As He Heads Out The Door, Bruni Gives Insider Tips

bruni nightline.jpgAs Frank Bruni prepares to hang up his napkin and turn over his New York Times restaurant critic mantle to Sam Sifton, he was left with just a few loose ends to tie up.

“I’m using my last column as The Times‘s restaurant critic to correct lapses, attend to unfinished business, rummage through a cupboard of leftover advice and opine on an array of matters that didn’t come up often, or at all, in other articles,” he explained.

The advice that follows about how to manage the restaurant landscape in New York City is priceless. Bruni opines on where to get the best sushi and steak in the city, some favorites from recent visits, where to find value and some underrated restaurants.

We particularly love his advice about to navigate a menu:

“Scratch off the appetizers and entrees that are most like dishes you’ve seen in many other restaurants, because they represent this one at its most dutiful, conservative and profit-minded. The chef’s heart isn’t in them.

Scratch off the dishes that look the most aggressively fanciful. The chef’s vanity — possibly too much of it — spawned these.

Then scratch off anything that mentions truffle oil.

Choose among the remaining dishes.”

We’ll miss your epic appetite and well-seasoned wit, Bruni.

Good Tips at the End of His Meals New York Times

Earlier: Former NYT Restaurant Critic Reviews Choco Taco On Nightline