Tejal Rao is a GOOD DEAL and a STRONG BUY. The former Village Voice critic is re-joining the fray over Bloomberg, where I reviewed restaurants full-time from February 2006 until March 2014, when I left to join Eater! Tejal will be one of the few high-profile female critics surveying the American dining scene, and I can’t wait to see what restaurants she’ll review and re-review. — Ryan Sutton, Editor at The Price Hike & The Bad Deal and Eater’s Chief Food Critic.
That means the food needs work. but that also means you’ll drink well here. Very well. Was happy to give that theory a test drive. Multiple test drives.
Spite isn’t easy to prove, but it looks like we have a clear cut case here!
Alinea’s Nick Kokonas is starting to roll out his SLEEK ticketing system to restaurants around the world. To reserve a table, guests put down a small deposit on dinner — or sometimes they pay for the full price of a meal in advance, including tax, tip and wine pairings. The key here is that this system shifts the financial risk of dining out, which can easily approach $1,000 for two, from the restaurant to the guest, as the tickets are usually non-refundable. Is this a GOOD DEAL or a BAD DEAL? Your call, world. In the meantime, we break down the math over at Eater!
Dear Students: Be sure to study this EATER PRIME RIB chart carefully it’s going to be on next week’s exam. (Source: Nick Solares/Eater).
GOOD NEWS: Michel Richard’s not-very-good New York bistro is no longer open for lunch or dinner, as I report for Eater. BAD NEWS: The bistro still open for breakfast which means it continues to charge $10 for bowls of cold cereal and $26 for smoked salmon bagels. Yep, we’re calling this one a BAD DEAL.
Momofuku’s meatless ramen is better than your pork fat ramen. I’m not saying that as a love letter to vegetables, which this ramen is not. This dish is rather an insanely delicious meat substitute ramen! It’s less about seasonal produce and more about giving you the same savory, salty, and rich flavor notes as you’d get in a broth made with animal fat. It’s the soup-based equivalent of making tofu chicken nuggets taste good — always a risk affair, but Momofuku Noodle Bar gets it right, I argue in this Eater essay! (Photo: Nick Solares/Eater).