For this week's review, I took the Long Island Railroad out to Auburndale, Flushing, to sample Gap Soon Cho's Korean home cooking at Myung San (162-21 Depot Road, Queens; 718-888-1245). The matriarchal chef delights guests with the funky, fermented soybean soup known as cheonggukjang, colloquially r ... More >>
The picturesque Midtown block that holds the Plaza Hotel and Paris Theater just became home to Beautique (8 West 58th Street, 212-753-1200), a sleek restaurant that overtook the former Frederick's address. The Beautique team stripped the space down to its studs, and they've installed decor that chan ... More >>
You can thank Franny's for the proliferation of the Brooklyn-themed restaurant over the last decade: The Prospect Heights pizzeria was one of the first to espouse a farm-to-table ethos in the borough, and it drew legions of fans from across the city as a result.
It's been six years since John Fraser first opened the doors to Dovetail (103 West 77th Street, 212-362-3800), the Upper West Side restaurant that's both a neighborhood joint and an international destination, and it's success is as much a product of its owner's unrelenting drive to grow and evolve a ... More >>
Like many kids, DBGB (299 Bowery, 212-933-5300) pastry chef Myriam Eberhardt knew exactly what she wanted to be when she grew up. "I always liked cooking and making food at home with my family," she explains. What she didn't know then -- but soon discovered -- was that her culinary passion was in pa ... More >>
I don't know if I've been craving raw fish recently or if all of your joyless January juice cleanses are serving as a massive guilt trip, but I've found myself steadily plowing my way through sushi restaurants, stuffing my gullet with sea creatures and rice and washing it down with green tea. This i ... More >>
We almost never want to know how much sugar, salt, or butter is in our dish when we're dining out (hint: a lot), and that goes double for dessert. Unless, that is, we're in the hands of Rouge Tomate (10 East 60th Street, 646-237-8977) pastry chef James Distefano.
Last week, we checked in on All'Onda (22 East 13th Street, 212-231-2236), the new Japanese-influenced Italian restaurant from chef Chris Jaeckle and restaurateur Chris Cannon. Our first taste was promising, and others seem to agree: So far the early word on the place is unanimously good. But to cov ... More >>
Is a sprawling fast casual chain the new three Michelin stars? Because we don't hear about a lot of chefs vying for the latter anymore, but almost every time we pose the question "What are your goals?" to a restaurateur, we get the former as an answer. And it would help explain why industry veteran ... More >>
There are a handful of Malaysian restaurants (plus at least one cart) in New York City, but none present the level of authenticity Camie Lai means to offer at Rasa (25 West 8th Street), the restaurant she just opened in Greenwich Village.
New cookbooks offer a glimpse inside some of the city's top restaurants
Yesterday marks the one-year anniversary of Hurricane Sandy, a storm so devastating to New York City that some businesses--restaurants included--have yet to return to the fold. Others, sadly, succumbed to the disaster; one of those was Governor, a then-new and much-lauded restaurant in downtown Broo ... More >>
In part one of my interview with Harold Moore, the chef-owner of Commerce (50 Commerce Street, 212-524-2301) talked about his philosophy and experience, divulging why he dislikes special requests and explaining how he came to own the knife of a chef who committed suicide. Here in part two, he shares ... More >>
Finding the courage to say goodbye is often difficult to muster, but for Georgette Farkas, proprietor of the much-anticipated Rotisserie Georgette (14 East 60th Street), bidding adieu to superstar chef Daniel Boulud was the single hardest thing she's ever done.
Fashion, like food, is often used to push the boundaries of conventional taste. And while white double breasted jackets dominate the kitchen, many chefs throw on more stylish clothing outside of work. In honor of Fashion Week--which runs from today through September 12--we've gathered the city's 10 ... More >>
Michelin three-star mixologist Brian Van Flandern was on the forefront of the cocktail revolution, and he made his name on his innovative cocktails that incorporate fresh and experimental ingredients. He's crafted drinks under a number of revered chefs--including Thomas Keller, Mario Batali, and Mic ... More >>
Watch chef Richard Kuo in his tiny kitchen at Pearl & Ash, and you'll see someone intensely focused on his craft: The chef is often immersed in a state of deep concentration even as the restaurant buzzes loudly around him. He's concentrating on turning out hundreds of plates to a dining room that, h ... More >>
Hospoda made waves when it first made its entrance a couple of years back; the Czech restaurant, housed in the Bohemian National Hall, served intricate renditions of the cuisine of that Eastern European nation plus Pilsner Urquell poured four different ways, each with a different amount of foamy hea ... More >>
Walk down the stairs into the Elm, which opened over the weekend in Williamsburg's King & Grove Hotel, and you won't feel as though you're descending into a basement. Rather, you'll enter a large, high-ceilinged space as bright as if you were in a fish bowl. Sun streams in through sky lights and dee ... More >>
We're certainly not forgoing classic wine, beer, or cocktail options when it comes to summer sipping, but we're also tossing back our fair share of chilled sake, especially after sake expert John Gauntner taught us how to drink the Japanese rice wine and divulged a few places around town with lists ... More >>
Tri-level Mediterranean restaurant Vareli first entered the dining fray in Morningside Heights back in 2010, and now it's getting a re-boot with a pair of new managing partners, Richard Bill and Derrick Styczek. The duo worked together at Ouest before Styczek took over the kitchen at Etats-Unis, a s ... More >>
