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Week in Reviews

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Danyelle Freeman calls a car service to Williamsburg for Vinas, a spanish entry good for a RG deuce: "The chef, Henry Lopez Jr., is Puerto Rican. Other than a six-month stint as a line cook at Ola, Lopez has spent little time training in prominent kitchens. Yet, if you tasted his expertly poached escolar, you'd never know it. The snowy-white hunk is sauced with a blood orange mojo, and sits above a crunchy mountain of coconut rice. Even a swine snob would find his braised pork belly fetching. [NYDN]

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