What's Hot in New York Food

January 11, 2002, 12:00 AM EST

In a recent hot/not-so-hot roundup on the New York restaurant biz in The New York Post, restaurant critic Steve Cuozzo deemed Asian fusion cuisine, comfort foods, turkey burgers and Chilean sea bass hot. Under the “Hoping to Stay Hot” category is Danny Meyer, who opens his barbecue, wine and jazz joint Blue Smoke this spring, and Steve Hanson, whose latest restaurants are Blue Fin in the W New York -- Times Square (which opened in late December) and Fiamma, which is slated to finally open in mid-February in SoHo.

What's “mercifully cooling,” according to Cuozzo: fennel, anything caramelized, herbal ice cream (we hope not!), and “the word 'confit' applied to anything cut from a piece of meat or fish, chopped to smithereens and served somewhere else on the plate.” SoHo was labeled “Not Hot But Likely to Rise Again,” and the lifetime achievement award for the restaurant immune to the economic climate is the Four Seasons, which Cuozzo deemed “the place to renew your faith in continuity and renewal.”

Posted 01.11.02

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