Bobbi Koppel News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Everyone knows restaurants ebb and flow—they open to huge acclaim or disappointment, are re-assessed as classic or cutting- edge, decline or ascend with the comings and goings of executive chefs. Sometimes you just stop going to a place when they seem to be mired in a low spot. I loved Current when it opened, fresh and beautiful and inventive, and then it seemed to lose its way. For awhile, there were only a few fish dishes on the menu of the supposed seafood restaurant. So I’m glad we dropped in again during the last days of dining out, outside, that is. The flower boxes separating sidew...

Sherry once ruled the table. Now it’s the Nowhere Man of the wine world. On a recent dinner at Current (see p. 100) my server Bobbi Koppel suggested I try a glass of sherry with my appetizer kumamotos. So I did and was surprised at the affinity. Current has a whole list of sherries prominently boxed off on its menu page. Over at BTG, where Bobbi’s husband Louis rules the roost, sherries (along with other latter-day wine oddballs like Madeira and port) have always been part of the very extensive list. I dropped in and tasted a flight of three, ranging in color from pale gold to deep ...