The Independent on Sunday’s Terry Durack describes the charcuterie kitchen at Bar Boulud on Broadway in New York as “piggy heaven” with ten different pates, terrines and tourtes, a variety of hams and five house-made sausages. A £12 degustation platter of miniature helpings is “a real tease” and makes Durack want to cry when he considers what the same amount of money would buy for dinner in London. Durack rates the restaurant as “very good”, saying owner Daniel Boulud has nailed the way people like to eat by pairing charcuterie excellence with wine bar buzz. Finally he asks: “What’s the bet that this turns into the next hot trend?” Michael Winner, of The Sunday Times, loved the unbeatable sea and coast views from the terrace of the Michelin-starred restaurant at the San Pietro hotel, outside Positano on Italy’s Amalfi coast. He had a great vegetable terrine, spaghetti with tomato sauce and a delicious white fish. Joy of joys, adds Winner, the place doesn’t allow children under the age of ten. At the nearby Le Sireuse, Winner says he tasted the “best rum baba I’ve ever had”. The Independent on Sunday 14/09/08 (The New Review) page 45 The Sunday Times 14/09/08 (News Review) page 5.14