Nobody ever said restaurant owners in New York have it easy, but some have it harder than others. As the Times discovers this week, Jonathan Wu's popular restaurant Fung Tu has been doing everything it can to operate without gas...
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It's harder than ever to make ends meet in New York — and cutting-edge restaurants are adapting their approach as a result.
The restaurateur put together an all-star team for the new project.
The chef says each dish will be pared down to two flavors.
Thanksgiving two ways: a truly gluttonous spread for those looking to indulge, and a Mediterranean-style meal for the butter-phobes.
"Here was Jean-Georges, a jet-setting, Prada-wearing original, commanding attention on the world stage as though it were the most natural thing in the world."
Say yes to fondue with green apples.
Carbone and the Musket Room are new Michelin-star holders.
Corton’s former auteur heads to Williamsburg.
Plus: Cuozzo goes to town on Corvo Bianco and Sagner shades himself at the Elm.
"I'm looking at people who are going to be dining at my restaurants in the next ten and fifteen years."
The chef will focus on the Elm in Williamsburg and is working on a new high-end project in Manhattan.
It includes foie gras with spiced strawberry gelée!
Paul Liebrandt's modernist restaurant shuts down.
Expect some casual food from the fine-dining chef, who says he's cooking more traditional dishes.
The 36-year-old chef opens up about his new project (a little) and talks about his time on the line when he was a "young man."
The restaurant will open in the King & Grove hotel this spring.