The New York Times' Pete Wells bestows major love on Andy Ricker's Brooklyn hotspot Pok Pok Ny today, with a two-star review and a behind-the-scenes backgrounder on Wells' three favorite dishes. From the former: "I was thrilled to taste more remarkable dishes than the table could hold: prawns in smoky noodles simmered with soy and ginger in a clay pot; an eggy pancake of juicy, sweet mussels with garlic chives; a stunningly complex pork laap." [-ENY-, Diner Journal]
