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Critic s notebook: How to create a restaurant-style experience at home Susie Davidson Powell FacebookTwitterEmail Susie Davidson Powell s multicourse takeout meal from dp: An American Brasserie included the restaurant s signature stir-fried noodles, called bakmi goreng (top and bottom plates), salad with roasted beets (middle) and, at center right, dumplings. (Photo by Susie Davidson Powell.)Susie Davidson Powell/For the Times Union Remember when Friday meant cocktails after work (the kind without mandatory food) or table hopping with no reservations but a bunch of friends? Or when date night didn’t involve checking social media to confirm which restaurants were open, hibernating or temporarily COVID-closed? Well, Fridays keep rolling round, and if you’re wanting the weekend to look different from the home-cooked meals you made all week, join the club.

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