Three Votes for Maialino; César Ramirez Is ‘Outrageously Wonderful’


Maialino is a very good restaurant, writes Sam Sifton. Chef Nick Anderer is a New Yorker, born in Indiana. But his cooking is the genuine article. [NYT]
Related: A Closer Look at Maialino, One Day In

At Maialino many dishes are not only lighter on the tongue than in Rome, they also taste better, says Steve Cuozzo. [NYP]

After multiple visits to Maialino (including one with Gail Simmons) the staff is already in that fine anything-you-say and thank-you-for-coming Meyer service mode. And the kitchen is definitely sharper, writes Gael Greene. [Insatiable Critic]

The Breslin offers the most opulently fatty food in New York served in medieval portions in a raucous rock & roll setting, says Jay Cheshes, adding that the new gastropub delivers a near-perfect dining experience. [TONY]
Related: Ken Friedman Is Ready to Say Yes to You at the Breslin

At Brooklyn Fare's Kitchen, a few doors down from the small, independent, more-than-a-mere-grocery-store Brooklyn Fare, chef Csar Ramirez offers what is the most outrageously wonderful, unfathomably underpriced, and virtually unattainable meal in New York, declares Alan Richman. [Forked and Corked/GQ]
Related: César Ramirez Sticks With the Chefs Counter

If the food was a little more exciting, Fort Defiance would be mobbed by intrepid inner-borough gourmands, writes Lila Byock, who fawns over owner St. John Frizells cocktails. [NYer]
Related: A Closer Look at Fort Defiance

Robert Sietsema joined an Organ Meat Society meeting called to order at Northeast Taste, a Flushing restaurant that features cooking from China's northeastern provinces. [VV]