New York's bread world has gone through a seismic shift since our last baguette tasting in 2011. Which bakery is making the best loaf of French bread today? Take a look to find out.
When Glaser's first opened for business, Theodore Roosevelt Jr. was president and there were no subways in New York. 111 years later, it's still going strong, especially its black and white cookies.
Every week we spotlight a dozen cooking classes sold through our partner CourseHorse to take in the weeks ahead. Some of the most popular sell out way in advance, but here are some last-minute deals on hot-ticket classes with discounted seats.
Japanese import Ootoya specializes in teishoku, set meals of meat or fish with sides like rice and steamed egg custards, but you need to start your meal somewhere, and the Homemade Tofu Salad with Special Bonito Flakes ($12) is a fine way to do so.
Raffetto's has been in the pasta business since 1906, and it's still turning out great fresh and dry pasta today.
It's 9 or 10 p.m., you're finishing up a meal, but the dessert menu looks a little lacking. You're liking the restaurant vibe and want to keep it going...just somewhere else. So where do you go?
South Asian food in New York City is finally moving beyond tikka masala territory, and this week-long series will help you make the most of these heady times. Not sure of the difference between dosa and roti or how to distinguish good chaat from the rest? We've got you covered. Up today: Maharashtra, Mumbai, and Gujarat on India's western coast.
Deep in the heart of Sheepshead Bay, there lies a new outpost for cheap, well-executed takes on classic stick-to-your-ribs central Asian comfort food.
When we last saw chef Peter Beck, he was developing the menu at Benares near Times Square, where the casual restaurant hit upscale notes with a mixed seafood stew and some refined takes on chaat. He's now at Pippali, a Murray Hill Indian spot that runs in a similar vein. That includes a particularly fancy version of a Maharashtran street snack, a sandwich best shared as a starter.
In many ways, Cafe Nadery a gathering place inspired by and built around the Iranian heritage of the 21 people who own it. The café is a venue for readings, live music, film screenings, art exhibits, lectures, and fora. It just so happens they serve breakfast, lunch, and dinner.
Last week we shared what savory food you can expect at the market, but there are many sweet options as well. And if the shopping has tired you out or you want to escape the crowds, there are plenty of great options nearby to sit down with some coffee or hot chocolate and a sweet or two.
If you're a fan of Union Square Greenmarket vendor Tamarack Hollow Farm's pasture-raised bacon and organic produce, now's the time to lend a helping hand. The farm is raising money to move to higher ground, out of a flood plain that's seen three major and costly floods in the last three years.
It's hard to tease out what takes a bar from middling watering hole to travel-worthy destination. After all, there are date bars and dive bars, beer bars and cocktail bars, hotel bars and dance bars; there are bars for music and celebrations, and there are quiet, empty bars for drinking yourself into a wallowing puddle of self-pity. But if there's one thing I've learned over my ever-so-extensive six years as an of-age drinker, it's that every bar can be improved by one simple addition: a sh*t-ton of games.
South Asian food in New York City is finally moving beyond tikka masala territory, and this mini-series will help you make the most of these heady times. Not sure of the difference between dosa and roti or how to distinguish good chaat from the rest? We've got you covered in this week-long series on the regional cooking of south Asia that you can find in New York's restaurants. Up today: West Bengal and neighboring Bangladesh.
Chefs Ken Oringer and Jamie Bissonette recently brought their Spanish tapas-influenced Toro down from Boston to a new, cavernous space on 14th and 11th. We caught up on why they transferred the concept instead of developing a new one, what excites them about New York, and how their unique partnership is one of balance and respect.
While a ribeye or New York strip fit well on more delicate menu's, the new midtown location of Butter, chef Alex Guarnaschelli's restaurant, needed something greater—a much larger steak with almost the entire rib bone attached.
Nubbins —the meaty odds and ends leftover from larger cuts —aren't just a good deal —they're an improvement on the original product.
Fung Tu is crossing seasonal American cooking with traditional Chinese cuisine. We're reserving judgment until the restaurant builds up its sea legs, but the menu has some intriguing interpretations of Chinese food to offer.