You would think that making the food really good is the baseline, but beyond that a lot of ego and flag planting can creep in and it’s not always to the benefit of the diner.”Ms. Goldfield: “Really good, really unpretentious cooking. We may include your response in an upcoming New York Today column. Advertisement Continue reading the main storyNew York Today is a morning roundup that is published weekdays at 6 a.m. Follow the New York Today columnists, Alexandra Levine and Jonathan Wolfe, on Twitter. You can find the latest New York Today at nytoday.com.

Source: New York Times January 22, 2018 10:52 UTC