“In an age when people enter restaurants in Adidas slides and ripped jeans, one has to wonder whether formal dining has lost its audience.”
For anyone with a formal culinary education, Mario Molliere’s cooking is a trip to the homeland.
Matt Gennuso has long been determined to explore the grittier side of French cuisine.
The vibe: Octoberfest in the world’s largest garage.
The vibe: urban loft with an urban attitude.
One menu looks like an edible version of MadLibs, and we don’t hate it.
Our favorites include rotisserie chicken, ramen and fried chicken skin.
Order mushroom toast, bonito-buttered bread and the biggest piece of meat available.
Order all things fish and veggies, says our dining critic.
Order anything that looks vaguely unfamiliar; exploration is half the fun.
