Tag archives for Notebook
Critic’s Notebook: Why David Chang Matters
Diners who look for his stamp in every Momofuku restaurant may be missing his rare achievement as an impresario who lets his chefs innovate. NYT > Food Content is copyrighted…
Critic’s Notebook: Farm-to-Table in the Shadow of Downtown Detroit
In her “no-waste kitchen” at Lady of the House, Kate Williams sees a way of investing in her city and the farmers three blocks down. NYT > Food Content is…
Critic’s Notebook: The New Noma: Frequently Asked Questions
What’s it like to eat at the second incarnation of the rule-defying Copenhagen restaurant? Our critic explains it all for you. NYT > Food Content is copyrighted by the respective…
Critic’s Notebook: The Ice Cream Sundae Must Be Stopped
This childhood treat has stormed New York restaurant menus. Our critic isn’t having it. NYT > Food Content is copyrighted by the respective owners. Advertisement: Looking for a rental home,…
Critic’s Notebook: For Casual Indian Restaurants, It’s Party Time
At a new array of places in Manhattan, curry is served with Hindi hip-hop, hallucinatory art and lots of flowers. NYT > Food Content is copyrighted by the respective owners.…
Reporter’s Notebook: An Olympic Challenge: Eat All the Korean Food That Visitors Won’t
“It’s peak snow crab season right now,” the noted chef David Chang said. “I don’t know if people understand.” Our correspondent knew that, and much more. NYT > Food Content…
Critic’s Notebook: A Sprinkle, a Snapshot, a Sensation: My Dinner With Salt Bae
Pete Wells submits to the meme, and the copious meat, at a Turkish steakhouse where the chef is world-famous for his salt-flicking technique. NYT > Food Content is copyrighted by…
Critic’s Notebook: In Vancouver, a Door to a Parallel Culinary World
Kissa Tanto, a dolled-up setting for Italian food with Japanese influences, is part of a respectful revival in the city’s Chinatown. NYT > Food Content is copyrighted by the respective…
Critic’s Notebook: Home to Hawaii in Search of Poke
In Honolulu, where our critic grew up, the quintessential marinated-fish dish appears in a welter of different styles and stores. NYT > Food Content is copyrighted by the respective owners.…
Critic’s Notebook: Scandals Keep Breaking, but Restaurateurs Have Yet to Own Up
The silence from chefs and owners has been deafening, but they need to admit and address the sexual predation that seems endemic to the business. NYT > Food Content is…