In this weeks issue, as befits spring, nature is bursting out of our food coverage. Snails and sea urchins take supporting roles in Adam Platts review of the highly rarefied Anthos; Gael Greene flutters into a restaurant called Tree; Rob and Robin talk tomatoes, spring almonds, and even more snails; and, in the spirit of growth, our food editors lay out two Short Lists of places where you can introduce young, growing gourmands to their future lifetime pursuit. Plus, four new restaurant bloom in the April sunshine, all in New York this week.
Adam Platt visits Anthos, the most ambitious effort yet from a chef our critic has praised highly in the past. Will Psilakiss attempt to bring Greece to France and Italys level pass muster with the big man?
Gael Greene steps away from the major openings shes been hitting and writes up a hidden treasure in the East Village: Tree.
Tomatoes and corn come under the Robs view this week too, even though theyre not technically in season yet.
Speaking of In Season, this week features a recipe for chili-salted green almonds by Brad Farmerie of Public.
David Bouley is opening a health-food restaurant next winter with celebrity nutritionist Oz Garcia.
And finally, in honor of Bring Our Daughters and Sons to Work Day, selections for where to take the little ones for their first power lunches.
The Slowest Food
In Season: Green Almonds
Openings: FR.OG, Suba, Mle, and Paradou March.
UWS Opening for Bouley Lite
Power Lunch, Jr. Division
Power Lunch, Jr. Division, Part II [NYM]