Marlow & Sons Has a New Chef, and a ‘Sneaky’ New Menu
The Williamsburg fixture is going through changes.
By Chris CrowleyThe Williamsburg fixture is going through changes.
By Chris CrowleyDavid Tanis once ran the kitchen at Chez Panisse.
By Chris Crowley“I think I was just looking forward to really working in a small restaurant.”
By Chris CrowleyShe’s very much responsible for the restaurant’s success.
By Sierra TishgartAfter six years, she’s amicably splitting with Danny Bowien to do her own thing.
By Sierra TishgartChristina Lecki strives to emulate Chez Panisse and River Café and make the Brooklyn restaurant a “little slower, a little more simplistic.”
By Sierra TishgartCorey Chow has worked at the NoMad, Torrisi Italian Specialties, and, yes, Per Se.
By Chris CrowleyHe’s going to work on a third cookbook.
By Chris CrowleyHer cooking at the restaurant’s Philadelphia and New York locations made them must-visits.
By Chris CrowleyLincoln’s Jonathan Benno and the NoMad’s James Kent are both moving on to pursue solo projects.
By Sierra TishgartNext's Dave Beran is trading Chicago winters for sunshine.
By Sierra TishgartA 2,000-square-foot outdoor space is coming this spring.
By Sierra TishgartTien Ho, formerly of Má Pêche, is working for Whole Foods.
By Sierra TishgartHe's the executive chef at dell'anima, Anfora, L'Artusi, L'Apicio, and Alta Linea.
By Sierra TishgartSweetbreads, octopus, and chicken liver with foie gras.
By Sierra TishgartShe had run the kitchen at the three-Michelin-starred Restaurant Gordon Ramsay since 2007.
By Chris CrowleyAfter 12 glorious years.
By Sierra TishgartHe wants to spend more time with his family and focus on Loco'l.
By Chris CrowleyMeet Brady Williams.
By Sierra TishgartThe restaurant is on its third chef in less than a year.
By Sierra Tishgart