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.
Chef José Ramírez-Ruiz, who has worked at Per Se and Chef's Table at Brooklyn Fare, will serve a $75 prix-fixe at his restaurant's 18-seat U-shaped bar.
Lobster sopes, suckling pig, and "nixtamalized parsnip."
Grilled lamb chops, octopus, and traditional pastas.
It quietly opened on Norman Avenue this fall.
With salty pistachio soft-serve, apple pie cake truffles, and grasshopper pie.
"We'll keep to first names for now."
It's the Goat Town reboot.