This week in the Voice, Robert Sietsema sails over to Choptank, where “the generosity of the crab cake and its clean, fresh flavor were remarkable.” Sarah DiGregorio paints a picture of The Wright, which serves “dainty portions of fish or meat with a few pretty vegetables, carefully dribbled and swirled sauces, and few carbohydrates.”
Steve Cuozzo isn’t a fan of the decor at Choptank, but finds the seafood “skillfully executed, and without the epidemic overreach of places that heap the kitchen sink on a plate.”
[NY Post]
Sam Sifton awards one star to the newly redone Tanoreen in Bay Ridge, deeming it “a deeply individualistic restaurant… It’s mostly delicious.”
[NY Times]
In $25 and Under, Baohaus gets props for its gua bao: a “lily-white bun… brimming with Niman Ranch pork belly, glossy with fat, and topped with the classic Taiwanese condiments.”
[NY Times]
Jay Cheshes returns to Tabla, where he says Chef Floyd Cardoz “seems to have been born with the palate equivalent of perfect pitch.”
[TONY]
Gael Greene revisits Picholine, where Terrance Brennan has “lowered the wattage… with velvet drapings, a palette of lavenders and purples, and new tricks like foie gras shabu shabu.”
[Insatiable Critic]
Tables for Two is pleasantly unsurprised by Maialino, where “the food, served with a relaxed, knowing smile, is usually delicious, occasionally spectacular.”
[New Yorker]