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The tastiest food in town. Right this minute.
Restaurant Review: Dirty French Is Uneven, But Generally Pleasurable
The red-sauce enthusiasts behind Carbone and Parm go Gallic.
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Pumpkin Spice Latte Burgers Are Exactly As Dreadful As They Sound
"It’s almost like they want you to hate it."
Is It Time to Topple Tipping? Adam Platt Tries (and Fails) to Go Gratuity-Free
I decided to conduct a rash experiment: I would try to dispense cash based on merit rather than out of obligation.
Restaurant Review: At Danny Meyer’s Marta, the Crackly Roman-Style Pizzas Command Your Attention
Even if the space isn't much to look at.
Above the Fray: How Restaurants Become Impervious to Criticism
To be above a certain threshold is to enter a kind of realm of immortality and myth, immune to the random quibbles of everyday life.
Restaurant Review: Two New Takes on Southern-Fried Chicken
Adam Platt visits Birds & Bubbles and Root & Bone.
Restaurant Review: At elan, Downtown-Dining Pioneer David Waltuck Dates Himself
Shouldn't this eagerly awaited new Flatiron venture feel slightly more contemporary?
An Italian Food Critic's Treason! "Rome Is Like Maybe a Third of Brooklyn." But Who Has Better Pizza?
Adam Platt's trans-Atlantic chat with Italian critic Elisia Menduni.
Platt Chat: How a Critic Prepares for Fall Opening Season
"You have to don the old feedbag and head out into the maelstrom."
Restaurant Review: At NoMad Bar and Bar Primi, Bar Food Gets Some Serious Upgrades—but Bring Earplugs
Two stars apiece for these high-decibel dining destinations.
The Oddly Herbal, Wonderfully Bitter Appeal of Black Licorice
'New York' restaurant critic on the most-maligned candy around.
Cherche Midi and Claudette Bring Savoir-Faire and Classic Cooking to Two Ill-Fated Downtown Corners
Two stars apiece for these French reinventions.
Drew Nieporent’s Batard Is Already Showing Quite Well
It's a deft remake of his seminal Montrachet and ambitious Corton.
Platt Chat: A Return to Pulchritude
"I'm sensing less patience these days with the high-minded theatrics for the haute-forager era ..."
Soup Noodles Are the Star at Ivan Ramen, But That’s Only the Half of It
Ivan Orkin and his chefs indulge in all sorts of interesting non-ramen fusion experiments.
The Chefs That Changed America: A Decade of David Chang and April Bloomfield
Adam Platt on the two most important restaurants to open in the last 10 years.
Platt Chat: When Does a Restaurant Truly Deserve a Zero-Star Review?
When is it necessary to step back and call attention to a restaurant's badness?