I was more than excited to open the NYT Dining section today and be greeted by those antlers I fell in love with last summer at Freemans restaurant. And the Times' reviewer seemed equally pleased with the pub's fun aesthetic, saying it calls to mind "some spooky-kooky country inn that the Munsters might have frequented, and it got on the taxidermy train long before stilled lives became as popular on restaurant walls as in restaurant kitchens." Sadly, though, that was the high point of the food review. Seems Frank Bruni was less than enamored—again—with his dishes. I will say that I rather enjoyed my lunch there, but maybe that's why I'm not making a living being a food critic. Photo (above) by Robert Wright for the Times. See the story here: http://events.nytimes.com/2009/02/25/dining/reviews/25brief-002.html?ref=dining
Wednesday, February 25, 2009
NYT Freemans review
I was more than excited to open the NYT Dining section today and be greeted by those antlers I fell in love with last summer at Freemans restaurant. And the Times' reviewer seemed equally pleased with the pub's fun aesthetic, saying it calls to mind "some spooky-kooky country inn that the Munsters might have frequented, and it got on the taxidermy train long before stilled lives became as popular on restaurant walls as in restaurant kitchens." Sadly, though, that was the high point of the food review. Seems Frank Bruni was less than enamored—again—with his dishes. I will say that I rather enjoyed my lunch there, but maybe that's why I'm not making a living being a food critic. Photo (above) by Robert Wright for the Times. See the story here: http://events.nytimes.com/2009/02/25/dining/reviews/25brief-002.html?ref=dining
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