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  • 4 years ago | Eating

    Alison Schneider is all smiles in Chelsea. Alison Schneider hates to get all "hippie/new agey" on you, but sometimes she just has to, especially when it comes to talking about the energy in Haven's Kitchen. "The space is pretty, the people working...

  • 4 years ago | Events

    Meaghan Dorman meets a lot of people's parents at Raines Law Room. Sometimes it's because she has already met the girlfriend (who became the wife), the siblings, the business partners. The parents are the next logical step. Other times it's more o...

  • 4 years ago | Events

    Monica Byrne admits that she just might be a control freak. She's the kind of chef who, while cooking in the tiny kitchen of her Red Hook restaurant, Home/Made, also takes the time to observe diners from a stove-side window and ask the waiters: "W...

  • 4 years ago | Interviews

    [See More Interviews: Suzanne Yacka, Astoria Foodie | Restaurateur Carlos Suarez on His New Venture Rosemary's] Many a dude has graced the winner's circle at the James Beard Awards. That's fine and good, but where the ladies at? James Beard Founda...

  • 5 years ago | Eating

    Brown rice isn't the most glamorous of grains, but when you watch someone fastidiously mold it into a fat, geometrical shape and wrap it in a shining sheet of seaweed, it begins to take on a certain allure. Like the onigiri at Brooklyn Flea from R...

  • 5 years ago | Eating

    [See More Taste Tests: Fried Green Tomatoes versus Fried Okra: The Showdown | Colombian Aguardiente: A Drink That May Make You Punch Someone in the Face] Pivoting, twirling, dancing in the heat, skins glistening and browning, crisping and cracking...


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