Chef Mike Laarhoven cures, smokes, and serves them not with barbecue sauce but a za’atar-spiked crème fraîche.
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From large-format prix fixe feasts to scaled-down à la carte options.
"A difficult landscape and lease uncertainty led to the decision," he says.
The Dutch, Maison Premiere, and more.
Few things are better than grilled leeks dipped in fresh Romesco sauce.
Plus: Michael Solomonov at City Grit, and more, in today's Leftovers.
Plus: Gorilla Coffee opens on Bergen Street, and more, in today's Leftovers.
Plus: Littleneck's new cocktails, and more, in today's Leftovers.
Lafayette, Cull & Pistol, and Vinegar Hill House are all offering summer specials.
Plus: Brunch at Clarkson, and more, in today's Leftovers.
Plus: Tejal Rao on wd~50's new "fun as hell" tasting menus, and more of this week's critical reviews.
Our restaurant critic on Reynards and Back Forty West.
"Ramps are f*cking awesome. And we only have them for six weeks."
An exclusive first look at chef Shanna Pacifico's menu.
Chef Shanna Pacifico’s menu is organized not sequentially, but by mode of consumption: "hands," "fork," "bread," etc.