Week in Reviews: Best Bites
Ahi tuna appetizer from Bobo. Photograph by JordanaZ
- The stand out pork belly at Bobo is "cut into strips [and] interlaced with similar size strips of crackling, which just barely crest the surface of a lemon grass broth" [Bruni; NYT]
- At No. 7 in Fort Greene the best entree is the "so-called roast chicken—really a scrumptious roulade with crisp skin on the outside, resting in a truffle jus that owed nothing to the synthetic truffle oil used in so many restaurants." [Sietsema; VV]
- At Corton, "the squab is rare, wrapped in bacon, with a squab leg on the side. And tender pork belly. And chestnut cream (studded with black truffles). And a foamy spiced milk." [Sutton; Bloomberg]
- At Double Crown you can get "sticky pork belly... tossed with cilantro, mint and a Vietnamese-style caramel glaze" and “'pigs in a wet blanket'—spicy-sweet sausages stuffed into lychees." [Cheshes; TONY]
- At Allegretti "red wine-marinated, braised short ribs meet their match in Jerusalem artichoke puree that's unafraid of cream and butter, and as smooth and commanding as a great Mexican mole." [Cuozzo; NYP]
- At Busscao they serve "baby chicken and vanilla-scented waffles topped with caramelized apple-onion butter." [NYDN]
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Comments: