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Adam Platt

May 2, 2011 | The Restaurant Review
Barnyard Baroque

Other farm-to-table chefs let the ingredients do the talking. Here, David Burke speaks loudest.

March 28, 2011 | The Restaurant Review
Blink and the Menu Changes

What Happens When is an experiment in constantly reinvented, and ultimately temporary, dining.

April 11, 2011 | The Restaurant Review
Brooklyn Eats Manhattan

Gabriel Stulman’s Fedora takes a page from the BK-dining playbook.

April 18, 2011 | The Restaurant Review
Slimmed-Down French

La Silhouette offers the pleasures of high French cooking without the excess.

May 7, 2012 | The Restaurant Review
A Feast in Disguise

Atera’s ingredients seem plucked from nature, but appearances are deceiving.

January 17, 2011 | The Restaurant Review
Watch Your Back, Woodside

Suddenly, you don’t need to catch a Queens-bound 7 train to reach transcendent Thai food.

February 21, 2011 | The Restaurant Review
Pale by Comparison

Michael White’s Ai Fiori lacks the sparkle of his other restaurants.

August 1, 2011 | The Restaurant Review
More Burgers and Bourbon

At the Dutch, Andrew Carmellini enters the nouveau comfort-food game.

December 6, 2010 | The Restaurant Review
High Thai

Harold Dieterle brings haute technique and Western touches to the traditional Asian cuisine.

November 1, 2010 | The Restaurant Review
Freemans It Isn’t

Taavo Somer’s Peels lacks the Zeitgeist-defining magic of his flagship venture.

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