While Café Altro Paradiso plays it safe.
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It's on the menu at Nix, John Fraser's new restaurant.
"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."