The location itself, above partner Mark Connell's dive bar institution, Botanica, and beside Milano's, is something of a revelation -- a stubborn lily growing up between two slabs of concrete. Then, at the core of it, there's the food.
The sheer variety of food in New York makes this city what it is. It's noticeable, then, when a certain cuisine is missing. As of yet, Hawaiian food hasn't hit big in New York City. But is it the city's next big cuisine?
Recipes and wisdom from some of New York's favorite chefs.
Pizza. Even when it's bad, it's still pretty tasty, but when it's at its best, there are few things better.
Some call it porridge. A more medieval term for it is gruel. In Chinatown it is known as congee.
Living in New York, I often take for granted the wealth of international cuisines available to me on a daily basis. Last week, I indulged in offerings from many corners of the globe, from Mexico to France, China to Spain.
End in the glass, but start in the garden: your guide to greening up the summer cocktail scene.
Over the years the traditional dining experience has steadily evolved due to technology's influence on the restaurant industry. From table reservations to wine pairing to inventory control, technology is making dining out far more enjoyable.
This week saw two instances of that oft flavorless item, chicken breast, prepared to fantastic perfection, four (!) fine dining experiences, and one gratis snack to round things out.
Mark Firth, the owner and chief farmhand of the Bell & Anchor, "just want(s) to eat well and keep it unpretentious."
Real Greek Feta is all sheep milk cheese, smooth and creamy.
NY BBQ has arrived.
Inspiration rarely occurs in a vacuum, and luckily, in the world of a chef there is simply no need for it to. Our best friends, our sympathizers, the people we get drunk and laugh with: they are also very often our heroes and our greatest sources of inspiration. They are our fellow chefs.
Sky Ice, an artisan, all-natural ice cream shop in Park Slope, Brooklyn, is churning our flavors like lychee rose, wasabi peanut butter and dark chocolate campfire.
With a dining room view of MoMA's sculpture garden, Chef Kreuther lets his food take its cue from the art. His plates are mini-sculptures, animated with color, contrasts and meticulous detailing.
The best spots to grub down outdoors this summer.