FOOD > REVIEWS

By Brian Freedman

Lolita reimagines classic Oaxacan recipes to fresh, tasty effect

Tacos play a far greater role now than they did before Lolita’s reconcepting. From the much-heralded trompo, I was easily won over by the pork shoulder ones, the meat lovingly rubbed with smoked morita chile, garlic, and piloncillo

READ MORE
Posted Oct. 15, 2014 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

At Crow and the Pitcher, mushrooms are “a revelation”

Roasted hen-of-the-woods mushrooms, lacquered with honey and arriving a shimmering, burnished mahogany color, were a study in flavor-layering.

READ MORE
Posted Sep. 16, 2014 | Comments: 3

FOOD > REVIEWS

By Brian Freedman

Townsend is cooking up a Gallic storm

Black bass with cockles embodied the season perfectly: Each delicate bite of fish, dragged through the zucchini-basil purée, was like a transmogrification of the farmers market onto the plate.

READ MORE
Posted Aug. 6, 2014 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

Café Ynez does Mexican, rotisserie—and breakfast, too

Rough-mashed with the perfect amount of lime (i.e.: mucho), onions, tomatoes and cilantro, it’s a study in the seemingly disproportionate joys of simplicity and balance.

READ MORE
Posted Jul. 30, 2014 | Comments: 0

MORE...

FROM THE DRINK PAGE...

PW's Year of Beer: Sprecher Hard Root Beer
By Eric San Juan

Some sweet malts remind you that this is brewed like a beer, though, as does the mild heat of alcohol in the finish.

RESTAURANT GUIDE

Advanced Search
View All Listings