Platt Wary of Colicchio & Sons; Map the Bowery’s New Restaurant Row

Photo: Hannah Whitaker/New York Magazine

In the magazine this week, Adam Platt is overwhelmed in a bad way by the vast dining room at Collichio & Sons, and the menu doesn’t mitigate Platt’s unease: “[T]he overall impression, as one item succeeds another, is of a kitchen throwing as many flavor combinations at the wall as possible, in the hopes that one or two of them will stick.” Rob Patronite and Robin Raisfeld map new eats downtown, observing: “Once gritty, now gourmet, the Bowery has become the latest restaurant row.”

In their openings report, the Robs preview the Brindle Room and Tangled Vine Wine Bar & Kitchen. Meyer lemons are now in season, and Joel Dennis of Adour Alain Ducasse shares his recipe for marmalade. Rob and Robin also alert us to a new dinner menu at Torrisi Italian Specialties that debuts on March 9 — look for hearts of palm with Bazzini peanuts and house-cured anchovies and ravioli Caruso. Finally, browse with a drink at “six recently opened stores selling consumables of all kind” in addition to furniture, yarn, and biker gear.