Robert Sietsema at Hofbräu Bierhaus; Lauren Shockey at La Silhouette

This week in the Voice, Robert Sietsema finds Munich in Midtown at Hofbräu Bierhaus; Lauren Shockey is charmed by old-fashioned La Silhouette.

Sam Sifton awards three stars to the Chef's Table at Brooklyn Fare, raving, "What [César] Ramirez is doing at the Chef's Table is entirely his own production, a kind of sui generis exercise in personal expression." [NY Times]

Sifton also has a lot of love for Giuseppina's Pizza: "a wide and bubbling pie ($20), smelling of fresh basil, of Parmesan and tomato sauce and the warm-milky scent of mozzarella (roughly half of it made from cow's milk, roughly half from water buffalo's). The crust is chewy, pliant, with a dull complexion that belies its great flavor. ... The combination is aces high." [NY Times]

Adam Platt notes misfires aplenty at David Burke Kitchen: "The entrées at this farm-to-table restaurant are predictably rich and protein-heavy, and some of them stand up to the two-fisted Burkean treatment better than others." [NY Magazine]

Steve Cuozzo is pleasantly surprised by Imperial No. Nine: "Sam Talbot's menu aims not for grandeur but for good, clean fun. It delivers more than you expect from a chef better-known for his Top Chef persona than for a track record in actual restaurants. This is party-animal feed for adult animals, mingling pungent notes of Asia and Talbot's native Charleston, SC." [NY Post]

Jay Cheshes falls for Porsena: "Like visiting a solicitous neighbor whose kitchen is always stocked with good things to eat, it's easy for a visitor to imagine [Sara] Jenkins happily tending the range here, glass of red wine in one hand, sauté pan in the other. ... The best of her pastas are spontaneous and comforting." [TONY]

Tables for Two is thrilled to discover authentic Mexican at Tortilleria Nixtamal: "The intense, aromatic corn brings a powerful flavor to every dish." [New Yorker]

Gael Greene echoes the critics' praise of Red Rooster: "Everything you may have read about Red Rooster is true. It draws a standing room only crowd that is as diverse as its menu. ... Marcus Samuelsson and partners launched hot and the place hasn't cooled yet." [Insatiable Critic]

Have a restaurant tip or other food news? Send it to

And follow us on Twitter: @ForkintheRoadVV.

Sponsor Content


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >