A Full Belly

New York cupcakes rated

New York cupcakes rated

A Taste of Chicago

A Taste of Chicago

Guide to Time Square

NYPost Steve Cuozzo's guide to Time Square eating

Per Se reopening May 1

Per Se will reopen on May 1 and will start taking reservations that day, at (212) 823-9335.

NYC: Review Roundup

Today's review roundup includes: BLT Steak, Barbuto, The Spotted Pig, Spice Market, Crave, Megu.

NYTimes Restaurants Amanda Hesser gives two stars to BLT Steak (106 East 57th Street; 212-752-7470):

It takes chutzpah to launch a new entry in a category as storied as the New York steakhouse. And a strategy to redefine expectations; otherwise you end up like the colossally bland Michael Jordan's the Steak House NYC.

Diners need a reason to shift alliances, and BLT Steak succeeds in this. In addition to well-seared meats and a serious wine list, there is a soft touch in the cooking, a sensitivity to acute flavors and seasonal ingredients.

In rethinking the steakhouse, Mr. Tourondel is renovating his own image. Previously, he was chef at Cello, a restaurant on the Upper East Side where his skill with fish earned him three stars from William Grimes of The New York Times in 1999. Indeed, two of the best dishes on BLT Steak's menu are the seafood platter and Dover sole sautéed on the bone.

. . . Here Mr. Tourondel's focus is on dry-aged meats in primal cuts. Of these, the hanger is by far the most flavorful. It is a homely cut, served with a dark crust, and a gamy interior that is dense with an iodine tang.

But oddly, the beef was the most underwhelming part of the menu, not because of the way it was cooked but because the beef itself — which comes from DeBragga & Spitler, where it is dry-aged for 28 days — lacked the depth of flavor normally associated with aged beef. Luckily, the various accompanying sauces are excellent. The horseradish is amply hot and light; the three mustards include a beguiling red wine mustard that has a fruity and lasting heat; and the peppercorn is a beautifully executed classic sauce. The servers encourage you to try several at a time, which only serves to distract your palate. Avoid this.

RECOMMENDED DISHES White mushroom soup; clam chowder; hanger steak; rack of lamb; veal chop; sautéed Dover sole; potato gratin; onion rings; chocolate tart; orange raspberry sundae.

Westville East?

Looks like the popular West Village spot, Westville, has begun work on a second location on East 14th Street between 1st and 2nd Avenues. No word yet on when "Westville East" will open.

Haute Cuisine

The highest restaurant in NYC

How to be a happy pig

How to be a happy pig

Noodle Pie

Noodle Pie is a Saigon food blog. Yum!

Chanoodle

NYTimes: Much better — astoundingly good, in fact — are what the menu calls fried clams ($5.25). They aren't really fried, by the way, but cooked quickly in their shells and served with crisp slivers of aromatic garlic, nuggets of minced pork and cilantro.

As a general rule, an Asian restaurant devoid of Asian customers indicates one of two things: the restaurant serves mediocre Asian food, catering to an unadventurous palate; or the restaurant has received rave reviews and is considered a safe bet. Both thoughts crossed my mind when we entered Chanoodle and I realized I was the most Asian customer present. Fortunately, we found the reviews to be accurate and enjoyed a tasty and affordable meal. We'll have to return another time to check out the $1.50 breakfast.

Chanoodle
79 Mulberry St.
(212) 349-1495

Reviews: NYTimes, Village Voice