Sietsema, Cuozzo Try Choptank; Cheshes Revels in New Tabla


Robert Sietsema ate his way through Baltimore to prepare himself for a visit to Choptank, where "the generosity of the crabcake and its clean, fresh flavor were remarkable." [VV]

"The best main courses [at Choptank] took leave of Chesapeake Bay for the familiar waters of Modern American cookery and chef Matthew Schaefers way with fish lifts all boats," Steve Cuozzo asserts. [NYP]

"Tablas sprawling new menu, featuring lower prices on dishes once served only upstairs, includes an outstanding cross-section of regional vegetarian cookery," Jay Cheshes writes. "The old Tabla is dead; long live the new one." [TONY]

"The mix of middle eastern influences at Tanoreen makes for a jumbled, and satisfying, menu, says Sam Sifton. "Is such cooking authentic? Yes, though no. It doesnt matter and who cares. Its mostly delicious. Authenticity, anyway, is almost always a lie." [NYT]

At Maialino, "the food, served with a relaxed, knowing smile, is usually delicious, occasionally spectacular," writes Shauna Lyon. [NYer]

Gael Greene revisits Picholine and finds the love again. "Its not as sexy as Daniel or as vibrant as Le Bernardin, but its hardly an old folks spa. Once you start eating, you wont care whos sitting across the way." [Insatiable Critic]

Ovest Pizzoteca "may not pack the same crowd" as Luzzo's, observes Adam Kuban, "but the food quality is much the same, which is to say very good." [Serious Eats NY]