Carlo Mirarchi’s gift as a chef is in finding ingredients that almost radiate their superior quality, and then cooking (or not cooking) them in ways that gently amplify their excellence.
La Vara’s menu is a tribute to the imprint of Jews and Arabs on the kitchens of Spain. What could have been an esoteric history lesson turned out to offer a fresh take on a cuisine
Even hardy explorers of the city’s Thai restaurants are bound to discover thrilling new flavors at Pok Pok Ny.
The wonder of Empellón Cocina is that almost none of its Mexican food is traditional, yet none of it feels inauthentic, either
This is the kind of sleeper hit that critics dream about. Almost nobody was talking about the little sushi bar inside Brushstroke where Eiji Ichimura was quietly refining the techniques
Dinner at Atera can redraw the line between nature and artifice, with food that mimics living creatures (a razor clam made of bread), and deeply unconventional ingredients made into something familiar
Will Guidara and Daniel Humm were betting there was a large, unclaimed territory between the rarefied luxury of their Eleven Madison Park and the restaurants where people wait for two hours to sit on
Donna Lennard had meant to open a casual, wine-centered offshoot of Il Buco, which she opened 18 years ago on Bond Street. But then she installed a baker who makes slow-risen, wild-fermented breads...
True, I gave more stars to other restaurants. Mission Chinese Food, which got two, is young and probably still growing. The same dish might taste very different from one night to the next. But both...
