Try some traditional kudzu noodles served cold, with black sugar syrup.
Showing 1-19 of 19 posts
Including Alder, the Musket Room, and Marietta.
Plus: Four stars for Cull & Pistol, and more, in this week's roundup.
Plus: Stan Sagner eats at the Greenwich Project, and more, in this week's roundup.
Marietta, Colonie, and ABC Cocina are all serving the wild, seasonal 'shroom.
Plus: The General pleases Michael Kaminer, and more, in this week's roundup.
The Kajitsu combines this spring delicacy with tofu, scallion, and gelatinous shirataki noodles.
A look at the biggest upcoming openings.
The exceptional restaurant, a cult favorite among chefs, is moving and expanding into seafood dishes.
Roll over, tempeh; tell the baby beets the news.
Plus: sweet potatoes topped with buttermilk, and more, in this week's roundup of healthy eats.
Plus: Grotto will give you free meals if you donate to its cause, Antibes Bistro launches a cocktail menu, and more, in our roundup of neighborhood news.
Plus: Wylie Dufresne's emu-egg-fondue recipe, and more from this week's 'New York.'
The East Village kaiseki restaurant will showcase young Japanese cooks and relocate to midtown.
It's 4 p.m., and that means it's time to play Two for Eight. Today: For Vegivores.
"I don’t like watery coffee. Skim milk ruins it. If I’m really treating myself, I’ll take heavy cream."
"The pâtés were not undercooked or overcooked, but done flawlessly. I was amazed at their craftsmanship."
"It was an incredibly delicate, pure rendering of the spring season both aesthetically and on the palate."