in the magazine

Platt on Bar Breton, Txikito; Coal-Fired Pizza in Red Hook

Bar Breton

Bar BretonPhoto: Hannah Whitaker/New York Magazine

In the magazine this week, Adam Platt has this advice for dining at Bar Breton: “The non-galette portion of the menu is slightly less interesting and tends to veer unsteadily between proficiently rendered bistro favorites and a high-minded Frenchman’s somewhat tortured idea of what nouveau-casual food should be.” Platt has a more reliable experience at Txikito, where the menu is “impressively diverse without being overstuffed.” The beautiful and dramatic blood orange is in season this week, and Blue Smoke uses the fruit in its margarita recipe. You can drink up while cooking on a Weber electric grill — this week’s Best Bet. If you needed another reason to head out to Red Hook, Rob Patronite and Robin Raisfeld have found one: Anselmo’s Coal-Fired Pizzeria. With a new outpost at Citi Field, does New York need another Shake Shack? Of course! And we just might get one, in Central Park.

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