Our readers never rest on their laurels when it comes to a restaurant opening. Recently, David Bouley opened Secession (formerly known as Danube) with a brand new menu. Here is what one of our readers had to say:David Bouley's newest venture Secession is off the ground and running. It says something that my husband scheduled two business dinners in one week at the same restaurant. He loved the roasted lobster and the bistro style oyster platters.
Dinner at Forge was hopping on a recent Monday night. Even the seats at the communal tables didn't stay empty for long. I had the plump and tender potato agnolotti. The diver sea scallops were scrape-the-plate-clean good.
One of the Taste of Tribeca volunteers mentioned that they really liked the flavors in the food at Tribeca Grill. Is there a pan-Asian influence in the cooking? A few Asian flavors are happily nestled in between American and Italian fare including Rare Seared Tuna with sesame noodles and pickled vegetables and Coconut Rock Shrimp Tempura with a yellow curry sauce and spiced lemon grass yogurt. What other delights are hiding in the menu? Click here to see for yourself!
I was walking around Tribeca on a Sunday afternoon. I was hungry. Very, very hungry! Zucker's was the answer. I asked the counterman, "Do you have a signature sandwich with smoked salmon on a bagel? ".
Food writers Karen Page and Andrew Dornenburg are great friends to Taste of Tribeca. Their latest cookbook, The Flavor Bible, is destined to join the ranks of culinary classics. Click here to read Andrea Strong's review.
