Displaying all articles tagged:

Hungry

food tv May 1, 2019

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
Showdown Shows Nov. 30, 2012

Saveur Debuts Online Cooking ShowIt’s a latke!

By Hugh Merwin
Video Feed July 27, 2012

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
Hungry June 25, 2012

Will YouTube’s HUNGRY Channel Satisfy?Looks kinda lame.

By Alyssa Shelasky
Closings June 6, 2012

Hung Ry Has ShutteredThe chinese-noodle specialist had filed for Chapter 11 back in the fall.

By Jenny Miller
Money Troubles Oct. 25, 2011

Hung Ry Is in Hot WaterThe restaurant has filed for Chapter 11.

By Jenny Miller
Slideshow Mar. 10, 2011

Marrow Matters: A Look at New York’s Most Notable Bone MarrowThe city’s meltiest, most unctuous dishes.
The Other Critics Feb. 23, 2011

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
The Other Critics Jan. 19, 2011

Sifton Roots for Lyon; Sietsema Impressed by LievitoPlus: Cheshes enjoys hand-pulled noodles at Hung Ry, and Sutton loves Kin Shop.

By Emily Watkins
Spot Check Dec. 14, 2010

Hung Ry Gets Slammed After RaveYou might want to go to Hung Ry early this week.

By Daniel Maurer
Hours of Operation Dec. 13, 2010

Hung Ry Will Serve Till 3 A.M.More chances to eat there after its four-star review.

By Daniel Maurer
In the Magazine Dec. 13, 2010

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.’
Slideshow Oct. 7, 2010

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