They’ll fortify you until the spring thaw.
Masa chips and pimenton chicharrones are included, naturally. And everything is sold to go.
He grinds shio kombu into the meat.
Fried-oyster breakfast tacos, pork burgers, and paella.
Wood-fired pancakes, meaty pastas, and hot booze.
Wylie Dufresne's pioneering restaurant is going out with a crazy modernist bang, or course, and not at all with a whimper.
Despite what Pete Wells says, there are many great mixed drinks.
The season is short. This is how you take advantage of it while you can.
The chef never strayed from his original plan for the restaurant, even as others suggested he should — and that's exactly why it's so worthy of celebration.
The good news is that the chef has begun working on plans to relocate.
"Come celebrate with us for the next 173 days."
The Dutch, Il Buco Alimentari, and Alder still have tables available.
There's a big new building going up on the site.
The Clam, Gato, Estela, and more.
The wd~50 chef is better at peeling eggs than you are.
It really was a banner year for restaurants.
'Tis the season to spike apple cider, hot chocolate, and tea.
Plus: Steve Cuozzo on Il Gattopardo, and more, in this week's roundup.