Platt Pigs Out at the Breslin; Hot Cocktails for Every Taste

Photo: Hannah Whitaker/New York Magazine

In the magazine this week, Adam Platt lauds the Breslin, which outdoes the Spotted Pig with its excess: “There’s more booze (the wine list is seven pages long); more butter, salt, and pork (the three pillars of Bloomfield’s inspired brand of cooking); and much more attitude,” he writes. “When parceled out in smaller doses, however, many of Bloomfield’s meaty creations are worth the price of admission.” If you’re looking for a new way to warm up, Robin Raisfeld and Rob Patronite find eight hot, “stress-meltingly comforting” cocktails, from Fort Defiance to PDT.

In openings, the West Village Bistro le Gare “marks the professional reunion of Maryann Terillo and Elisa Sarno, late of Jarnac and Babbo, respectively.” Sweet Maine shrimp are in season, and we’ve got a recipe for shrimp rolls from Luke’s Lobster. Rob and Robin also profile up-and-coming snack-food mogul Amy Hamberry, who turns “kale, the entirely virtuous, dark-green-leafed vegetable, into an irresistible, only slightly less virtuous snack chip that’s poised to take over the health-food-store world.” Finally, the delicatessen Mile End settles into Boerum Hill to traffic in Montreal-style smoked meat.