Every night at the Breslin is “a bedlam of gastrotourists and scenemakers. It’s Hogwarts for hipsters,” proclaims Sam Sifton in his one-star review. “Yes, the food is good. But it is monochromatically good: it is 10 colors of fat. Excess can become wretched, and fast.” [NYT]
Related: Ken Friedman Is Ready to Say ‘Yes’ to You at the Breslin
“At the Breslin, like Brueghelian souls in torment, you can never escape the fryer for very long,” says Robert Sietsema. [VV]
If “Spotted Pig is a gastropub, the Breslin, in the hipster haven, the Ace Hotel, is a gastrodive,” concludes Ryan Sutton, who considers the food cheap. “Other restaurants push pre-appetizers and middle courses. The Breslin can fill you up with a single dish.” [Bloomberg]
“The best window view from any Manhattan restaurant seat is at the corner table for two — a k a Table 31 — at Robert, the new eatery on the ninth floor of the Museum of Arts and Design at 2 Columbus Circle,” instructs Steve Cuozzo. [NYP]
Related: Robert Opens at MAD
“Purple Yam, which is in the heart of Ditmas Park’s new restaurant row … is a sleek slice of Soho transplanted to a part of Brooklyn where ethnic eats abound, but boutique dining options are still limited,” Jay Cheshes writes. “Even if you live nowhere near Ditmas, Purple Yam’s best dishes are worth an excursion.” [TONY]
Related: Openings Preview: First Look at Purple Yam
“Tipsy Parson is the Lady Bird Johnson of restaurants — so superficially charming that it’s genuinely likable,“ says Lauren Collins. “This is débutante food, though, and some of it is saccharine and fakey.” [NYer]
Related: Openings Preview: First Look at the Tipsy Parson
“I clutch the menu wanting to try everything but I’m already too high, can’t handle another sensation, no, not even dessert,” Gael Greene writes about a dinner atCascabel Taqueria. [Insatiable Critic]
After discovering that Italian-American stalwart Gino may close after 65 years, Alan Richman wants to save the genre: “Italian-American restaurants offer nostalgia, history, hominess, and pleasure. They deserve a wing in the Smithsonian.” [Forked and Corked/GQ]
