Soto in the New York Times
September 5th, 2007 by Besha Rodell in Food media, News, RestaurantsSotohiro Kosugi, the chef who left Atlanta’s sushi lovers bereft last year when he closed down his restaurant Soto and moved north, has received two stars from Frank Bruni in the New York Times. His new restaurant (also named Soto) opened quietly in the East Village late this past spring, prompting some Atlanta devotees to search frantically for airfare deals to NYC to get a fix.
Bruni describes a scene that will seem familiar to those who used to frequent Soto here: transcendent textures and flavors, a grumpy chef, sometimes slow service, and a large bill at the end of the evening. But two stars in the Times is quite an accomplishment. The newspaper operates on a four-star system, with two stars meaning “very good.” Read the review here.
September 6th, 2007 at 3:46 am
My parents ate there twice last week. They said the food was taken to a new level, and the service remains the same as before. But who ever went for the service?
September 14th, 2007 at 7:21 pm
Two stars? This is way too high for an overhyped, overhyper chef. Send him back to Atlanta!