Joshua David Stein has left the New York Observer.
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"We pride ourselves on maintaining the highest standards, but we make mistakes along the way. We are sorry we let you down."
Why would young operators deal with the complexities of haute cuisine when there's plenty of glory — and money — to be had with cheaper restaurants?
"Servers sometimes give you the feeling that you work for them, and your job is to feel lucky to receive whatever you get."
"I had more fun at Señor Frog's than at almost any other restaurant that has opened in the last few years."
"... the first and the only restaurant ranking based on transparent, objective and verifiable criteria."
Altmarea Group CEO Ahmass Fakahany will not back down.
"You seem so desperately anxious to be relevant."
The brand-new feature also features reviews from Bon Appétit, Condé Nast Traveler, Eater, and the San Francisco Chronicle.
Zero stars! Zero more stars! And zero more stars!
Though the four-star review gets off to what you might call a shaky start.
"Can you imagine me being Guy Fieri?"
"If chefs truly can cook better when they know a critic is in the house, then restaurants without an early warning system are at a permanent disadvantage."
Patrick O'Connell wrote that "creating controversy sells magazines whether it’s ethical or not."
The critic writes the "restaurant itself is an imitation of luxury, not the real thing."
A guide to navigating New York City's critics' favorite dishes.
The major critics agree that it's the year's very best new restaurant.
"The most unintentionally funny restaurant to open in London in a very long time."