dduane

The New York Times food critic Frank Bruni walks all over Gordon Ramsay's new place in NYC. Goodness!!

The cautious palette foreshadows a cautious menu, as reliant on default luxuries and flourishes like foie gras and black truffles as on real imagination. Most ingredients are predictable, most flavors polite, most effects muted. Mr. Ramsay may be a bad boy beyond the edges of the plate, but in its center, he’s more a goody-two-shoes.
And for all his brimstone and bravado, his strategy for taking Manhattan turns out to be a conventional one, built on familiar French ideas and techniques that have been executed with more flair, more consistency and better judgment in restaurants with less vaunted pedigrees.

Hooboy!