Platt Pans Brasserie 44; Make Your Own Guacamole

Bar Blanc

Inside Bar BlancPhoto: Noah Sheldon


Reading this week’s magazine — or at least the food-related parts of it — had its own special rhythm. First came the shock and guilty excitement of reading Adam Platt’s review of Bar Blanc, which he liked, and Brasserie 44, which he didn't — zero stars. In a week with only one opening (Bridge Vineyards Tasting Room), Rob and Robin taught us how to make guacamole (there's a video, too!) and turned us on to the rebellious risotto at Dell’anima. They also found local treats that are globally inspired and clued us in on the rabbits multiplying across city menus. Gael Greene managed to get a table in the early days of Chop Suey, and her pre-pre-pre-review is favorable.

Review: Bar Blanc and Brasserie 44
In Season: Guacamole
Risotto Rage
Righteous Nibbles
Trendelet: Hopped-Up
Insatiable Critic: Chop Suey
Openings: Bridge Vineyards Tasting Room [NYM]