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Restaurant Review

  1. the underground gourmet
    Roman Soul in Brownstone BrooklynThe food is good at Lillo Cucina Italiana, but the main attraction is Lillo himself.
    By Rob Patronite and Robin Raisfeld
  2. restaurant review
    Hunan Slurp Is About Much More Than NoodlesThe Chinese food scene has never been better, and this elegant restaurant in the East Village is the latest reason why.
    By Adam Platt
  3. restaurant review
    Una Pizza Napoletana Returns With Less Trailblazing, More Polish and ComfortAnthony Mangieri’s latest reboot is a racier, more user-friendly iteration of New York’s original retro-Neapolitan-pizza joint.
    By Adam Platt
  4. restaurant review
    La Mercerie Conveys You Straight to France Without the Packing or the Jet LagMarie-Aude Rose’s new café has that classically French combination of first-class ingredients and technique and a kind of elevated, homespun care.
    By Adam Platt
  5. restaurant review
    Frenchette’s Confident Takes on Timeworn Classics Brim With Creativity, FinesseThe menu is filled with carefully rendered dishes drawn from the old French canon, which others might consider too quirky, expensive, or laborious.
    By Adam Platt
  6. restaurant review
    Legacy Records Lacks the Spark and Sizzle of Its Downtown SiblingsMuch of the menu at the Charlie Bird team’s Hudson Yards venture has a curiously underwhelming quality.
    By Adam Platt
  7. restaurant review
    Ferris Is the Hotel Restaurant That Doesn’t Know It Is OneKnown for his whole roast chicken at Le Turtle, Greg Proechel’s venture at the Made Hotel hints at a new, Asian-themed direction.
    By Adam Platt
  8. restaurant review
    Simon & the Whale Is a Crowd-Pleaser With Enough Personality to Stay InterestingAt Gabriel Stulman’s first hotel restaurant, the menu is dotted with familiar dishes that have been reworked in creative, unfamiliar ways.
    By Adam Platt
  9. restaurant review
    Jeju Noodle Bar Breathes New Life Into an Overly Familiar FormulaDouglas Kim builds his noodle recipes with a perfectionist’s attention to detail.
    By Adam Platt
  10. the underground gourmet review
    Risbo Rotisserie and Tender Greens Take Fast-Casual to Another LevelTwo different flavors of counter-service food, from a Parisian-trained chef and a West Coast chain.
    By Rob Patronite and Robin Raisfeld
  11. restaurant review
    Jean-Georges Updates the Menu and the Mood at the Once-Radical JoJoUnlike back in 1991, when the restaurant first opened, the great chef isn’t out to shock the world here.
    By Adam Platt
  12. restaurant review
    Review: The Lobster Club Is Asian-Fusion FantasiaIt’s described as a “Japanese brasserie,” but the template has clearly been lifted from Asian-fusion megahits like Nobu and Tao.
    By Adam Platt
  13. restaurant review
    At Midtown’s Glitzy DaDong, the Signature Dish Is Overshadowed by the SpectacleDong Zhenxiang’s eagerly awaited, elaborately hyped Peking-duck palace serves one of the most expensive birds in town.
    By Adam Platt
  14. underground gourmet review
    Underground Gourmet: Chez Ma Tante Serves Gobsmackingly Good FoodThe pancakes alone are worth a visit.
    By Robin Raisfeld and Rob Patronite
  15. restaurant review
    At the Aviary’s New York Hotel-Lobby Outpost, the Magic Is Confined to the GlassLike the original Aviary, this one is billed as a bar with plenty of snacks and troupes of mixologists, herbalogists, and ice aficionados on hand.
    By Adam Platt
  16. restaurant review
    The Pool Is Posh, Pricey, and a Little ProsaicThe Major Food Group’s makeover of the old Four Seasons’ Pool Room is both soothing and sleepy.
