A pierced poached farm egg poured by our server into a bowl of earthy forest mushrooms and wonderful clean chayote became a rich potage; with toast points, I'd happily eat this every day for breakfast.
The first thing you learn in French after "bonjour" is "Ça va?" Meaning "It goes?" or "How is it going?" the simple phrase is an introduction to the ...
The interior exudes a built-in warmth that belies its newness, conveyed by exposed brick walls, a funky tile ceiling, subdued lighting and fresh flowers on each of the 16, white cloth-covered tables. The eater-friendly, six-seat bar faces the exposed kitchen in back.
You can sense the difference in the cooking here even before tasting it.
The average restaurant-goer in the U.S. tips twice as much as their UK-foodie counterpart. So, why are Brits half as grateful (or demanding) as Americans when it comes to service?
Everyone has an Italian restaurant you call your own, and, for its location, its warmth and conviviality and its wonderful food, Olio e Più: Trattoria e Enoteca is a place anyone from anywhere might claim after one or two visits.
The Thanksgiving holiday is all about expressing gratitude, but let's be frank: it centers around perhaps the most sumptuous meal we eat all year. Fo...
Unlike the superb culinary offerings at London's Harrods and Paris' Galleries Lafayette, New York's department stores have little beyond café-style restaurants for shoppers' convenience. Stella 34 Trattoria changes things.
What began with one New Yorker opening an antique store on Warren Street in the early '80s, has become a stampede of cultured and affluent city folk, opting for quieter, more bucolic lives. If you join that stampede, book a table at Fish & Game as your reward.
Sure, waiting's the worst, especially for an impatient youngest child as myself, but when it pays off, there's nothing like it.
Take a look at our favorite Mexican food, from coast-to-coast, starting with Zona Rosa in Brooklyn, which pays homage to the Mexico City neighborhood of the same name and its legendary street food.
With over 25,000 restaurants and bars in New York City, it isn't easy to navigate the dining landscape in the city that never sleeps. We asked the industry pros where they go. Here are restaurants and bars that chefs, bartenders and sommeliers recommend visiting.
New York's Rouge Tomate opened five years ago as an offshoot of a Belgian restaurant with a philosophy called SPE: basically good sourcing, preparation, portioning, and balance. So how's the chow at what remains the most ambitious healthy-cooking restaurant in the country?
Whether you like Ginger Ale Highballs, on the rocks, or paired with food, this guide is all about savoring the setting and the good stuff, sip by sip.
Let's get something straight: There is only one true New York breakfast food. Don't even try, cronut; it's obviously the bagel. But now there's a whole new spin on the staple. A shop in the West Village, Bantam Bagels, is whipping up these little nuggets, possibly changing the entire game in its wake.
In a discussion with New York Times food writer Melissa Clark at the New York Wine and Food Festival this weekend, David Bouley talked about his philosophy and practice of slow cooking vegetables as method of "cooking for longevity."