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: Old Homestead Steakhouse

Giving a restaurant you want to like a review that's just not as positive as you'd hoped is one of the hardest things in the universe to do ... at least, from a culinary writing perspective....

Restaurant Review: Gotham Bar and Grill

Restaurant Review: Tung Thong 181


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How Garnishes Became the Bane of My Existence

Eons ago, it was parsley, solo. Then came the '80s, and kiwi ruled the plate. After that, orange slices, flower-like radishes, diminutive cherry tomatoes....

Is an Empty Restaurant Worse Than a Crowded One?

When Fancy Restaurants Don't Make Their Own Pasta

What’s the most underappreciated herb?

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

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