rich

I'm not saying it hasn't, but he specifically (and only) mentions the sear as being more to his liking. Then he goes on to say he still prefers a char. Are you saying that couldn't have been covered in his blog or Diner's Journal thingy? There comes a time when the excuses for him must stop. He's bad at what he does - nothing else needs to be said. And he deserves every negative comment any restauranteur throws at him - cheap or not. Afterall, he's printed enough of them during his tenure. By the way, has Chodorow visited the bald guy's Chocolate Factory yet? The Times critic is the only person who could give Chodorow a good name.

Annisa deserves three stars and Anita deserves four for her food. Arguably one of the top 10 chefs in NYC. Today's reviews are worthless - he gives Craftsteak another star because he thinks the "sear" is better but the other things (including problems) are still the same. Please don't insult my intelligence!!!! Who paid who off??? I may have been born at night, but it wasn't last night. Because he and Batali are symbiotic it is required he covers all things Batali does, not matter where he does them. Given his predilection for bathrooms, Batali should make sure the stall door is always closed. Otherwise that might wind up as a review.

I admit it. I have a gender bias. I went a year and only dined at places with female chefs. Everyone knows that female chefs cook rings around any male chef - even my wife knows that. Saying that, does anyone think the NY Times chief restaurant critic knows if a male or female is the chef of any given place? That would be beyond his scope. I do know he has a bias to mostly naked women writhing around his table.

What about the rest of the frog?

Listen to H. - she knows!!!

I been to three Derbys when I worked for ABC Sports and I believe it's the most exciting sporting event in the world. Now that I own horses, my dream is to have shot at winning one year - but it's the longest of shots. So each year I throw a Derby party and unpack the Silver Goblets hoping someday to grace Louisville with horse who has a chance. For now, I'll sip a Maker's Mark and have some of my own Chili Burgoo.

It's worth noting that the Times gave it two stars, and without looking 'em all up, I think it received a number of other very favorable reviews. I wouldn't put it all on Michelin. ← Maybe management paid people off. ← rich, have you been to Lever House? oakapple, I'd appreciate a link to the NYT review, I can't seem to find it on their site. Was it Bruni or Grimes? ← Yes, I thought it was okay, but not making a effort to return.

Actually, less than a year and a half, but it doesn't matter. I would have gone if I knew you thought it was that good.

It's worth noting that the Times gave it two stars, and without looking 'em all up, I think it received a number of other very favorable reviews. I wouldn't put it all on Michelin. ← Maybe management paid people off.

Henry's End is great. Anyone who enjoys food and wine should eat there at least once in their lifetime. It's fun, casual, funky, small, terrific food, no decor, outstanding wine list and a user-friendly staff. It's old NYC at its finest, but please stay away if you're an ambiance person - you won't enjoy it. It's been around for more than 30 years, so I guess it must be doing something people respect.

Can a case be made that his review hastened its demise? Maybe. Since he tends to start with the premise that all Italians are two stars and works from there. By awarding Petrosino two stars he made it more than it was. When diners came they were disppointed because it didn't live up to its two-star appointment - thus causing it to close. If he had given it one, maybe people would have been happy and continued to return. And just maybe he gave it a second star because of the decor since that appears more important to him than food.

Everytime I see it's name I think of the soap... ← Sometimes after people eat there, they think the same thing. Another prime example why Michelin should stick to manufacturing tires (and all other things rubber).

I do a Derby parety every year, but when it falls on the 5th, it's a combination party - Cinco de Derby. This year's Menu: Original Recipe Mint Juleps in Silver Goblets Corona and Pacifico Clara with lime Homemade Chili Crispy Cauliflower Lamb Burgers with Harissa Dressing on Cumin Bun Vidalia Onion Sandwiches Chicken Pistachio Roll-ups Taleggio & Pear Panini Grilled Mexican Potato & Chorizo Pizza Beer-Battered Shrimp with Chipotle-Honey Sauce Oyster-Corn Fritters Roasted Poblano Quesadilla Italian Stuffed Olives Frosted Egg Mountain Kentucky Derby Franks in Bourbon Glaze Fried Calamari Peanut Butter/Jelly Ice Cream Sandwiches - Homemade Ice Cream & Cookie Tops Margarita Popsicles Buttery Bittersweet Mascarpone Truffles Haven't picked the winner yet, but leaning to a long shot.

