We’ve decided to take stock of some of New York’s old-time iconic foodstuffs like bagels, bialys, pike quenelles, and baked Alaskas.
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Plus: Luke's and No. 7 Sub collaborate, and more, in today's Leftovers.
Plus: Casimir & Co launches lunch, and more, in today's Leftovers.
Plus: a two-for-one Valentine's Day lunch, and more, in today's Leftovers.
Plus: a party to fête the Mayan apocalypse, chefs posing in 'Playboy,' and more in today's leftovers.
Plus: the MasalaWala adds summer specials, Desi Galli opens with Indian fast food, and more of today's leftovers.
Plus: Eat out for Japan relief, drink like Don Draper, and get free pizza during happy hour.
It’s 4 p.m., and that means it’s time to play Two for Eight. Today: Seafood Experts.
Sifton Enjoys Hunan Kitchen of Grand Sichuan; Cheshes Names Millesime ‘Most Ambitious New Brasserie’
Plus: Ed Levine impressed by the new Fedora, Gael Greene raves about Patricia's, and more, in our weekly roundup of restaurant reviews.
Plus: It doesn't matter if you can't tell your persimmons apart, and a chat with Nate Smith of Prospect Heights' Dean Street, all in this week's magazine.
Plus: Sietsema on Lima Limon, and Sutton on the Lambs Club.
Pike quenelles and lobster pot au feu will be served at the new Carlton Hotel restaurant.
A Gascon chef takes over where Jeffrey Zacharian failed.