With its nostalgic menu, its posh location, and its built-in clientele, it feels like a more permanent addition to the Altamarea Group portfolio.
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The Soho spot's final service will be December 31.
"You seem so desperately anxious to be relevant."
The words 'black truffle' appear on the menu exactly six times.
Courtside $125 rib eye, anyone?
"After grilling the suspects individually, we’re happy to report that we’ve pretty much cracked the case."
New evidence suggests a chef other than Michael White actually put the famous pasta together.
"I'm sensing less patience these days with the high-minded theatrics for the haute-forager era ..."
The expansion has been in the works for three years.
New York's critic discusses Jean-Georges Vongerichten, Michael White, and the Torrisi team.
Fresh pasta is at the center of the menu.
Costata's PJ Calapa is executive chef, and Devin Bozkaya is chef de cuisine.
The chef just opened Ristorante Morini in the same neighborhood.
This one's on the Upper East Side.
Plus: sufganiyot at Taim, and more, in today's Leftovers.
The East Village bar a lot of folks know and love has regrouped and opened in a new space.
Marea heads to Milan?
The Queens-based rapper Michelins out for few minutes.
Not content to simply shuck and serve, chefs are taking raw-bar preparations to the next level.