Could Sunchokes Be Your Next Vegetable Obsession?
Hemlock’s roasted and raw preparation with kumquat curd could do for sunchokes what David Chang’s fish-sauce vinaigrette did for Brussels sprouts.
By Rob Patronite and Robin RaisfeldHemlock’s roasted and raw preparation with kumquat curd could do for sunchokes what David Chang’s fish-sauce vinaigrette did for Brussels sprouts.
By Rob Patronite and Robin RaisfeldSaxelby Cheesemongers’ new Bone Char Pearl is made in Maine, aged in Brooklyn, and coated in animal-bone charcoal from Blue Hill at Stone Barns.
By Rob Patronite and Robin RaisfeldThe menu at this ambitious outlet includes a variety of creations calculated to appeal to this new, upscale dining terroir, including $125 fajitas.
By Adam PlattCurry cauliflower, cheesecake babka, porchetta mac ‘n’ cheese, and more.
By Rob Patronite and Robin RaisfeldThe salted-caraway-rye-with-strawberry-cheesecake ice cream is one of three flavors that the café will start scooping May 19.
By Rob Patronite and Robin RaisfeldWill this periodically hot pepper ever cool off?
By Rob Patronite and Robin RaisfeldThe pleasures of this stilted, slightly off-key reboot might be too subtle for some.
By Adam PlattA regular’s lament.
By Mimi SheratonIt’s deceptively simple, yet transcendent — a neighborhood-restaurant dish in spirit, but one wholly worth leaving your neighborhood for.
By Rob Patronite and Robin RaisfeldCan the Major Food Group do for mock-turtle soup and Amish ham steak what it did for rigatoni alla vodka?
By Rob Patronite and Robin RaisfeldThe new Greenpoint restaurant takes inspiration from the foods of France and England.
By Rob Patronite and Robin RaisfeldLittle Tong and the Rice Noodle bring mixian to downtown Manhattan.
By Rob Patronite and Robin RaisfeldExpect red meat, brown liquor, and a tight squeeze at Manhattan's most notorious new dude cave.
By Adam PlattIt’s more steak tapas than steak dinner.
By Rob Patronite and Robin RaisfeldThis spring, chef Ayesha Nurdjaja completes the restaurant’s Levantine transformation with a new focus on kebabs and shareable spreads.
By Rob Patronite and Robin RaisfeldThe foremost practitioners of New York’s favorite cuisine.
By Rob Patronite and Robin RaisfeldThe slab of meat most often associated with wedding banquets and bar mitzvahs has carved out a new niche for itself.
By Rob Patronite and Robin RaisfeldStunt or no, the experience is surprisingly fun (and tasty).
By Rob Patronite and Robin RaisfeldIt’s designed to be two restaurants in one, but two cuisines and two menus can be too much.
By Adam PlattThe most essential (and contentious) New York City dish of all is served not only in delis but also in butcher shops and newfangled barbecues.
By Adam Platt