Pete Wells Is Asked to Kindly Loosen His Grip on Those Stars
His one-star review of the Standard Grill has rankled a couple of fellow writers.
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Adam Platt Talks Shop With Frank Bruni
The city's two top critics compare notes on the star system, their least favorite restaurants, the matter of anonymity, and more.
Platt Preview: Monkey Bar
"Monkey Bar lacks the kind of solid, crowd-pleasing cooking that makes the Waverly Inn such a hit downtown," our critic concludes.
Platt Sails Into Harbour; Marea Taking Reservations
Also in this week's magazine: Make young spinach salad and eat traditional Moroccan at last.
Platt on Minetta Tavern; Dry-Pasta Taste Test
Also in the magazine this week: cocktails at Momofuku Ssäm Bar and the return of the Red Hook vendors.
Once Again, It’s Time to Ask Platt!
Tom Colicchio always gives our esteemed critic a ring, and you should feel similarly free to reach out.
Platt on Inakaya; What to Eat at Brooklyn Flea
Also in this week's magazine: a food guide to Brighton Beach and a recipe from Five Leaves.
Platt Chat: Bar Breton, Txikito, and One-Star Bomb Shelters
"Monsieur Renaud is much more comfortable in the kitchen than modeling 'casual style' restaurant décor."
Platt Takes in a Show at Fishtail; Five Winter Dishes
Plus: a new Italian bakery and a recipe for larvae, all in this week's magazine.
L’artusi Disappoints Platt; Defonte Moves to Manhattan
Also in this week's magazine: Michael "Bao" Huynh's recipe for daikon rice cakes.
Ask Platt: On Amateur Reviewers, Struggling Restaurants, and Flavor Fatigue
Our esteemed critic answers your questions. Plus, ask more!
Platt Finds Enthusiasm at Shang; Mussels Return to NY Menus
Plus: a new "Choking Victim" poster, chefs talk about the obesity tax, and more in this week's magazine.
Platt Applauds Neroni; Make a Six-Footer for Your Super Bowl Party
Adam Platt on 10 Downing and West Branch, how to clean a squid, new listings, and more in this week's magazine.
Go Ahead, Ask Adam Platt Anything!
We're launching a new column, 'Plattitudes,' and we need your questions.
Waiters Eat for Free If They Catch a Critic
A Chicago critic blows his anonymity; meanwhile, New York servers and critics are still playing hide-and-seek.
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