I'd like to emphasize rich's list in connection with the "hidden gems" conversation above. ← well, WD-50, Aquavit and Daniel are hardly "hidden gems" (in the "hidden" sense anyway). Sapori d'Ischia was written up by Bruni. I've eaten my way through much of the Greek in Astoria...and I can't say that I've run across any place that was more notable than the better Greek restaurants in the city...they were just cheaper. and it's not like Cafe Agape et al haven't been written up. where are Carol's Cafe, Henry's End and Don Peppe? ← I don't ever recal seeing a Sapori review by him. S'gapo is as good if not better than any Manhattan Greek in my opinion. Carol's Cafe is in Staten Island and while I'm not a fan, it deserves a review. Henry's End is in Brooklyn and has been around for more than 30 years - it could be the quintissential definition of "hidden gem." Don Peppe is a good Italian-American near Aqueduct Racetrack that has been around for more than 25 years. While not my favorite, it too deserves a review - long before some bald guy with chocolate dripping down his brow, while playing with the reviewer's relatives. I didn't even mention Park Side because that would ruin it for me and the thousands of people who dine there every week. It's hard enough to get into the place now. He wouldn't like it anyway - it's the one Italian place in NYC where Batali doesn't own a piece.

I think he gets some Italian food correct. But if it's not a Batali place, the odds go down precipitously. I think Al di La is the exception that proves the rule. As far as the others that you mention - he's average with a slant for the dramatic and histrionic. Way too concerned with ambiance - might have been an interior designer in another life. And very petty towards people he obviously doesn't like. As a professional writer, he should know better. But like any good storyteller, he never lets facts get in the way (but that's a cancer within the NY Times as a whole so he can be forgiven). I think he can write, but not review. His writing about politics was much better. When he's reviewing he gets caught up in being cute and comes off as a buffoon at times.

1. once again, let's have an example of a worthwhile place that others have ignored....you said there were "dozens"...I'm just asking for one. 2. there are plenty of legit criticisms of Bruni (personally, as I said, I thought reviewing MB was a waste of space), but he's damned if he does and damned if he doesn't on this thread. if he waits to review a restaurant to let it get its act in gear (as most here have agreed he should do...some of you criticizing him for not waiting A YEAR)...then he's a "follower"....so instead you want him to get there before anyone else. it's gotta be one or the other. which is it? (and yes, some professional critic would have gotten to Rosanjin eventually) ← Nathan, is it enough to say that he's just not good at what he does and leave it at that?

That's only true if the review is accurate and you share the same opinion as the reviewer.

I'd be more interested in seeing a review about any of the Greek places in Astoria, Sapori d'Ischia, WD-50, Aquavit, Daniel, Carol's Cafe, Henry's End, Don Peppe. Hell, Papaya Hot Dogs would be more interesting than MB - even the Hard Rock Cafe would prove to be more interesting. Or review some other strip clubs that serve food, at least I wouldn't be reading about how some 8-years old wiped chocolate syrup on their sleeves. And by the way - where's the slide show?

Call me blinkered.

Now that's impossible - he can barely find the ones that do exist.

Marc, I agree that R4D should have received a "main column" two-star review, but maybe it's better off not getting one. He probably wouldn't have "gotten" R4D and labeled it "satisfactory."

There are no more excuses, no more doubts, no more benefit of the doubt. He really needs to head back to Rome and cover the pope and the Catholic church - it's a match made in "heaven." Neither has credibility anymore.

Okay, so maybe we should start a new category with Felidia - Upscale, refined Italian-American. Never been to Becco, will try it.

Not a cardinal sin but a mortal sin - three extra days in purgatory for me. Thanks SE, I'll make an edit.

I've not been to many of the other places you mention, but I have been to Felidia. Italian-American? Are we talking about the same place? Lidia Bastianich Felidia? ← Same place - very Italian-American as well as her outposts in Pittsburgh, Kansas City et al. Even she admits it in her press clippings, books and TV show. You can normally find her there or at Del Posto, you could ask her. She has said many times she adopts her "native" food for the American palate through ingredients and technique. Del Posto was supposed to be her "authentic" Italian - some say the marble floors have achieved that goal.