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
Where it all began?
Started by
Drive-by Critic
, May 09 2012 05:42 AM
1 reply to this topic
#2
Escoffier
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Old, grouchy and hungry.
Posted 09 May 2012 - 07:07 AM
A very interesting article. Make sure you follow up with the $4000 dinner mentioned on the second page.
In memory of David Weber of Malvern Racing and StephenB. Good friends gone forever.
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