Bruni Commends Neroni; Sutton Predicts Restaurant Mulligans in 2009
At 10 Downing, Jason Neroni has improved his dishes over the past few months, enthuses Frank Bruni. The chef’s cooking is “more complete and grounded than much of what he’s accomplished before.” [NYT]
Mike Peed is more impressed with 10 Downing’s décor than its food, and calls Neroni’s cooking “restrained.” [NYer]
Ryan Sutton predicts many restaurants will take a mulligan in 2009: “[I]n culinary terms, it’s when you close an eatery that doesn’t work and reopen it under a new concept.” ’Inoteca is such a restaurant, and it’s better than Bar Milano. [Bloomberg]
Related: What to Eat at ’Inoteca
Danyelle Freeman spanks Butcher Bay for omitting the Seymour Burton Burger, dessert, and draught beer, among other sins: “The menu and the decor at Butcher Bay suggest fish shack, but this is one halfhearted fish shack.” [NYDN]
Related: What to Eat at Butcher Bay
Alan Richman doesn’t share Adam Platt’s fondness for dining at the bar, which makes him tough to please at Gottino. [Forked/GQ]
Jay Cheshes joins the queue at Co., deems the crust so good that “it needs no toppings,” and recommends the Boscaiola, the Flambé, and the ham-and-cheese pie. [TONY]
Related: Mario Batali Judges New York’s New Pizza Joints
In his quest to find the city’s best grilled cheese, Steve Cuozzo decides on Artisanal. [NYP]
Related: Artisanal Reduced to Grilled-Cheese Bar
Robert Sietsema is wowed by the Nepalese food at Mustang Thakali Kitchen: “Jump on your yak now, baby, and ride, in Jackson Heights.” [VV]
