An oyster is stuffed inside the thick filet mignon, and it's all sauced with a spicy demi-glace with some more oysters in the sauce. An incredible taste. As can be seen in the word itself, the primary goal of the news business is finding out and reporting what's new. And only rarely have I found what's good and what's new to be the same thing. So I drag my feet, compared with most restaurant reporters, in giving you the goods on the places that just opened.
Different restaurants take different amounts of time to come around.
I remember that Mr. B's took four years to hit its stride. On the other hand, Emeril's was good right out of the blocks. But even Emeril's was a much more substantial restaurant two or three years later. Which is my point. Which would be a much more rewarding list.