Alex Raij, who single-handedly popularized tapas in New York at the West Chelsea gallery haunts she founded (Tia Pol, El Quinto Pino, Txikito), has opened a restaurant that is equally sophisticated.
David Chang create a new breed of Asian-American comfort food with Fatty Crew (Fatty ’Cue, Fatty Crab), but at Pig and Khao, the formula doesn’t work as smoothly. Filipino deserts, halo-halo, pinipig.
The latest venture from John McDonald and Josh Capon, the team behind the crowd-pleasing SoHo establishments Lure Fishbar and Burger & Barrel Winepub. Tampiqueña, Al Pastor, Pollo en Mole Coloradito.
Gabe Thompson and Joe Campanale—the duo behind Dell’Anima, L’Artusi, and Anfora—have, for their latest Italian restaurant.
Mayfield is named for Curtis, which could account for why the food has been described as “soul-food influenced.” In fact, the only dish that qualifies is the buttermilk-fried quail.
Hong Thaimee, the chef and owner of this unassuming Thai restaurant in the East Village, having worked the kitchens of Jean-Georges Vongerichten’s Spice Market and Chiang Mai’s Mandarin Oriental.
Bangers and mash, trio of sausages, the lamb pie, the ploughman’s pork pie...It’s a hint that Hicks, who’s from the Cotswolds, has a bistro background; he was formerly a chef at Orsay and La Goulue.
soo jeong kwa (poached Korean pear with cinnamon chantilly, yakgwa, and ginger ice cream), have a certain Cirque du Soleil quality. The cocktails aren’t bad, but soju is really the way to go.
Berselius enjoys juxtaposing subtle flavors with rich ones: pig’s trotter shelters under translucent shavings of sunchoke; monkfish and its liver are buried beneath cabbage leaves of various colors.
Had the politicians broken bread with the Marrow’s salt-studded pretzel rolls,shared plates of duck liverwurst and addictive prosciutto-wrapped dates, one imagines a détente would have been achieved.
To have a good time at the Arlington Club, a new steak house from Laurent Tourondel, the BLT restaurateur, you must succumb entirely to the experience. peanut-butter-chocolate bar,buoyant banana crème
Adam Aamann, a former colleague of the Nordic food prophet Claus Meyer, is widely credited with reinventing the traditional open-faced sandwiches known as smørrebrød.
The chef at the Pines is Angelo Romano, who used to cook at Roberta’s, the pizzeria that opened on a desolate Bushwick block in 2008 and is now a favorite of the Clintons and Kirsten Dunst.
Mighty Quinn bills its food as Texalina barbecue, smoked with oak, apple, and cherry wood, the meat is pink, juicy, and practically melting, with perfectly charred, salty-sweet burnt edges.
Josh Bowen moved his Kansas City-style barbecue spot, named for the firebrand abolitionist, into this larger, homey place, with a beer garden out back.
Gabriel Stulman’s clutch of downtown Manhattan restaurants includes the neighborhood haunts Joseph Leonard and Jeffrey’s Grocery,the trendy cocktail den Fedora, and the excellent, more rarified Perla.
The contrast between tradition and informality seems of a piece with the chef, Matthew Aita, a Philadelphian who has been a sous chef under both Daniel Boulud and Jean-Georges Vongerichten.
Their co-owner and executive chef, Kyle McClelland, formerly of Caviar Russe, brought along his chef de cuisine, Vinson Petrillo. The cuisine is described as “Modern New American”.
the pyramid of dark octopus tendrils and Humble green beans alone mark the chef, Richard Kuo, who cooked previously at the pop-up Frej, as a master of umami.
Québécois chef Hugue Dufour, who runs the place with his wife, Sarah Obraitis. A gravlax tart, oysters Bolognese, Shrimp spaetzle, desserts...
Rich Torrisi and Mario Carbone spent a year touring the five boroughs’ classic red-sauce restaurants to round up the ingredients of a high-toned homage. the veal chop, the bass Alison, Tiramisu...
The chef, Hooni Kim, serves pub grub with a pedigree: before setting out on his own, Kim worked in the kitchens at Daniel and Masa, and his first restaurant, Danji, earned a Michelin star.
The chef, Jesús Núñez, pulled off his menu as a greatest hits of the Mediterranean songbook: moussaka, osso buco, goulash, bouillabaisse. And he is hosting a seventies-themed dinner party.
Andrew Carmellini, the chef at Lafayette, is famous for creating restaurants that are scene-y, but which also serve food you will find yourself telling your friends about. A Voce, Dutch, Verde...
