the other critics

Cooking Is ‘Outstanding’ at Le Bec Fin; McCrossen’s Tavern Has ‘One of the City’s Best’ Tap Lists

• In the first ever review of Le Bec Fin under new owner, Nicolas Fanucci, Trey Popp finds the fabled restaurant’s dining room “as resplendent as ever,” and new chef Walter Abrams’s cooking “outstanding.” A grass-fed rib-eye and a halibut “poached in a fumet made of its bones” were the best he had “ever tasted.” A tower of chocolate mousse and poached cherries was “almost decadent enough to overcome nostalgia for [LBF’s] retired dessert cart.” [Phillymag]

• Adam Erace checked out McCrossen’s Tavern for the Courier-Post, and reported that the ages old pub has “one of the city’s best” draft lists, and added that chef-owner Townsend Wentz’s “kitchen puts out food to match.” A “gorgeous” hangar steak, we wrote, “blew us away,” while the frites with it were as “satisfying as the best fries: crunchy outside, soft inside and plenty salty.” [Courier-Post]

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