"Chefs are realizing now that maybe people don't want to eat 30 of your creations. Maybe they want to eat one really good one that's cheap and affordable."
Showing 1-20 of 36 posts
- < Prev
- Next >
The new space has a red hot pizza oven.
"A very large man in a very expensive-looking suit told us there is no way in hell we are getting in."
The salt-cod fried rice isn't the same.
Danny Bowien came close to signing a lease.
The forthcoming Mexican restaurant will continue the original Mission Chinese Food tradition of philanthropic giving built into its menu pricing schematic.
Plus: EN's new large-format dinner, and more, in today's Leftovers.
Danny Bowien's next project in New York City is just down the block from his first.
Noodle Bar is closing on Orchard Street this Sunday.
Of course he likes his own the best.
He'll help the OK Chefs pop-up, a tornado relief effort.
The Lower East Side institution is celebrating its 125th anniversary next month.
From beer-braised chicken to kung pao pastrami.
It's potentially flammable.
It's like a chili-cheese extravaganza, only with 3000 percent more Sichuan peppercorns.