Haute fromage in the Have
There’s an unspoken rule among restaurant critics about the scheme for reviewing a new place: good timing is half the battle. Get in there too late and a review is old news; get in there too early and, well, let’s just say no matter how good a new restaurant is, the first few weeks are never pretty. A general rule of thumb is a month after opening day, but a good reviewer will always manage to ‘get it while it’s ripe’ — no matter the time frame.
At only two weeks old, Caseus Fromagerie-Bistro — the cheese-centered brasserie located in the old Hiya’s storefront on Whitney Avenue —...
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