They claim they should have been paid more per hour.
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"When you're sitting in the dining room at Untitled, you can see the High Line and the Hudson in one glance."
It's less fashionable summertime prop than versatile food wine, with the refreshing acidity of a white and a modicum of the rich fruit and tannic structure of a red.
Selected from their colleagues' lists.
Del Posto, Peasant, Buvette, and more.
At Prune, Meadowsweet, Bar Primi, and more.
Plus: Melvin's Juice Box cleanses, and more, in today's Leftovers.
The Gramercy Tavern chef uses it to garnish sashimi-style black sea bass.
Some chickens feast on scraps from Per Se. But most chickens destroy the planet.
The pastry chef is leaving New York.
Michael Anthony and Danny Meyer's book chronicles the restaurant's past and charts its future.
How ‘Tyrannical’ Are Fine-Dining Restaurants Really? New York’s Tasting Menus Ranked by Time, Courses, and Cost
Four hours of oppression at Blanca.
You can help this restaurant launch, literally.
Skirt Steak Author Charlotte Druckman Gets Barney Greengrass Delivered, Eats Rice Pudding at Midnight
Also, she fights her way through a nasty cold with anchovies on toast and a lot of gelato.
They're putting a family tree together.
Plus: Purple Fig opens in UWS, and more of today's leftovers.
"I’m a little jealous of people who tend to talk about their favorite restaurants. I like a lot of restaurants, but I rarely go back to the same one twice."
His life-changing experience.
"When I do have a glass of wine, I enjoy it so much more. It's really something special. But now I get totally bombed, you know? My tolerance is definitely a lot lower."
His thoughts on food and life after the scare.