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Week in Reviews

2013_xixa_williamsburg_%2123.jpgLigaya Mishan visits Xixa, the new Mexican restaurant from the Traif team: "Foie gras is used often and ineffectively: it overpowers the sweet earthiness of hominy in pozole, it barely registers in a sauce sloshed over carne asada, a take on tournedos Rossini without the texture or the majesty, and, stacked on roasted pineapple and torrejas, the Spanish version of French toast, it evokes a meat Danish." [NYT]