Even with a new and better chef, "what carries over from previous incarnations of Bobo is a sense of caution," says Frank Bruni in his one-star assessment. [NYT]
The prices at Corton make Ryan Sutton suspicious, but he is barely into his first course before predicting that Drew Nieporent’s latest “could soon be a four-star restaurant.” [Bloomberg]
Related: A First Look at Corton
Steve Cuozzo rhapsodizes over the fall menu at Allegretti, calling it "a kaleidoscopic whirl through the many-splendored flavor spectrum of one of Europe's most colorful cuisines." Plus, he disses our Adam Platt! [NYP]
Jay Cheshes has high hopes for Double Crown, calling Brad Farmerie’s food “just as intriguing as the setting it’s served in.” [TONY]
Related: A Photo Tour of Double Crown’s Menu
Alan Richman also hit Double Crown this week, but wasn’t as impressed. Noting the crowds, Richman writes: “The attraction might be the menu, although having tried most of it, I can't recommend queuing for this cuisine.” [Forked/GQ]
After he manages to find No. 7 in Fort Greene, Robert Sietsema loves the roast chicken and the tuna appetizer, though his enthusiasm for the restaurant as a whole is muted. [VV]
Bussaco’s chowder makes Danyelle Freeman wonder why we don’t eat it all the time, and she says the chicken and waffles is good for anyone from L.A. who’s homesick for Roscoe’s. [NYDN]
At Yerba Buena, Julian Medina’s “care for detail … can have a transformative effect on familiar dishes,” says Leo Carey, who suggests eating at the bar. [NYer]
