Two Takes on Barbuzzo; London Grill’s Wild Boar Chili Is the Season’s Blockbuster

Barbuzzo’s Fideua, “a less familiar take on paella … can now take its place next to Adsum’s foie gras poutine as the best high-brow drunk food in town;” the restaurant itself “is the best … Turney and Safran have opened yet.” [PW]

• “Effortless, exciting and affordable … Every ooh and ahh you’ve heard about Barbuzzo’s food, from glass-brittle “pig popcorn” chiccharones dusted in espelette pepper to the dreamy budino tucked layer by salted-caramel layer into a Mason jar, is a million percent true.” [Citypaper]

Fork and Barrel’s cheese plate could benefit from “a little more diversity in the cheese offerings,” but the “wild boar bratwurst held promise as it paired extremely well with the recommended Timmermans Strawberry Lambic.” [Daily News]

• At Fairmount’s London Grill, Chef Michael McNally’s wild boar chili is “a meal that at least evokes the season, if not necessarily the season’s blockbuster exhibition.” [Good Taste]