Later this year, we'll pen our Best of NYC issue, our annual love letter to what's great in this town. When that paper hits the streets, you'll find our picks for the very best this city has to offer when it comes to dozens of cuisines, restaurants, dishes and drinks. Until then, you can get a taste ... More >>
Lower East Side coffee shop d'Espresso closed on Stanton Street, Bowery Boogie reported. The Italian-style cafe opened in 2008 and expanded to midtown in 2010 (the midtown location will remain open). 100 Stanton Street Midtown Lunch discovered a "hidden gem"--an unnamed Indian buffet operating out ... More >>
Dani Garcia brings a touch of avant garde to Gramercy
A new meatball-slinging Italian joint
Greatness emerges at the year's first major film festival
We wrote a haiku comic about a $1 doughnut, because that's how we roll, and tasted a goat pepper soup so hot that Robert put it in the running to be our city's spiciest dish. Meanwhile, Eric got drunk in the Catskills, Lauren swirled some organic and biodynamic wines, and I found the kind of hot ch ... More >>
The Food Network is launching a new health inspection show which debuts October 26. It's aptly called "Health Inspectors." Host Ben Vaughn, a former chef and a restaurant consultant, will visit one of the country's filthiest restaurants and try to clean it up. Some highlights from the upcoming epis ... More >>
Anthony Bourdain talks about leaving the Travel Channel for CNN: "There are a lot of places where me and my team have been wanting to make television for a long time and haven't been able to. And CNN has the infrastructure and inclination to make those places doable." [AdWeek] Who are the best fema ... More >>
An East 2nd Street space stays in the Euro zone
We caught up with Chef Ho Chee Boon, the executive chef of Hakkasan New York, who talked about his 24 years of experience at several of the world's most renowned Asian restaurants. Chef Ho has been with the Hakkasan brand since its conception, and was the chef behind the original Michelin star rated ... More >>
Francesco TonelliDaniel Humm and Will Guidara: always changing, always the sameOf all the restaurant cookbooks published this year, it's hard to beat Eleven Madison Park: the Cookbook in terms of sheer beauty. Co-written by chef Daniel Humm and general manager Will Guidara, the book is reall ... More >>
Wegmans recalls 5,000 pounds of Turkish pine nuts sold in its bulk, due to possible Salmonella contamination. [Wall Street Journal] Not surprisingly, consumers want to see health inspection grades displayed prominently in restaurants. [Main Street] Napa Valley and New York City are the only ... More >>
Gualtiero Marchesi, the first chef in Italy to win three Michelin stars, teamed up with McDonald's to create two burgers and a dessert. [Daily Meal] Eddie Huang announced on his blog that Andy Ricker, of Pok Pok in Portland, is going to open a "wing shack" in the old BaoHaus space. [Zagat Bu ... More >>
Remember last week when the Michelin New York 2012 guide was released and everyone was like, "Um, what is Heartbreak?" Apparently it was a great restaurant that nobody tried because today Florence Fabricant reports that the restaurant has officially called it quits.
Le Bernardin is back in a big way, earning three Michelin stars and a near-perfect Zagat rating post-renovation. The biggest news of the restaurant revamp was the opening of the more casual lounge, where jackets are "encouraged but not required." OK, so it's not exactly Brooklyn-casual, but still, f ... More >>
The re-Africanized fried chicken at Marcus Samuelsson's Red Rooster This highly idiosyncratic list is based entirely on my own dining predilections, and only includes chefs whose work I'm reasonably familiar with. Certain figures have been excluded from consideration -- Thomas Keller, for example ... More >>
As you might have heard, Le Bernardin just underwent a major renovation, which means, contrary to what the people at Michelin may have told you, that it has been closed. This means that Eric Ripert and Le Bernardin co-owner Maguy Le Coze got to take a vacation. According to Bon Appétit ... More >>
RodaleMore than just kimchiUntil now, Jean-Georges was the Vongerichten with the culinary clout, but his wife Marja is getting into the fray with her new PBS television show and cookbook, the Kimchi Chronicles. The New York Daily News profiles her today, learning about how her desire for Kor ... More >>
The French LaundryIf you were Thomas Keller, you'd be laughing too.Having conquered New York with Per Se and Bouchon, Thomas Keller is taking his seven Michelin stars even farther east, clear across the Atlantic.
French eatery Le Lisita just couldn't take the pressure anymore and decided to voluntarily give back its Michelin star after the increased staff costs that came with the ranking hurt profits post-global financial meltdown. [The Telegraph] A food blogger in Taipei was sentenced to 30 days in ... More >>
Yesterday we talked to Claire Handleman, who cooks at Del Posto and blogs about her constant travels at Passport to Eat, about how she fell in love with Thai cuisine and the best papaya salad she's ever eaten. Today, she talks about fine dining in Bangkok, Del Posto's Italian cuisine and whe ... More >>
Everyone loves to travel; not everyone, however, lives to travel. During most of the year, Claire Handleman pays the rent working at Del Posto, the Bastianich-Batali Italian juggernaut that won four stars from the New York Times last year. Every winter, she packs up her bags and spends at le ... More >>
laurentgras.typepad.comLaurent Gras when he's not cooking.Laurent Gras is a serial dater. Ever since moving to New York from Chicago a few months back, the Michelin-starred chef has enjoyed flings with Locanda Verde, the Chelsea Market, Corton, and BLT Fish. Eventually, he plans to commit to ... More >>
Melissa HamiltonGabrielle Hamilton: Master Chef, Mother HenYesterday we spoke with Prune chef Gabrielle Hamilton about her big win at the James Beard Awards on Monday night, taking home the title of Best Chef: New York City. Today she reveals what traits a chef must have to run a successful ... More >>