E by Jose Andres-- A lot of fun! It was just my sister and me, as the party of six that would have filled out the meal cancelled. I was pretty psyched about this and loved having a 6:2 ratio of staff to diners:) I'm sure you've already read about the food enough to know the general concept. It's a cool room, everything's perfectly but lightheartedly presented... the food itself is heavy on the foam, dry ice, spherification, etc. A lot of it's done right there, so you can watch very closely. I particularly liked his take on chickpea strew and a fantastic dish of turbot and bone marrow. Really neat drink pairings, too, alcoholic or non. If it's in your price range, it's a great experience. I didn't get to experience the whole "conviviality" aspect, but that didn't bother me.
Charlie Palmer Steak-- I went twice. Loved it. Beautiful room, fantastic service, great value if you order the cut of the week. Top notch all the way around. Fantastic wagyu tartare.
Carnevino-- the best thing I can say about it is that it's open a little later than other places-- which is why I went in the first place. I wish I hadn't! It was just gross. I can't believe I'd say something like that about a place with input from Batali and Bastianich, but I can't think of anything good to say about the food. That was a lot of money to spend for food that was literally not good enough to finish-- I would have done better at a buffet or with the $14.95 prime rib at the hotel!