Starting February 23, the landmark Village fromagerie's egg and cheese sandwich will be available at the shop’s restaurant offshoot.
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Think tea-smoked eel with monkfish liver and fat choy, seared foie gras with soup dumpling, and more.
Because man cannot live by pane Pugliese alone.
Expect an amped-up cocktail program and local-and-seasonal fare from Daniel Eardley.
One bright spot in the mid-January gloom: a three-day cassoulet binge.
This new Gowanus café from Per Se and Blue Ribbon alums offers traditional French pastries and Italian-influenced salads and pastas.
Straight from the family farm in the hills of Tuscany.
The six-course tasting menu will highlight produce, pork, and eggs from their own farm.
The new series kicks off with a Pat LaFrieda three-bone rib roast.
The three-pound loaf comes swaddled in a bunkerlike layer of graham-cracker crust with pumpkin or lemon-ricotta filling.
Elizabeth Falkner is slinging pizzas in Boerum Hill.
Good news for those wondering whether anything can be done with a holiday turkey besides roasting it, deep-frying it, or stuffing it with a chicken and a duck.
They'll be selling books, pastries, and confections, as well as hosting events.
This jumbo glass jug of the season’s finest syrup is released each fall.
A striking new purple variety that acts more like a blueberry.
Featuring her perfect sablé cookies.
Will it have the best baguette in town?
About half the size of their cultivated cousins but many times more flavorful.
A subway-tiled restaurant serving fromage in all its sharp and stinky forms.