"You’d start the night as a four-top outside, and within an hour your table would be spilling over into eight or ten."
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Only one Broadway honor continues to elude the Hamilton creator and star: a portrait at the Times Square institution.
The babka is pretty amazing, but the chocolate-chip loaf may turn out to be the sleeper hit.
"All butchers wanna be in the restaurant business ... We think we can do it better."
"We're not trying to compete with the corner bodega."
The hospitality king is pioneering what you might call the half-martini lunch.
The secret ingredient: beef hearts.
It kicks off on April 29.
The latest spot to jump on the Lone Star State consciousness that has begun permeating the foodscape.
Though the four-star review gets off to what you might call a shaky start.
The former Pines chef will open his latest spot next week.
The 32-year-old will take over after Matthew Lightner leaves next month.
The new restaurant will open further downtown in early 2017.
There are carrot waffles, too.
The major critics agree that it's the year's very best new restaurant.
The plan is to stay open that night "until the last person leaves."
"The arugula is being dressed too much and sloppily laid on the plate."
The salad chainlet is experiencing a growth spurt.
The three Michelin-starred restaurant is the target of a lawyer who routinely goes after high-profile places.