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Restaurants & Bars 16

Pearson's Decline

Jim Leff | Feb 27, 2002 03:02 PM

Every time I eat there, Pearson's has gone a little downhill (and the prices have gotten a little higher).

the brisket's downright mushy, the pork's as unassertive as ever, the ribs are still overcooked and the chicken's vestigial. Also, way too much fat is being sloppily sliced in. Onion rings still pretty good. I NEVER liked their sauce, even back at their old location...it hits the right notes, but there's no depth or subtlety.

I took Trillin there (not to name-drop; it was just part of his research for that article in the New Yorker), and was embarrassed by how "off" the brisket was. He'd never been there before, and I highly doubt he'll be back.

I go back, but just cuz it's in my nabe. This isn't a destination place anymore, IMO. Others may (indeed, surely will) disagree.

ciao

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