Food in the Aughts

A day's worth of goodies at Craft.

In the magazine this week, Adam Platt considers the decade in food and concludes that New York finally claims an iconic cuisine thanks to one prototype: Craft. “Some restaurants, like Blue Hill and Savoy, were peddling a similar bucolic vision of haute cuisine, but no one had articulated the cult of unpretentiousness in quite such an immaculately pretentious, big-city way,” he explains.

Learn about menu manipulation in an excerpt from Priceless: The Myth of Fair Value (and How to Take Advantage of It) and then use your skills at Tanoreen, which has relocated to a larger space in Bay Ridge. Finally, this week’s Best Bet is macarons from Adour Alain Ducasse, which now joins other retailers trafficking in the addictive French pastries.