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Lee Pitofsky (@finediningnyc), Instagram profile photo
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Lee Pitofsky

Public figure
@finediningnyc
🍽 Fine Dining Enthusiast 🍷 Certified Sommelier CMS ✈️ Frequent Traveler 🛫 Next: Dallas
  • Travel
  • Following 661
  • Followers 21.8K
  • Engagement 1.79%
  • Avg comments 8

About Lee Pitofsky

Lee Pitofsky (@finediningnyc) is a Public figure creator on Instagram, also filed under Travel. The account has 21,766 followers and 4,930 published posts. Recent posts average 413 likes and 8 comments, an engagement rate of 1.79%.

With 21.8K followers, Lee Pitofsky is a micro creator by the common 10,000 to 100,000 definition. Set against 661 accounts followed, the audience works out to about 33 followers per account Lee Pitofsky follows. Lee Pitofsky uses an Instagram professional account. Flinque files Lee Pitofsky under Public figure, with Travel as a secondary category.

The Instagram bio for Lee Pitofsky runs to 10 words across 4 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Lee Pitofsky dates from November 2023.

Story Highlights

Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.

4,930 Posts

Of the 10 most recent posts shown for Lee Pitofsky, 8 are carousels, 1 is a single image and 1 is a video. That mix leans toward carousels. With 4,930 posts published, Lee Pitofsky's archive runs well past the 2,000 mark. Against the audience, that is roughly 4.4 followers for each post published. Lee Pitofsky also keeps 8 story highlights on the profile. All 10 carry captions, averaging 147 words each. The captions are written mainly in English. Words that recur across them include white, black, caviar, winter and sauce.

Two decades of stardom of. Congratulations on such incredible and unwavering success and a fabulous retrospective menu celebrating defining moments of EMP 🌟🌟🌟

• SAVORY BLACK & WHITE COOKIE (2012)- Cheddar Shortbread, Cheddar Cream, Apple
• CLAM BAKE (2011)- Oysters, Razor & Littleneck Clams, Caviar, Apple, Fennel, Winter Squash, Parker House Rolls, Velouté
• CARROT TARTARE (2012)- Bien Cuit Rye Toast, Assorted Condiments
• SUNFLOWER (2021)- Butter with Laminated Bread Rolls
• TONBURI (2021)- Avocado, Cucumber, Mint
• MONTAUK TILEFISH (2008)- Variations of Citrus, Edamame, Tarragon, Radish, Beurre Monte
• HONEY-LAVENDER DUCK (2006)- with Daikon & Apple
• FROZEN MOCHI (2023)- with Passionfruit & Hibiscus
• MILK & HONEY (2010)- Honey Brittle, Honey-Oat Shortbread, Milk Ice Cream, Buckwheat Honey, Fleur de Sel
• PRETZEL (2012)- with Sesame & Chocolate
Thierry Allemand ‘Reynard’ Cornas, 2014 🌺🪨

Love these wines. 2014 Reynard is showing beautifully after sufficient air, layered and complete, wafting cassis, campfire smoke, olive tapenade and violets. The palate is seamless, elegant and satiny with a liquid rock minerality, fine grained tannins and terrific length. A killer Reynard that right now is even more showy than surrounding vintages.
Fantastic meal back!! Chef is doing only wonderful things ✨✨

• AMUSE BOUCHE
-Pheasant ConsommĂŠ, White Truffle
-Langoustine Tartare, Sabayon, Croustade
-Foie Gras Mousse, Apple, Feuille de Brick
• KING CRAB- Yuzu, Green Apple, White Miso, Crab Consommé Gelée, Daurenki Caviar
• VEAL SWEETBREADS- Yamazaki 12yr Whisky Infused Chestnut Mousse, Porcini, Caramelized Onion Sauce
• CAVIAR BRIOCHE- Petrossian Royal Daurenki Caviar, Housemade Brioche, Whipped Cream Cheese and Sour Cream
• HOKKAIDO SHIRAKO- Cod Milt Tempura, Kombu, Turnip Sauce, Bergamot, Leek, Nori, Yuzu Kosho
• SALADE D’HOMARDE- Lobster, Squab, Jambon Blanc, Garden Greens, Tarragon-Mustard Dressing, Périgord Black Winter Truffles
• KUE- Wild Japanese Grouper, Beurre Blanc, Fermented Napa Cabbage, Matcha
• GUINEA FOWL- Liver-Truffle Farce, Butternut Squash, Sauce Albufera with Foie Gras
• CANARD (No. 00968)- Dry-Aged Duck Breast, Liver & Minced Leg, Mushrooms, Black Pepper Cognac and Foie Gras Reduction Sauce, Shaved White Truffles from Alba
• PEANUT PARFAIT- Mandarin-Ginger Gelée, Marigold, Honey, Chrysanthemum Sauce
• FLOATING ISLAND- Steamed Meringue, Asian Pear Liqueur, Citrus Gelée, Oolong Tea
• MIGNARDISES
Jules Brochet (stunning, need more), white truffle gnocchi & pork katsu ❤️‍🔥
Six hands, five stars, lasting memory—Incredible collab ending the year on the highest of notes x 🌟🌟🌟🌟🌟💫

