New York Times critic Pete Wells awards two stars to All'onda, the Japanese-Venetian restaurant from Jeffrey Chodorow, chef Chris Jaeckle, and consultant Chris Cannon. Wells calls bucatini with cold-smoked uni "novel and delicious," says tortellini in Parmesan dashi is "ill-advised," but ultimately he could see himself "dropping in once a month or so." [NYT][Photo: Daniel Krieger/Eater NY]
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#MeToo, Still
Five years after I went public with my #MeToo experiences in the restaurant industry, has anything really changed?