    By Adam Platt
  17. restaurant review
    Restaurant Review: Korean BBQ With the Soul of a Fat-cat American SteakhouseBoth of these familiar genres receive an upgrade at the surprisingly ingenious Cote.
    By Adam Platt
  18. restaurant review
    At Metta, Open-Flame Gaucho Cooking Meets Brooklyn LocavorismThis modest-appearing DIY joint is a more cosmopolitan operation than it seems.
    By Adam Platt
  19. restaurant review
    Ato in Soho Is a Delicious SurpriseIn this era of “peak ­omakase,” the cooking here feels like something you’d encounter down one of the more stylish culinary backstreets of Tokyo.
    By Adam Platt
  20. restaurant review
    For Jean-Georges, Opening Two Restaurants at Once Yields Mixed ResultsWhile perfecting dosas, juices, and sprout recipes at abcV, Jean-Georges has also found time to roll out the more familiar Public Kitchen.
    By Adam Platt
  21. restaurant review
    Review: The Grill Is Worth a Visit, If Someone Else Is PayingThe menu is uneven, the prices are insane.
    By Adam Platt
  22. underground gourmet review
    Restaurant Review: Atla Is Designed for How New Yorkers Eat NowThe extraordinary thing is the number of modern-day culinary needs it fulfills.
    By Robin Raisfeld and Rob Patronite
  23. restaurant review
    Review: The Cooking at Hanoi House Tastes Fresh, Homespun, and InventiveChef John Nguyen has a knack for imbuing familiar recipes with a combination of elegance, integrity, and first-class cooking technique.
    By Adam Platt
  24. restaurant review
    Review: With His Posh New Midtown Empellón, Alex Stupak Means BusinessThe menu at this ambitious outlet includes a variety of creations calculated to appeal to this new, upscale dining terroir, including $125 fajitas.
    By Adam Platt
  25. restaurant review
    Review: Ichimura Loses Some Charm After Declaring Independence From BrushstrokeThe pleasures of this stilted, slightly off-key reboot might be too subtle for some.
    By Adam Platt
  26. restaurant review
    4 Charles Prime Rib Is an Underground Supper Club for Deep-Pocketed CarnivoresExpect red meat, brown liquor, and a tight squeeze at Manhattan’s most notorious new dude cave.
    By Adam Platt
  27. restaurant review
    Italienne Succeeds Most When It Keeps Things SimpleIt’s designed to be two restaurants in one, but two cuisines and two menus can be too much.
    By Adam Platt
  28. restaurant review
    Restaurant Review: Danny Meyer’s Union Square Cafe Takes TwoWhat happens when a local landmark changes its address?
    By Adam Platt
  29. underground gourmet review
    At April Bloomfield’s White Gold It’s All About The MeatYou’ll find it house-cured, smoked, ground, grilled, and confited, for breakfast, lunch, and dinner.
    By Robin Raisfeld and Rob Patronite
  30. restaurant review
    L.A. Import Sugarfish Wants to Democratize the Fine Art of OmakaseThe Shake Shack of sushi does an admirable job navigating a middle path between the cheap (often fake) deli experience and the high-roller omakase.
    By Adam Platt
  31. restaurant review
    At Loring Place, Dan Kluger Steps Out of Jean-Georges’s ShadowHis focus here is the kind of elevated, crowd-pleasing Greenmarket cooking that made his reputation at ABC Kitchen.
    By Adam Platt
  32. Flora Bar Is More Formal and Ambitious Than Estela but Just As SatisfyingWhile much of the culinary vocabulary is the same, the cooking feels new.
    By Adam Platt
  33. underground gourmet review
    At Atoboy and Edda Bar, Two Smart Young Chefs Bring Their Food to a Wider CrowdJunghyun Park introduces prix fixe banchan, while Fredrik Berselius takes new Nordic à la carte.