• “PAELLA”- Maine Lobster, Labneh, Lovage
• MAINE DIVER SCALLOP- Celeriac, Nori, Pike Roe, Ponzu, Black Winter Truffle
• A5 MIYAZAKI WAGYU- Tartare, Celery Root Shell, Jidori Egg Yolk, Sauce Gribiche
• HUDSON VALLEY FOIE GRAS- Hazelnut Tartlet, Huckleberry, Mole, Château d’Yquem Gelée
• BEACH GLASS OYSTER- Aguachile, Jalapeño Foam, Guajillo Chili Oil, Cilantro Flower
• CHAWANMUSHI- Japanese Chutoro, Imperial Heritage Caviar, Rutabaga, Parsley, Foamy Mozzarella
• HOKKAIDO UNI- Amaebi, Alaskan King Crab, Geoduck, Shellfish Panna Cotta, Amalfi Lemon-Fennel Marmalade
• NORWEGIAN LANGOUSTINE- Smoked Eel, Radicchio, Chestnut, Fermented Blood Orange Sauce
• HOKKAIDO ABALONE- Koshihikari Rice, Matsutake Mushrooms, Heart of Palm, Sea Lettuce-Liver Sauce, Ajo Blanco Foam
• DOVER SOLE- Sunchoke, Foie Gras, Koji, Vin Jaune, Oxtail, Black Winter Truffle, Crispy Shio Kombu
• CHIBA KINMEDAI- Guanciale, Smoked Mussels, Razor Clams, Dill Oil, Sauce from the Smoked Bones & Codium Seaweed
• CALIFORNIA SQUAB- Fig, Hibiscus, Almond, Beetroot, Sweet Clover Vinaigrette, Grilled Scallion, Pancetta, Parmesan
• OKINAWA CITRUS SHUMAI- Shikuwasa, Finger Lime, Mango Leather
• GREEN APPLE SORBET- Bay Leaf, Matcha Crumble, Shiso Cream, Pear Cider Gelée
• PINEAPPLE PIE- Dulcey Ganache, Pistachio Ice Cream, Dark Rum, Cardamom
• MIGNARDISES- White Chocolate-Mocha Opera Cake, Mango Pâte de Fruit, Bon Bon with White Chocolate, Yuzu Kosho and Seabuckthorn
Loving the direction of from chef! A terrific winter menu showcasing what is becoming a clear identity and style—nostalgic, personal and close to home flavors with the most pristine of ingredients executed with both creativity and restraint. Can’t wait for the next one! 🌟🌟💫

• CORNBREAD- Chicken Confit, Jalapeño, Buttermilk, Kaviari Oscietra Gold Caviar
• SHIMA AJI- White Miso Tartlet, Charred Shishito Aioli, Wasabi, Lemon Zest
• JAPANESE MADAI- Tempura, Hot Sauce Powder, Vadouvan Tartar Sauce
• FUJISAN WHITE SALMON- Winter Citrus, Trout Roe, Fermented Carrot-Ginger Sauce
• KAVIARI KRISTAL CAVIAR- Yukon Gold “Potato Salad,” White Verjus Sabayon, Marcona Almonds, Crispy Bacon
• MONTAUK FLUKE- Shrimp & Brioche Crust, Clam Bouillon, Spinach, Basil
• SAWARA- Tsuyahime “Dirty Rice”, with Ham Hock Broth, Collard Greens, Scallop XO, Mango Hot Sauce
• NEW ZEALAND VENISON- King Trumpet, Cabbage, Black Currant, Sauce Chevreuil
• SPICE CAKE- Pear Compote, Ginger Mousse, Brown Butter-Maple Leaves
• Moroccan Tea, Kinako Alfajor, Salted Miso Caramel
• MIGNARDISES- Lychee-Hibiscus Fruit Rollup, Sage-Raspberry Tart, Cherry-Shiso Whoopie Pie
Dujac x Tassin 🫶🏻

