Recommendations

The Daily Diningologist

Because there are noteworthy aspects to restaurant and other forms of gastronomy that are short and sweet, we have created the Daily Diningologist. Here, I and other experienced gastronomes will post short, succinct, pithy, and amusing texts and links that include broad-based insights, opinions, discoveries, reviews and uncommon information. Since I prize the freedom that […]

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Recommendations

A Jonathan Gold Repository: Where to Dig For More Nuggets.

City of Gold. Laura Gabbert’s 2015 documentary  about Jonathan Gold: This is accessible on several platforms. It is much more enjoyable than any of the chef puff pieces you see on Netflix since Jonathan Gold’s story is so much more encompassing and interesting than someone making food and running a restaurant. The LA Weekly reviews mostly […]

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Recommendations

Feeding Off Each Other: Brandon Granier & Robert Brown Discuss Les Maisons de Bricourt–Olivier & Jane Roellinger’s Brittany Seafood Haven

We welcome, or welcome back, readers of “Restaurant Politics” after a hiatus during which we contributed to Gastromondiale. By we, I mean myself and Brandon Granier, who is not only an ardent, highly active international restaurant-goer, but possessor of a first-rate mind and an abundance of intellectual curiosity. (For a more detailed description of our […]

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Recommendations

Smart St. Barth: An overview of the cuisine and more.

“Paradise” is a word that you shouldn’t bandy about, but at least reserve it for a place that is undeniably one, such as St. Barth. The variety of the undulating terrain’s is never monotonous; you can reach the furthest point from wherever you are in 20 to 25 minutes; the ocean views are mesmerizing and […]

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Recommendations, Restaurant Review

Le Coucou: A Tail of Two Pheasants.

Reviewed by Robert Brown The battlefield of New York restaurants is filled with the remains of foreign adventurism gone awry. Ever since the 1939 New York World’s Fair at which Henri Soulé started Restaurant Le Pavilon, foreign chefs and restaurateurs, most of whom have been from France, have both been eaten up or taken the […]

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