It's on the menu at Nix, John Fraser's new restaurant.
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"I became more interested in making the best mushroom dish or what have you."
The proper techniques for some particularly challenging fruits and vegetables.
It’s no good having a wa-sujihiki knife if you don’t know how to use it.
It's a superlight dessert that satisfies the sweet tooth.
It's named after a cow on Balazs’s farm.
The Michelin-starred restaurant currently has a C-level report and is awaiting reinspection.
Vegetables will take center stage.
The Dovetail toque plans to open a more casual eatery in the hood.
He'll eat his lawyers for dinner.
Amid liquor-license issues, John Fraser is "throw[ing] in the towel."
It's March 1, which means a scene and menu change for John Fraser's pop-up.
Your first look at a few of the "vaguely Scandinavian" dishes.
Ron Castellano has plans for a restaurant that will reinvent itself every three months.
The Dovetail chef plans a stripped-down temporary restaurant in Nolita.
"There is a soulful element that makes me feel like I want to slurp each tangle of pasta one by one."
"He lists the ingredients, and I was like, 'Dude, is this a dessert?' But it’s very, very balanced."