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New York Magazine
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Hunting for Perfection, in 12 Ducks a Night
At midtown’s must luxurious restaurant, line cook Kris Feliz is in charge of the kitchen’s signature dish.
Ferris Is the Hotel Restaurant That Doesn’t Know It Is One
Known for his whole roast chicken at Le Turtle, Greg Proechel’s venture at the Made Hotel hints at a new, Asian-themed direction.
Where to Eat New York City’s Most Eye-Popping Duck Dishes
It’s the new steak, basically.
How Cosme Makes Its Elaborate, Commanding Duck Carnitas
The process takes four days and involves Mexican Coke.
If It Walks and Quacks Like a Duck, It Must Be Matyson’s Sunday Dinner
For the first Sunday prix fixe in 2013, duck is the focus.
Meritage Drops New Menus That Include a Potential Budino Buster
The new menu features a dessert that the restaurant’s owners and staff maintain will unseat Barbuzzo’s budino.
Why’s David Katz Serving Thursday’s Fried Chicken Tonight at Mémé?
The Thursday lunchtime special is all that’s on the menu tonight.
Matyson Puts Forth an Ambitious Duck Tasting Menu
The totally quacked up menu offers some mind blowing creations.
Duck You Sucker
Drago Keeps The Duck and Plans to Get Your Goat
The chef will keep his special menu through June, at which point he’s thinking about getting a little goaty.
San Gab’s New Home for Table-Side Duck
New Beijing Duck House has more seafood and Shandong dishes than those from beijing.
The Other Critics
Patric Kuh Bids Adieu to Havana at Xiomara; Gold Digs The Duck at Sun Ha Jung
Meanwhile, S. Irene Virbila is hot on the trail of one of Steve McQueen’s favorite steak spots.
Quote of the Day
Private Chef Sasha Perl-Raver Hates Duck, Loves Peter Brady
Perl-Raver just says “yuck to duck.”