"Follow the spandex!" Kayleen Schaefer went to Lululemon's annual sale, held at the Nassau Coliseum, and lived to tell the tale: Read more.
The Parks Dept declared a SNOW DAY. One park in every borough is hosting snow festivities from 12-3 PM today. Riverside Park, Prospect Park, and more: http://tmout.us/hzxnI
About 7,000 people, mostly immigrants, lived in this five-story building from 1863 to 1935. Tours trace the lives of five typical families. - Green Guide Editor
Farmland for Dutch colonists, a cemetery by the 1810s, a posh precinct when the arch arrived in 1889, and a counterculture hangout in the ‘60s, it’s now NYU’s hub. - Green Guide Editor
Money makers have been working on Wall Street since 1792, but this Roman temple to the almighty dollar dates to 1903. - Green Guide Editor
Millions dream of stepping onto the stage that’s hosted Dr. Martin Luther King, Jr., George Gershwin, Bob Dylan, and many other greats. - Green Guide Editor
3/4/13: The Museum's Islamic wing is open again, after 8 years of expansion and renovation. (Trying to see all [fifteen galleries] in one day will wreck you; come back repeatedly.) Read more.
This is a great hotel option. Entire property is smoke-free. Beautiful rooms and courteous staff. We will be back!!
Comme Ça is more or less a classic brasserie, with plateaux of chilled seafood, escargots persillade & sautéed skate Grenoblois, except that you can also get a nicely turned Aviation No. 1. Read more.
One of L.A.'s greatest culinary legacies is the California lunchroom burger, the multi-layered composition of iceberg lettuce, pickles and slightly underripe tomatoes. Read more.
Chef Sergio Peñuelas is a master of pescado zarandeado, marinated snook cooked by shaking over charcoal until the flesh caramelizes but does not char. Also recommended: the fiery shrimp aguachile. Read more.
Favorite: The long-steamed pastrami, dense, hand-sliced and nowhere near lean, has a firm, chewy consistency, a gentle flavor of garlic and clove, and a clean edge of smokiness. Read more.
Nobu Matsuhisa is one of the one or two most important chefs ever to come out of Los Angeles, combining izakaya cooking and Peruvian flavors into a style that inspired chefs all around the world. Read more.
Specialty: pasta, handmade, whole-wheat rigatoni more or less in the style of cacio e pepe, cooked extremely al dente and tossed with cheese and a punishing handful of black pepper. Read more.
