The Voice‘s Tejal Rao scored a coveted counter seat at Atera, Chef Matthew Lightner’s avant garde Tribeca restaurant. The 25 or so courses include sweetbreads with “a barbecue-flavored coating so powerfully sticky that it slows down time, lengthening its gentle flavors, hushing conversation.”
The Voice‘s Robert Sietsema revisited Union Square Cafe, one of the city’s first farm-to-restaurant establishments, which turned 27 this past month. “The carpaccio was nearly perfect, thinly sliced sirloin topped with plenty of shaved parmigiano, arugula, and little curls of woody something we first identified as plantain, but turned out to be artichoke leaf.”
Pete Wells of the Times wrote a love letter to ’21’ Club despite deeming it satisfactory. He notes that the “food is a solid foundation for liquid entertainment,” in an environment where, delightfully, “everybody behaves like the bartender.”
Time Out‘s Jay Cheshes visits Guy’s American Kitchen and Bar, Guy Fieri’s cavernous Times Square restaurant where “the cooking could be much worse. Someone in the kitchen knows the fundamentals, how to braise a pork shank so it’s falling-off-the-bone tender (though the General Tso’s sauce it’s slicked with tastes poured from a jar).”
The Post‘s Steve Cuozzo is on the Lower East Side at Pig and Khao, a not-quite-traditional amalgam of Thai and Filipino cuisine. “Crispy red-curry rice salad sizzled throughout crunch-on-crunch strata: finely minced pork, garlic and, of course, rice- spiced, rolled, flattened and deep-friend to a satisfying toothsomeness.”
Michael Kaminer of the Daily News eats at KTCHN on West 42nd Street, where a 7-ounce Black Angus filet was the standout dish. “Perfectly proportioned, pinkish and juicy, it was expertly cooked medium-rare as ordered.”
Bloomberg‘s Ryan Sutton explores Upper East Side restaurant,Tori Shin, New York’s “only Michelin-starred yakitori bar.” Serving only skewered food, it’s “a tasty temple dedicated to chicken-on-a-stick.” He ranks it two stars.