Secrets of Grand Sichuan, and Welcome to Scarpetta

Olana comes in under Adam Platt's microscope.
Olana comes in under Adam Platt’s microscope. Photo: Zach Desart

In the magazine this week, Adam Platt bestows two approving stars on Olana and Mia Dona, while Gael Greene is mostly pleased with Wildwood Barbeque. The Robs provide insight on the world of Chinese food with the founder of the Grand Sichuan chain, and Amanda Freitag of the Harrison gives the Robs her recipe for lovage with gravlax. In “Openings,” our food editors announce the arrival of three restaurants with backstories: Hundred Acres, the successor to the recently closed Provence; Scarpetta, Scott Conant’s new casual Italian in the meatpacking; and Curry-Ya, the latest Japanese import to the East Village. Plus, hotelier André Balazs launches his own wine. It’s just another busy week in New York.

Italian Two Ways
In Season: Lovage
A Standard Rosé for Your Dinner With André
Insatiable Critic: Wildwood Barbeque
Openings: Hundred Acres, Scarpetta, and Curry-Ya
Grand Ambition [NYM]