Where it all began?

[Drive-by Critic]

ON May 18, 1962, readers of The New York Times woke up to learn that of all the Chinese restaurants in the city, “there is probably none with a finer kitchen” than Tien Tsin, in Harlem. The same article praised four other places to eat, including Gaston, on East 49th Street, which “may qualify as having one of the most inspired French kitchens in town,” and Marchi’s, on East 31st Street, “one of New York’s most unusual North Italian restaurants.”

The author of these judgments was Craig Claiborne, the newspaper’s food editor. He prefaced his articlewith a short note: “The following is a listing of New York restaurants that are recommended on the basis of varying merits. Such a listing will be published every Friday in The New York Times.”

Rest of article here:

http://www.nytimes.c...eviews.html?hpw

[Escoffier]

A very interesting article. Make sure you follow up with the $4000 dinner mentioned on the second page.