This is a moment for meringue, for lush pastry cream, and for looming soufflés.
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It's on the menu at Covina, Nix, and Agern.
This trending anchovy dish is being served up at Rider, Lowlife, Momofuku Nishi, Lilia, and other places.
The bagel’s unboiled, center-smooshed, oniony cousin has been experiencing a recent revival.
Why do chefs love that ancient alchemy of sharp cheese, black pepper, olive oil, and pasta plus cooking water?
From Salvation Burger to Jams, it looks like just about every chef in town is going to be cooking in, over, or around a roaring wood fire this fall.
From large-format prix fixe feasts to scaled-down à la carte options.
Over the last several months, newly refurbished tasting ateliers, discreet dining bars, and elaborately conceived chef’s menus have been popping up with such frequency that it’s hard to keep track of them all.
Bowls of crunchy raw vegetables, arranged as artfully as Cézanne still lifes.
It’s increasingly regarded by certain segments of the crunchy-granola crowd as a health tonic, low in calories but high in probiotics and calcium.
It’s not a burger. It’s not a grilled cheese. It’s just delicious.
Everything from beef hearts to beetroots is being sliced into bite-size pieces and served with toast points.
“We really love expanding on the idea of New York stoop culture.”
For a species that naturally gravitates to sugar and fat, we seem to be going through a decidedly sour phase.
It's tempting to blame the resurgence of frogs' legs on New York's burgeoning French-food renaissance.
Recently, a new wave of Israeli food has made inroads on the list of Zeitgeist-y New York cuisines.
Our town’s artisanal bakers have been busy giving the pastry a gourmet upgrade, and the time for a full-fledged renaissance has arrived.
It’s now in the role of Vegetable Most Likely to Be Mistaken for a Piece of Meat.
Thanks to the confluence of the New and Improved Jewish Deli Movement and the enduring Barbecue Boom, it's experienced a spike in popularity of almost pork-belly proportions.
Like pizza, burgers, and pork buns before it, the taco is the latest lowbrow foodstuff to undergo a gourmet upgrade.