Flan Patissier (center) is one of three custard-based, flan-borne pastries currently available at Francois Payard Bakery on Houston Street. When former Daniel pastry chef Francois Payard abandoned his long-running bistro and bakery on the Upper East Side and eventually moved down to Greenwich Vill ... More >>
Selections for the NYC Food Film Festival have been announced. It sold out last year, but for those who aren't familiar with the event -- it's a film festival where you can taste what you see. Highlights include an authentic Lowcountry Oyster Roast, featuring South Carolina Oysters harvested in Bu ... More >>
[See More of Our 10 Best: Incredibly Cheap Eats in New York | Best Ice Creams in NYC | Best Lamb Dishes in NYC] First, a complaint: we have way too many fantastic pastry shops in New York, and highlighting so few means some greatness is sure be excluded. But here are 10 delightful places to go eat ... More >>
Brooklyn's Northeast Kingdom restaurant just added a new wine room to their downstairs den. The space allows them to expand the wine list to match their farm-to-table and foraged menu. Wine and cocktails are served downstairs. Organic Avenue recently took the opportunity to nab a short-term lease a ... More >>
Happy Macaron Day! Maybe our interview with François Payard convinced you that macarons are way cooler than cupcakes. Maybe you just want a light, brightly colored pastry to get you through this Tuesday. Either way, you're in luck: François Payard Bakery is hosting a type of macaron treasure hunt. ... More >>
What we've been up to at Fork in the Road this week: Lauren Shockey got some tips on buying, making, and preparing tofu from Asian food expert Andrea Nguyen.
Yesterday we spoke with pastry chef François Payard of François Payard Bakery, who told us all about why macarons are superior to cupcakes and how to celebrate Macaron Day on March 20 (hint: eat lots of macarons). Today he explains why it's important to apprentice in the kitchen and why you must a ... More >>
Pastry chef François Payard who runs François Payard Bakery (210 Murray Street, 212-566-8300) has become synonymous with chocolates and fancy French desserts. Payard is also currently organizing the third annual Macaron Day, which will be taking place on Tuesday, March 20th, 2012, a city-wide even ... More >>
Many, many good guesses coming in for this week's Where Am I Eating?, but I'm not at François Payard, Café Ollin, Joe Dough, Tortaria, El Paso Taqueria, Guerrero Food Center, Tacos Morelos, Tortilla Flats, Oaxaca, Tulcino del Valle, Barros Luco (which has closed), or Cemitas at Smorgas ... More >>
BravoHalf of these people secretly want to kill each other.Sweet freaks and couch potatoes, rejoice: Top Chef Just Desserts is returning on August 24 at 10 p.m.
In January, word got round that François Payard would be returning to the Upper East Side to open a new patisserie sometime in the spring. Spring has come and gone with no patisserie, though it did bring pricey macarons and asshole-y cupcakes to the neighborhood. Fortunately for area ... More >>
March 20 is going to be an exciting day, and not just because it's the vernal equinox. It's also Macaron Day. Is that a fake holiday, you cry? Well, yes, sort of. In 2010, François Payard organized New York's first annual Macaron Day, inspired by and which coincides annually with the Jou ... More >>
François PayardLate last Friday, Francçois Payard HQ released some breaking news.
Coincident with the publication of the Voice's annual Best Of issue, we hereby finish up with our 100 Dishes to Eat Now. Thanks for paying attention! And please scour the list of all 100 on the last page of this post, to ferret out those dishes you may have missed. Today's Pick: Fatty Beef C ... More >>
Welcome to 100 Dishes to Eat Now, Fork in the Road's handy list of some of our favorite dishes -- old standbys and new finds alike -- compiled daily. Today's pick: Bucatini con le sarde ($15) at Donatella Pizzeria (184 Eighth Avenue, Chelsea, 212-493-5150)
Welcome to 100 Dishes to Eat Now, Fork in the Road's handy list of some of our favorite dishes -- old standbys and new finds alike -- compiled daily. Today's pick: Razor clam with scallion pesto in the shape of a peacock at Szechuan Chalet (1395 Second Avenue, 212-737-1838).
Welcome to 100 Dishes to Eat Now, Fork in the Road's handy list of some of our favorite dishes -- old standbys and new finds alike -- compiled daily. Today's pick: Bowl of dim sum tripe ($2.50) at Royal Seafood (103-105 Mott Street, 212-219-2338)
Welcome to 100 Dishes to Eat Now, Fork in the Road's handy list of some of our favorite dishes -- old standbys and new finds alike -- compiled daily. Today's pick: the Vegetarian Tofu, Tomato, and Basil Sandwich ($7.50) at François Payard Bakery (116 West Houston Street, 212-995-088 ... More >>
Dessert BuzzAt Payard, the macarons are impaled and dipped in chocolate.After a brief exile behind a jewelry store counter, François Payard once again has a storefront to call his own: On September 17, the pastry chef will open François Payard Bakery at 116 West Houston Street.
There are more and more dining options for Muslims in France, including a new supermarket that stocks halal Chinese food and pizza. [Wall Street Journal] Chef Richard Sandoval believes there is such potential for Latin American food these days that he opened two restaurants next door to each ... More >>
bloggyboulga/FlickrMacarons in glorious Technicolor.Here's an easy way to rally people around a cause that isn't really a cause: invent a holiday celebrating a French pastry, and then give said pastry away for free. That's essentially what will happen this Saturday, when New York will get it ... More >>
New York Social DiaryFrancois Payard encourages womanly excess. La Fabricant brings the news that Francois Payard is back. The illustrious pastry chef's Upper East Side restaurant and patisserie closed in April following a rent dispute, leaving socialites and sugar fiends in a state of mourni ... More >>
Ryan Skeen is, in fact, leaving Irving Mill, as was rumored on The Feedbag. The Feed confirms that his last day of service is June 7. But Skeen isn't going quietly. He's enlisted the help of other pork-loving chefs--Porchetta's Sara Jenkins, Annisa's Anita Lo, and The General Greene's Nick Morgenste ... More >>
The Pastry King spins off a Mediterranean Rim bistro on Mott
Commiserating with the French on Bastille Day
Upper-end places worth the expense
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