Results tagged “merkato55”

The Times’s Frank Bruni chimes in at last on the abundantly reviewed Merkato 55 (pictured), an ambitious pan-African brasserie in the Meatpacking District that “pivots into a sexy evening for the Marc Jacobs set. It’s Spice Market on the Serengeti.” Dishes like the cast-iron pot of lamb meatball in smoked tomato sauce are "a delight," but overall it’s hit or miss. And some unlucky waiter made the mistake of pouring water into his wine glass and took 15 minutes to correct it. One star.

Times restaurant critic Frank Bruni awards two stars to Mia Dona (pictured), the best rating that a somewhat casual place like this could hope for: “The food is robust, often rustic and sometimes proudly unsubtle, hammering away at its intended effect.” The East 58th Street Italian restaurant is a remix of Michael Psilakis and Donatella Arpaia’s shuttered restaurant Dona, and compared to Anthos, Psilakis’s haute Greek place, Mia Dona rolls like “a Buick, a more matter-of-fact restaurant suited to a budget- conscious time.” But still a sweet ride for Bruni.

Today Frank Bruni files a second review of Mas (pictured), the organic, locally-sourced West Village eatery he bestowed with one star four years ago. Today he bumps the cozy French-inflected restaurant up a star, noting that Mas isn’t “for diners with big, blunt appetites. It’s for those who revel in little surprises and unexpected nuances, like the smoked celery root purée that came with grilled turbot.” Meanwhile, Alex Witchel enlists cookbook author Arthur Schwartz in his failed and funny attempt to recreate his late Nana’s fried meat kreplach.

Writing for the Post, Andrea Strong feasts at Broadway East (pictured), the chic new Lower East Side organic restaurant with the dainty carbon footprint: The restaurant composts, filters and carbonates its own water, uses a green linen company, and donates waste cooking oil to the Environmental Energy Recycling Corp. Oh, and the food? Strong calls it “a brilliant compromise” between carnivores and vegetarians, “showcasing veggies along with organic meat and sustainably harvested and locally procured seafood.”