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MOST RECENT ARTICLES BY:

Adam Platt

Features Writer, New York Magazine
See all their articles from across New York Magazine
@plattypants

Adam Platt is a features writer for New York and served for many years as the magazine’s restaurant critic. He is the author of The Book of Eating and won the James Beard Award for Restaurant Criticism in 2009.

  1. guest chefs
    Stone Barns Center’s Guest Chefs Bring Fresh Flavors to Fine DiningShola Olunloyo’s tasting menus conjured West Africa by way of the Hudson.
  2. closings
    Good-bye to Flora Bar, a Restaurant That Will Be Impossible to Re-createOwner Ignacio Mattos announced his uptown dining room won’t reopen.
  3. chinatown
    A Restaurant Critic Treads a Familiar Chinatown PathOn the cusp of the Lunar New Year and after COVID-19 upended the neighborhood, Adam Platt searches for signs of rebirth (and his favorite dumplings).
  4. first taste
    Pecking House’s Chinese Fried ChickenA poultry pop-up with secret passwords.
  5. encounter
    Guy Fieri Is America’s Most Misunderstood ChefA trip to the ranch with the morale-boosting Mayor of Flavortown.
  6. field notes
    The Best Meals I Ate in 2020Our critic finds some comforts in a heartbreaking year.
  7. restaurant review
    Cold Comforts at Mokyo and Silver ApricotTwo downtown Asian-inspired kitchens brave the elements with distinctly personal, creative cooking.
  8. first taste
    Don’t Call Yellow Rose Tex-MexAt the new East Village canteen, the vegan queso rivals the beef chili.
  9. field notes
    Winter Comes for New York’s StreeteriesOur restaurant critic bundles up for the season ahead.
  10. the quarantine diet
    Comfort Me With BagelsHow our critic found solace at his neighborhood bakery.
  11. first taste
    A New Chinese Café Finds Some Fans in the Platt FamilyMilu offers a different spin on the traditional carryout model.
  12. restaurant review
    At Ernesto’s, Not Much (and Everything) Has ChangedAdam Platt returns to Ryan Bartlow’s Basque-inspired taverna, which was the last dining room he patronized as a working critic in March.
  13. field notes
    The Odeon, Four Decades On“None of us was thinking of this as a career. It was just sort of a fun idea.”
  14. reopenings
    The Future of Midtown DiningWhen it’s back, the city will be too.
  15. field notes
    A Restaurant Critic Considers the Soothing Luxury of the Ham SandwichThere is a necessary and soothing familiarity to ham and cheese on squishy white bread.
  16. outdoor dining
    Eating Sushi Omakase on the SidewalkHow does the traditionally intimate, cloistered experience translate to an outdoor setting? Our restaurant critic Adam Platt finds out.
  17. reopening
    Hao Noodle’s Zhu Rong on Reopening in China — and on Sixth Avenue“I love New York, but it’s just a different situation.”
  18. field notes
    Our Cranky Restaurant Critic Finally Learns to Love S’moresAll it took was a game-changing technique from an ingenious backyard chef.
  19. dispatches
    Adam Platt on Returning to RestaurantsOur critic, fresh off hiatus, surveys the state of his neighborhood.
  20. field notes
    What I’ve MissedOur restaurant critic reemerges to a strange new world.
  21. temporary closings
    Good-bye (for Now) to Myers of Keswick, a Haute-Hoarder Anglophile’s ParadiseThe idiosyncratic British grocer will shut down — and hopefully reopen soon.
  22. field notes
    A Restaurant Critic’s Viral Bean HellAdam Platt joins the legume-hoarding masses.
  23. coronavirus
    The Calming Ritual of the Cocktail HourLike lots of other lost family traditions, it’s made a little comeback in our small, floating quarantine capsule in the past few weeks.
  24. field notes
    What We Lose When a Favorite Restaurant Disappears ForeverGood-bye to Gotham Bar & Grill’s sense of civility, tradition, and style.
  25. field notes
    What Is a Restaurant Critic’s Job in the Time of Social Distancing?And why does it feel like a rave review may do more harm than good?
