"Yes, the prices are dizzying, but so are the portions, the quality of the ingredients and the sheer exuberance of the preparations." - Pete Wells, NYT
"... a short rib, slow-cooked in aged beef fat then grilled over intensely hot charcoal, that is supremely tender but still hits you in some primal spots." - Pete Wells, NYT
The chefs are two alumni of Per Se. Chile freaks can find the heat they crave in a chicken-and-banana-blossom salad or an unusual warm laab of chopped lamb fried to a caramelized crunch in a wok."
"He turns pajeon, the flat and starchy Korean pancake, into a crunchy cloud of squid and scallion, and while the texture is completely different, the taste isn’t." - Pete Wells, NYT
"he can make flavors do things that nobody else can... you could believe that you were eating in New York’s best restaurant." - Pete Wells, NYT
"the ideal restaurant if you’re bored by pasta but you’ve stopped believing there are thrills to be had from dipping sugar-cube-size pieces of meat into micronipples of emulsified whatever." - NYT
"kicks down the walls that snobs have built around wine and lets the rest of us walk in... small plates are seasoned with a sense of adventure." - Pete Wells, NYT
"Foods from the American pub canon are turned inside out... Some of the inventions are warped, some make you laugh, and more than you’d think turn out to be delicious" - Pete Wells, NYT
