This week in restaurant reviews, Los Angeles Times critic Jonathan Gold reviews restaurant Corazón y Miel, where "'Corazón y miel,' your waitress wants it to be known, is the signature dish." According to Gold, the "small bowl of warm, seared chicken hearts in a sweet, honeyed vinaigrette, tossed with a few slivers of onion, like a chicken heart escabeche," is "probably more than you want to be dealing with before your third margarita."
Near Washington, D.C., critic Tom Sietsema labels restaurant Monty's Steakhouse & Lounge "a feel-good place with a misleading marquee." The restaurant "is packed with reasons to like it," he says, "but [it] comes with a significant catch."
In New York, critic Pete Wells stands out from the regulars at Randazzo’s Clam Bar, and invites suggestions on what to order. "My server’s advice was quick and definitive," he said, "'Get the calama,’ she said. 'That’s why you’re here.'" Although, "strictly speaking," that wasn't the reason he "had driven down Ocean Avenue in Brooklyn until it dead-ended at the white row of fishing ships and booze-cruise leviathans on Sheepshead Bay, then parked in front of the neon lobster with the name Randazzo’s pinched between its upheld claws," he admits. "It was the Sauce."
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.
Restaurant Critic Roundup: 4/24/2013
|Katie Johnston||Boston Globe||Asta||3 stars|
|Stan Sagner||New York Daily News||Pearl and Ash|
|Richard Vines||Bloomberg||Carbone||3.5 stars|
|Pete Wells||The New York Times||Randazzo’s Clam Bar||1 star|
|Jonathan Gold||Los Angeles Times||Corazón y Miel|
|Brad A. Johnson||Orange County Register||Pinot Provence||1 stars|
|Tom Sietsema||Washington Post||Monty's Steakhouse & Lounge||1.5 stars|
Click here for The Daily Meal's "Top Chefs Review — and Rate — America's Food Critics."
Tyler Sullivan is The Daily Meal's assistant editor. Follow her on Twitter at @atylersullivan.