A Great Bad Review

I’m glad I didn’t have to eat (or pay for) this food, but I sure enjoyed reading about how bad it was. Pete Wells of the New York Times rips The Bistro at Villard Michel Richard. Here’s a quote and a link:
“A classic blanquette is a gentle, reassuring white stew of sublimely tender veal. In this version, the veal cheeks had the dense, rubbery consistency of overcooked liver. Slithering around the meat was a terrifying sauce the color of jarred turkey gravy mixed with cigar ashes. If soldiers had killed Escoffier’s family in front of him and then forced him to make dinner, this is what he would have cooked.”