Seems perfectly reasonable to me to compare any restaurant that copies Thomas Keller’s Michelin formula with the original.
Patricia Kelly Yeo once again seems way too easily impressed, as if reviewing LA restaurants for Time Out were her first job out of college.
- moonboy403: not too much going on here in terms of complexity or flavor.
- rlw: 3 out of 5
- PKY: “In the case of the tostada with salsa fresca—a playful, bite-sized tuna cracker atop a cup of clear broth–the fresh pico de gallo distilled to its pure essence literally almost brought tears to my eyes.”