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The Dish

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At Tetsu, Even the Dessert Gets Grilled

Pastry chef Matthew O’Haver created this charred yuzu-scented olive-oil cake for Masa Takayama’s robata restaurant.

By Rob Patronite and Robin Raisfeld

Casino Clam Bar Is Serving a Divine Fritto Misto

Chef Jeremiah Del Sol’s version of the Italian classic includes well-placed curveballs like house-pickled cucumbers, bell peppers, and Cubanelles.

By Rob Patronite and Robin Raisfeld

Foie Gras Gets a Redesign at The Pool

It’s shaved into dozens of razor-thin petals and served on a glass cube meant to be passed around the table, the foie spread onto orange “chips.”

By Rob Patronite and Robin Raisfeld

Is Hemp the Next Kale?

At Norman, the young lettuces salad features the highly unusual green.

By Rob Patronite and Robin Raisfeld

Could Sunchokes Be Your Next Vegetable Obsession?

Hemlock’s roasted and raw preparation with kumquat curd could do for sunchokes what David Chang’s fish-sauce vinaigrette did for Brussels sprouts.

By Rob Patronite and Robin Raisfeld