Results tagged “chopsuey”

The Village Voice’s Robert Sietsema stops by Soba Totta (pictured), the fourth addition to the Yakitori Totto mini-chain. He loves some charcoal shish kebabs and says “the sight of three yakitori chefs skewering morsels of chicken with military precision behind a hanging sheet of glass intended to forestall spatters is one of the great sights of midtown dining.”

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.

Dean’s: A third Dean’s Restaurant is now open in Tribeca. The Italian eatery has won fans with their signature thin crust brick oven pizza made with homemade mozzarella and a dozen potential toppings. But if amazing brick oven pizza isn’t your thing, Dean’s also has a full Italian menu with pasta dishes like Parpardella Toscana, a wide ribbon pasta with wild mushroom and sundried tomatoes in a light cream white wine sauce. There are also some big salads and an extensive wine list. And the new Tribeca location is inviting, with brick walls and a warmly lit bar. 349 Greenwich St., between Harrison and Jay. (212) 966-3200.

Gothamist Weather loves how New York magazine asked four writers to profile four ordinary New Yorkers go about their day. And check out the James Joyce Center and The Brazen Head, a website about James Joyce.