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| | | | | | Every week, we take our turn with Lady Luck on the BruniBetting odds as posted by Eater. Just for kicks, we track Eater’s bet too, and see who is better at guessing what the unpredictable Bruni will do. We track our sins with an imaginary $1 bet every week.The Line: Tomorrow, Frank Bruni reviews Bob... Read More | | | | | | "We should take the B or D to Grand Street. Because...um, I want an egg custard tart." After spending a few hours at the Brooklyn Museum last Saturday, Jason, Joana and I emerged in various states of lethargy and tried to decide the best way to get back into Manhattan to visit Babycakes ... Read More | | | | | | Mesa Grill - 102 5th Avenue, New York, NY 10011 212.807.7400N/W/R/Q/4/5/6 Train to 14th Street Union Squarewww.mesagrill.com Mesa is just minutes away from work and I pass by it everyday. I've been here once for a wonderful, celebratory lunch but I've never tried dinner. Only hearing good things ... Read More | | | | | | | | | | | | | | | | | | | | | | | | You will never find Chef Bobby Flay too far away from an ancho chili pepper. Back in 1991, he opened Mesa Grill in New York, his shrine to the Southwestern flavors for which he is now famous around the world. In 1992, Mesa Grill won New York Magazine's Best New Restaurant, and the following year, ... Read More | | | | | | Tomorrow, Frank Bruni reviews Mesa Grill, Bobby Flay's flagship Southwestern restaurant on lower Fifth Avenue. Today, the Eater oddsmakers have set the action as follows:Zero Stars: 3-1 √√ One Star: 2-1 Two Stars: 5-1 Three Stars: 75-1 Four Stars: 25,000-1Mesa Grill opened in 1991 and was la... Read More | | | | | | Yesterday, as the world yawned, Frank Bruni issued a one-star mini-smackdown to Mesa Grill:Mesa Grill, no question, has considerable charms. You can’t mix this many creative margaritas, put this much vivid color into the décor and the food, and tap this wide a variety of chilies without summoni... Read More | | | | | | Mesa Grill loses a star, but this is one of the worst one-star reviews you'll ever read, even going so far as to compare it to gulag gourmet: “During one dinner the three slivers of chicken in the appetizer tacos were among the most shriveled, desiccated pieces of meat I’ve seen outside a bodega buf... Read More | | | |
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