reviews

Gregg Nelson

New York Magazine Food Critic Adam Platt Announces His Where To Eat Spots for 2010. The Redhead leads off in the Southern Comfort Category “. . .southern-fried cooking, in its greasy, queasy glory, is all the rage…where former New Orleans chef Meg Grace has concocted a recession-friendly menu…” <a href="http://nymag.com/restaurants/wheretoeat/2010/62915/index6.html#ixzz0fLdDnGHq">Read more: Adam Platt’s Where to Eat 2010 — New York Magazine</a> New York Times Food Critic Frank Bruni Gives The Redhead 1 Star As His Last Review Aug 19 2009 “. . .it sharply reflects a few of the most prominent and rewarding developments in Manhattan dining over the years during which I’ve had the privilege of serving as The Times’s restaurant critic.” <a href="http://www.nytimes.com/2009/08/19/dining/reviews/19rest.html?src=twt&twt=nytimesdining">Read Frank Bruni’s Last Review of his 5 year career as NY Times Food Critic</a> Conde Nast Traveler Magazine 2009 Hot List Conde Nast gives major recognition to the redhead by listing the restaurant as one of the USA’s hot new restaurants “Each year, our team of voracious eaters sets off, fork in hand, to search out the world’s most exciting new restaurants. . .” <a href="http://www.concierge.com/tools/travelawards/hotlist/2009/restaurants">Read the impressive list of restaurants</a> New York Times on line: December 31 2008 New York Times Food Editor Pete Wells and food critic Frank Bruni discuss 2008 dining highlights “The Redhead. . .great incidental eating” <a href="http://www.nytimes.com/interactive/2008/12/30/dining/year-interactive/index.html#">Watch Frank Bruni’s conversation</a> New York Times: December 31 2008 “There’s the Redhead, the East Village bar that evolved this year into a Southern-accented restaurant with two runners-up for the year’s list of best dishes: its bacon peanut brittle and its fried chicken with cornbread.” <a href="http://www.nytimes.com/2008/12/31/dining/31year.html?pagewanted=1&_r=1&ref=dining">Read Frank Bruni’s Notes</a> Eater.com: December 30 2008 “What are the top new comers of 2008” was the question posed by Eater.com. Andrew Knowlton of Bon Appetit Magazine lists us as 1 of his top 5 choices. <a href="http://eater.com/archives/2008/12/year_in_eater_2008_top_newcomers.php">Read Eaters’ posting</a> New York Times: December 10 2008 “After tax and tip we’d spent $95 — but on four courses of food. And while the room grew somewhat chaotic by 8 p.m., when there were no longer any available tables, the service was worthy of a quieter, more composed restaurant.” <a href="http://www.nytimes.com/2008/12/10/dining/10note.html?pagewanted=3&_r=1&ref=dining">Read Frank Bruni’s comments (middle of page).</a> New York Times: May 21 2008 “With the exception of barbecue and New England seafood, this kind of cooking hasn’t been the focus of much serious attention in New York lately. Ms. Grace’s crisp and sweet razor clams casino, her salty, picnic-ready buttermilk fried chicken and the biscuits that went with it — they ought to be in the Biscuit Museum, these biscuits — made me wonder why…” <a href="http://www.nytimes.com/2008/05/21/dining/21briefs.html?_r=1&em&ex=1211515200&en=bb4e80d4ff6a2eea&ei=5087%0A">Read Pete Wells’ full review.</a> Serious Eats: August 19 2008 “Low Country shrimp ($10/$16) is an impossibly rich, absolutely delicious plate of creamy Anson Mills grits, tender and mercifully not overcooked shrimp, and slices of andouille sausage. In a city full of mediocre shrimp-and-grits preparations, Grace’s is the only one I have tasted that I regard as a must-have dish.” <a href="http://newyork.seriouseats.com/2008/08/the-redhead-bar-east-village-manhattan-nyc-new-york-review.html">Read Ed Levine’s full review.</a> Strong Buzz: July 21 2008 “With temps in the high nineties, we started at the bar for a couple of cocktails to help cool us off. A Rhubarbarita ($9) had my name all over it—housemade rhubarb syrup with tequila and fresh lime juice over ice, and Court’s jala-pina ($9) was my second drink, a chile-infused tequila cocktail made with pineapple juice, shaken and strained and served straight up.” <a href="http://thestrongbuzz.com/reviews/details.php?item_id=289">Read Andrea Strong’s full review.</a> Timeout: Sept 17 2008 “Chef Meg Grace (formerly of Danny Meyer’s café at MoMA) offers her full ambitious menu—featuring prices as relaxed as the vibe—both at the amber-lit wooden tables and the bustling barstools. Nearly everyone, whether just drinking or beginning a full sit-down meal, orders a mini mason jar packed with bacon peanut brittle, because—as the menu points out—“everything’s better with bacon.” ”http://www.timeout.com/newyork/articles/restaurants-bars/57011/the-redhead ">Read Timeout’s full review.</a> Zagat’s: December 6 2007 “The fate of the East 13th Street space that formerly housed the club Detour has been a large question mark for over a year now, but the Buzz has finally gotten an answer.” <a href="http://www.zagat.com/Blog/Detail.aspx?SCID=40&BLGID=8413">Read Zagat’s coverage.</a>

