I've said it before and I'll say it again: New York barbecue joints all seem to have one meat that they nail, one dish that is clearly superior to every other meat they cook low and slow. At RUB...
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Akhtar Nawab pours over the dishes at Elettaria Fried quail doesn't get more tender than the appetizer version at Elettaria [NYT; Bruni] The black cod with champagne sauce is succulent and velvety at Brasserie Cognac [NYS, Adams] The foie...
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Editor's note: Everyone on the web does review round-ups. But when it comes down to it, SE:NY doesn't care so much about keeping tabs on who gave what place how many stars. Instead, our weekly review roundups focus on the...
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Editor's note: Everyone on the web does review round-ups. But when it comes down to it, SE:NY doesn't care so much about keeping tabs on who gave what place how many stars. Instead, our weekly review roundups focus on the...
Continue reading »
Eighty One serves a wild striped bass with strips of skin that are "so crunchy and rich they seem to be emulating pork rinds." [Bruni, NYT] The sliced veal strip is "as good as you'll find" at Olana, and...
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