In the magazine this week, Adam Platt pulls up a chair at Nuela, a spot that feels "designed both as an ambitious gourmet destination and as a scene restaurant." The ambitious menu is all over the place, but Platt finds goodness in the "exhaustively inventive" seviches. Manhattan and Brooklyn have gone back to their agrarian roots, as chronicled by Joshua David Stein in a slideshow and map of the city's best urban farmers. And hardneck garlic is in season — try it in a piquant confit from Savoy chef Ryan Tate.
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