You don’t have to be willing to run 26.2 miles in short shorts to get it.
Showing 1-18 of 18 posts
"I like to make food that you crave," she says.
The feathery succulent has a grassy, slightly salty flavor and a crisp and juicy texture coveted by the Porsena chef.
A narrow slip of a lunch counter by day, small-plates-dispensing wine bar by night.
"Ramps are f*cking awesome. And we only have them for six weeks."
"I don't consider going out to eat to be my job or anything, it's just what I love to do. It's my fancy sneakers, my nice shirt. I don't buy that stuff, I do the dinner out."
Plus: Sietsema disappointed by Hofbrau Bierhaus, Greene revisits Red Rooster, and more, in our weekly roundup of restaurant reviews.
Plus: Sietsema introduces Yi Lan, Goldfield impressed by Porsena, and more, in our weekly roundup of restaurant reviews.
For one night only, she'll collaborate with the Umbrian chef Salvatore Denaro.
We counted heads at six new East Village restaurants around 8 p.m. last night.
Plus: Starbucks' new 30-ounce size, you might be B-12 deficient, and more, in our morning news roundup.
Sara Jenkins on opening her new restaurant, Porsena.
Check out the menu for Sara Jenkins's new pasta spot.
Plus: the Robs chat with chef Sara Jenkins, and the week's expected restaurant openings, all in this week's 'New York.'
Don't expect seasonal, painstakingly authentic Italian cuisine.