A Brooklyn restaurant leaves herds of sheep testicle-free
By Robert Sietsema,
February 08, 2012
In a borough famous for its pickle platters, this one was exceptional. The tantalizing assortment flaunted big leaves of cabbage tinted bright... More >>
The past and present of a legendary soggy sandwich
By Robert Sietsema,
February 01, 2012
Stories vary, but nearly everyone agrees that the French dip was invented in Los Angeles around 1918. It coincided with a national craze for... More >>
The Lower East Side gets some Japanese home cooking
By Lauren Shockey,
February 01, 2012
When I tell people I review restaurants for a living, they reply, "You have the best job ever." Perhaps, but some folks have it even better: the... More >>
It's not every day you see a 4,000-pound oven flying three stories above Boerum Hill. But that's how Luca Arrigoni had to install the stove at... More >>
In a good way. Some Sichuan spice for 58th Street.
By Robert Sietsema,
January 18, 2012
At the end of the last century, who could have predicted Manhattan would someday be speckled with Sichuan restaurants? Cantonese carryouts were... More >>
Dig into a sammy at the new Torrisi Italian Specialties spin-off
By Lauren Shockey,
January 18, 2012
They say a good man is hard to find, but you know what's even tougher? A good mozzarella stick.
You scour the city looking for the perfect logs... More >>
There's hope for your tongue at Newport Centre Mall
By Robert Sietsema,
January 11, 2012
Out of necessity, you've probably eaten in lots of shopping-mall food courts. You're tired, hungry, and footsore, and rather than hitting the... More >>
Alain Allegretti seasons his new restaurant with noise
By Lauren Shockey,
January 04, 2012
It's fitting that La Promenade des Anglais, a new restaurant whose name recalls Nice's famed Mediterranean boardwalk, is located next to New York... More >>
Or anything else in his new, jukebox-free restaurant
By Robert Sietsema,
December 28, 2011
Carrying the gastropub banner forth into battle, Spotted Pig alumnus Nate Smith didn't have much of a chance at the Dean Street Tavern massacre.... More >>
Innovative Latin-American small plates hit up the Brooklyn nabe
By Lauren Shockey,
December 28, 2011
Many restaurants have splashy openings fueled by flittering publicists and camera-ready chefs. Not Calyer, the latest eatery from the team behind... More >>
An edible ode to Pushkin opens in Greenwich Village
By Lauren Shockey,
December 21, 2011
How would Eugene Onegin, the title character of the Russian lit classic, feel about his new namesake restaurant on Sixth Avenue?
He was a bit of... More >>
Noho's Il Buco gets itself a cozy, romantic spin-off
By Lauren Shockey,
December 07, 2011
In my book, a good first-date restaurant offers three key things: First, an intimate setting with soft, glowing light to flatter one's face.... More >>
South Asian fare from many regions wows Staten Island
By Robert Sietsema,
November 30, 2011
If you were riding a bike to the restaurant, you'd toil uphill on curving Victory Boulevard past Mexican bodegas and Sri Lankan lunch counters to... More >>
Restaurants focusing on a sole foodstuff have taken New York by storm. The Meatball Shop and Meatball Factory offer orbs to packed houses. Queens... More >>
Midway through our meal at Hot Kitchen, my friends and I looked at each other and grinned. Our cheeks flushed a rosy pink as our eyes began to... More >>
Seamus Mullen opens a new Spanish joint in Greenwich Village
By Robert Sietsema,
November 23, 2011
In the '90s, if you told friends you were going to a tapas bar, they'd look at you funny and wonder what the hell you were talking about. Yes,... More >>
Brooklyn's Sunset Park goes a little more Malaysian
By Robert Sietsema,
November 16, 2011
For the jaded foodie, Malaysian fare has myriad charms. Ever tasted screwpine?
Although it sounds like a pervert having his way with a shapely... More >>
There are lots of cheap Peruvian restaurants in Queens that serve great renditions of Andean classics like aji de gallina, papas Huancaina, and... More >>
"Is that place any good?" a man asked as some friends and I descended the stairs from RedFarm.
"It's not bad," one of my companions replied.... More >>
Good, fully developed veal: That's apparently what human flesh tastes like, according to William Buehler Seabrook, a New York Times reporter,... More >>
