Results tagged “adamplatt”

Alain Allegretti is the 39 year-old chef-owner of Allegretti, awarded two stars by the New York Times last week. From Nice, and specializing in Niçois food, he's put squarely in the company of other French chefs in NY. Allegretti, who worked for Alain Chapel and Alain Ducasse in France, is representative of a kind of culinary old guard: a strange realm of butchers and cooks all named Alain. In the classic brigade style kitchen, apprentice cooks are sent from station to station within a restaurant's kitchen. Often, as part of their training program, they're sent to work at a far-flung Michelin-starred restaurant in the mountains where all the bars close early. This was Alain Allegretti's experience. And now he works on 22nd Street.

This week in the Times, Bruni three-stars Le Cirque, bumping the restaurant's rating up from the two stars he awarded it in 2006. Executive chef Christophe Bellanca’s menu “nimbly straddles the line between predictable decadence… and creative flair,” he says. He also says that you’ll pay—a lot—for what you get, and that Le Cirque isn’t quite as reliable as other three star restaurants.

This week in the Times, Bruni one-stars Lebanese Ilili, saying “Ilili is probably the atmospherically grandest excursion into Middle Eastern cooking that New York has ever seen.” While much of the menu is inconsistent, he loves the kebabs and kaftas. Says the service is “occasionally confused.” And get the essmalieh for dessert.

This week in the Times, Bruni one-stars Irving Mill (pictured). Says, “It’s a self-conscious heir to Gramercy Tavern…if only it performed that way.” He does like some of the food, and the wine list. “At Irving Mill’s finest moments, with its finest dishes, it’s decidedly more than pleasant,” he says. But the cooking is inconsistent, the menu sounds more flavorful than it tastes, the desserts are only so-so, and the space too big, says Bruni.

This week in the Times, Bruni two-stars Allen & Delancey. Loves the atmosphere; says “the food at Allen & Delancey is at once sophisticated and accessible, reliant on fail-safe luxuries deployed in a modestly creative and occasionally playful manner.” Says that in some ways it’s similar to what he did uptown (at Gordon Ramsay at the London) but it works much better in this context. In $25 and Under, "> Peter Meehan goes to Food...

This week in the Times, Bruni goes to Grayz, gives the restaurant one star. He says of the restaurant that refuses to call itself a restaurant (it’s a ‘cocktail lounge that serves small dishes’): “These dishes demand fuller attention than the setting allows, and the prices—$39 for the short ribs—only make total sense if eating is the point of a visit.” In Dining Briefs, Bruni goes to Belcourt, which he says is much better than...

This week in the Times, Bruni one-stars Sam Mason’s Tailor. Loves the design of the place, and—along with everyone else—the pork belly, the arctic char and the drinks. Overall? “[Mason’s] infatuation with his own imagination doesn’t leave room enough for a self-appraisal of the results… a duck-and-eel terrine in a chocolate consommé tastes like cat food splashed with Yoo-hoo.” Hee. In Dining Briefs, Bruni goes to Toloache. Calls the upscale Mexican restaurant a “welcome addition”...

When it comes to driving routes for a JFK airport pickup, George Costanza advocates taking the Grand Central to the Van Wyck, deriding Kramer’s L.I.E. route as a “suicide mission.” In the current New York Magazine cover story, “How to Escape Airport Hell”, the editors invited chauffeur Kevin Sullivan to weigh in. While he comes down squarely on Costanza’s side, he also shares some invaluable alternative routes to all three airports in the unlikely...

What’s worth watching on food-TV this week?

Earlier this year when Gothamist visited executive chef Doug Psaltis at Geoffrey Zakarian’s Country, we learned that French Laundry vet Hsing Chen had just been named Executive Pastry Chef for the fine-dining restaurant upstairs, as well as for the downstairs, more casual Cafe. “My focus is more on light, fruit based desserts, with different textures and temperatures,” Chen told Gothamist. She also mentioned her desire to locate, soup up, and outfit a dessert cart from Country’s vast arsenal of fine dining service ware. Laden with sweets and confections, the cart would make after dinner stops at every table upstairs at Country; customers could pick and choose anything from lemon macaroons to miniature pots de crème, in addition to the regular dessert course.

