A guide to hundreds of restaurants throughout New York City by several noted experts examines eateries in every neighborhood, with information on the very best, not necessarily the most expensive, restaurants. Original.
Book Description
Editorial Reviews
From Library Journal
This book was compiled from the oeuvres of New York Times restaurant critics Reichl, William Grimes, and Eric Asimov. Listed alphabetically, the restaurants are indexed by location, cuisine, and special features (like kid-friendliness). Entries, which vary in length from two sentences to one page, are descriptive and specific; they include price range and wheelchair accessibilty and often recommend favorite dishes. The book also features a list of the top restaurants and the best "cheap eats." Because its reviews are based on consumer input, Zagat's New York City Restaurant Survey '99 (Zagat Survey, 1998) is a better choice for libraries that can only buy one New York City restaurant guide. This guide, however, would be a good addition to larger collections, especially those that serve readers familiar with the New York Times reviewers.
-Alison Hopkins, Queens Borough P.L., Jamaica, NY
Copyright 1999 Reed Business Information, Inc.
-Alison Hopkins, Queens Borough P.L., Jamaica, NY
Copyright 1999 Reed Business Information, Inc.
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Most Helpful Customer Reviews
33 of 45 people found the following review helpful:
1.0 out of 5 stars
Worse than Zagat, if that's possible.,
This review is from: The New York Times Guide to Restaurants in New York City 2000 (Paperback)
We waited for this to come out because we think Reichl has done wonders for Gourmet and we thought her reviews were relatively accurate. We hate Zagat so we were willing to wait for something better. I reviewed books for the Library Journal, as Associate Book Review Editor, for 15 years so I looked forward to giving this an accurate (and I assumed good) review. Well the review is accurate but hardly good. I gave it one star because there wasn't a choice of none. Where are Tatany, Chin Chin, HSF? La Madri is hardly expensive and the wild striped bass I had there was the best I've ever eaten. Reichl seems to have honed in on only the touristy restaurants and the big names although how she could say Jacques Torres' desserts were "too perfect" is ridiculous. His genius is not only his delightful personality, creativity, down-to-earthness, but the fun, beauty, and fabulous taste of those desserts. And how she could say Asia de Cuba is better than Victors is unbelievable. I was in Cuba in 1950 and when you go to Victors the food is so very authentic and the decorations so beatifully typical of 1950 Cuba that to compare it negatively to a restaurant which incorporates so much Thai (which I love in a Thai restaurant) influence makes no sense at all. Also, where are all the restaurants in Little Italy? Umbertos has the best raw clams in New York and the rest of their food is fabulous. We intend to return this book and will wait patiently for some competent person who has no stake in favoring tourist traps and has been to neighborhood restaurants in addition to the "Name Brands" to write something decent. The book is simply made up of rehashed New York Times reviews without the egg on top. Sorry Ruth, we love what you've done with Gourmet but this book does not take the cake!
0 of 24 people found the following review helpful:
1.0 out of 5 stars
Is this a hoax.,
This review is from: The New York Times Guide to Restaurants in New York City 2000 (Paperback)
I have sent in my review of this book twice! Since it was not favorable am I to assume you do not print unfavorable reviews? I usually rely on your customer reviews and often buy books that don't necessarily have glowing reviews. It makes me wonder whether I should still buy from Amazon.
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