Forget the baked potato, haricots verts, and creamed spinach. Today's restaurants put as much emphasis on creating creative sides as they do on rolling out an entree list--and as a result, those accoutrements often steal the show. Head out and give these five a try, a sampling of some of the most in ... More >>
Over the weekend, all-star chefs from all over the country descended on our fair city for the restaurant portion of the James Beard Awards (the journalism awards were handed out on Friday, and our very own Tejal Rao took one home for criticism). And they're not just here for the awards, but to hit t ... More >>
At 8 p.m., the only clue that something big was happening at wd-50 was the methuselah of champagne that was touring the quietly buzzing room, a six-liter megabottle that was poured at every table. It set the tone for the once-in-a-lifetime reunion of family members--and lucky hangers-on--that was ac ... More >>
Hollywood has the Oscars. The food world has the James Beard Awards. The annual ceremony that recognizes both outstanding and upcoming talent in the restaurant industry has just announced its 2013 crop of semifinalists. The current (incredibly long) list will be narrowed down to finalists on Monday ... More >>
Last week, we did a lot of reporting on restaurants operating in the dark, doing whatever they could to provide light and food to those who needed it. We checked in on our review restaurants, both of which happened to be in blackout zones, and found one had stayed open all week, while the other floo ... More >>
Awards season is in full swing in the food world. Food & Wine just named its best new chefs, the American Society of Magazine Editors nominations are in, and the James Beard Awards will be announced in early May. Find out what has gone down so far, and how you can participate in the fun.
In case you haven't heard the news: The winner of F&W's "The People's Best New Chef" contest is not from New York. Tim Byres, who works at Smoke in Dallas, beat out the national competition for his ability to go "beyond just barbecue, with an in-kitchen wood grill and smoke pit for smoking or curing ... More >>
Lauren ShockeyFried and cheesy, what more do you need in life?Parm, the new Torrisi Italian Specialties spinoff, has already been doing brisk business since it opened a mere two weeks ago, and for good reason. Mario Carbone and Rich Torrisi know how to turn old school red sauce classics into ... More >>
If you can't wait until September to join the inevitably ridiculous lines outside of Parm, then consider a trip to Yankee Stadium this weekend.
The people have spoken to Food & Wine, and their best new chef doesn't live in New York. He lives in Boston.
Second only to the James Beard Awards in the amount of pomp, circumstance, and restaurant business they generate are Food & Wine's Best New Chef Awards. And this year, the magazine is taking a crowd-sourcing approach to its annual ritual with its introduction of a People's Best New Chef categ ... More >>
Attendees at last year's Le Fooding.Some ten months after it transformed P.S. 1 into a roiling cauldron of smoking meat, interminable waits, and misplaced drink tickets, Le Fooding has announced its line-up for this year's festivities.
Big heros and little tapas for your nooner
The Italian combo hero ($9) could feed a crowdMario Carbone and Rich Torrisi, two chefs who have cooked with Boulud and Batali, have opened a strangely appealing place--Torrisi Italian specialties is an Italian (really, Italian-American) hero shop and deli, where everything is made from domes ... More >>
Torrisi Italian Specialties opens today in Little Italy selling Italian foods made in America. Owners Richard Torrisi and Mario Carbone, both chefs, cure their own anchovies and olives, and will start offering prix-fixe dinners in February. [NY Times] Teen stars Taylor Swift and Taylor Lautn ... More >>