wine; there’s plenty of plenty of pepper, mineral, and black fruit flavors to stand up to whatever grilled meat you can throw at it.	A good wine to have with steak
Osborne 2004 Solaz – $7 This Spanish wine tastes great, and is  easy to find.  Made from a blend of Tempranillo and Cabernet Sauvignon, big cherry flavors jump out first, while sweet and spicy notes linger in the background.  Open this next time you order pizza.	A good wine to have with pizza
Altos Las Hormigas 2006 Malbec- $10 South America still offers some of the best bang for the buck in wine, and this Argentine Malbec is no exception. Velvety smooth with juicy black cherry flavors, this grape pairs well with pork and lamb.	A good wine to have with pork
Quattro Mani 2006 Montepulciano d`Abruzzo – $9 You won`t believe the depth of flavors going on with this wine; leather and cherries are obvious, but take another sip and you`ll start to taste anise and gamey, herbal notes.  Great with any kind of red meat, it`s even better with a platter of cured sausages and chunks of parmesan reggiano.	A good wine to have with sausage
Christian Moueix 2003 Merlot Bordeaux – $9 Even though Moueix owns some of the greatest estates in Bordeaux, this rustic wine doesn`t rest on its laurels.  Packed with black mineral notes, tar and black raspberry fruit -  this is a great introduction into more earthy styles.  Venison, steak, or grilled mushrooms make the most of the rich flavors here.	A good wine to have with venison
White Wines
La Forge Viognier – $10 Nothing quite tastes like Viognier, and with most bottles costing upwards of $50, this one is a steal.  Viscous in texture with strong floral and tropical flavors, it pairs well with Asian cuisine and duck.	A good wine to have with duck
Covey Run 2005 Riesling – $9 A solid value year after year, this wine is dripping with lime, apricot and that typical Riesling flavor, peach. Chicken and pork are delicious food pairings, but Indian and Thai food are even better.	A good wine to have with Thai
Anne de Joyeuse 2006 “Camas” Chardonnay – $10 Forget about California oak-bombs, this French version is more about minerality, keeping it light and refreshing.  Start your night with this wine as an aperitif and a plate of goat cheese or keep it around for dinner with some baked fish.	A good wine to have with baked fish
Kono Baru 2006 Sauvignon Blanc – $10 Chile isn`t known for its Sauvignon Blanc, yet – so stock up while the prices are low.  Kono Baru has the familiar tartness and citrus flavors of Sauvignon Blanc, but with some added floral notes.  Open this bottle next time you have chicken or pasta with fresh herbs.	A good wine to have with fresh pasta
Domaine de Vaufuget 2006 Vouvray – $8 Vouvray is one of the best kept secrets in wine – taste this mouthwatering bottle and you`ll be a believer, too.  Lime, pear, and mineral notes are all held in place by some serious acidity that`s perfect with grilled seafood on a summer night.	A good wine to have with seafood

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Cheap, Good Wine – Ten Great Value Wines Under Ten Dollars

Forking out for a meal at a famous restaurant can be a thrill, but at what cost?  These days, you could just as well pay your rent as order a tasting menu.  Fortunately, those enterprising celebrity chefs are hard at work building restaurants to satisfy crowds on any budget.

Click to see Debonair’s picks for the best celebrity chef-owned restaurants on a budget – we’ve even totaled a sample bill that includes dinner for two, a decent bottle of wine, tax, and tip!

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Celebrity Chef Restaurants On Any Budget

Most American restaurants have a dirty little secret. Very little of the meat they sell as Kobe, is actually Kobe beef. Thankfully, an ounce of education can save you tons on your next pound of Kobe. We’ve got the story on this famous beef, the questions to ask when ordering, and a few budget-minded/juicy alternatives.

The Story of Kobe Beef

Real Kobe beef, like real French Champagne, only comes from one place in the world, Kobe, Japan. It is made according to strict traditions and costs enough to relegate it to special occasions and celebrations.
And, like Champagne wine laws, the Japanese are desperately trying to protect the integrity of the name, Kobe.

Deep within the Hyogo Prefecture (of which the city of Kobe is the Capital), the special Tajima-ushi breed of Wagyu cattle is reared according to strict Japanese tradition. Select breeding, isolation and daily massage make for some of the most pampered livestock in the world. These cattle are also some of the best fed – washing down their cud with buckets of shochu, a beer-like grain-based alcohol. This leisurely lifestyle creates succulent meat – Kobe beef can have almost 90% body fat.

