Preston Clark is serious about steak. As the chef at Resto and the man behind the butcher's counter at the Cannibal, Clark can take apart a whole sub-primal no problem. But when the Jean Georges vet isn't carving a côte de boeuf, Clark is known to blast Biggie in the kitchen, and would really love ... More >>
Spring is (finally) in the air and the warm weather seems to be lightening our moods as well as our wardrobes. Did the rising temperatures have the same effect on our critics?
Tejal Rao has mixed feelings about Manzanilla in Gramercy, while Robert Sietsema writes a rave for Cathedral in Flatbush. R ... More >>
Bitter pink Campari with soda water is one of my favorite retro aperitifs, but no one seems to get the proportions right. I find it's always diluted with too much soda, like a watery dive-bar highball.
French baker Hervé Poussot was forced to close his Dumbo bakery, Almondine, after Hurricane Sandy destroyed all the equipment in the basement's production kitchen. Almondine, named Best Bakery by the Voice in 2008, finally reopened yesterday. The next few days will be "a sort of soft launch," says ... More >>
Eric Asimov finds himself rather underwhelmed by New Zealand Pinot Noirs.
Fast-food chains like Starbucks and Burger King have started serving booze, but others say it's not worth the hassle.
A roundup of spots to celebrate Oktoberfest includes Zum Schneider in the Eas ... More >>
Clip Job: an excerpt every day from the Voice archivesJune 14, 1962, Vol. VII, No. 34Beats Meet at IbizaBy Louise LevitasThis time of year, the beats are returning to Ibiza like birds in season. They're en route from Bloomsbury, Schwabing, Bleecker Street, Montmartre, and other coffee-house neighbor ... More >>