ニューヨーク・タイムズのインスタグラム(nytimes) - 12月15日 12時17分

“A lot of the food that I transfer from fork to mouth is complicated,” @nytfood critic @pete_wells writes. “Some of it dazzles me, some doesn’t, and I write my reviews accordingly. As time passes, though, it’s the less frenetic stuff that tends to stand out in my memory.” And at High Street on Hudson, a West Village restaurant, the bucatini with squid and mussels — which is showered with shavings of cured lobster roe — stood out. “Seaweed in the noodles and orange curls of cured lobster coral on top give this pasta an oceanic pull as strong as a riptide,” @pete_wells writes in his 2016 list of the top 10 New York dishes. Visit the link in our profile to see the full list, which also features frozen yogurt and roast beef.

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