Changes at Bobo Still Don’t Cut It; Love for Corton Builds


Even with a new and better chef, "what carries over from previous incarnations of Bobo is a sense of caution," says Frank Bruni in his one-star assessment. [NYT]

The prices at Corton make Ryan Sutton suspicious, but he is barely into his first course before predicting that Drew Nieporents latest could soon be a four-star restaurant. [Bloomberg]
Related: A First Look at Corton

Steve Cuozzo rhapsodizes over the fall menu at Allegretti, calling it "a kaleidoscopic whirl through the many-splendored flavor spectrum of one of Europe's most colorful cuisines." Plus, he disses our Adam Platt! [NYP]

Jay Cheshes has high hopes for Double Crown, calling Brad Farmeries food just as intriguing as the setting its served in. [TONY]
Related: A Photo Tour of Double Crowns Menu

Alan Richman also hit Double Crown this week, but wasnt as impressed. Noting the crowds, Richman writes: The attraction might be the menu, although having tried most of it, I can't recommend queuing for this cuisine. [Forked/GQ]

After he manages to find No. 7 in Fort Greene, Robert Sietsema loves the roast chicken and the tuna appetizer, though his enthusiasm for the restaurant as a whole is muted. [VV]

Bussacos chowder makes Danyelle Freeman wonder why we dont eat it all the time, and she says the chicken and waffles is good for anyone from L.A. whos homesick for Roscoes. [NYDN]

At Yerba Buena, Julian Medinas care for detail can have a transformative effect on familiar dishes, says Leo Carey, who suggests eating at the bar. [NYer]