Ozersky: I see the Best of New York just came out. Do you really stand behind your picks? Are they really the "best"?
Platt: You know my position on passing absolute judgments, especially about food. It's a very subjective situation, and all you can do is give an informed opinion. Thats all Best of New York is. I will say that there were a few things I would have liked to include. There was a superb short rib at a restaurant in Brooklyn called Moimthat I would have liked to write up. There's also a great crispy chicken dish in Brooklyn at a place called Lucky 8 that the editors considered a little too obscure. As a rule, though, I like reading the issue more than writing it.
Ozersky: Me too, except for one thing. I have to say that I was a little disappointed that there was no best burger in this issue. I thought your best un-beef burger was a cop-out. What is your favorite burger? Do you have one? Just cough it up, already!
Platt: My favorite burger is Shake Shack. No contest.
Ozersky: What about the contest for best ramen? Was your winner, Setagaya, neck and neck with Momofuku?
Platt: Well, Momofuku isn't really a ramen bar, is it. Setagaya's the real thing, straight from Tokyo, complete with towel-headed ramen ninjas behind the bar, and legions of faithful ramen geeks slurping down bowls of that delicious "shio ramen."
Ozersky: But does that mean their soup is better? What do I care if it's more authentic?
Platt: Yes, that means the broth is better. What do you know about ramen, Mr. Pork Chop?!?
Ozersky: What do you think the broth is made of? Speaking of pork, I had to wonder at you picking Adour. In a city with so much great bacon, sausage, char siu, chops, and all the rest, I find it hard to believe that ultrarefined number there could be the best.
Platt: It's a matter of taste, Cutty! The Adour dish combines all the thing you pork fiends crave: artisanal flavor, good old-time fattiness (there's a little stamp of candied belly on the side), and a wheel of loose, handmade boudin noir thrown in.
Ozersky: I'm glad I didn't have to write that one. I think my brain would have exploded. I'm glad, too, that I didn't have to do the lasagne category. Marco's is fantastic, but so is the mushroom-driven version at Fiamma.
Platt: I didn't like the Fiamma lasagne much. I dimly recall it being sludgy and brown and weirdly sweet. In my humble opinion, the lasagne verdi at Insieme is a more faithful gourmet iteration of this great family dish.
Ozersky: What about the part where you pick your favorite new restaurant? Did you and Gail and the Robs divvy that up? Was Dovetail your real pick, or did you cede another place to one of them?
Platt: It does sound like we divvied them up, but Dovetail was my real pick. I liked the unlikely location, and the range of the cooking. Also it's the last good restaurant I've dined at. After a month or two my memory fades.
Most Viewed Stories
Above the Fray: How Restaurants Become Impervious to Criticism
The 12 Best Garlicky Dishes in New York Right Now
The 10 Best Lines From Jay Rayner’s Brutal Steakhouse Takedown
First Look at Empellon al Pastor, Now Open in the East Village
Will Letter for Lunch: One Woman’s Plan to Hand-Write Menus in Exchange for Food
What to Eat at Cotenna, the New Italian Restaurant Inside the ’ino SpaceAll openings »
The Marrow Will Close Tomorrow NightAll closings »
Search by name
Or, search by
Latest News on Grub StreetL.A.’s Top Round Roast Beef Plans to Open in NYC, and Everywhere Else
Bring on the Beef on Wecks, Provel-topped steak sandwiches, and gravy-topped dirty fries.World Decides Deep-Fried Candy Corn Is One Step Too Far
"Those four words in THAT order? NAW."Above the Fray: How Restaurants Become Impervious to Criticism
To be above a certain threshold is to enter a kind of realm of immortality and myth, immune to the random quibbles of everyday life.Here’s an Entire Japanese New Year’s Feast That Comes in a Pokemon Ball
Choose this Poké Ball and get 26 traditional osechi dishes for $136.Brave Chili’s Cook Vows to Capitalize on Shirtless Viral Photo Shoot That Got Him Fired
"Trust and believe I'm capitalizing."First Look at Empellon al Pastor, Now Open in the East Village
Alex Stupak has flung open the doors of his much-anticipated bar-tortilleria in the East Village.Eataly’s Wine Shop Makes a Triumphant Return
The celebration includes free glasses of sparkling wine tonight.The Race to Create America’s Premier Carbonated Cold Brew
The Austin-based company Coffer has already attracted attention from coffee industry heavyweights.Ben & Jerry’s Defends Its ‘Hazed & Confused’ Ice Cream
The company told angry parents nothing about it "condoned hazing, supported hazing, or even inferred hazing."Yotam Ottolenghi on Instant Ramen, Plenty More, and His Secret Candy Stash
"People are becoming quite precious about what they eat."
