Hidden away in the Bryant Park Hotel, the swanky sushi resto Koi provides a tranquil counterpart to the bustle of midtown traffic outside its door.
There are plenty of upsides to being a party of one in a city like New York.
For a variety of reasons, America has gone soul-food crazy. The biggest driver, most agree, has been the economic downturn. High-end restaurants were forced to scale back and, in some cases, reinvent themselves as casual-dining establishments.
While many restaurant patrons have embraced NYC's new letter grade evaluation system, the lack of clarity of these marks may have lured even the most informed of foodies into a false sense of safety.
Normally I'd think this would be an easy trip -- I'm a former NYC resident, with dozens of visits since under my belt. Dirty subway rides, rude cabbies -- I've done it all. I'm a veteran. But this time is going to be a bit different.
Pizza is a simple thing that few people do right. Most important of all, you need to make a crust that has the right feeling in your mouth. Capizzi's crust hits the mark.
Mezzaluna is the one place where I know I can always find authentic Italian cooking seven days a week, including holidays, for lunch, dinner and late into the night.
Why should labeling a section of a restaurant menu "For ladies only" and offering preferred pricing be acceptable or even legal? As a customer, you get to choose where and how to spend your money.
"If you're happy, the donuts are happy..." Meet Fany Gerson, the 2011 James Beard nominated cookbook author and donut mastermind behind DOUGH, an i...
In a neighborhood defined by sky-high rents and lavish eateries, it's not always so easy to find a good vegetarian lunch, but these spots prove you don't have to settle for a side salad.
Unlike cloying memoirs that view the past through rose-colored glasses and an overly optimistic present, Hamilton's book is, above all else, frank and shows life as it--hard. Sometimes very hard.
It was cold and I got to thinking about matzo ball soup. And then I got to looking for matzo ball soup. And then I got to comparing matzo ball soups -- with a surprising end result.
The argument was settled with a bet. I would work a night at NYC's DOMA restaurant. Not as a bartender, not a waiter, but on the line. If I could last the night without disrupting service, I was good for two free dinners.