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  1. Leftovers
    Uncle Boons Launches Brunch; Queens Kickshaw’s Asian-Jewish MealPlus, Hot Chocolate Night at La Maison du Chocolat and more, in today’s Leftovers.
  2. What to Eat
    Josh Cohen and Tyler Kord Opening Hanson Brothers at McCarren RinkThe food at the outdoor winter venue combines elements of No. 7 and Jimmy’s Diner.
  3. Temporary Closings
    Bellwether in Williamsburg Is ClosedThe restaurant will reopen next month, possibly with a new, “well-known” partner.
  4. Menu Changes
    What to Eat on Anella’s Spanking-New Lunch MenuLaunching today!
  5. Openings
    Anella Team Planning Biggest Project Yet for Royal Oak SpaceThe Greenpoint veterans head south to Williamsburg.
  6. Openings
    What to Eat at Calyer, the New New Anella JointOpening Monday in Greenpoint with a seasonal tapas menu.
  7. Openings
    Anella’s Owners Planning Two New RestaurantsPlus: a new Monday-night dinner series at the Greenpoint eatery.
  8. Openings
    Saint Vitus, From the Anella Team, Will Bring Beer and Cocktails to GreenpointThe bar will open on Manhattan Avenue toward the end of the month.
  9. The Other Critics
    Sifton Impressed by Anella; Cheshes Finds Fat Radish ‘Short onPlus: Ryan Sutton weighs in on Lavo, and Robert Sietsema thinks Polonica “stands out,” in our weekly roundup of restaurant reviews.
  10. Neighborhood Watch
    Anella’s New Menus; Secret Café in Clinton HillPlus: Mile End struggles with the demand for smoked meat, and how to meet the brothers Voltaggio, in our regular roundup of neighborhood food news.
  11. Chef Shuffle
    Anella’s Michael Sullivan Takes His Grandma’s Meatballs toThe Chanterelle alum is now in the kitchen at the Martignetti brothers’ new venture.
  12. Chef Shuffle
    Anella Tries Again With New Chef, Joseph OgrodnekThe Greenpoint restaurant brings on a Danny Meyer alum.
  13. Slideshow
    First Look at Anella, Now Open in GreenpointWhat will former Chanterelle chef Michael Sullivan be serving?
  14. In the Magazine
    Platt Sails Into Harbour; Marea Taking ReservationsAlso in this week’s magazine: Make young spinach salad and eat traditional Moroccan at last.