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Displaying all articles tagged:

Hungry

  1. food tv
    How Chef’s Table Turned Food TV Into Mouthwatering ArtThe Netflix show launched a generation of spinoffs and imitators. But making food look delicious on-screen isn’t easy.
    By Calum Marsh
  2. Showdown Shows
    Saveur Debuts Online Cooking ShowIt’s a latke!
    By Hugh Merwin
  3. Video Feed
    Watch Daniel Nelson and Steve Livigni Make Fish-Inspired CocktailsThe stylish bartenders have a new show in which they show how food inspires their drinks.
    By Hadley Tomicki
  4. Hungry
    Will YouTube’s HUNGRY Channel Satisfy?Looks kinda lame.
    By Alyssa Shelasky
  5. Closings
    Hung Ry Has ShutteredThe chinese-noodle specialist had filed for Chapter 11 back in the fall.
    By Jenny Miller
  6. Money Troubles
    Hung Ry Is in Hot WaterThe restaurant has filed for Chapter 11.
    By Jenny Miller
  7. Slideshow
    Marrow Matters: A Look at New York’s Most Notable Bone MarrowThe city’s meltiest, most unctuous dishes.
  8. The Other Critics
    Sifton Names Ai Fiori a ‘Best New Restaurant’; Cheshes Impressed byPlus: Cuozzo enjoys Donatella, Shockey unimpressed by Breuckelen, and more, in our weekly roundup of restaurant reviews.
    By Emily Watkins
  9. The Other Critics
    Sifton Roots for Lyon; Sietsema Impressed by LievitoPlus: Cheshes enjoys hand-pulled noodles at Hung Ry, and Sutton loves Kin Shop.
    By Emily Watkins
  10. Spot Check
    Hung Ry Gets Slammed After RaveYou might want to go to Hung Ry early this week.
    By Daniel Maurer
  11. Hours of Operation
    Hung Ry Will Serve Till 3 A.M.More chances to eat there after its four-star review.
    By Daniel Maurer
  12. In the Magazine
    The Underground Gourmet on Hung Ry; Platt Rounds Up the City’s Best PorkPlus: how to distinguish your heritage breeds, nose-to-tail with April Bloomfield, and more from this week’s ‘New York.’
  13. Slideshow
    First Look at Hung Ry, Not Your Nai Nai’s Hand-Pulled Noodle JointHand-pulled noodles with mutton sausage, Peking duck breast, and even lobster.
    By Rob Patronite and Robin Raisfeld