    By Robin Raisfeld and Rob Patronite
  34. restaurant review
    Olmsted Is a Garden of Eden For Greenmarket Gourmets on a BudgetGreg Baxtrom and his partners want to bring refined, destination cooking down to a more accessible, neighborly scale.
    By Adam Platt
  35. restaurant review
    Restaurant Review: Paowalla Is the Return of One of NYC’s Best Indian ChefsFloyd Cardoz’s new restaurant has something for everyone: a boisterous little bar, an elegant area in back, and café tables set up along the sidewalk.
    By Adam Platt
  36. restaurant review
    Agern Serves Not-So-New Nordic Fare, But It’s a Top-notch Train-Station RefugeAt Claus Meyer’s Grand Central restaurant, the Scandi-style cooking feels slightly dated.
    By Adam Platt
  37. restaurant review
    At Le Coucou, Paris’s Most Famous American Chef Cooks Classic FrenchDaniel Rose brings elevated bistro cooking and impressive technique to an ambitious New York setting.
    By Adam Platt
  38. restaurant review
    Restaurant Review: Barano Specializes in Nouveau Red SauceAl Di Meglio’s new restaurant brings southern Italy to South Williamsburg with dry-aged meatballs and decadent clam pizzas.
    By Adam Platt
  39. underground gourmet review
    At Grand Central’s Great Northern Food Hall, Excellent Options AboundYou could go there just for the bread, but that’s only one of the delicious things you’ll find.
    By Robin Raisfeld and Rob Patronite
  40. restaurant review
    New York Restaurant Review: Hao Noodle and Tea by Madam Zhu’s KitchenAt Beijing restaurateur Zhu Rong’s first-ever U.S. restaurant, an innovative modern Chinese menu meets impeccable, old-world technique.
    By Adam Platt
  41. Restaurant Review
    Nix Pushes the Vegetable-Forward EnvelopeWhile Café Altro Paradiso plays it safe.
    By Adam Platt
  42. Restaurant Review
    Mimi Is a Pint-Size Bistro With a Daring French SoulChef Liz Johnson, 25, serves up odd little wonders at Mimi, a restaurant that has been hiding in plain sight ever since it opened a few months ago.
    By Adam Platt
  43. Restaurant Review
    Le Coq Rico Takes Its Poultry Almost Too SeriouslyAt Antoine Westermann’s civilized new Flatiron District bistro, the topic is chickens.
    By Adam Platt
  44. Underground Gourmet Review
    Té Company Offers an Oolong Education and Stunning Seasonal Small PlatesIt should be a destination for anyone who loves food, serenity, and neighborly spirit.
    By Robin Raisfeld and Rob Patronite
  45. Restaurant Review
    Pasquale Jones Brings Something Fresh to the Dining LandscapeMario Batali’s La Sirena, on the other hand, not so much.
    By Adam Platt
  46. Restaurant Review
    High Street on Hudson Excels at Just About EverythingFrom breakfast sandwiches that look like they’ve been assembled by trained forager cooks to the high-minded barnyard fare on the dinner menu.
    By Adam Platt
  47. Restaurant Review
    Restaurant Review: Momofuku NishiThe chef describes Nishi as a mash-up involving Asian and Italian cuisines, but some experiments make you wonder why anyone would dare tinker with these classics.
    By Adam Platt
  48. Underground Gourmet Review
    Llama Inn Is All About New Brooklyn PeruvianJersey-born first-generation Peruvian-American chef Erik Ramirez is a master of contrast.
    By Robin Raisfeld and Rob Patronite
  49. Restaurant Review
    Restaurant Review: La ChineChef Kong Khai Meng’s kind of elaborately sourced, “Pan Chinese” hotel cooking is a fairly recent development in the long history of Chinese cuisine
    By Adam Platt
  50. Restaurant Review
    Michael White’s Vaucluse Is Just What the Upper East Side WantedWith its nostalgic menu, its posh location, and its built-in clientele, it feels like a more permanent addition to the Altamarea Group portfolio.
    By Adam Platt
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