2013's Best New NYC Restaurants are Pricey, But Worth It
Thursday, December 19, 2013
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Carbone's rigatoni in spicy vodka sauce
(Philip Lewis/Bloomberg)
This was the year when an Italian chef and a Korean chef made
mashup dishes. When one of New Yorker's fussiest cooks opened a new
restaurant. When people stood in line for hours to buy a cronut for four
times the cost of as a donut. And when the cheap red-sauce ruled the
world.
That's according to Bloomberg restaurant critic Ryan Sutton, who has a list
of the best new spots of the year. In this interview, he explained that
what ties his choices together is that they are all restaurants that
are asking a little bit more for their food price-wise.
"We haven't been paying enough for ethnic food," he said. "People need to realize that a bowl of pho shouldn't cost $5 dollars, it should sometimes cost $23 dollars, because it's made with the same love, care and ingredients as their fancy French food."
Sutton names Carbone, an Italian restaurant in the Greenwich Village, as the best new addition. He said Carbone is turning a basic, cheap food into something pricey, but justifiably so. "Because they are applying brilliant techniques and brilliant flavors in it," he said.
"We haven't been paying enough for ethnic food," he said. "People need to realize that a bowl of pho shouldn't cost $5 dollars, it should sometimes cost $23 dollars, because it's made with the same love, care and ingredients as their fancy French food."
Sutton names Carbone, an Italian restaurant in the Greenwich Village, as the best new addition. He said Carbone is turning a basic, cheap food into something pricey, but justifiably so. "Because they are applying brilliant techniques and brilliant flavors in it," he said.
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Gisele Regatao, Executive Producer, WNYC News
Gisele Regatao is the Executive Producer for WNYC News, where she oversees a team of producers and hosts, and the local content for Morning Edition and All Things Considered. She is also in charge of the cultural coverage coming out of the Newsroom.
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