Alex Raij recently began shoving fried eggs and bits of chorizo into bags of chips, and selling them to go.
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The owners want their new café to appeal to every one of their neighbors — morning commuters, discriminating diners, picnic-packers, parents, toddlers, laptop-toting freelancers, and all.
Tickets are still available.
Even the experts pay retail sometimes.
It's available at FeelFood.
There's no lease signed yet, but it's not too early to start getting excited.
Tender, mildly sweet Savoy cabbages are hardy enough to withstand extreme, East River-freezing temperatures
A new generation of female cooks are working their way up through male-dominated kitchens.
Yes, the uni panini and "El Doble" burger will be available, too.
Some serious chefs are teaming up for a revisionist second-night Passover Seder that will reflect the chefs' Israeli, Argentine, and Mexican heritages.
They could be serving latkes by Hanukkah.
"It’s this kind of high-end thing in this shabby-chic luncheonette."
$10 gets you unlimited cava sangria.
Another female chef asks, "Why aren’t there as many women cooking professionally as there are men?"
El Quinto Pino reopens, and 30 percent off at Tía Pol.
The Txikito owner has worked out an agreement with her former partners at Tía Pol.
Chefs who butcher — just one trend identified by ‘Food & Wine.’
A look at the menu of Alex Raij's Basque spot, which opened last night.
The new one from Alex Raij of Tía Pol is upon us.