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希瑟schroer認為說壞的獵人是“盡可能多的放縱讓人耳目一新”,表明veggie-focused菜肴還可以吸引人們的目光。即使是食肉動物會印象深刻”滿足素食漢堡王的漢堡”,包含“密集,變形”的雙重帕蒂黑豆和切達幹酪,甜西紅柿醬,洋蔥,生菜和芥末蒜泥蛋黃醬。Tempura-fried檸檬和微妙的南瓜”玩意大利風味,不容錯過,“而炸麵包burrata導致“層次塞地殼的比薩與體驗,使深盤與薄地殼爭論毫無意義。”Texture "goes a long way with vegetables," as maitake mushrooms a la plancha is an "impressive example of creativity and thoughtfulness," and the chocolate cremeux dessert brings together an array of elements for a "美味的秘密花園”。簡單地說,這是一個“投入體驗,強調所有的最好的部分蔬菜和最動態的方法可以使用它們。”[RedEye]
Coda di Volpe是“幾乎重塑意大利”,但它是一個受歡迎的除了根據邁克蘇拉南安普頓的走廊。廚師克裏斯湯普森是一個“值得稱道的版本“瑪格麗塔迪bufala披薩,”高,起泡的地殼下降到一個薄柔軟的麵團導致平原軟,感傷的中心,明智地應用脂肪奶酪和酸性醬。”It’s the housemade Calabrian chile oil, though, that lifts nearly every plate to new heights. Sula thinks it adds an "有趣的元素苦樂參半的平衡菊苣和柿子沙拉”,同時也“活躍(ing)的泥土低音“烤胡蘿卜和防風草。麵食包括意大利寬麵條用鷹嘴豆麵粉和豬肉肉醬和幹意大利乳清幹酪;和chitarra蛤肉味nduja,檸檬和薄荷味草藥nepitella保存。季節性南瓜蛋糕,塞滿了紅薯南瓜英式奶油的冰淇淋,加上香烤山核桃,是托兒。(讀者)
新米其林星級史密斯”炫耀著深,難忘的flavors-some讓人不知所措,其他人和諧寫道,“傑夫Ruby。菜”引發真正的興奮”,就像在一個海水課程特色貽貝和海萵苣湯由24小時過程”中提取他們的深層本質。”A beef-fat brioche doughnut paired with braised cabbage atop caviar, caramelized onions and sauerkraut is "美麗的,強壯的,絕對un-upscale”,而作文的珍寶蟹和鵝肝炒蟹味噌是“奇跡”。The foie, which is wet-cured, poached, chilled and marinated in sea salt brine, has "such an astoundingly concentrated flavor it’s almost unrecognizable." Dessert provides "extraordinary surges of flavor"—a frozen yogurt meringue is served atop farro and black raspberry jam and pillows an egg yolk cured in star anise, salt, sugar and molasses.
但在樓下的忠誠的”,食物不能自己設定除了人群”。15歲盎司肋眼牛排的“白堊紋理和freaky-spongy炸土豆泥攪亂了,以至於“和烤seatrout”在的無味kasu醬與冷淡,沉悶的“黃瓜。其他菜就像一個“體麵但謂項”雞肝慕斯酵母麵包是“缺乏想象力的翻版。”There are some highlights: "moist crispy" chicken thighs with Carolina Gold rice grits, green beans and pickled tripe "gets it right;" and the popular cheeseburger is "甜的、荒謬的豐富和100%值得炒作”。不過總的來說,Ruby的願望“創造力同樣流傳到兩個操作。”[Chicago]