Ryan Sutton Finds ‘Gustatory Bliss’ at the Standard; Oceana Impresses Gael Greene


The good news is the Standard approaches Keith McNallys Pastis and Balthazar as one of the citys better all-day hangouts for glamorous, if not complete, gustatory bliss, says Ryan Sutton. [Bloomberg]
Related: A Closer Look at the Standard Grill

Prime Meats bears all of the hallmarks of a second-wave hot spot, with generous portions of fuss-free food, locavore sourcing, and a cultish appreciation for the butchers and charcutiers arts, writes Jay Cheshes. [TONY]
Related: Empire Building [NYM]

At the new, more spacious Oceana, I am so impressed by the complex flavor kicks in a first tasting on Monday that Im back again four nights later, reports Gael Greene. [Insatiable Critic]
Related: What to Expect From the New Oceana

The service at Joseph Leonard is good, and despite a crowded kitchen, the food they produce is often spectacular, affirms Robert Sietsema. [VV]
Related: First Look at Joseph Leonard, Bar and (American) Brasserie

At Locanda Verde, everything feels new the backlit mirrored shelves, the giant-hooded stainless-steel pendant lights, even the bricks but the chef Andrew Carmellinis blissfully homey Italian food serves as a reminder that cooking what you grow is a very old, and very good, idea, says Shauna Lyon. [NYer]
Related: A Closer Look Inside Andrew Carmellinis Locanda Verde

In a hunt to track down Michael Bao Huynh, Alan Richman assesses BarBao and Baoguette, which offers better food, prices, and value than its loud uptown sibling. Plus, his crew got a kick out of eating limp penis on Christopher Street. [Forked/GQ]
Related: A First Look at Michael Huynhs Bia Garden, Opening Soon