It should be a destination for anyone who loves food, serenity, and neighborly spirit.
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Mario Batali's La Sirena, on the other hand, not so much.
From breakfast sandwiches that look like they've been assembled by highly trained forager cooks all the way to the high-minded barnyard fare on the dinner menu.
The chef describes Nishi as a mash-up involving Asian and Italian cuisines, but some experiments make you wonder why anyone would dare tinker with these classics.
Jersey-born first-generation Peruvian-American chef Erik Ramirez is a master of contrast.
Chef Kong Khai Meng’s kind of elaborately sourced, “Pan Chinese” hotel cooking is a fairly recent development in the long history of Chinese cuisine
With its nostalgic menu, its posh location, and its built-in clientele, it feels like a more permanent addition to the Altamarea Group portfolio.
The feeling you get here, especially at dinnertime, is that Major Food Group is running out of good ideas.
The problem with the new delivery start-up that claims David Chang as chief culinary officer, investor, and presumable spiritual adviser, is that it threatens to turn the normally peripatetic Underground Gourmet into a shut-in.
Laurent Tourondel brings casual Italian cooking to the Eventi Hotel, while Jonathan Waxman revives his famous ’80s-era uptown restaurant in the 1 Hotel.
The lounge is one of the best new restaurants in the neighborhood, while the main room offers its own set of slightly more mannered pleasures.
Along with some very tasty food.
Sushi maestros Tim and Nancy Cushman clearly belong to the school of experimental fusion masters who dominated at the turn of the millennium, when fatty tuna belly overtook filet mignon as the world’s preeminent power food.
Restaurant Review: Babu Ji Brings Indian Cooking to the East Village via Australia and the Greenmarket
“You’d better give this place three stars,” cried Mrs. Platt in between bites of tandoori-charred rainbow trout and lustrous butter chicken.
It’s ambitious food like this that makes you wish George Mendes had decided to open a slightly less expedient casual restaurant.
In Bushwick, Ella Schmidt cooks gnocchi, arepas, and every local, seasonal vegetable she can get.
The new restaurant will do fine, with an abbreviated menu that packs a considerable punch.
Fusion on First Avenue, at Noreetuh and Oiji.
No stars for these Friday night blights.
Two stars for Mario Carbone and Rich Torrisi’s latest high-concept restaurant.