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At Dave Chang’s new à la carte annex to Momofuku Ko proper, it’s served by the piece and straight from the fridge.
Naples native Giuseppe Manco is a switch-hitting pizza pro.
The pizzeria and its legendary pieman Anthony Mangieri are back, this time with small plates, desserts, and two local hotshot chefs as partners.
In Saladish, Rosen treats the oft-maligned category not as a necessary nutritional evil but as a way of seeing (and eating) the world.
Cesare Casella’s Prosciutto Speciale is helping save heritage-breed pigs and the farmers who raise them.
Consider it an Iberian-accented take on New York Jewish appetizing.
Katsu sandwiches, guava tarts, trompe l’oeil mozzarella, and more.
It’s one of several dishes on the menu called a piatto unico, and you might think of it as a sort of Italian meat + three.
What you’ll be eating next, from the turducken of Taiwanese sausages to rotisserie lobster (and plenty of pedigree pizza).
Mark your calendars says Greenmarket psychic-farmer Rick Bishop.
Get ready for rotisserie lobster, steak of the day, and plenty of natural wine.
Still pazzo after all these years.
Angelo Iezzi is the godfather of the Roman pizza al taglio new wave, and he makes his New York debut tonight on the Upper East Side.
Té Company is now serving spicy peanuts, preserved kumquats, and this hearty bowl of lu rou fan, the rustic pork-sauce-over-rice dish.
Two different flavors of counter-service food, from a Parisian-trained chef and a West Coast chain.
Hippie grandma pizza, Roman ribs, and tangy crispy beef.
Look for her “Big Italian” sandwich at Roman’s new brunch.
It’s a Fridays-only blue-plate special at Mark Ladner’s Pasta Flyer.
The secret ingredient in the Brussels-sprouts taco is … peanut butter?
Pastry chef Matthew O’Haver created this charred yuzu-scented olive-oil cake for Masa Takayama’s robata restaurant.
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