The Other Critics

Bauer Slams Dry Creek Kitchen; Gold Gobbles Up the Chicken at Green Chile Kitchen

Though the draw to Healdsburg’s Dry Creek Kitchen remains exec chef Charlie Palmer, Michael Bauer writes that he needs to “concentrate on what comes out of the kitchen” and implies that chef de cuisine Dustin Valette isn’t cutting it. Though Bauer compliments the flavors of several dishes, he bristles about being served some under-seasoned cavatelli, overcooked duck, and “stone-cold” halibut, all of which add up to an overall two-star rating, with a mere one and a half for the food. [Chron]

Amanda Gold pays a visit to the relocated, now much larger Green Chile Kitchen, and though she spends a lot of time listing dishes and describing the space, she doesn’t do a lot of praising. The green chile flavors, she says, distinguish the southwestern fare here from straight-up Mexican. “Craving a burrito made from carnitas, pinto beans, Mexican rice and a slew of condiments? This ain’t the place.” All in all: two and a half stars. [Chron]

Bauer Slams Dry Creek Kitchen; Gold Gobbles Up the Chicken at Green Chile