The timing couldn't be any better.
In case you can't fly to Portland and eat at Le Pigeon.
Hell yes, gratin dauphinois.
"No bun because bread is boring."
Housemade charcuterie, whole rotisserie chicken, and more.
Nicely done, Num Pang.
Healthy fast food, with a menu devised by Oprah Winfrey’s former personal chef.
The trend toward sticking purveyors of delicious foodstuffs in unlikely settings continues.
Chef Galen Zamarra opens it on November 18.
There's kale in the ravioli.
It opens on Friday.
Opening November 8, it combines their two pastry concepts: a counter serving sweets and their retail repertoire of Dough’Ssants, cookie éclairs, and soft-serve concoctions.
He's giving “soup kitchen” new meaning.
The menu will be supplemented with tea, coffee, and salads, not to mention breakfast and a new namesake prosciutto sandwich.
Pasta, pizza, and bone-in aged steak.
High-end, vegetable-centric fare in the former Lake Trout space.
It opens tonight.
Alex Stupak has flung open the doors of his much-anticipated bar-tortilleria in the East Village.
It's made by a Michelin-starred chef.