New York Magazine
Date: 2012-05-02
Author: Rebecca Berg

Article Mentions
Author, Rebecca Berg
Mentioned, Adam Platt
Mentioned, Steve Cuozzo
Mentioned, Robert Sietsema
Mentioned, Leo Carey
Mentioned, Pete Wells
Mentioned, Apple
Mentioned, The New Yorker
On Monday, New York's Adam Platt gave a rare four stars to Atera and its haute-forager fare. What did New York's crop of professional eaters think about the city's restaurants this week? Let's take a look. Pete Wells dines at Caf China, which looks as excellent as the food it serves tastes. The spicy (but just so) Sichuan fare receives two stars. The Times also heads to another restaurant of the upscale-ethnic variety, this time Kristabelli, serving Korean barbeque and even desserts that are "unusual and good." Meanwhile, Steve Cuozzo finds himself dining in the presence of billionaires at Brasserie Pushkin, an upscale Russian outpost that isn't quite worth the price. "Cod ruined by cloying apple puree was a $36 rip-off," the Post critic co...(read more)
... gave a rare four stars to Atera and its haute-forager fare. What did New York's crop of professional eaters think about the city's restaurants this week? Let's take a look. Pete Wells dines at Caf China, which looks as excellent as the food it serves ...
... finds himself dining in the presence of billionaires at Brasserie Pushkin, an upscale Russian outpost that isn't quite worth the price. "Cod ruined by cloying apple puree was a $36 rip-off," the Post critic complains. High-priced mediocrity is also o ...
... takes a gamble on Genting Palace at the Aqueduct Racetrack, and it pays dividends with "some of the city's best dim sum." Best bets include "dried-fluke congee, supremely tender soy-braised chicken feet, and stuffed bean curd skin topped with shredde ...
... asks. Indeed, everything about the restaurant spells "unpretentious" and "no-fuss" but the entres, surprisingly, are a bit too fussy. Read more posts by Rebecca BergFiled Under: the other critics, atera, brasserie pushkin, cafe china, genting pa ...


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