As a mandatory wage increase for tipped workers looms, restaurateurs around New York are rethinking how they pay their staffs.
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Short ribs, fried rice, and all the important sandwich fixings.
American Cut, Quality Italian, and Carbone are pushing prices ever upward.
Despite a real-estate rendering, one of 'wichcraft's partners says there's no deal in place for a Brooklyn expansion.
A look at the most disruptive restaurant trend over the past decade.
Are top restaurants headed toward a tipless future?
Plus: The Summer of Riesling event series, in today's Leftovers.
Plus: the Marrow's spring menu, and more, in today's Leftovers.
Plus: Tom Colicchio has an incentive for you to see his documentary, and more, in today's leftovers.
The hotel is keeping the restaurant's elegant look but embracing a new steakhouse concept.
Along the way, we learn that CAA's agents abandoned Craft when Tom Colicchio signed to a different office.
You can help this restaurant launch, literally.
Plus forties-era jazz at Brasserie Beaumarchais, turkey time at Parm, and more in today's leftovers.
Plus: Polenta-palooza in Williamsburg, Brother Jimmy's BBQ in Long Island grocery stores, and more of today's leftovers.
"Last year, we had dinner around the same time and no one recognized us. This time, at least five different groups walked up to say how much they loved the show."
Alain Giraud was the biggest cut-up of the evening, dancing with baguettes and kitchen utensils.
It’s 4 p.m., and that means it’s time to play Two for Eight. Today: Meat Specialists.
It's 4 p.m., and that means it's time to play Two for Eight. Today: Splurge.