"Crafting a list of "bests" is a curious experience - an exercise in the fun and games of culinary calisthenics and contradictions. The list is based on food ... and not based on food. It's based on buzz ... and not based on buzz. It's based on vibe ... and not based on vibe. It's based on price ... and not based on price. I don't even know if it's based on my choice of Best Restaurants, Best Meals or simply Best Dishes."
"What I do know is this: The following are the restaurants I'd return to in a heartbeat. They're the places I'd gladly take my fellow eaters, heavy forks every one of them. They're where I'd want to take my foodie daughter when she drops into town. They're the places I rave about while eating at lesser eateries, dreaming of suddenly finding myself in one of my places of choice."
A list of 'bests' combines objective and subjective elements, mixing food quality with buzz, vibe, and price in contradictory ways. The chosen restaurants inspire immediate return, are suitable for sharing with fellow diners and family, and spark longing while dining elsewhere. Meals provided joy and solace, evoking Dickens' phrase about the best and worst of times. Longstanding experience in restaurant coverage preserves excitement for new discoveries. Local culinary culture remains inventive, transforming even familiar comfort foods like Kraft Mac 'n' Cheese into elevated dishes with porchetta and trumpet mushrooms, and reimagining tater tots. Alto Fire to Table earns restaurant-of-the-year recognition and operates dinner Wednesday through Saturday.
Read at Daily News
Unable to calculate read time
Collection
[
|
...
]