This week in the Voice, Robert Sietsema questions whether Bowery Diner really qualifies as a diner: “There are whelks, for God’s sake — just try requesting those in a Greek diner — served raw or cooked with garlic butter. You’ll also find periwinkles, Jonah crab claws, oysters, scallops, clams, mussels, snow crab ‘clusters,’ and calamari, variously available in cooked or uncooked form.”
Lauren Shockey stops by Brasilina in Hell’s Kitchen and decides that only its limey caipirinhas are worth going back for.
Adam Platt samples the locavore cuisine of Danish chef Mads Refslund at Acme: “Some of Refslund’s seasonal creations feel stagy and slight (it’s the middle of winter, after all), but there’s a rigorous, just-plucked freshness to the best of his cooking that separates Acme from the fashionably rustic restaurants that keep popping up, relentlessly, around town.” [New York]
Pete Wells visits Il Buco Alimentari e Vineria and asks: “Is it crazy to fall for a restaurant because of a handful of chickpeas?” [New York Times]
This article from the Village Voice Archive was posted on February 15, 2012
“It’s a make-it-or-break-it period for us. We do the right thing, we’ll be able to pull into the 21st century with some kind of program. We do the wrong thing, the 21st century is going to be gone, there’ll be no coming back”
“These people act like we drink a gallon of blood and hang upside down from crucifixes before we go onstage,” Rob Halford says. “We’re performers, have been for two decades. We do the show and we wear the costumes our audience expect us to.”