Some Big Apple eateries deserve to be recognized more. Critical Mousse aims to do just that while shining a light on the culinary issues of the day.


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Interview with Freehold's Derek Crimmins and John Garrett-Young

Derek Crimmins, chef at Freehold in Williamsburg, and John Garrett-Young, a managing partner at the restaurant, discuss the changes to the trendy eatery's menu, what their customers expect from the establishment (and what it expects from them) and the problems with unripe tomatoes in this Critical M...

Interview with Christopher Lockwood of Brasserie Witlof

Interview with Ephraim Nagar of Talia's Steakhouse


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Restaurant Review: WAHI Oyster Bar & Restaurant

Imagine going out for what you expect to be a delicious meal at a wonderful local restaurant, settling down into a slightly cramped but generally adequate circular table at the end of a long, trendy-ish row of such assemblages, perusing the menu and seeing a lot of things that you'd like. Imagine th...

Restaurant Review: Old Homestead Steakhouse

Restaurant Review: Gotham Bar and Grill


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When Fancy Restaurants Don't Make Their Own Pasta

It's a rarity, I know. But I just experienced something that's about as peculiar as an ice age in Hawaii, and I have to discuss it ... at least a little....

Hey, Restaurateurs: Let's Have More Amuse-Bouches, Please

American Cheese Is Un-American

What’s the most underappreciated herb?

These ingredients aren’t commonly found on menus. Which one deserves more love?

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