- Worcestershire sauce introduced (1937)
Restaurant Critic Roundup: 'No Ordinary Source of Pastrami and Rye'
Recipe of the day
As always, the ratings range from stars to bells to beans, but every review offers specialized insight into the food, atmosphere, and service of eateries in each city’s dining scene and the critics eating at them.
This week in New York, critic Pete Wells (of our 2013 list for the 50 Most Powerful People in Food) reviews Arlington Club. "Do not, I beg you, get involved with the sushi rolls," he says, "The rice is cold and tightly packed; the fish is dull. The sushi menu is so out of place that it’s a little embarrassing, in the way of a Hawaiian shirt bought on vacation and worn to the office."
In San Francisco, "Time regressed when I walked into Capo's in North Beach," says critic Michael Bauer, of restaurant Capo's. The sight of "the century-old Chicago brick walls, the vintage tin ceiling and the curved, red-tufted vinyl booths" set the scene for "grand replication of an Italian restaurant."
In Washington, DC, "DGS is no ordinary source of pastrami and rye," says critic Tom Sietsema. The range of cocktails, yes cocktails, at this delicatessen is enough to make you take a second look.
From the East Coast to the West Coast, from North to South, the weekly restaurant critic roundup is here for all of your dining out needs.
Restaurant Critic Roundup: 1/16/2013
|Devra First||Boston Globe||BoMA||2 stars|
|Ryan Sutton||Bloomberg||Esca||2.5 stars|
|Michael Kaminer||New York Daily News||Jeepney||3 stars|
|Pete Wells||New York Times||Arlington Club||2 stars|
|Michael Bauer||San Francisco Chronicle||Capo's||4 bells|
|Brad A. Johnson||Orange County Register||Charlie Palmer||2 stars|
|Tom Sietsema||Washington Post||DGS Delicatessen||2 stars|
|William Porter||Denver Post||Syrup||3 stars|
|Robert Moss||Charleston City Paper||Fire Street Food|
Tyler Sullivan is The Daily Meal's assistant editor. Follow her on Twitter at @atylersullivan.
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