A Full Look at Mission Cantina’s New Vietnamese Breakfast
Lamb pho, duck porridge, and broken rice.
By Sierra TishgartLamb pho, duck porridge, and broken rice.
By Sierra TishgartTalk about going out with a bang.
By Hugh MerwinWylie Dufresne's pioneering restaurant is going out with a crazy modernist bang, or course, and not at all with a whimper.
By Hugh MerwinIt may be British, but there is lox on the bagels.
By Hugh MerwinExpect herring, bagel sandwiches, knishes, and more when the uptown spot opens early next year.
By Rob Patronite and Robin RaisfeldWhy not just order all seven kinds and call it a day?
By Hugh Merwin"The most important thing is that the future of Katz’s is secure — at the end of the day, no developer can ever come in and knock us down to put in a high rise."
By Hugh MerwinThere's no lease signed yet, but it's not too early to start getting excited.
By Hugh MerwinHe's off to Copenhagen to work with a Noma co-founder.
By Hugh MerwinIt's back after 24 years, and one year on hiatus.
By Hugh MerwinIn the former Family Recipe space.
By Sierra TishgartThe restaurant served falafel and a grab-bag of other snacks.
By Hugh MerwinSo long, Disco Daiquiris, Rockettes, Tequila Sunrises, Hot Buttery Nipples, Harvey Wallbangers, and Pink Chihuahuas.
By Hugh MerwinWill new new owners keep the oyster bar made from an old boat?
By Hugh MerwinNo more cheap falafel.
By Hugh Merwin"Not all restaurants are iconic and get to stick around for ten or fifteen years," says Feigenbaum.
By Hugh MerwinThe restaurant was approaching its third birthday.
By Hugh MerwinThe chef never strayed from his original plan for the restaurant, even as others suggested he should — and that's exactly why it's so worthy of celebration.
By Alan SytsmaThe good news is that the chef has begun working on plans to relocate.
By Hugh MerwinYes, that is a burger in the $20 range.
By Hugh Merwin