New York magazine devoted umpteen thousand words this week to superchef Alain Ducasse's two new attempts to open a successful restaurant in New York City. One, Adour at the St. Regis Hotel, is obviously going to be Ducasse's attempt to... More
If you haven't already checked out the piece on the world's foremost baguettologist in New York Magazine, you must. This is all you need to know about Steven L. Kaplan: When he speaks of baguettes he says things like... More
Adam Platt weighs in this week on Trestle on Tenth, the new Germanesque restaurant at 242 Tenth Ave. (24th St.), 212-645-5659. He went on a pork binge, which is what I do almost every day. And he concludes that the... More
"SOME COOKS ONLY KNOW HOW TO COOK DELICIOUS FOOD" Momofuku's David Chang and his talented crew of cooks are folks that seem to only know how to cook delicious food. So it should be no surprise that the brand new... More
I am gathering restaurant horror stories in the next few weeks. Here's what just happened to me: Yesterday I met my brother, his wife, and four of their friends at Cafe D'Alsace for lunch or brunch or whatever it is... More
In theory, the turkey club sandwich is a great idea. Turkey, bacon, lettuce, tomato, mayo, and toast; what's not to like? Yet every element of a club sandwich, except perhaps the mayo, is fraught with peril. Dry turkey or turkey... More
New York Magazine has just published its 101 Best Cheap Eats in NYC. Like NY Mag's Top 101 restaurants, it is a brilliant marketing move by Adam Moss & Co. Full disclosure: I know and like NY Mag cheap eats... More
THE WEEK IN FOOD IN NEW YORK MAGAZINE AND THE NEW YORKER I've already posted about Cafe D'Alsace (_1695 Second Ave., 88th St., 212-722-5133_), which Adam Platt gave one star in this week's New York Magazine. Using his rating system... More
What a food weekend I had. On Friday night I had dinner at Cafe D'Alsace, on 88th and 2nd Avenue. It's an Alsatian brasserie featuring the cooking of Philippe Roussel. The highlights of the meal: a fine split pea soup... More
It's really interesting to find out what you learn when you dine at the same restaurant two days in a row. You begin to see what it's like to be a restaurant critic at a serious publication like the New... More
