Good Times for High and Low in This Week's Issue

Adour

This is what a three-star restaurant looks like.Photo: Eric Laignel/Courtesy of Adour Alain Ducasse at the St. Regis New York


These are high times we’re living in. Every stratum of society has something going for it. On the tippy top, the wine-swilling swells who frequent Adour can enjoy what, in Adam Platt’s view, is three-star cuisine. And their fellow plutocrats will enjoy South Gate’s posh but lively room and Gael Greene–approved food (well, except for the clams). But for the rest of us, Rob and Robin have a panoply of awarding options: There are the spring-inspired rhubarb hamantaschen made by Emily Isaac at Trois Pommes Patisserie; an interview the Robs did with Momofuku man Joaquin Baca, who now is doing the menu for world-class dive bar the Rusty Knot; and, adding to this embarrassment of riches, takeout sweets from Pichet Ong’s Batch, and a very appealing-sounding little Tuscan restaurant on Bleecker Street. On top of everything else, crackling is the latest snack trend. Good times, friends. Good times.

Ducasse Light
In Season: Hamantaschen
Insatiable Critic: South Gate
Trendlet: Crunch!
Openings: I Sodi, Batch, and Duane Park
Young Man and the Sea (Q&A; with the Rusty Knot’s Joaquin Baca) [NYM]