Sam Sifton finds hits and misses at ABC Kitchen, but still awards it two stars: “The food is great and not terribly expensive. It is a pretty room. The crowd runs high-wattage with net worth to match.”
Adam Platt is enamored with the newly reopened Annisa, which offers “an experience that strikes that delicate (and increasingly rare) balance between modern style, classic technique, and pure, old-fashioned gourmet pleasure.”
Jay Cheshes loves the food, but not so much the chef’s attitude at the Kitchen at Brooklyn Fare: “There’s no doubt that [César] Ramirez produces some astonishing food — some of the best small-plate cuisine in New York — in an unlikely and uncomfortable venue, but his lack of humility makes a poor digestif.”
Ryan Sutton falls for Torrisi Italian Specialties: “It evokes Momofuku Ko‘s stripped down, rock & roll approach to fine dining, which is to say local and seasonal with a pinch of processed food, all in a no-tablecloth, no seat padding, prix-fixe-only setting.”
Alan Richman finds Pulino’s to be not very Italian, the pizzas so-so: “[C]rusts are thin, moderately flavorful, somewhere between chewy and crisp. They’re kind of Roman … difficult to pick up and fold, the way New Yorkers like to eat their pizza. The toppings are okay.”
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