Wells, Pete. “The Art of Flavor at Flora Bar in the Met Breuer.” The New York Times. The New York Times, 10 Jan. 2017. Web. 22 Mar. 2017.

 

I chose a restaurant review for my mentor text. Guy names Pere Wells, the restaurant critic for the New York Times. He wrote a review of his visit at the restaurant names floral bar, a new restaurant and café located on the lower level of the Met Breuer. He starts talking about his favorite restaurant, and says the restaurant was the “inverse relationship between prettiness and deliciousness”. Which means that the plate was unpretty but highly delicious. This was his introduction to show why he found Floral bar restaurant, spending time to find a restaurant that has pretty and delicious plates. Wells talks about where the Floral bar is located at, which is inside the Met Breuer Museum and briefly talks about the outlook of Museum.

The first dish Well introduced was tuna tartare, which he described it was nothing like anywhere else’s. Tuna was topped with toasted flax seeds with fried shallots but it was not too much to hide tuna’s own taste. The next was steak. Wells explained that there must be something special thing added to make the steak extraordinary but it is not visible. He does not compliment everything. Shrimp cocktail was expensive, he said, being $29 but worth the price.

Wells then mentions the name of the bar. Despite its name, Floral bar is more like a restaurant than a wine bar. However, in small portion compared to other steak restaurants. He briefly explained the purpose or goal of this restaurant, which is that it is not intended to be a cheap grab and go place. That work goes to the coffee shop next door.

Wells then descripted the interior of the restaurant. “It’s an exceptionally dramatic one, with marble surfaces and banquettes of dark leather and windows the size of billboards that look out on Breuer’s bridge across the moat below Madison Avenue. A sculpture garden when this building still housed the Whitney Museum of American Art, the moat is now an outdoor extension for Flora Bar.”

Then he went back to the menu, talking about the raw fish dishes and to the deserts. The desert was also in a dish shape, like he mentioned before, a signature design for Floral bar.

It looked like a good restaurant review for me. Even though he was more in positive attitude, I liked how he wrote it like he was there for the first time and what people generally think that this restaurant doesn’t. I thought it will be a goo review for people who are planning to go to this restaurant for the first time and need some advise advance to visiting. I also thought it was a good idea to include short video and some photos of inside of the restaurant and the kitchen also. I could imagine how the foods are going to be and how the restaurant’s mood was like.