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MOST RECENT ARTICLES BY:

Adam Platt

  1. Restaurant Review
    Restaurant Review: Two New Takes on Southern-Fried ChickenAdam Platt visits Birds & Bubbles and Root & Bone.
  2. Restaurant Review
    Restaurant Review: At elan, Downtown-Dining Pioneer David Waltuck Dates HimselfShouldn’t this eagerly awaited new Flatiron venture feel slightly more contemporary?
  3. exchange rates
    Is New York Tastier Than Rome?Adam Platt’s trans-Atlantic chat with Italian critic Elisia Menduni.
  4. Platt Chat
    Platt Chat: How a Critic Prepares for Fall Opening Season“You have to don the old feedbag and head out into the maelstrom.”
  5. Restaurant Review
    Restaurant Review: At NoMad Bar and Bar Primi, Bar Food Gets Some SeriousTwo stars apiece for these high-decibel dining destinations.
  6. The Good Stuff
    The Oddly Herbal, Wonderfully Bitter Appeal of Black Licorice’New York’ restaurant critic on the most-maligned candy around.
  7. Restaurant Review
    Cherche Midi and Claudette Bring Savoir-Faire and Classic Cooking to TwoTwo stars apiece for these French reinventions.
  8. Restaurant Review
    Drew Nieporent’s Batard Is Already Showing Quite WellIt’s a deft remake of his seminal Montrachet and ambitious Corton.
  9. Platt Chat
    Platt Chat: A Return to Pulchritude“I’m sensing less patience these days with the high-minded theatrics for the haute-forager era …”
  10. Restaurant Review
    Soup Noodles Are the Star at Ivan Ramen, But That’s Only the Half of ItIvan Orkin and his chefs indulge in all sorts of interesting non-ramen fusion experiments.
  11. Influence
    The Chefs That Changed America: A Decade of David Chang and April BloomfieldAdam Platt on the two most important restaurants to open in the last 10 years.
  12. Platt Chat
    Platt Chat: When Does a Restaurant Truly Deserve a Zero-Star Review?When is it necessary to step back and call attention to a restaurant’s badness?
  13. Restaurant Review
    Review: Tavern on the Green’s Revival Falls FlatYou can’t eat the scenery.
  14. Taste Tests
    The Great American Sriracha Taste-OffIs Tabasco’s new sriracha possibly better than Huy Fong’s beloved variety?
  15. Restaurant Review
    Platt: Jesse Schenker’s the Gander Treads Beyond Its LimitsWhile Bar Bolonat has slightly more uplifting results.
  16. Platt Chat
    Platt Chat: Do New York’s Critics Need More Interesting Restaurants toAren’t there enough new spots in New York to keep critics busy?
  17. Beating the Crowds
    Platt: The Glorious Golden Age of LunchSome of New York’s trendiest restaurants are far more enjoyable in the middle of the day.
  18. exchange rates
    Who Eats Better? Paris Has French Food in a Wok, New York Has the Cronut“They charge money for the breadbasket?!”: Adam Platt’s trans-Atlantic chat with critic and restaurateur Bruno Verjus.
  19. Platt Chat
    Platt Chat: The World’s 50 Best ClubWhat happens when a restaurant goes from being the best in a city to aspiring to the title of best in the world?
  20. Restaurant Review
    Platt: A More Restrained Bobby Flay Returns With GatoAnd the crowds follow.
  21. Interviews
    Adam and Oliver Platt on Critics, Chef, and Molten Chocolate Cake“He’s like you in that way. I’m always telling my chef friends that you’re really a nice, charming fellow.”
  22. Platt Chat
    Platt Chat: The Newest Critics in New York“I think it’s a watershed moment in the development of food-writing for the web.”
  23. Cranky Critic
    Platt: Debunking the Myth of Chinatown Restaurants“The food in Manhattan’s Chinatown has never been more ordinary or predictable.”
  24. Platt Chat
    Platt Chat: Multi-Starred Restaurants and the Post-Gourmet Era of DiningHow should star designations play out when every new restaurant has two-star ambitions?
  25. Restaurant Review
    Platt: Narcissa Brings High-Low Cuisine to the East Village’s StandardOne star for the eclectic, vegetally themed menu, and another for the cooking technique.
