Following up his “Where to Eat” cover story from last week, New York magazine restaurant critic Adam Platt weighs in on the new incarnation of the Russian Tea Room. On the food front, tried and true blintzes get high marks, but the buckwheat pilaf tastes “like my grandmother’s socks,” in the words of one patron.
Regardless, according to Platt, the Tea Room offers an atmosphere that’s increasingly hard to come by in the city: “the faded, quirky grandeur of old New York.” Much, much more on the cuisine can be found in Platt’s review, though it’s worth checking out for the accompanying photo alone, which captures the Tea Room in all its old-school, jewel-toned glory (which might be reason enough to suffer through a side of socks, provided a decent demi-glace was involved).
Posted 01.10.07
Regardless, according to Platt, the Tea Room offers an atmosphere that’s increasingly hard to come by in the city: “the faded, quirky grandeur of old New York.” Much, much more on the cuisine can be found in Platt’s review, though it’s worth checking out for the accompanying photo alone, which captures the Tea Room in all its old-school, jewel-toned glory (which might be reason enough to suffer through a side of socks, provided a decent demi-glace was involved).
Posted 01.10.07
