This week, Adam Platt visits Charlie Bird, the new Soho restaurant from Robert Bohr and chef Ryan Hardy. Some of the entrees fail to impress Platt, but he likes the starters:
Much of the food is diligently sourced from the farms and waters around the city, and most of it, especially in the early going, is very good. I'm thinking of the raw diver scallops, which Hardy dresses with spoonfuls of brown butter; the farro salad (with crunchy pistachios, little shingles of Parmesan, and fresh sprigs of mint); and the robust SMALL PLATE helpings of stewed tripe and whipped chicken liver, both of which are served with thick, buttery wedges of Tuscan-style toast.He also gives props to Robert Bohr's wine list, and the layout of the space. Charlie Bird gets two stars, overall.
Plattypants also files on Khe-Yo, the new Tribeca restaurant from Marc Forgione and chef Soulayphet Schwader. Although Platt finds a few things that he enjoys on the menu, like the salads and the sticky rice, he writes that many of the Laotian dishes "feel more like hybrid mash-ups than the real thing." He gives the new restaurant one star.
· Charlie Bird Almost Makes the Most of His Pint-Size Room [NYM/GS]
· All Coverage of Charlie Bird [~ENY~]