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Lunch Chez Claudette

Lunch Chez Claudette

Anne Maxfield  08.13.2014
We split a piece of cheese for dessert that the waitress forgot to tell us was a blue cheese, but it was fine and came with some nice crusty...
Why Now Is the Best Time to Go to Nantucket

Why Now Is the Best Time to Go to Nantucket

John Mariani  08.12.2014
Given that Nantucket is both difficult and expensive to get to, this is a pricey destination, and as such, the entrepreneurs and restaurateurs...
Stay Fresh or Die

Stay Fresh or Die

Steve DiFillippo  08.12.2014
Don't think that what once made you successful will always make you successful. Embrace change. Do what it takes in order to stay fresh....
Do You Really Want Consistent Flavor?

Do You Really Want Consistent Flavor?

Hari Pulapaka, Ph.D., C.E.C.  08.11.2014
Consistency is a highly desired and even required attribute in a wide variety of contexts.
Strip House Differs in Far More Than Racy Décor

Strip House Differs in Far More Than Racy Décor

John Mariani  08. 7.2014
Certainly one of the most distinctive designs is Strip House in New York, with the raffish look of very crimson red walls hung with original...

The Quin is Manhattan's Quintessential Luxury Boutique Hotel and one of the Best in the World

LuxEco Living  08. 6.2014
By Nancy and James Chuda founder of LuxEcoLiving and Healthy Child Healthy World New York City 57th and 6th Avenue, The Quin Hotel ...
America's Best Burgers (PHOTOS)

America's Best Burgers (PHOTOS)

Travel + Leisure  08. 4.2014
When we searched for the best around the U.S, we found some with enticingly 21st-century sensibilities -- locally sourced ingredients,...
Blue Cake and Cheese Cloth: Why I'm Not Mad Nobody Cooked for Me Growing Up

Blue Cake and Cheese Cloth: Why I'm Not Mad Nobody Cooked for Me Growing Up

Annie Battles  08. 4.2014
Every year for my birthday my dad would pick up Chinese food on his way home from work, while my sister would make me a cake filled with...
The Mother and Son That Left My Restaurant Happy

The Mother and Son That Left My Restaurant Happy

Tony Posnanski  08. 4.2014
The hardest part of any job is wondering what you are doing to help society. I come into work and wonder every day if what I am doing is...

Surprising Travel Treats in London and Shanghai

Rebecca Fannin  08. 4.2014
Now a lot of people wouldn't associate China with luxury travel or London with good restaurants, but I've found that these old stereotypes...
Dining Out in London, Part Two

Dining Out in London, Part Two

John Mariani  08. 4.2014
The food at BB has its own marvelous heft, characteristic of the best French bourgeois cooking.
On The Menu: 7 Questions For Chef Vic Casanova

On The Menu: 7 Questions For Chef Vic Casanova

Lesley Nagy  07.31.2014
We spoke to Chef Casanova to find out about his dining philosophy, family life, new restaurant projects and more.
How To Improve Your Food Safety

How To Improve Your Food Safety

Hank Lambert  07.31.2014
When someone gets sick after eating at a restaurant, they are not likely to return soon, if ever. And, more importantly, that person is...
The More Things Change The Better They Get At NYC's Batard

The More Things Change The Better They Get At NYC's Batard

John Mariani  07.31.2014
If the restaurant at 239 West Broadway needed redemption, Drew Nieporent certainly hasn't.