This week Adam Platt awards one star to David Burke's recent attempt to go farm-to-table at David Burke Kitchen at the James Hotel: "Of course, the key to Greenmarket nirvana, as any member of the locavore priesthood (including the newly converted Jean-Georges) will tell you, is to let the ingredients speak for themselves. But the incurably baroque Burke can’t resist being himself. He dresses a perfectly fresh fluke-crudo appetizer with giant nodes of slightly less fresh uni, and muffles sweet, market-fresh scallops in soupy puddles of braised oxtail." [NYM]
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