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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The unexpected perks of splurging on an extravagant, hours-long tasting menu for one.
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 booze-free take on the classic cocktail is part of Atera's new Temperance Pairing.
The celebrated Tribeca tasting counter will remain a destination for high-caliber, nature-inspired cooking.
The 32-year-old will take over after Matthew Lightner leaves next month.
What happens when a restaurant goes from being the best in a city to aspiring to the title of best in the world?
Including Navy, Contra, and Betony.
Plus: an all-pie dinner, and more, in today's Leftovers.
Forager-chefs from both coasts converge in New York.
Not content to simply shuck and serve, chefs are taking raw-bar preparations to the next level.
Including Alder, the Musket Room, and Marietta.
A look at the most disruptive restaurant trend over the past decade.
It’s hard to imagine that the humble clam was ever more fashionable than it is now.
The new restaurant will have 85 seats.
No turning back after you've made a reservation.
Plus: Celebrate Purim with martinis and hamentashen at 92YTribeca, and more, in today's Leftovers.
How ‘Tyrannical’ Are Fine-Dining Restaurants Really? New York’s Tasting Menus Ranked by Time, Courses, and Cost
Four hours of oppression at Blanca.
Everything you'd need to get by, and get dinner, in 2013.