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Minetta Tavern, great meat, get the cote de boeuf

thanks! both jubilee and perrys sound good, what is the best thing at perrys and is there any really good deep dish pizza around there?

as an austrian-born new york based banker I am excited for this but looking at the menu a bit disappointed by the lack of true austrian street food. Where's the wurst selection (kasekrainer?!) or leberkase offering and not even a proper wiener schnitzel (veal)?

UWS fatty crab>w. village fatty crab

I think everyone is overlooking a huge fact, which is another issue in itself.

I've found it pretty easy to deduce which restaurant you work at, I like the place and live nearby, it is a tiny spot and everything is essentially a small plate to a varying degree, it is as much a wine bar as "restaurant".

If someone came in, sat at the bar, had a few glasses of wine and shared a few quick hors d'oeuvres, they would probably not feel inclined to tip exactly the same as if they had sat at a table and been waited on in the traditional sense.

This is the case here as far as I can tell, whether or not bartenders, food at the bar, etc... deserves the same level of tipping is the real argument, in my mind its sort of a grey zone. I consider myself a decent tipper based on the service provided but I would not tip as much if I was throwing down cash after this type of situation as if I sat down and had a normal dinner.