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New York Magazine
Displaying all articles tagged:
Zz's Clam Bar
The Grub Street Diet
Lo Bosworth Slurps Oysters, Dreams of Uni Toast, and Tries Her Very First
“I’ve also been told I was intimately involved with a single slice of cheese pizza.”
Thomas Waugh on Dirty French, Short Shorts, and Bars That Prevent You From
“They were all laughing at me and making fun of me for wearing these short shorts.”
The Dish: ZZ’s Clam Bar’s Cilantro Cocktail
The latest from Thomas Waugh, beverage director of Major Food Group.
Tartare Takes Off: Chefs Revisit an Old Recipe, Leaving No Animal (or Vegetable)
Everything from beef hearts to beetroots is being sliced into bite-size pieces and served with toast points.
Party Time: 18 Outstanding New Private-Dining Spaces in New York
Piora, Franny’s, and American cut have luxurious, secluded spaces.
The Ol' Heave-Ho
‘You Guys Are Done’: Adam Platt Gets 86’d from ZZ’s
“They’re kicking us out. We should go.”
The Other Critics
The Other Critics: Wells Awards Two Stars to a Cantonese Restaurant in Flushing;
Plus: Alan Richman files on Tanoshi Sush, and more, in this week’s roundup.
Parm Opening New Location in Manhattan (and Signs Point to Brooklyn Too)
Italian Thanksgiving comes early this year.
The Other Critics
The Other Critics: Wells Gives One Star to MP Taverna; Alan Richman Praises
Plus: Daniel S. Meyer on Costata, and more, in this week’s roundup.
More Clams: Why Prices at New York Raw Bars Keep Rising
Not content to simply shuck and serve, chefs are taking raw-bar preparations to the next level.
Crudo, Ceviche, and More: The New Wave of Raw Seafood in New York
This sushi-mad city has a newfound fascination with alternative fish dishes.
Parm on Wheels
Parm Begins Delivery
Your lunch hour just got a whole lot red-saucier.
Team Torrisi Opening ZZ’s Clam Bar on Thompson Street
The twelve-seat spot is a reservations-only raw bar.