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The TV chef is back with a carefully orchestrated menu of cream-drenched pastas, white-jacket service, and old-fashioned steaks and chops.
Vegan Arabic sandwiches, Hunan charcuterie, and French onion soup.
Adam Platt checks in on an East Village newcomer.
The ambitious Upper West Side restaurant has a short, focused menu, filled with northerly Italian specialties.
The arrival of top Tokyo talent has transformed the omakase scene.
Adam Platt checks in on Danny Bowien’s Brooklyn outpost.
Former Per Se and Lincoln chef Jonathan Benno finds his own culinary voice at his eponymous restaurant at the Evelyn Hotel.
The top spots tend to be small and intimate chef’s counters where you can watch your dinner take shape.
Everything, from the room to the performatory cooking itself, is designed to transport you straight to Japan — or an idealized version of it.
This week, we roll out a system we think is simpler and more in tune with the way New Yorkers want to eat.
The year was filled with excellent new restaurants; it was also filled with some truly irritating gimmicks.
A diner’s dozen.
The talented young chef Diego Garcia and a $30 million space aren’t quite enough to revitalize a relocated restaurant.
By restricting her menu to a lean framework of vegetables and pastas, has she stripped down Italian cuisine too much for jaded New York palates?
An artful new arrival and lots of comfortable (if pricey) old standbys.
Our restaurant critic catches his own meal on West 24th Street.
The cooking is trendy, crowd-pleasing, and accomplished.
With Korean flavors and seasonal flair, Junghyun Park’s elaborate venture is clearly designed as a lofty, ambitious bookend to his Atoboy operation.
The buzzed-about Brooklyn restaurant features elegant home-style cooking with an emphasis on small shared plates.
Midtown Manhattan offers a whole menagerie of great dining choices, from upscale steak and seafood palaces to Bukharan Diamond District joints.