Seafood sausage evoked the wrong kind of nostalgia.
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"Lots of sugar and lots of meat — that is America."
Shouldn't this eagerly awaited new Flatiron venture feel slightly more contemporary?
Seafood sausage, potato pot-stickers, and chicken potpie.
Thirty-five years after blazing a fine-dining trail downtown with Chanterelle, David Waltuck will open élan this summer.
It's opening this spring.
There likely won't be a lot of foraged mushrooms on the menu.
He's getting the band back together.
And ex-Chanterelle chef David Waltuck might be in the kitchen.
An "upscale, modern, and very interesting" project will open in December.
What are Manhattan’s restaurateurs doing between restaurants?
Plus: Marcus Samuelsson goes to the White House, and a lobster-throwing restaurateur, all in our morning news roundup.
The temple of fine dining continues to loosen up.
A walking tour with Ruth Reichl, another burger competition, and chefs galore.
A cocktail lounge and an outdoor café join the Macao–Employees Only family.
The Tribeca standby is offering à la carte dinner options for the first time.
Plus: Another free pizza bar, and David Waltuck's least favorite meat, all in our morning news roundup.
The folks from Employees Only and Chanterelle have finally opened their restaurant. See the menus and interior.
It's half Portugese, half Cantonese, and all Tribeca.