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| | | | | | **Feel free to email me to fulfill your every foodie fix or even ask me to go and review a restaurant for you! I volunteer my tastebuds, so you won't have to waste time on a mediocre meal ever again! 250 Park Avenue South (at 20th St.) (212)995-0242 TYPE: Mediterranean VIBE: Festive oasis OCCA... Read More | | | | | | With a slightly fatter wallet this summer from my internship (and a boyfriend who returned from a semester abroad ;D), I finally had the chance to experience New York City’s Restaurant Week. For those unfamiliar with RW… “Twice a year, in January and June/July, there is a unique opportunity to expe... Read More | | | | | | Some of the specialties at Barbounia in the Flatiron district are being packaged to see at retail. Read More | | | | | | I really wanted to dislike this place as it's just too trendy and loud but the vaulted ceilings, the decent service and great food (not the least bit greek - more med-fusion) make me grudgingly give this place 4 stars Read More | | | | | | 1) Bruni, usually so thematic and/or conceptual, takes it back all the way to straight-up food writing with his four-star re-review (the first since Reichl gave it four stars) of Jean-Georges Vongerichten's Columbus Circle flagship, Jean Georges. (Side note: 69.1% of last week's pollsters are righ... Read More | | | | | | September 4, 2008 - 4:11 pm: If you loved Taboon... || Then head over to Barbounia where former Taboon chef Efraim Nahon is now their new top toque. Flo Fab had some very nice things to say about hi... || Go to TheStrongBuzz.com to see the full posting. Read More | | | | | | Rabbit seems to be undergoing a mini-resurgence in popularity this season, due in no small part to Randy Kennedy’s New York Times Magazine piece from March 12. We’ve read the chatter on the foodie websites recently and have seen the clamoring for information on restaurants that serve the stuff. We d... Read More | | | |
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