More Mixed Reactions to Forge; Good Dessert at Parlor Steakhouse

By

Frank Bruni finds promise in Forge, praising the echoes of Larry Forgione in son Marc's restaurants, but wishes the service and food were more consistent. [NYT]

In a more formal review, Randall Lane also calls Forge "inconsistent," noting that Forgione can cook but tends to overcomplicate his food. [TONY]
Related: Forge Tries to Raise a Second Forgione to the Firmament

Michael White's Convivio is "Manhattan's most exciting southern Italian joint," Ryan Sutton proclaims. [Bloomberg]
Related: First Look: Convivio

Alan Richman thinks that Veritas has finally found in Basque - French fusion chef Gregory Pugin a man worthy to fill the shoes of Scott Bryan. [GQ]

Danyelle Freeman is most impressed with the desserts at Parlor Steakhouse, but was surprised by how good the filet was. That said, color her only two-stars impressed. [NYDN]

At Socarrat, Paul Adams eats simple, accessible tapas, but the real draw is the paella. [NYS]

The New Yorker pits two Persian spots against one another: Shalizar and Ravagh. Ravagh wins, but there's room for both. [NYer]

The Greek restaurant Yiasou in Sheepshead Bay is "an incredibly pleasant place to dine," says Robert Sietsema, and about half as expensive as similar estiatorios in Manhattan. [VV]