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New York Magazine
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Desserts and Dishing at Maison Akira
A two-hour Q&A session will be buoyed by a dessert buffet.
Pork Belly Loco Moco, Changing Menus, and A Nod to Bayless Coming to Redondo
Having worked with Roy Yamaguchi and Akira Hirose, the chef plans to turn the food stand “upscale” while providing South Bay with the kinds of places taken for granted in Hollywood.
Peel, Becerra, Hirose, and Greenspan Face-Off Over Dessert
DineLA’s final “Quickfire” looks more like Jeopardy’s “Tournament of Champions.”