Give A Gift
MOST RECENT ARTICLES BY:

Adam Platt

  1. The 2005 Overrated ListSuper-chef Spinoffs This chronic habit reached epidemic proportions in 2005. Let’s try limiting ourselves to one new restaurant every two years.
  2. The Best New Restaurants of 2005The Modern You can argue that the main dining room is overly mannered, even a little stilted, but where else can you eat like this and gaze […]
  3. 5 Best Bang for the BuckWD-50 The nine-course tasting menu costs $105, a relatively meager sum for a taste of pickled beef tongue with fried mayonnaise, hanger steak wi […]
  4. 5 Best BrooklynApplewood Butter-poached Maine lobster, followed by braised Vermont suckling pig with sautéed leeks, and a chocolate-soufflé cake for dessert. D […]
  5. 5 Best ItalianBabbo Mario Batali didn’t just introduce us to beef cheeks, he reinvented the Italian restaurant in New York. The new Batali outlet, Del Pos […]
  6. The Platt 101New York’s best restaurants from first to last.
  7. Ode to JoviaRising-star chef Josh DeChellis’s latest project is a study in haute meets homey.
  8. Spanish LessonsAt Barça 18, Stephen Hanson aims to make cutting-edge Iberian cuisine mainstream.
  9. Korean ModernizationD’or Ahn globalizes Korean cuisine to surprisingly appealing effect.
  10. Vienna on RivingtonAt Thor, Kurt Gutenbrunner brings European refinement to the Lower East Side.
  11. Petit BouleyThe exalted chef’s latest venture is small, quirky, hectic, and delicious.
  12. Nobu by NumbersAt Nobu Matsuhisa’s new midtown outpost, what once was thrilling is now formulaic.
  13. Too CoolJean-Georges’s new restaurant is beautiful and star-studded—but where’s that Gallic passion?
  14. Chinese ModernizationAt Mainland, traditional Chinese cooking gets some contemporary New York touches.
  15. Sizing UpAt Craftbar and BLT Prime, bigger is not necessarily always better.
  16. Get it For LessWe have nothing against paying for a good meal, but costs at some haute-cuisine establishments seem to have gone hog wild recently. Which is w […]
  17. Lobster Is on a RollA new wave of fish shacks is tackling the classic crustacean creation. Which ones sink and which ones swim?
  18. Try, Try AgainAt Compass and Mix, new chefs are attempting to make up for past mistakes.
  19. Ribs That Could StickKansas City barbecue guru Paul Kirk may have finally brought the real thing to New York.
  20. The Next Jean-GeorgesAspiring to be Jean-Georges is a little like aspiring to be Michael Jordan. There are chefs with great classical training, chefs who inspire t […]
  21. Haute ItalianoAt Alto, Scott Conant applies French standards to Italian cuisine.
  22. YummyChinese fusion? Improbably enough, Yumcha pulls it off.
  23. Simply ItalianBellavitae isn’t especially glamorous or inventive. Which is precisely the beauty of it.
  24. Adam Platt’s Top Six Oyster Dishes (Photo credit: Carina Salvi)
  25. Fishy BusinessAt his new restaurant, gifted chef Laurent Tourondel puts concept over execution.
  26. A Lotta ItalyOne new little palate-cleanser of a place, one old-fashioned Italian madhouse.
  27. Modern LoveDanny Meyer’s MoMA restaurant and café are studies in dining excellence.
  28. Trading SpacesAquavit may have moved to a cold, bland location, but the food is as warm and imaginative as ever.
  29. Sweet SuccessesAdam Platt’s favorite desserts.
  30. Another Bistro?The latest variation on the theme, Bistro du Vent lacks imagination, but has its familiar charms.
  31. Japanese ModestyAt Hedeh, the focus isn’t on a gimmicky theme or a flashy design. It’s on the food.
  32. Athens off AmsterdamOnera brings inventive twists on classic Greek dishes to the Upper West Side.
  33. A Shiny New ApplePark Slope’s Applewood brings Manhattan-quality food, and prices, to Brooklyn.
  34. Behind the MenuAbboccato’s polished, skillful kitchen overcomes its awkward presentation.
  35. Eat Here NowIn a year of dizzying gastronomic heights—$350 sushi, a 65,000-bottle wine cellar, truffles in Brooklyn—our chief restaurant critic selects the […]
  36. A Nice Plate of Pike Quenelles Got a Little Harder to Find.Three of the city’s most storied French restaurants bid adieu.
  37. Haute IndianAt Dévi, chefs Suvir Saran and Hemant Mathur take authentic Indian dishes upscale.
  38. En StyleEN Japanese Brasserie brings yet another type of Japanese dining—homey izakaya—to town.
  39. Upsized ItalianAt Pace, small-restaurant masters Danny Abrams and Jimmy Bradley are thinking big.
  40. Bold ThaiKittichai brings a taste of Bangkok, with a dash of international fusion, to Soho.
  41. Vintage DiningAt Cru, the only thing more impressive than the 65,000-bottle wine collection is the food.
  42. Extra SpicyAt Kalustyan’s Café, chef Mohan Ismail’s Indian-influenced menu showcases the world of exotic spices sold at the famed market across the street.
  43. Ducasse ReduxChristian Delouvrier is in the kitchen, and the prices are even more insane. So is Alain Ducasse’s restaurant at the Essex House now […]
  44. Steak, Not Well DoneJean-Georges Vongerichten’s V Steakhouse aims to reinvent the genre, but leaves you hungry for the real thing.
  45. Top 5The neighborhood may be getting Disneyfied, but chef Zak Pelaccio’s small, intimate 5 Ninth is an exercise in authentic, simple excellence.
  46. Up on the FarmBlue Hill at Stone Barns, on the old Rockefeller estate 30 miles up the Hudson, delivers country dining with city sophistication.
  47. Killer KellerAt Per Se, Thomas Keller makes his triumphant return to New York. The atmosphere may be sedate, but the food is anything but.
  48. Vento FrustrationIn the meatpacking district, Ruby Foo’s Stephen Hanson combines a trattoria with a nightclub, and the mix (almost) works.
  49. Wolf’s SteaksWolfgang Zwiener, a 41-year veteran of Peter Luger’s, brings the secrets of that renowned Brooklyn steakhouse to midtown.
  50. Little ProvenceProuvé chairs. Fine china. Organic poultry and produce. Mas brings refined French-countryside quaintness to the West Village.
More Articles