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It’s our weekly ranking of the city’s most important restaurants.
“When I make my first million, I’m installing a Vivreau in my house. It’s the absolute cushiest.”
“I have a corned-beef hash bowl with scrambled eggs, which is actually served on a plate and is gigantic.”
Hippie grandma pizza, Roman ribs, and tangy crispy beef.
“The broth is like 28 different ingredients. It’s a total flavor bomb. It just makes me feel so — together.”
“If I set bottles aside at home, I feel like I need to wait until the right moment, but then I think, Isn’t every day the right moment?”
A new report in the Times details a pattern of misconduct and harassment at the celebrated New York restaurant.
One iconic Italian restaurant has served the dish for 20 years.
“I want it all to be much more accessible.”
“I’m always looking for the perfect peanut-butter ice cream. I haven’t figured out how to make it yet, but someday I will. That’s the Holy Grail.”
The pizza destination’s final night of service will be August 20.
“You know how beautiful it is out here. It’s heaven. For a chef, somebody who’s cooking, it doesn’t get any better.”
Find out where to eat in our weekly ranking of the city’s most important restaurants.
Congratulations to everyone.
“This meal made me miss the idea of someone simply entertaining you in their own way … it felt selfless.”
At Du’s Donuts and Coffee, a modernist chef is focusing all of his creative energy on doughnuts that are both familiar and totally new.
And what the honor actually means.
The annual restaurant ranking — which is equal parts controversial and influential — was announced at a ceremony in Australia.
“There’s something really intense about it.”
It’s the ultimate example of late-’80s dining, but brave chefs are dusting it off and giving the dish new life.
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