The nomadic, Brooklyn-based operation now has a permanent home.
The general philosophy is that brunch shouldn't be excluded to weekends.
The sandwich shop is ready to go in its new location.
The menu is playful: tater tots, a smoked bluefish party dip, and cocktails named after movie sequels.
The couple behind the inventive Ideas in Food are serving double-chocolate doughnuts and frozen custard at Curiosity Doughnuts.
With cocktails from Angel's Share's Shingo Gokan.
Caipirinhas all around.
It opens on Monday, October 12.
The taqueria opens this weekend.
They're the first in a series of rotating vendors.
It’s a collaboration between veteran chef-restaurateur Catherine Allswang and her interior-designer daughter Rachel.
Dimes Deli, With New Sandwiches, Salads, and Rotisserie Chicken, Will Make Your Takeout Dreams Come True
There's even a breakfast burrito.
He's drilling holes into cans and then inverting mini bottles of liquor.
Salt-and-pepper shrimp, a Sichuan-pork flatbread, and of course, fried chicken.
Roberta's pizza! Mimi's Hummus's shawarma! Dough's doughnuts!
Harold Moore's menu includes clam chowder, oysters Rockefeller, and deviled eggs.
It soft-opens, with 21 stellar vendors, on September 14.
His expanded menu includes salt-and-pepper shrimp, a Sichuan-pork flatbread, and large-format dinners.
Werkstatt comes from acclaimed Austrian chef Thomas Ferlesch.
It's from the duo behind Nolita's popular Mother's Ruin.