The Critics: Co., Bar Breton and more

The ham and cheese galette at Bar Breton (Photo: Roxana Marroquin)
The ham-and-cheese galette at Bar Breton (Photo: Roxana Marroquin)

Jay Cheshes's "meal of pizza with a pizza appetizer" at Co. earns the haute-pie parlor four out of six stars. [TONY]

Bar Breton also gets four out of six starts from TONY: While the galettes "get top billing, the menu is extensive, and there is much to enjoy." [TONY]

TONY gives four out of six stars to Prospect Heights' newest gastropub, Cornelius, where "informed bartenders will eagerly offer input or mix dead-on cocktails." [TONY]

Frank Bruni gives two stars to 10 Downing Food & Wine, whose "fugitive" chef Jason Negroni impresses with "cooking more complete and grounded than much of what he's accomplished before." [NYT]

The bartender-run Gottino fails to win the heart of Alan Richman, despite having the "Spotted Pig in its genes." [GQ]

Robert Sietsema relishes the Nepalese cuisine atMustang Thakali Kitchen in Jackson Heights, where the chicken gizzard sautwas delectable but "sadly, the stir-fried lungs, called phokso, were unavailable." [VV]

Sarah DiGregorioprefers the "playful, but never overly complicated" food in thebar area ofLa Fonda del Sol to the main dining room, where dishes are "well-executed, but something about them feels impersonal." [VV]

Ryan Sutton thinks "the meat is mighty tasty" at Tom Colicchio's recession-friendly Halfsteak. He also visits 'inoteca, which "isn't just cheaper than Bar Milano. It's better." [Bloomberg]

In "Tables for Two," Mike Peed (it's immature but we gotta say it—the funniest byline ever) writes that it's not the food that enhances the restaurant, but the "the beauty of the layout that enhances the food" at the trendy 10 Downing Food & Wine. [The New Yorker]

Steve Cuozzo waxes poetic about the grilled cheese sandwiches at a number of New York restaurants, of which "the worst are merely wonderful, the best too blissful for mere adjectives to describe." [NYP]

Danyelle Freeman finds the "wanna-be Pearl Oyster Bar" Butcher Bay lacking, and gives it one and a half stars. [Restaurant Girl, NYDN]

In an antireview: Gael Greene reveals why she's holding off on reviewing Bouley—out of sympathy for the critical beating the chef took for Secession. [Fork Play, subscrition required]