It's harder than ever to make ends meet in New York — and cutting-edge restaurants are adapting their approach as a result.
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This is your last chance to eat Wylie Dufresne's beer-cheese burger.
Come September, the influential chef will be without a restaurant for the first time in 12 years.
Pinch pennies by getting up early, showing restraint, and eating your greens.
Over the last several months, newly refurbished tasting ateliers, discreet dining bars, and elaborately conceived chef’s menus have been popping up with such frequency that it’s hard to keep track of them all.
The 15-minute retrospective honors chef Wylie Dufresne's now-closed restaurant.
It kicks off on April 29.
He's launching "Test Kitchen Tuesdays" at Alder.
It's less fashionable summertime prop than versatile food wine, with the refreshing acidity of a white and a modicum of the rich fruit and tannic structure of a red.
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.