Double Crown Looks Better Than It Tastes; Price-Conscious Sushi

By

Danyelle Freeman thinks Double Crown’s atmosphere compensates for Brad Farmerie’s food, which has been “led astray by exoticism.” [NYDN]
Related: A Photo Tour of Double Crown’s Menu

With a nod to the economy, Frank Bruni seeks good, affordable sushi at Kanoyama and Sushi Azabu, and tenders one star for each. [NYT]

Yerba Buena looks like “a dive in Old Havana,” writes Moira Hodgson, who recommends the baked rice casseroles and much of what’s on Artemio Vasquez’s cocktail menu. [NYO]

Jay Cheshes calls the Libertine "P.J. Clarke's in designer duds," but Todd English's menu "deliver[s] a mixed bag of always bold, intermittently clumsy, beer-swigger’s dishes." [TONY]

Ryan Sutton waits patiently at Shake Shack UWS because “fast food doesn’t get much better than this. Except it’s not that fast.” [Bloomberg]

Gael Greene likes BarBao so much she goes two nights in a row, but sticks with Vietnamese small plates. The big plates, she writes, “are a bow to the timid.” [Insatiable Critic]

Like Adam Platt, Lauren Collins wants more from Matsugen: “Matsugen can be a letdown for those who appreciate, and even crave, the stark flavors of Japanese cuisine." [NYer]

Robert Sietsema visits the city's only Guatemalan restaurant, Tierras Centro Americanas, and is wowed by much of the menu and a flowering weed called chipilín. [VV]