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The Major Food Group’s makeover of the old Four Seasons’ Pool Room is both soothing and sleepy.
From cow’s head to pig’s foot, and everything in between.
Adam Platt takes a look at the new restaurant from John Fraser.
Both of these familiar genres receive an upgrade at the surprisingly ingenious Cote.
This modest-appearing DIY joint is a more cosmopolitan operation than it seems.
In this era of “peak omakase,” the cooking here feels like something you’d encounter down one of the more stylish culinary backstreets of Tokyo.
A hidden hotel bar with $23 drinks makes our critic eager to see what else the celebrated chef has in store.
While perfecting dosas, juices, and sprout recipes at abcV, Jean-Georges has also found time to roll out the more familiar Public Kitchen.
The menu is uneven, the prices are insane.
A critic and a former regular check in on the reborn version of the room where the power lunch was invented.
An ode to a way of eating, and thinking about the city, that is going away.
Chef John Nguyen has a knack for imbuing familiar recipes with a combination of elegance, integrity, and first-class cooking technique.
The menu at this ambitious outlet includes a variety of creations calculated to appeal to this
new, upscale dining terroir, including $125 fajitas.
The pleasures of this stilted, slightly off-key reboot might be too subtle for some.
Chef Alex Stupak’s latest creation involves A-5 beef and a hefty price tag. Our critic offers his take.
The most exquisite, discreet sushi palaces to try now.
The elemental pleasures of blood, bone, and the lustrous top layers of deckle fat remain timeless and the same.
Expect red meat, brown liquor, and a tight squeeze at Manhattan’s most notorious new dude cave.
The traditional dishes are small in size, numerous in number, and best enjoyed with a glass of wine, or three, at the bar.
It’s designed to be two restaurants in one, but two cuisines and two menus can be too much.
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