2008-12-06T11:12:20-05:00

reviews 734222

2008-12-06T11:12:20-05:00

232392

reviews 2010-02-12T13:45:04-05:00 New York Magazine Food Critic Adam Platt Announces His Where To Eat Spots for 2010. The Redhead leads off in the Southern Comfort Category ". . .southern-fried cooking, in its greasy, queasy glory, is all the rage...where former New Orleans chef Meg Grace has concocted a recession-friendly menu..." <a href="http://nymag.com/restaurants/wheretoeat/2010/62915/index6.html#ixzz0fLdDnGHq">Read more: Adam Platt's Where to Eat 2010 -- New York Magazine</a> New York Times Food Critic Frank Bruni Gives The Redhead 1 Star As His Last Review Aug 19 2009 ". . .it sharply reflects a few of the most prominent and rewarding developments in Manhattan dining over the years during which I’ve had the privilege of serving as The Times’s restaurant critic." <a href="http://www.nytimes.com/2009/08/19/dining/reviews/19rest.html?src=twt&twt=nytimesdining">Read Frank Bruni's Last Review of his 5 year career as NY Times Food Critic</a> Conde Nast Traveler Magazine 2009 Hot List Conde Nast gives major recognition to *the redhead* by listing the restaurant as one of the USA's hot new restaurants "Each year, our team of voracious eaters sets off, fork in hand, to search out the world's most exciting new restaurants. . ." <a href="http://www.concierge.com/tools/travelawards/hotlist/2009/restaurants">Read the impressive list of restaurants</a> New York Times on line: December 31 2008 New York Times Food Editor Pete Wells and food critic Frank Bruni discuss 2008 dining highlights "The Redhead. . .great incidental eating" <a href="http://www.nytimes.com/interactive/2008/12/30/dining/year-interactive/index.html#">Watch Frank Bruni's conversation</a> New York Times: December 31 2008 "There’s the Redhead, the East Village bar that evolved this year into a Southern-accented restaurant with two runners-up for the year’s list of best dishes: its bacon peanut brittle and its fried chicken with cornbread." <a href="http://www.nytimes.com/2008/12/31/dining/31year.html?pagewanted=1&_r=1&ref=dining">Read Frank Bruni's Notes</a> Eater.com: December 30 2008 "What are the top new comers of 2008" was the question posed by Eater.com. Andrew Knowlton of *Bon Appetit* Magazine lists us as 1 of his top 5 choices. <a href="http://eater.com/archives/2008/12/year_in_eater_2008_top_newcomers.php">Read Eaters' posting</a> New York Times: December 10 2008 "After tax and tip we’d spent $95 — but on four courses of food. And while the room grew somewhat chaotic by 8 p.m., when there were no longer any available tables, the service was worthy of a quieter, more composed restaurant." <a href="http://www.nytimes.com/2008/12/10/dining/10note.html?pagewanted=3&_r=1&ref=dining">Read Frank Bruni's comments (middle of page).</a> New York Times: May 21 2008 "With the exception of barbecue and New England seafood, this kind of cooking hasn’t been the focus of much serious attention in New York lately. Ms. Grace’s crisp and sweet razor clams casino, her salty, picnic-ready buttermilk fried chicken and the biscuits that went with it — they ought to be in the Biscuit Museum, these biscuits — made me wonder why..." <a href="http://www.nytimes.com/2008/05/21/dining/21briefs.html?_r=1&em&ex=1211515200&en=bb4e80d4ff6a2eea&ei=5087%0A">Read Pete Wells' full review.</a> Serious Eats: August 19 2008 "Low Country shrimp ($10/$16) is an impossibly rich, absolutely delicious plate of creamy Anson Mills grits, tender and mercifully not overcooked shrimp, and slices of andouille sausage. In a city full of mediocre shrimp-and-grits preparations, Grace's is the only one I have tasted that I regard as a must-have dish." <a href="http://newyork.seriouseats.com/2008/08/the-redhead-bar-east-village-manhattan-nyc-new-york-review.html">Read Ed Levine's full review.</a> Strong Buzz: July 21 2008 "With temps in the high nineties, we started at the bar for a couple of cocktails to help cool us off. A Rhubarbarita ($9) had my name all over it—housemade rhubarb syrup with tequila and fresh lime juice over ice, and Court’s jala-pina ($9) was my second drink, a chile-infused tequila cocktail made with pineapple juice, shaken and strained and served straight up." <a href="http://thestrongbuzz.com/reviews/details.php?item_id=289">Read Andrea Strong's full review.</a> Timeout: Sept 17 2008 "Chef Meg Grace (formerly of Danny Meyer’s café at MoMA) offers her full ambitious menu—featuring prices as relaxed as the vibe—both at the amber-lit wooden tables and the bustling barstools. Nearly everyone, whether just drinking or beginning a full sit-down meal, orders a mini mason jar packed with bacon peanut brittle, because—as the menu points out—“everything’s better with bacon.” <a href="http://www.timeout.com/newyork/articles/restaurants-bars/57011/the-redhead ">Read Timeout's full review.</a> Zagat's: December 6 2007 "The fate of the East 13th Street space that formerly housed the club Detour has been a large question mark for over a year now, but the Buzz has finally gotten an answer." <a href="http://www.zagat.com/Blog/Detail.aspx?SCID=40&BLGID=8413">Read Zagat's coverage.</a>