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Field Notes

  1. field notes
    The Tin Building Has Everything (Except a Purpose)Jean-Georges Vongerichten’s lovely but lifeless $200 million food hall.
    By Adam Platt
  2. feature
    This Tasting Menu Tastes Like PotA cross-country dive into high-flying, super-high dollar cannabis cuisine.
    By Adam Platt
  3. field notes
    A Final Trip to Papaya King on the Eve of Its Likely DestructionThe iconic hot-dog counter’s days appear numbered.
    By Adam Platt
  4. field notes
    Who Wants Caviar at a Time Like This?Fine dining confronts a perilous new threat: irrelevance.
    By Adam Platt
  5. reopening
    Does Eleven Madison Park’s Vegan-Friendly Menu Live Up to the Hype?An amateur vegan and a professional food critic debate the merits of chef Daniel Humm’s intricate vegetable cooking.
    By Rachel Sugar and Adam Platt
  6. field notes
    The Great IndoorsA critic reacclimates to the now-unfamiliar terrain of the dining room.
    By Adam Platt
  7. field notes
    What Will NYC Restaurants Look Like After the Pandemic? Miami Offers a Preview.Our restaurant critic takes in the scene on South Beach.
    By Adam Platt
  8. field notes
    The Best Meals I Ate in 2020Our critic finds some comforts in a heartbreaking year.
    By Adam Platt
  9. field notes
    Winter Comes for New York’s StreeteriesOur restaurant critic bundles up for the season ahead.
    By Adam Platt
  10. first taste
    A New Chinese Café Finds Some Fans in the Platt FamilyMilu offers a different spin on the traditional carryout model.
    By Adam Platt
  11. 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.”
    By Adam Platt
  12. 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.
    By Adam Platt
  13. field notes
    Our Cranky Restaurant Critic Finally Learns to Love S’moresAll it took was a game-changing technique from an ingenious backyard chef.
    By Adam Platt
  14. field notes
    What I’ve MissedOur restaurant critic reemerges to a strange new world.
    By Adam Platt
  15. field notes
    A Restaurant Critic’s Viral Bean HellAdam Platt joins the legume-hoarding masses.
    By Adam Platt
  16. field notes
    What We Lose When a Favorite Restaurant Disappears ForeverGood-bye to Gotham Bar & Grill’s sense of civility, tradition, and style.
    By Adam Platt
  17. 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?
    By Adam Platt
  18. field notes
    A Restaurant Critic Comes Around on LinesSome of them, anyway.
    By Adam Platt
  19. 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.
    By Adam Platt
  20. field notes
    A Restaurant Critic Walks Into a Wegmans …Adam Platt finds high-end cocktails, lots of parking, and an unnervingly chipper staff.
    By Adam Platt
  21. field notes
    Foie Gras May Be Cruel. It’s Definitely Irrelevant.A restaurant critic on the waning days of a luxury ingredient.
    By Adam Platt
  22. field notes
    In Defense of Wasp CookingAdam Platt takes a stand for his ancestral cuisine.
    By Adam Platt
  23. field notes
    Can a Restaurant Critic Learn to Love a Sad Desk Salad?Adam Platt gets in line to find out.
    By Adam Platt
  24. field notes
    Dinner With the NomaheadsOur critic joins the mold-eating cult of the world’s leading culinary demigod.
    By Adam Platt