Robert Sietsema at Little Pepper; Tejal Rao at La Vara
Robert Sietsema tries the Sichuan fare at Little Pepper: "The tiny chunks of light and dark meat lurk among bales of toasted red chiles, and for once, the peppers seem to have conferred their hotness on the poultry. Raw sesame seeds scatter on top like snow on a dormant volcano. The burn is prodigious."
Adam Platt also goes to La Vara and gives them two stars: "The tiny little Gibraltar chicken hearts turned out to be peppery and pleasingly tender on the evening my fellow travelers and I sampled them."
Ryan Sutton goes for sushi at Neta: "And that signature spicy salmon dish, the last composed course before sushi service begins, boasts a gorgeous unctuousness. The cool tartare sits below bonito flakes and a layer of sizzling rice."
Jay Cheshes tries out the Middle Eastern food at Almayass: "Dishes, arriving in quick succession, feature a melting pot of Middle Eastern flavors, reflecting the Armenian diaspora of the past couple centuries."