Monday, July 14, 2008

What Makes a Great New York Restaurant?

Tonight I read an interview with an English chef about his favorite NYC food spots. His tastes seem sensible and mature and it raises a few questions: Do all NYC restaurants have to be starred to be good? Can traditional food shops, like Katz's Deli, and the East Village Meat Market, be considered purveyor's of "good" food? Can it be considered "slow food" if a pub outsources it's St. Patrick's Day corned beef to a traditional local butcher? Good questions all. Follow this link to read Marco Pierre White's thoughts on New York fare.