Our annual culinary extravaganza happens November 10 with more than 40 of New York's best chefs and restaurants.The 10 Best Lines From Jay Rayner’s Brutal Steakhouse Takedown
"The most unintentionally funny restaurant to open in London in a very long time."Danny Meyer’s Untitled at the Whitney Closed in Advance of Its Move Downtown
The Breuer building is closed, but the huckleberry pancakes will be back in May of 2015.The 12 Best Garlicky Dishes in New York Right Now
Now is not the time to worry about minty-fresh breath.A New Study Shows That Calorie Counts on Menus Don’t Do Much at All
"People don't really understand what it means to say a typical soda has 250 calories," says a researcher who thinks the number-board system of listing calorie counts is not effective.New York Attorney General Sues Papa John's Franchisee for Labor Violations
A franchisee with four Manhattan locations not only allegedly cheated its employees out of hourly wages, it forced them to pay for their own bicycles, helmets, safety gear.Some Poor Waitress Had to Tell President Obama That His Credit Card Was Declined
"Turns out I guess I don't use it enough."Starbucks Gets One Step Closer to Having Your Drinks Ready the Moment You Arrive
It won't be long before the Starbucks app knows everything about you, but at least your drink will be hot when you get these.Grub Street’s Restaurant Power Rankings: Take Root, Marta, and More
Find out where to eat in Grub Street's weekly ranking of the city's most-buzzed-about restaurants.French Bakery Maman Sells NYC’s Most Impressive New Chocolate-Chip Cookie
It's made by a Michelin-starred chef.
"Dear Dave, I'm a little worried about you."Kate Mara Grabs Coffee at La Colombe; Mindy Kaling and Malcolm Gladwell Party at the Standard
This week's Celebrity Settings.Jamie Oliver Faces Backlash After Hiring a Convicted Rapist
The celebrity chef's team defends their decision, saying that David Mason served his time and deserves a shot at rehabilitating his life.Introducing Delancey & Co, London’s First Lower East SideThemed Takeout Shop
It may be British, but there is lox on the bagels.Chef Sean Brock Eats Bologna in Nashville and Blood Sausage in New York
"I got my regular order: meatloaf with Creole sauce, mashed potatoes, green beans, fried green tomatoes, white beans, corn pudding, and sweet tea."A Lot of People Were Outraged by Michael Ruhlman’s Response to a ‘Shrill’ Times Essay
"I like girls in kitchen a lot: it does bring that testosterone level down a little bit, it makes it not so aggressive," a British chef said recently.Pharrell Williams’s Ubiquity Now Extends to Fancy French Macarons
He and Ladurée have made peanut-butter and cola macarons.Eating Vegan Ice Cream With Jason Schwartzman and Director Alex Ross Perry
"It's hard for me to relate to people who don't have a huge sweet tooth."This Coffee-Making Robot Is the World's Worst Barista
It can whip up a Nespresso in about three minutes.Animal Rights Group Blasts Starbucks for Using Eggs From ‘Cruel Farms’
Despite claims that they're "ethically purchased and responsibly produced."
It's also No. 1 on Amazon's best seller list of vegan cookbooks.11 Places to Find Fancy Hummus
Truffle hummus at Claudette, burnt-jalapeño hummus at Empéllon Cocina, and more.Mayor de Blasio Is Still Quietly Trying to Ban Your Soda
He's holding "high-level meetings" on "the best way to reach that goal."See How 7 Fast-Food Burgers Rot (or Don’t) Over Time
The burgers all look pretty horrible to begin with; at least the month-old ones have penicillin.Saltie Stays Open Late to Morph Into Mr. Curry
Chips and curry sauce, naan, and rice and pickle are on the menu.Against All Reasonable Odds, a Man Insists This Giant Mouse Was in His McDonald’s Coffee
It was a total "surprise" when he took the lid off.19 Defining Moments in the History of Yogurt
Congratulations, New York, you have a new state snack.Here’s a Start-up That Promises to ‘Age’ Whiskey Instantly
Why put the whiskey into the barrel when you can put the barrel into the whiskey?‘Veggie-Forward’ Williamsburg Pop-Up Chez José Is Reborn As Brick-and-Mortar Semilla
Chef José Ramírez-Ruiz, who has worked at Per Se and Chef's Table at Brooklyn Fare, will serve a $75 prix-fixe at his restaurant's 18-seat U-shaped bar.Restaurant’s Waitstaff Quits Midday, Alleging Racism and Way Too Many Flying Bugs
He allegedly fired people for being black, old, or fat.
"I closed all the blinds in the apartment, turned off the TV, lit a couple candles ... "The NYPD Thinks a Yelper May Have Smoke-Bombed Bar Pitti
"They're looking for stuff like, 'This place sucks and I'm going to blow this f--king place up.'"Keith McNally Swears Pastis Will Reopen in the Meatpacking District in 2016
The restaurateur says he's got a location on Gansevoort Street.Esquire Names America’s Best New Restaurants for 2014
Brooklyn's Take Root is "an oasis of passion, a crack in the rock of a cynical world."Meet the Creative Genius Who Turns Starbucks Cups Into Art
His masterworks morph the Siren into Colonel Sanders, a Lego minifigurine, and PSY.Colors Comes Back to Life As a Gluten-Free, Living-Wage-Paying Restaurant
The cooperative East Village restaurant is serving "upscale comfort food."Mario Borgatti, the Bronx’s Pasta Patriarch, Has Died
Borgatti was born in 1917 and was just 17 when his parents opened up shop on East 187th Street in 1935.Here’s a Guy Who’s Banned From Every Bar and Restaurant in London
35,000 establishments he cannot enter — a citywide first.Will Letter for Lunch: One Woman’s Plan to Hand-Write Menus in Exchange for Food
"I have a service and I'm hungry."Rick Bayless Will Cook in New York With Alex Stupak Next Month
The chefs will team up for one night only.