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Like a director putting together a repertory theater ensemble, Brian Polcyn staffs the kitchen of the Forest Grill with people who are talented enough to take on a variety of roles and fill them seamlessly.
They switch positions regularly, moving from station to station, learning to be proficient with the grill, the clay oven, the sauté pans, the salads, and pastries, in the time-tested fashion of the classic European kitchen.
By Molly Abraham
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March 2009 |
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Mon Jin Lau is that rare breed of Chinese restaurant where modern American influences rewrite old recipes, and dishes are served in a setting where decor, food presentation, and pampering service are part of the experience.
By Christopher Cook
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March 2008 |
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When the restaurant business goes through tough times, only the strong survive. And one in particular has not only survived but prospered for a quarter-century. The Lark has ascended to the heights for several reasons: It's top-notch food, expansive wine list, and uerring attention to detail.
By Christopher Cook
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February 2007 |
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Its Italian name says it all.
Il Posto translates simply to “the place.” And what a place it is, where meticulous service, spectacularly prepared meals and plush ambience combine to make dining not merely pleasant, but a genuine Italian experience. And the food isn’t just tasty, but delizioso. All of which are undeniable reasons why we salute the richly deserving Il Posto as our 2006 Restaurant of the Year.
By Christopher Cook
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March 2006 |
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Bacco ascends to culinary heights with its subtle flavors, fresh ingredients and overall simple elegance. Whether or not the chef’s cooking at Le Sarasin was worthy of his demand, his point is well worth noting. There are moments in dining that approach a religious experience, moments when great food plays so powerfully on the senses that it mutes all else.
By Christopher Cook
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March 2005 |
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