Food

Robert Sietsema at Sohna Punjab Indian Restaurant & Bar; Sarah DiGregorio at Peels

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This week, in the Voice, Robert Sietsema enjoys top-notch versions of all your Punjabi favorites at Sohna Punjab Indian Restaurant & Bar. Sarah DiGregorio samples the “gussied-up regional American food” at Peels.

Sam Sifton finds that Lambs Club reminds him of “the now-shopworn if still-beautiful Sardi’s. … The food is better at the Lambs Club, though, at least for the moment.”
[NY Times]

Meanwhile, Adam Platt likes Peels well enough, but not as much as its big-sister joint, “clubby, clannish” Freemans. He also files on Lambs Club, where Geoffrey Zakarian “knows how to produce an old-fashioned gourmet meal.”
[NY Magazine]

Steve Cuozzo laments Tavern on the Green’s metamorphosis into “four snack trucks in a courtyard (Pera Turkish Tacos, Rickshaw Dumpling, Ladle of Love, and Van Leeuwen Artisan Ice Cream). And that’s when they all manage to show up. … Many visitors might be happier with hot dogs and pretzels. But we’ll thank the Parks Department for choosing creative alternatives to generic fast food.”
[NY Post]

Ryan Sutton revisits Adour Alain Ducasse at the St. Regis Hotel now that Didier Elena has taken over the kitchen. He muses: “[C]hef Alain Ducasse still knows (or cares) little about New York dining habits. What he does know a lot about is making great food.”
[Bloomberg]

Jay Cheshes is royally unimpressed with FoodParc: “[W]hile there are certainly good things to eat here, the various stations negate their chefly artisanal bent — the bacon is Benton’s, the ice cream Blue Marble — with supersized portions that aren’t much healthier than a meal at McDonald’s.”
[TONY]

Gael Greene raves over Bar Basque: “Except for a few pig issues, possibly balanced by the marvelous charcuterie and jamon, I loved this meal.”
[Insatiable Critic]

Have a restaurant tip or other food-related news? Send it to fork@villagevoice.com.

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