"Since first opening in 1934 in a converted sheepfold off 67th Street, on the western edge of Central Park, the storied franchise (which is still licensed by the Parks Department) has been a reliable hit. Joe Baum put the restaurant on the national culinary map during the 1960s, and when Warner LeRoy doubled the capacity several years later and added the famous Crystal Room, it became one of the great circus-dining destinations in the world.
LeRoy’s heirs ran the profitable old production for years (in 2006, it was still the second-highest-grossing restaurant in the USA, behind Tao Las Vegas), until the great crash of 2008 brought their company to its knees. Now, after years of drama and delay, Tavern on the Green has opened its doors once again, this time under the direction of a hospitality operation originally from Philadelphia called the Emerald Green Group. " So begins Adam Platt's zero star review of the re-opened Tavern On The Green
. Others have not been glowing
. Even the Post
got a few kicks in. Peter Wells' scathing takedown in the New York Times
might be better experienced with some happy sheep.
posted by The Whelk
on Jul 27, 2014 -
The first time I ate at Villard Michel Richard, the latest restaurant to dance among the frescoes and marble pilasters of the Villard mansion in Midtown, I strongly suspected that I was in an awful hotel restaurant.
This seemed like a connect-the-dots conclusion. It’s a restaurant. It’s in a hotel, the New York Palace. And it was awful.
posted by Chrysostom
on Jan 15, 2014 -
The bloggers at The St. Louis Slinger Tour
have completed their comprehensive 16 month review of the Slingers
available at 58 different St. Louis area restaurants. Follow them chronologically or check out Tim and Tony's Top 10 for later enjoyment (consensus favorite: The Sidebar
). Also available for your convenience is a list of the worst Slingers in St. Louis (e.g. Uncle Bill's
), to be avoided or ordered out of morbid curiosity. [more inside]
posted by jedicus
on Jul 24, 2013 -
"I was never threatened covering the cops beat nor while reporting on a big Mafia trial, but I was threatened – twice – for writing negative reviews of two restaurants. Shows where the passion is, I guess
." Restaurant critics write about (and link to) their most negative reviews and discuss the measured and reasonable responses they received after their publication. [more inside]
posted by the young rope-rider
on Dec 27, 2012 -