PrintWeek in Reviews: Best Bites
- Bar Bao's yucca waffle with sweet corn, peanuts and dulce de leche, which has "the degree of salt...that often make a dessert stand out." [Bruni; NYT]
- Regionally-themed mussels at Flex Mussels, like the "Dubliner" (Guinness, toasted walnuts, and caramelized onions) or the "Spaniard" (chorizo, olives, tomato sauce, and red wine). [Peed; New Yorker]
- At Asmak Taama in Bay Ridge, the "hulking" striped bass is coated with "whole-wheat flour and spices, dampened with seawater, and flame-grilled to coal-mine blackness." You're supposed to eat just the smoky pink flesh inside, but apparently the outer skin "is even more delish." [Sietsema; VV]
- Singapore slaw from Shang in the Lower East Side: "a crunchy, colorful, slightly sweet, somewhat spicy, totally addictive, composed salad with 19 ingredients, something Wolfgang Puck might have put together in his Chinois days." [Richman; GQ]
- The "artery-popping" winter paté at the Four Seasons made of pork, veal, foie gras, black truffles, pistachio, and armagnac. [Cuozzo; NY Post]
- Beet “cannelloni” at Rouge Tomate: chilled beets sliced into pasta-like sheets and "rolled around a tart beet-green filling," layered with toasted pistachios and sheep’s-milk yogurt. [Cheshes; TONY]
- The oyster pan roast from the John Dory: "a mind-blowing cup of soup" that "tastes naughty." Especially with the paired sea urchin-buttered crostini. [Restaurant Girl; NYDN]
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