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Adam Platt

August 9, 2004 | Restaurant Review
Top 5

The neighborhood may be getting Disneyfied, but chef Zak Pelaccio’s small, intimate 5 Ninth is an exercise in authentic, simple excellence.

April 25, 2004 | Travel Feature
Botswana

Your $1.2 million bonus from Goldman Sachs has been cooling off in an index fund since January. Now it’s spring: The sun is shining, the birds are chirping, the supermodels are sundress-shopping, and you’d like to get as far away as possible from what you earned that bonus for. A little adventure might be nice. So would Wall Street luxury.

March 22, 2004 | Feature
Best of New York

In a city of a billion choices, how do you decide where to eat, where to shop, where to get your Limoges tureen repaired? Our annual guide to the best of everything is the best place to start.

February 2, 2004 | Restaurant Review
Little Oaxaca

Say hola to Lucy Mexican Barbecue, the latest trendy Latin-themed eatery (1,001 moles!) to open at ABC Carpet & Home.

January 5, 2004 | Where to Eat 2004
Where to Eat 2004

Adam Platt names the top restaurants in the city for everything from barbeque to asian fusion.

December 8, 2003 | Restaurant Review
Anti-Benihana

Matsuri is that rarest of things: a grand, lavishly decorated Japanese restaurant where the food lives up to the room.

November 3, 2003 | Restaurant Review
All Mixed Up

Alain Ducasse’s Mix in New York offers an eclectic blend of homey American and European dishes that ultimately just doesn’t jell.

October 27, 2003 | Winter Travel
Twin Peaks

St. Lucia’s famed Pitons are just one of the Caribbean hideaway’s draws. There are pristine beaches, lush rain forests, and a refreshing lack of posing vacationers.

October 6, 2003 | Restaurant Review
Très Truffles

Soho’s 325 Spring Street dishes up truffles in virtually every conceivable way (truffle pizza? truffle jelly?). The results? Comme ci, comme ça.

August 4, 2003 | Restaurant Review
TV Dinner

Lights, camera, dissatisfaction! If you found Rocco’s reality show frantic, you may find the real “Restaurant” over (and under) whelming.

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