Domaine Dujac “Aux Combottes” 1er Cru Gevrey-Chambertin, 2006…Dujac fans know how great their ‘06’s are, Jeremy Seysses’ first vintage in full control. Aux Combottes, surrounded by Grand Cru’s on all four sides, is terrific in 2006, now fully open and giving wafting an unmistakable Dujac perfume with elegant spice laced red berry fruit, cocoa and Gevrey earth. It’s liquid velvet on the palate, notably impressive for the vintage, with superb balance of fruit character, minerality and fine grained tannic structure. Terrific showing!

Thibault Tassin “Dalivard” Blanc de Blancs Millésime 2020…The word is out by now. These wines are so good! Champagne with Burgundian flair. Vinous, rich and reductive in the best of ways with an expansive, satiny palate with racy energy. Love!
Fabulous menu, the best one to date! That Quail set! 🔥

• SANTA BARBARA SPOT PRAWN- Tartare, Consommé Gelée, Honeynut Squash, Pumpkin Seed, Kaluga Hybrid Caviar
• KAMPACHI- Seaweed Tartlet, Roasted Sesame
• SNAKE RIVER FARMS WAGYU- Tartare, Smoked Eel, Feuille De Brick
• AMERAUCANA HEN EGG- Guanciale, Kaluga Hybrid Caviar, English Muffins Croûtons, Brown Butter Sabayon
• HOKKAIDO MILK ROLL- Foie Gras Parfait, Périgord Black Winter Truffle, Porcini Mushroom & Black Truffle Tea
• KOMBU CURED HOKKAIDO SCALLOPS- Granny Smith Apple, Tokyo Turnip, Makrut Lime Leaf
• BUTTER-POACHED MAINE LOBSTER- Cauliflower Cream, White Grape, Claw “Tortellino,” Sauce Colatura di Alici
• BROKEN ARROW RANCH QUAIL- Black Trumpet, Pickled Kholrabi, Leg Boulette, Sauce Albafura with Foie Gras & White Truffles
• MILBROOK FARM VENISON- Pancetta, Salt-Baked Heirloom Beets, Celeriac, Blackberry,
Sauce Civet
• KITCHEN- Blood Orange Creamsicle
• HUDSON VALLEY SECKEL PEAR- Jasmine, Shiso, Fromage Blanc
• TROPICAL FRUIT- Coconut Sorbet, Passionfruit Curd, White Chocolate, Vanilla Bean, Roasted Pineapple Consommé
• MIGNARDISES- Gingerbread Madeleines, Chestnut Mont Blanc Tartlets, Compressed Cider Spice Lucy Rose Apple, Satsuma Mandarin-Orange Blossom Pâte de Fruit
Magical dinner at one of the most coveted tables in the world —a journey through mastery in sauces which take center stage, and a symphony of service and hospitality at the highest level at one of the most incredible properties on the globe. The perfect ending to an epic trip and the very definition of “worth a special journey.” Merci!! 🙌🏻🥂💫

• CRÉME "CORAIL D'HESPÉRIDE"- Les Saint Jacques with Crabe and its Consommé with a Citrus-Basil Infusion, Smoked Sabyaon and Umebochi
• PARTITION MARAÎCHÉRE- Autumn Vegetables with Sauce “Vierge” with Squash Essence, Chestnut Honey and Chardonnay
• GRILLED SARDINE- “Escabeche” with Cognac Burned Fennel, “Sauce á Manger” and “Velours” with Sorrel, Lovage, Vermouth and Mexican Tarragon
• BRITTANY SOLE- Kaviari Golden Oscietre Caviar, “Velouté” with Cabbage & Abalone Fondue, “Fumet de Roche” with Cognac and Fennel, “Sabayon” with Langoustine and Black Cardamom
• Palate Cleanser at the Kitchen Table!…
• TROU NORMANDE- a Palate Refresher with Apple and Calvados
• RIS DE VEAU- Veal Sweetbread, Confit Stuffed Ravioli, “Double Sauce Champenoise” with Veal Velouté, Creamy Champagne Reduction, Yquem Sauternes and Saffron
• CAVE À FROMAGES- You make your selections during a tour of the cheese cave!
• SATINED COMPOSITION- Six Variations of Citrus and Five Sweet and Peppery Herbs with Milk Cream and Sauce from Tangerine and Chamomile
• TRIPLE SAUCE "BELLE HÉLÈNE"- Raw Cocoa Bean Emulsion, Tonka Chocolate Sauce, Polignac Almond and Candied Pear Sorbet
• SWEET FRAGRANCES- with Flavors and Perfumes of Saffron, Quince and Apple Essences
Beginnings to an incredible night back at the temple; the one and only 🙌🏻

