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The Beagle

  1. Leftovers
    Jean-Georges’s Sub Sandwich; Wine Dinner at La SlowteriaPlus: Jean-Georges creates a sandwich to benefit Sandy victims, more benefits, a special wine dinner at La Slowteria in Carroll Gardens, and more in today’s leftovers.
  2. Eat Well
    Eat Well: Family Meal in Carroll Gardens; Vegetarian Menus in the MeatpackingPlus: healthy cocktails, food synergy, and more in our weekly roundup of healthy eating.
    By Kate Lowenstein
  3. The Feeding Tube,
    Total Zoo: Animal New York Launches Food Series ‘Animals EatingHow many foie gras doughnuts can you eat in a minute?
    By Hugh Merwin
  4. Makeovers
    The New, Boozier Beagle Opens SaturdayThe cocktail bar returns from summer vacation with a new look.
    By Jenny Miller
  5. Menu Changes
    The Beagle Goes Small-Plates-OnlyThe quirky cocktail bar has revamped its food menu.
    By Jenny Miller
  6. Foodievents
    Slamming Poems and Sipping DrinksBack Forty and the Academy of American poets team up to celebrate both things on April 21.
    By Jenny Miller
  7. What to Eat
    What to Eat — and Drink — on the Beagle’s Quirky New BrunchCheddar pancakes with foie gras maple syrup, perhaps?
    By Jenny Miller
  8. The Other Critics
    Sietsema Finds ‘the City’s Best’ Soup Dumplings at ShanghaiPlus: ‘The New Yorker’ on the Beagle, Asimov on Monkey Bar, and more of this week’s critical reviews.
    By Bianca Male
  9. Northeast by Northwest
    Oregon Overhaul: Is New York About to Become New Portland?Are the two cities actually culinary kindred spirits?
    By Jenny Miller
  10. Booze News
    Barrel-Aging, the Trend, Is Aging WellWe’re not sick of barrel-aged cocktails yet, especially with cool techniques like “solera” to talk about.
    By Jenny Miller
  11. In the Magazine
    Platt on the Dutch and Leopard des Artistes; Dan Barber and Jim Meehan at thePlus: the Robs head to Alphabet city, and a cucumber cocktail from Rouge Tomate.
  12. Slideshow
    First Look at the Beagle, an East Village Newcomer With a Portland PedigreeMatthew Piacentini, owner of Portland’s buzzy Clyde Common, opens a “produce-driven creative American” restaurant.
    By Daniel Maurer