It opens today at 33rd Street and Seventh Avenue.
Momofuku Nishi will be a Korean restaurant with global influences.
It unites three power women in the industry.
Denisse Lina Chavez is making her own masa from blue corn.
Chef Yoshihiko Kousaka used to work at Jewel Bako.
From the couple behind the Good Fork.
The modern French menu features vegetables prominently, along with heartier options like grilled wagyu and braised oxtail. Bread comes from Roberta's.
Service runs from 7 a.m. to midnight, and there are plated dishes.
Chef Eli Kulp expects the new spinoff of the Philly original to establish its own identity.
The Upper East Side restaurant is unabashedly grand and glamorous.
There's yuzu shoyu ramen, spicy miso ramen, Japanese-style chicken wings, and more.
Whole-grain breads, pastries, and Roman-style pizza al taglio.
Salt-cod doughnuts, eggplant escabeche, and persimmon carpaccio.
Fillings include coconut lamb, baby back ribs, and Peruvian ceviche.
From a former Eleven Madison Park sous-chef.
Like borscht with raw cream and trout roe.
Get ready for roast beef, diner-style coffee, and dinner service.
The most expensive cut costs $29.
The nomadic, Brooklyn-based operation now has a permanent home.
The general philosophy is that brunch shouldn't be excluded to weekends.