|  
Share

Wednesday, September 5, 2007

News / Restaurants / Food media Soto in the New York Times

Posted by Besha Rodell on Wed, Sep 5, 2007 at 4:29 PM

Sotohiro 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.

Tags: , , , ,

Comments (2)

Showing 1-2 of 2

Add a comment

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?

report   
Posted by Hardy on September 6, 2007 at 3:46 AM

Two stars? This is way too high for an overhyped, overhyper chef. Send him back to Atlanta!

report   
Posted by Rex on September 14, 2007 at 7:21 PM
Subscribe to this thread:
By Email
With RSS
Showing 1-2 of 2

Add a comment

Latest in Omnivore

Author Archives

Search Events

all events
concerts
restaurants
movie times

Search Omnivore

Recent Comments

Top Commenters

www.flickr.com
items in Creative Loafing Atlanta More in Creative Loafing Atlanta pool
Most Popular
Most Shared
Most Commented

© 2012 Creative Loafing Atlanta