See what the city’s restaurant critics have been up to this week:
Robert Sietsema heads over to the “dark, forbidding waterfront quarter” of Williamsburg to try out Basque tapas at Mercado on Kent.
Lauren Shockey checks out Top Chef alum Dale Talde’s new Park Slope restaurant, Talde, and finds that “much of the menu reinvents and elevates beloved takeout standards.”
Pete Wells rhapsodizes over the dumplings at RedFarm: “Look how rounded they are, how their fillings weigh against their glossy wrappers like the summer juice pressing against the skin of a plum. They look firm, ripe, ready. You can tell that they’re going to be good.”
The New Yorker‘s Leo Carey considers the décor and small plates of the “seductive French bistro” Rouge et Blanc.
Gael Greene pokes around Empellón Cocina’s kitchen and raves about what comes out of it.