There will also be rare Spanish natural wines.
The Babbo boys open their first new New York restaurant in ten years (not counting Eataly).
Ann Redding and Matt Danzer are skewing American comfort food for their next act.
Sharp-eyed menu readers might have recently noticed a new pedigreed poultry around town.
Pretty much everything including the mustard is made from scratch.
The old cucina povera standby is having a moment.
A rustic, laid-back pizzeria and restaurant from the owners of the Mermaid Inn.
Larry Finkelstein's version comes sprinkled with cinnamon sugar or dipped in chocolate.
The halva specialist serves up tahini ice cream and "chalva" panini.
Why do chefs love that ancient alchemy of sharp cheese, black pepper, olive oil, and pasta plus cooking water?
Expect dinners to go, book signings, and cicchetti. (Maybe.)
Serving ricotta gnocchi and grilled clams, starting tonight.
It's one of four daily specials he's contributing to this week's Maple menu.
Justin Smillie’s dining series launches Tuesday with pasta al forno and slow-cooked lamb shoulder.
One of New York’s most iconic, despotic shops breaks its own biggest rule.
It’s Italian without being Italian, Noodle Bar without being Noodle Bar, and somehow familiar while still seeming new.
The venerable recipe has undergone a playful transformation at the Williamsburg restaurant, where chef Erik Ramirez reinterprets it as a sort of Peruvian fajitas.
This past year was (almost) all about porchetta, eggs on rolls, and porchetta-and-eggs on rolls.
Veggies from April Bloomfield, Alex Stupak's tacos, Dale Talde on sausage-egg-and-cheese fried rice, and more.
The modern French menu features vegetables prominently, along with heartier options like grilled wagyu and braised oxtail. Bread comes from Roberta's.