Intelligencer
The Cut
Vulture
The Strategist
Curbed
Grub Street
Magazine
Subscribe to the Magazine
Give a Gift Subscription
Buy Back Issues
Current Issue Contents
New York
Shop
Subscribe
Sign In
Account
Profile
Sign Out
Menu
Menu
Menu
Close
Close
Best of New York
Cheap Eats
Newsletters
Like
Follow
Follow Us
NYMag.com
New York Magazine
Intelligencer
Vulture
The Cut
The Strategist
Grub Street
Curbed
Search
Search
Close
Subscribe
Give A
Gift
Menu
Menu
Menu
Close
Close
Best of New York
Cheap Eats
Newsletters
Like
Follow
Follow Us
NYMag.com
New York Magazine
Intelligencer
Vulture
The Cut
The Strategist
Grub Street
Curbed
Search
Search
Close
Displaying all articles tagged:
The Shakespeare
The Other Critics
July 9, 2014
The Other Critics: A Review of the Breslin and an Instagram Takedown
This week’s roundup.
By
Riddley Gemperlein-Schirm
Chef Shuffle
May 23, 2014
Robert Aikens Leaves the Peacock and the Shakespeare in Murray Hill
The restaurants opened in December.
By
Hugh Merwin
The Other Critics
Apr. 2, 2014
The Other Critics: Wells Visits the Peacock and the Shakespeare; Two Negative
Plus: General Assembly, and more, in this week’s roundup.
By
Brennan Carley
The Other Critics
Mar. 12, 2014
The Other Critics: Pete Wells Awards Contra Two Stars; Alan Richman Likes
Plus: Reviews of All’onda and Empire Diner in this week’s roundup.
By
Khushbu Shah
Leftovers
Feb. 26, 2014
Brunch at the Shakespeare; Oscar Viewing Party at the Chester
And more, in today’s Leftovers.
Leftovers
Jan. 21, 2014
Owen Clark’s Night at Contra; Han Dynasty Gets a Zero-Star Review
Plus: NYChiliFest, and more, in today’s Leftovers.
The Aiken’s Diet
Jan. 3, 2014
Is New York Getting a Double Dose of Aikens Chefs?
We’ve already got one!
By
Hugh Merwin
Openings
Dec. 18, 2013
First Look at the Peacock and the Shakespeare, Now Open in Murray Hill
They’re modeled after old British clubs.
By
Sierra Tishgart
Interviews
July 16, 2013
More Details on the Peacock, Jason Hicks and Robert Aikens’s New Project
Get ready for a little bit of old-school British culure, and at least a few cask-conditioned American ales.
By
Hugh Merwin