Adam Platt has started of 2007 with a bang -- New York magazine has released his "Where to Eat 2007" lists, a compendium of his picks for the year, divided into categories. "Haute Barnyard," a phrase that Platt coined a while back, is his term for restaurants focused on suppliers and the origins of the food, with countrified leanings. Cookshop, Peasant, Hearth, and Blue Hill qualify, among others. He takes us on two rambles, one through Brooklyn, stopping at favorites Franny's, iCi, and Applewood, as well as at newcomers The Farm on Adderly and Porchetta, and the other for breakfast, with stops at Balthazar, Egg, Cafe Cluny, Crema, and more.

Bruni three-stars the recently renovated Picholine. Though he doesnt much like the physical changes-"still too quiet and sadistically bright"-the renovation "reinvigorated this restaurants soul," he says. In fact, he now likes it so much he celebrated his recent birthday there.

- Cravings takes a trip to Urban Lobster and is not impressed. In a showdown between lobster rolls from Urban Lobster and Tides, "it’s not much of a competition. Tides wins hands down."

Bruni one-stars Trestle on Tenth, says the Swiss restaurant is where "homey joins hearty." He loves the wine list but finds the cuisine uneven, says its heaviness "challenges vain, health-conscious New Yorkers to wade into the starchy and dive headlong into the flabby."

Adam Platt takes a first stab at the new Le Cirque, awarding it two out of five stars in New York Magazine this week. He's certainly not wowed, but not thoroughly disappointed either. Some excerpts to whet your whistle:

Bruni no-stars Mr. Chow Tribeca. Calls most of the food "mediocre," and says, "Once you've visited Mr. Chow Tribeca, you will appreciate your favorite neighborhood Chinese takeout place like never before."

Today in the Times, Frank Bruni gives Greek-Italian Dona two stars, says it reaches high and far--too high at times. As predicted by the oddsmakers at Eater.

- New York magazine's Adam Platt pans Craftsteak, says it's essentially a one-star steakhouse, but that the quality of the Craft franchise knocks it up to two. Faint praise. Calls the desserts "reruns" of pastry chef Karen DeMascos' creations at Craft.

But not together (no need to start any wild rumors here). We heard yesterday that Mr. Bruni's review would be hitting today's Dining section. But what would he think? Would he lean towards Steve Cuozzo's take? Adam Platt's? Both of them seemed to think that although some of the food was predictably good, if not overpriced, the decor and sheer vastness of the place combined with some misses on the menu threw the whole experience out of whack. And we'd have to agree for the most part.

What is it about stars that gets people so worked up? New Yorkers went ballistic over the stars doled out by the Michelin Guide (the Spotted Pig?!?), and the addition of one extra star from the New York Times can make all the difference when you're trying to get a reservation. And now, New York Mag has jumped on the star bandwagon, with Adam Platt dishing out stars to his 101 favorite restaurants in the city. He describes the new rating system in detail:

Five stars is an ethereal, rarely used designation, the equivalent of foodie heaven. Four stars means that we consider the restaurant and its chef to be among the city’s very best. Three stars means the restaurant is excellent, though not elite. A two-star rating is very good—though not necessarily so good for the many establishments in town that aspire to be a foodie heaven. Classically, one-star restaurants tend to be simple, more neighborly, and often more satisfying than their multi-star brethren, and that will often be the case here, although one star for a restaurant with elite aspirations is really not much better than no star at all. No stars on a review doesn’t necessarily mean a restaurant is bad; it means our critics don’t recommend you go out of your way to eat there.

Frank Bruni awarded four stars to Thomas Keller's Per Se in today's New York Times, noting that, although it certainly deserved the rating,

The torrential rain almost put a damper on plans to go to the East Village's best new restaurant, The Mermaid Inn, last night, but luckily the rain subsided. We put our names on the list at 7PM and only waited 30 minutes for a table (they said 45 minutes, but ended up calling 15 later to offer a table in the garden, but with the weather so crazy, we decided to wait for an inside table). The "give your cellphone number and we'll call when a table is ready" system works well.