An exclusive first look at chef Shanna Pacifico's menu.
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Chef Shanna Pacifico’s menu is organized not sequentially, but by mode of consumption: "hands," "fork," "bread," etc.
It beats out Spice Table's twelve dollar version in taste, prep, and cost.
Plus more from the 'Time Out' interview.
Peter Hoffman will keep the Soho space as "a new canvas upon which to work.”
With the anti-foodie, anti-locavore voice growing louder, a debate between a pioneer and a doubter.
Plus: EN Japanese Brasserie throws a benefit for Japan, and more, in our daily roundup of neighborhood news.
Plus: a taste of Brazil's Carnival seaon, a Northern Italian wine tasting, and more, in our daily roundup of neighborhood news.
Plus: Cochon 555 comes to town, Juventino is now serving alcohol, and more, in our daily roundup of neighborhood news.
Plus: a holiday party at the Beard House, and the closing of a Chinese longtimer, in our neighborhood news roundup.
Plus: Hardneck garlic is in season.
Plus: Ed Levine's new favorite burger, and Steve Cuozzo's Indian rave, all in our weekly roundup of restaurant reviews.
Plus: discounted wines at Smith and Vine, and a Calçotada Festival at Savoy and Back Forty, in our daily roundup of neighborhood news.
A first look at the Murray Hill pub's new West Village location.
Plus: Demel closes at the Plaza, and Vino goes global, in our regular roundup of neighborhood food news.
Why hasn't eating rabbit caught on? Plus, a visit to a rabbit farm.
"I had twelve-grain toast with smoked salmon that my mother had gotten from Barney Greengrass."
What Bay Area servers are sick of serving.
Also in the magazine this week: Savoy's zucchini hash is now in season.