Adam Platt
Grub Street
New York, NY, United States
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Past articles by Adam:
Adam Platt Tries High-End Cannabis Tasting Menus
Adam Platt writes for ‘New York’ Magazine about the world of high-end cannabis cuisine, which has grown to a place where $350 tasting menus prepared by Michelin-starred chefs are now the norm. → Read More
The Menu Gets That Fine Dining Is a Cult
The Menu, a horror-comedy movie starring Anya Taylor-Joy and Ralph Fiennes, was inspired by real tasting menu restaurants like Noma. Chris Crowley and former New York restaurant critic Adam Platt discuss why it’s so satisfying to watch. → Read More
Gael Greene Invented the Modern Restaurant Critic
Gael Greene, the longtime food writer and a restaurant critic at ‘New York’ Magazine for its first 40 years, passed away at the age of 88. Adam Platt remembers her. → Read More
Review: S&P Is a Worthy Successor to Eisenberg’s
For decades, Eisenberg’s was Manhattan’s most famous sandwich counter. Now, new owners have taken over and renamed the space S&P. ‘New York’ Magazine’s Tammie Teclemariam says the new restaurant is a wonderful addition to the city. → Read More
A Final Taste of the Tropics
Adam Platt writes about Papaya King, the longtime hot dog and juice stand on the Upper East Side. Recent news reports indicate the building could soon be demolished, taking Papaya King with it. → Read More
Adam Platt Moves to New Role at ‘New York’ Magazine
After 22 years, Adam Platt is signing off as the restaurant critic at New York Magazine. Here, he writes about his tenure and what it’s really like to be a food critic in New York City, where some of the world’s best restaurants are located. → Read More
Soba and So Much More
Adam Platt reviews Nudibranch, a new restaurant in Manhattan’s East Village, which takes some of its cues from David Chang’s Momofuku restaurants, where the three chefs all worked at various t0mes. → Read More
Soba and So Much More
Adam Platt reviews Nudibranch, a new restaurant in Manhattan’s East Village, which takes some of its cues from David Chang’s Momofuku restaurants, where the three chefs all worked at various t0mes. → Read More
A Spanish Revival on 23rd Street
The Hotel Chelsea’s El Quijote is back and better than ever. Most everything we tasted was well executed, and some dishes were even better than that. Recommended dishes include Ibérico and Serrano hams, anchovies and boquerones, patatas bravas, etc. → Read More
The Indefatigable Jonathan Waxman
‘New York’ Magazine restaurant critic Adam Platt sits down to talk with chef Jonathan Waxman, a fixture on shows such as Top Chef, whose restaurant Barbuto just reopened after a pandemic hiatus. → Read More
Pop-up Gone Permanent
Ridgewood’s Porcelain is a neighborhood restaurant with destination-worthy “vaguely Asian” food. The Korean-Chinese fusion cooking has a modestly elegant style. Recommended dishes include cashew curry, pork chop, steamed whole fish, and tofu pudding. → Read More
Dining and Dashing
Adam Platt attempts to savor South Indian delights at Seema during a COVID surge. Recommend dishes: Nathai pirattal (snails), gunpowder dosa, parotta, kal dosa, valiya chemmeen moilee (lobster tail), Kanyakumari nandu masala (Dungeness crab for two). → Read More
Good-bye to Ed Schoenfeld, Who Changed the Way New York Ate
Adam Platt remembers Ed Schoenfeld, an icon of the New York food world, and a self-taught expert in cuisine of China. He ran dozens of successful restaurants including, most recently, RedFarm and Decoy in Manhattan’s West Village. → Read More
Restaurant Review: Hawksmoor Is a Steakhouse Where You Can Order the Fish
Hawksmoor, the New York outlet of the U.K. steakhouse franchise, has arrived. The British import is a steakhouse where you can order the fish. Recommended dishes include oysters, scallops, halibut, “mash and gravy,” sticky toffee pudding, and more. → Read More
Down Home and Meat Free
At Cadence, chef Shenarri Freeman brings vegan interpretations of down-home classics to the newest soul-food restaurant in East Village. Recommended dishes include potato salad, smoked grits, Buffalo-mushroom sandwich, berry cobbler, and apple pie. → Read More
Dame Is Redefining the Upscale Seafood Restaurant
With full-flavored cooking and mom-and-pop attention to detail, Ed Szymanski’s Dame in Greenwich Village is redefining the upscale seafood restaurant. Recommended dishes include curried monkfish kebab, fish and chips, turbot for two, and plum torte. → Read More
Who Wants Caviar at a Time Like This?
New York Magazine’s restaurant critic discusses the topic of fine dining and haute cuisine in the wake of the COVID-19 pandemic and why he thinks this style of expensive, high-end restaurant might be imperiled. → Read More
Fine Dining on 42nd Street
At Daniel Boulud’s new midtown restaurant, Le Pavillon, the vegetables are a bit overworked but the seafood courses shine, and the classic French desserts are a highlight. Try the mussel soup, oysters Vanderbilt, and halibut. → Read More
Barbecue Bliss in the Bronx
At Hudson Smokehouse in the South Bronx, the best time to visit is on Saturdays. Recommended dishes include pork ribs, jerk and Buffalo wings, creamy coleslaw, baked beans. The sides separate this neighborly bbq shack from others around the city. → Read More
CheLi Is an East Village Mecca For Shanghainese Fare Both Ancient and Modern
At the Shanghainese restaurant CheLi in the East Village, soup dumplings only scratch the surface of a menu that is traditional and innovative at once. Recommended dishes include xiao long bao, smoked fish, Hunan-style stir-fried beef, crispy eel. → Read More