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.
The Major Food Group team stealthily opened the babka-and-bagel floodgates this morning.
The words 'black truffle' appear on the menu exactly six times.
The restaurant opens next week in Flatiron.
The flagship is now open on Wythe Avenue.
How about a turkey burger topped with foie gras and truffle-mornay sauce?
New spots from David Chang, Dan Kluger, Carla Hall, and more.
Missy Robbins and the Smile’s Matt Kliegman plan to focus on fish and vegetables at their upcoming Williamsburg restaurant.
Wharton MBA Umber Ahmad has built a national reputation on the strength of perfectly textured brownies, brioche doughnuts, and a version of magic bars drenched in salted-caramel sauce.
The popular juice bar is now open on Lafayette Street.
There will be lots of vegetables, plus grilled fish, wood-oven pizza, and maybe a whiff of Indian spice.