• CANAPÉS- Everything Bagel Cornet with Smoked Salmon Mousse and TFL “Cheese & Crackers”
• CHILLED NANTES CARROT SOUP- with Ginger Chiffon
• PACIFIC YELLOWTAIL- Sashimi and Tartare with Pineapple "Mostarda"
• HOKKAIDO SEA URCHIN PANNA COTTA- Young Coconut Purée and Cured Radishes
• JAPANESE BIG FIN REEF SQUID- with Green Mango "Salad"
• PACIFIC WHITING TEMPURA- with Kanzuri Mayonnaise
• "OYSTERS AND PEARLS"- "Sabayon" of Pearl Tapioca with Island Creek Oysters and Regiis Ova Caviar
• HEN EGG CUSTARD- with a Ragoût of Black Périgord Truffles
• WHITE YAM "HUMMUS"- Hawaiian Heart of Peach Palm "Falafel," Roasted Fairy Tale Eggplant and Dill Infused Greek Yogurt
• SWEET BUTTER POACHED NOVA SCOTIA LOBSTER- Marsh Hen Mills Polenta, Brentwood Sweet Corn, Preserved Meyer Lemon and Spicy Tomato “Broth”
• "BREAD AND BUTTER"- Whole Wheat Brioche "Kugelhopf," Black Truffle Mousse and Australian Black Winter Truffle Confit

Lee Pitofsky's engagement

Lee Pitofsky's engagement rate on Instagram is 1.79%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 56 followers. Likes outnumber comments by roughly 52 to 1, with 413 likes and 8 comments on an average post, so most reactions are taps rather than replies.

Engagement rate

1.79%

Avg likes
413
Avg comments
8
Interactions : followers
1 : 56

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Frequently asked questions

These answers about Lee Pitofsky are generated from the Instagram profile data Flinque holds for the account.

Who is Lee Pitofsky?

Lee Pitofsky (@finediningnyc) is a Public figure creator on Instagram, also filed under Travel. Lee Pitofsky uses an Instagram professional account. The Instagram bio for Lee Pitofsky runs to 10 words across 4 lines.

How many followers does Lee Pitofsky have?

Lee Pitofsky has 21,766 followers on Instagram (21.8K). Set against 661 accounts followed, the audience works out to about 33 followers per account Lee Pitofsky follows. With 4,930 posts published, Lee Pitofsky's archive runs well past the 2,000 mark.

What is Lee Pitofsky's engagement rate?

Lee Pitofsky's engagement rate on Instagram is 1.79%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 56 followers. Likes outnumber comments by roughly 52 to 1, with 413 likes and 8 comments on an average post, so most reactions are taps rather than replies.

What does Lee Pitofsky post about on Instagram?

Flinque files Lee Pitofsky under Public figure, with Travel as a secondary category. Of the 10 most recent posts shown for Lee Pitofsky, 8 are carousels, 1 is a single image and 1 is a video. The 10 recent Instagram captions Flinque holds for Lee Pitofsky repeatedly use the words white, black, caviar, winter and sauce. Lee Pitofsky writes those captions mainly in English. Lee Pitofsky keeps 8 story highlights, which open with a free Flinque account.

How do I contact Lee Pitofsky for a collaboration?

Lee Pitofsky's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Lee Pitofsky and use Flinque's outreach tools wherever a contact route is on file.

Lee Pitofsky's own Instagram profile is the one outbound link Flinque publishes for the account, and the bio link opens after signing up.

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