Chris Pandel puts Mangalitsa brain tortelloni is on the menu.
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The restaurant breaks its no-reservations policy for a prix fixe New Year's feast.
Chefs from Boka, Vie, Perennial, The Bristol, Blackbird, and The Signature Room are all under the spell of this fuzzy pig.
Tickets are on sale now for the ten-chef extravaganza.
Three of fall's most biggest openings are built around the idea that wine is the people's beverage.
How Chris Pandel cooks his pigs' tails; plus where else to find them.
"I woke up this morning with a receipt from Taco Bell in my pocket and some change, and I was like 'oh my God, did we go to Taco Bell last night?' "