Restaurant Review: Penny, a Seafood Counter That Knows What It’s About
Source: New York Times
Chefs tend to load their first restaurants with every hope, dream, vision and idea they’ve ever had. It may not all come together, but if it comes close and if the ideas are any good, we can respond to the originality and overlook the weak spots.That was my reaction to Claud, which the chef Joshua Pinsky opened with Chase Sinzer two years ago in the East Village. I was so happy with the food coming out of the…
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