  26. Platt Chat
    Platt Chat: Empire Building and the Necessity of Restaurant-World StarsNew York’s critic discusses Jean-Georges Vongerichten, Michael White, and the Torrisi team.
  27. Hear Yourself EatRestaurants where the music’s quiet, the floors are carpeted—and the food’s actually pretty good.
  28. Platt Chat
    Platt Chat: Ego-Driven Chefs and the Constant Search for New ExperiencesNew York’s Adam Platt and Alan Sytsma discuss the fascination with restaurants where chefs run the show, regardless of what diners might want.
  29. Restaurant Review
    Platt: Fung Tu Is an Experiment-in-ProgressPlus, Amanda Freitag breathes new life into the iconic Empire Diner space.
  30. Not So Sweet
    Platt: Why This Is the Dark Age of DessertRestaurants have swapped glamorous, crescendos of sweets in favor of cheap, ready-made options that don’t always satisfy.
  31. Restaurant Review
    Platt on Mission Cantina and ContraMission Chinese Danny Bowien tackles the taco, while young chefs Jeremiah Stone and Fabian von Hauske offer a relatively modest $55 tasting menu.
  32. Restaurant Review
    Platt: Battersby Chefs Expand Their Horizons With DoverBut we miss the focus and intimacy of the mother ship.
  33. What to Eat
    Platt: M. Wells Makes It Okay to Order Chicken at a SteakhouseOf the many roasted chickens being served around town, the bird served at the Long Island City steakhouse just might be New York’s best.
  34. Restaurant Review
    Platt: The Latest M. Wells Venture Vies to Be the City’s Next Great ChophouseIt’s a much better, more varied restaurant than most steakhouses in town.
  35. Restaurant Review
    Platt: Villard Michel Richard Is Fit for NobilityChef Michel Richard brings nostalgic decadence back to midtown.
  36. The DirectoryABC Cocina 38 E. 19th St. 212-677-2233
  37. The Ten Best New RestaurantsAlder After wandering in the thickets of molecular gastronomy for too long, Wylie Dufresne finally joins the comfort-food parade, with stellar […]
  38. The Ten Trends We’re Done WithPretentious Throwback Restaurants Minetta Tavern worked. The hordes of imitators that followed generally have not.
  39. The Best New ChefsFredrik Berselius Aska Short of hopping a plane, this Swedish chef’s spare, inventive cooking is as close to the vaunted Scandinavian food rev […]
  40. The Platt ListThe best food in town, right this minute.
  41. Hi, I’m Adam Platt, Your Restaurant CriticWhy am I abandoning my disguise?
  42. Restaurant Review
    Platt: New York Sushi Ko Isn’t Short on Style, Substance, or UniPlus: Two stars for the traditional Northern Italian pastas and unexpected pleasures at East 12th Osteria.
  43. Restaurant Review
    Platt: Franny’s Chefs Get Even More Rustico at Marco’sThey’ve expanded, but Brooklyn-style.
  44. Restaurant Review
    Platt: Toro Breathes New Life Into an Old Dining TrendCelebrated chefs Ken Oringer and Jamie Bissonnette open an industrial-size operation for the tapas-weary.
  45. Restaurant Review
    Platt: Don’t Call Piora FusionIt finds a middle ground between Italian and Korean cuisine. Plus, one star for Skál’s neo-Icelandic cuisine.
  46. Restaurant Review
    Platt: At Sushi Nakazawa, Daisuke Nakazawa Is the Un-JiroA former pupil of Tokyo’s most famous sushi chef goes his own way.
  47. Restaurant Review
    Platt: Juni Is a Willfully Untrendy Fine-Dining ExperienceSHO Shaun Hergatt’s newest restaurant appears to be even more feng shui challenged than the last one.
  48. Restaurant Review
    Platt: Han Dynasty Stays True to Sichuan CookingThere are plenty of things to love on its economical, generally exemplary menu,
  49. Restaurant Review
    Platt on the East Pole, the Fat Radish Team’s New Upper East SideThe proprietors of two popular eateries move on up.
  50. Restaurant Review
    Platt: Charlie Bird Almost Makes the Most of His Pint-Size RoomPlus, Marc Forgione, Nick Bradley, and Soulayphet Schwader do their best facsimile of trendy Laotian food with Khe-Yo.
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