Author: Declan Mulligan

New York City College of Technology, CUNY
Department of Hospitality Management

Janet Lefler Dining Room

MEMORANDUM

To: Prof. Abreu, Director of Service
From: Declan Mulligan, Student DM
Date: 10/4/2019

Re: Red Hook Tavern Review

The fierce culinary competition in New York City has led to the most simple of American food staples to be taken to new, flavorful levels. In Pete Wells’ latest restaurant review, he goes into detail about the burger at Red Hook Tavern. This Brooklyn based restaurant, owned by a barbecue enthusiast and restaurateur known as Billy Durney has drawn attention over their cheeseburger. One of the most commonly eaten items for the average American has been elevated to a classier, pub style burger for the gentrified.

As expected out of Pete Wells, he seems to be condescending in that half of this review is describing how similar this burger is to Peter Luger’s. Peter Luger’s is a steakhouse that has been in business for over 100 years. It seems that Red Hook Tavern has definitely had some sort of influence from this New York staple, yet they are much more modern with their colorful drink selection. Mr. Durney has went out of his way to have a super selective wine and craft beer selection, which most likely has beverages you have never heard about before. As for the limited desserts available at Red Hook Tavern, they could definitely use their combined brainpower to create much more than gelato sundaes.

With a proclaimed pit master running Red Hook Tavern, the patty alone for the cheeseburger must be flavorful to receive all of this attention for one of America’s true food staples. Pete Wells has made it clear that in his opinion, nothing else on the menu compares to the cheeseburger. For an upscale restaurant that serves charcuterie plates, it’s surprising that such a simple, low-class item is receiving the rave.

“Providing Over 70 Years of Quality Service to the Hospitality Industry”

Frevo Restaurant Review Declan Mulligan

New York City College of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room

MEMORANDUM

To: Prof. Abreu, Director of Service
From: Declan Mulligan, Student DM

Re: Hutong Restaurant Review

A fairly positive review has been given by Pete Wells this week regarding the new Chinese restaurant Hutong, located in Midtown Manhattan. Hutong’s original location is in Hong Kong, but they have began to establish themselves in New York City with quality Dim Sum, northern Chinese and Sichuan style cuisine. While the majority of New Yorkers who eat Chinese food only think of the average take out location on the corner, Hutong offers a unique fine dining atmosphere with flavorful options and appealing plating for the most part.

The style of Dim Sum cuisine includes bite-sized portions of an array of steamed items such as dumplings and buns filled with meat, seafood or vegetables. Hutong has made a name for them selves because of their Dim Sum mastery, but they do offer many more traditional Chinese staples such as Peking Duck (Beijing). Peking Duck has been a staple in China since its imperial age. The crispy skin on the roast duck is what makes this dish stand out but according to Mr. Wells, Hutong had failed to produce the traditional texture.

Hutong is an excellent destination for Dim Sum in NYC, but a majority of their other options may not be worth the steep prices. However, those with a desire for a much more intimate experience with a large variety of Chinese cuisine may find themselves truly impressed by Hutong.

“Providing Over 70 Years of Quality Service to the Hospitality Industry”