" ... Masculine, meat-embracing and signified by the brisk confidence of the Kennedy years."
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The feeling you get here, especially at dinnertime, is that Major Food Group is running out of good ideas.
The storied restaurant will get a new name and a much younger feel when the Major Food Group assumes control.
Two stars for Mario Carbone and Rich Torrisi’s latest high-concept restaurant.
It's a deep-fried sea bass fillet with sliced tomato, gobs of olive-caper tartar sauce, and heaps of slaw served on a toasted Amy's bun.
“The goal was to invert risotto,” says co-owner Mario Carbone.
A look at Major Food Group's latest.
Say good-bye to the salmon cannelloni, probably, on January 1.
Mario Carbone, Marc Forgione, Amanda Cohen, Kevin Pemouile, too, and that's just the beginning.
The red-sauce enthusiasts behind Carbone and Parm go Gallic.
6 More Things You Should Know About Dirty French, Including Oyster Inspections, Algerian Crêpes, and Giblets on a Stick
There's lots to learn about this month's most anticipated new restaurant.
Duck à l'orange with ras El hanout and lots more.
A flurry of activity at the address is certainly good news.
“This is an explosive year. All the things that we’ve been working toward are coming to fruition,” they say.
New York City nabs three spots on Alan Richman's annual list.
We asked four great chefs and one cocktail whiz to personalize the impersonal.
Whatever it is, it's slated to open next spring.
Italian Thanksgiving comes early this year.