  26. first taste
    Thai Diner Could Be New York’s Next Great Brunch DestinationThe sprawling menu is filled with signs of ingenuity.
  27. conversations
    The Anglo-American Restaurant Criticism Divide“Go crazy, make people mad, and on to the next thing.”
  28. restaurant review
    Verōnika Is a Grand Cafe With a Broadly European Menu That Lacks Point of ViewStephen Starr’s latest is located in a Swedish-based photography museum.
  29. field notes
    A Restaurant Critic Comes Around on LinesSome of them, anyway.
  30. first taste
    A Yakitori Master’s Manhattan Debut Still Needs Some WorkOur critic wishes Torien’s skewers had a bit more sizzle.
  31. restaurant review
    The Chez Ma Tante Team’s Le Crocodile Is Unabashedly Old-School FrenchFor devotees of the old brasserie canon, there’s plenty to like about the cooking at the Chez Ma Tante team’s second restaurant.
  32. restaurant review
    Portale Is a Neighborhood Spot With Modest Ambitions and Praiseworthy PastaIt’s Alfred Portale’s eponymous second act.
  33. restaurant review
    Nami Nori Is Cheap, Delicious, and Made for MillennialsThis improbable hit sushi restaurant focuses on temaki hand rolls that will slide neatly into your Instagram feed.
  34. enough is enough
    10 Restaurant Trends We Never Want to See AgainTedious “innovations” our restaurant critic hopes to not encounter in 2020.
  35. best of new york
    The Absolute Best New Restaurants of 2019A diner’s dozen.
  36. restaurant review
    Gotham Bar and Grill’s Modern Makeover Is Purely CulinaryTrying to keep the Old Guard happy while developing a new crowd of regulars is no easy task.
  37. field notes
    A Restaurant Critic Crashes the White House Turkey PardonThis increasingly tired, loony ritual is the perfect window into the madcap, farcical spirit of the Trump White House.
  38. field notes
    A Restaurant Critic Walks Into a Wegmans …Adam Platt finds high-end cocktails, lots of parking, and an unnervingly chipper staff.
  39. field notes
    Foie Gras May Be Cruel. It’s Definitely Irrelevant.A restaurant critic on the waning days of a luxury ingredient.
  40. restaurant review
    Hutong’s Pan-Regional Fare Competes With the SceneryIf you’re in the market for posh, often very good Chinese cooking in midtown, you could do worse.
  41. field notes
    In Defense of Wasp CookingAdam Platt takes a stand for his ancestral cuisine.
  42. book excerpt
    How Adam Platt Learned to Eat Like a Food CriticAn excerpt from his upcoming memoir The Book of Eating.
  43. restaurant review
    Llama-San’s Version of Peruvian-Japanese Nikkei Cooking Gives Fusion a Good NameThe setting is casual but the food is inventive and ambitious.
  44. best of new york
    The Absolute Best Upscale Seafood Restaurants in New YorkPiscatory pleasures from France, Spain, Italy, Thailand, and old New York.
  45. restaurant review
    Red Hook Tavern Is an Homage to the Past in Every WayHometown Barbecue’s Billy Durney has designed his new venture as a tribute to the intimate corner taverns of his youth.
  46. restaurant review
    Rezdôra Pays Homage to Emilia-Romagna, One of Italy’s Most Delicious RegionsIt’s a destination for rich pastas, but the sleeper might be the salumi plates.
  47. restaurant review
    Maison Yaki Is an Inventive French Riff on a Japanese IzakayaThe skewers are classically sauced and the plates are small but filling.
  48. field notes
    Can a Restaurant Critic Learn to Love a Sad Desk Salad?Adam Platt gets in line to find out.
  49. chef shuffle
    After 34 Years, a Neighborhood Loses Its Favorite ChefFor the first time since 1985, Alfred Portale is not running the kitchen at Gotham Bar & Grill.
  50. restaurant review
    Finally, a Serious, Sophisticated Seafood Restaurant at the SeaportGlobally accented menu meets picturesque coastal setting at Jean-Georges Vongerichten’s Fulton.
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