American Wagyu – The Not Quite Kobe Beef

In 2001 tragedy struck the very few American epicures who were already savoring this rare treat. After a mad cow disease outbreak in Japan, the USDA closed all imports of Japanese beef. During this time the select American farmers who were able to smuggle in real Japanese cattle before the ban gained a virtual monopoly on the American Kobe scene. They followed the strict Japanese traditions and produced meat of an extraordinary quality for the nation’s top restaurants during a time when Kobe’s cache was at its highest. Five years later the ban was lifted, but many continued to use the American beef for its relative value over the Japanese version.

Now back to that dirty little secret. Many famed American restaurants, despite impeccable reputations and lavish prices, have mislabeled their menus – the beef touted (and sometimes priced) as Kobe is in fact, “Kobe-style.”

Wagyu is the breed of Japanese cattle and Kobe refers to the place and how it was raised. According to the famed butchers Lobels’ website: “all Kobe beef is Wagyu, but not all Wagyu beef is Kobe beef.” Wagyu refers to several breeds of beef cattle genetically predisposed to intense fat marbling. The meat from Wagyu cattle is known worldwide for high quality, flavor, tenderness and juiciness. American Wagyu can be of extremely high quality but it makes sense to ask the provenance of the beef – actual Kobe Beef should cost 2-3 times the price.

Despite the added fat and heart-attack induced cost, Wagyu may also be healthier than standard beef. Because of the Wagyu’s genetic predisposition and a special diet, it contains a higher percentage of omega 3 and omega-6 fatty acids. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.

However, all Wagyu is not created the same. If you’re looking to cook at home and you can find Wagyu at $30 per pound, you are better off buying USDA Prime. This is one instance when you should go big or go home. In Japan, full-bred Kobe costs upwards of $300 per pound, but Lobels in Manhattan and other premier retailers sell the top quality American versions for around $100 per pound.

Ordering and Cooking Kobe

According to the owners of the Morgan Ranch, a boutique, “The best way to prepare Kobe is to cook it fast over a hot flame. The fat in Kobe melts at a lower temperature than regular beef.”

Reducing the meat to a shriveled lump of burnt coal and ordering it “well-done” should never be allowed for any meat, but Kobe suffers more than others. If you overcook the meat you risk having all of the fat melt away. Remember, the fat is what you pay for; it gives the meat the flavor and texture that has made it legendary.

Since Kobe started at a $200 steak and can now be found in a $13 taco, it no longer has the culinary counterculture cache. Many top chefs are switching to the less mainstream (who would have ever though Kobe would be mainstream?) Matsuzaka. Along with Kobe it was also banned between 2001 and 2006, but it never had the popularity of its bovine brethren. Some claim this high-fat-content beef is superior to Kobe.

Matsuzaka is a produced from virgin female Wagyu cows, in a serene area along the Miyagawa river not too far from Kobe. They are fed plenty of fodder, tofu lees and ground wheat. When they have no appetite, they are fed beer to stimulate their eating, and they also receive regular massages with straw brushes after being sprayed with shōchū and are taken for daily afternoon walks.

Another type of up and coming Wagyu is Mishima. It comes from a small island with a dwindling herd and is among the most highly prized beef in Japan. A select few chefs are using these meats for their high quality and the fact that Kobe is becoming ubiquitous. Next time you see Matsuzaka or Mishima on a list, casually drop, “ I used to eat Kobe all the time but these types of Wagyu are much more unique.”

Kobe beef can be found in a few variations that make it more approachable than a $200 steak. Although Kobe is best savored when cooked as simply as possible, so as not to mask its natural flavor, here are a few more approachable ways to get a taste in NY.

Kobe Burger: BLT Burger ($$$)

They offer a $62 Japanese Kobe version. Don’t bother with this 5 oz. patty. It’s good, but the flavors are covered by the condiments and it doesn’t warrant the price tag.

Kobe Hot Dog: Old Homestead ($$)

A $19, 11 ounce foot-long American Kobe hot dog is served in a custom-baked brioche bun and doused with truffle-spiked mustard. Although the meat’s flavor is once again muffled, this is seriously delicious and worth the price.

Kobe Beef Tacos: Dos Caminos ($)

The asada grilled (American) Kobe beef and caramelized onions, with cascabel chiles and guacamole ($13.50) suffers from the same problem as the others; the delicate Kobe taste does not shine through more flavorful ingredients. Still, it is tasty enough and the price is not inflated egregiously, so order away

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