When the Cleveland opened in Cleveland Place in Soho last year, it didn't set out to reinvent the wheel. Its latest chef, Max Sussman, keeps that mission intact, but with some exciting ambitions. That means there's trout roe in your cabbage salad and a whole eggplant as a main course. Those and more must-order dishes after the jump.
17 years after opening, Balthazar hasn't changed much—not its food, scene, or crowds. So where should you go when a visit is stymied by a long wait? Take a look around you—there's plenty of good food close by.
Reasonably-priced Mediterranean bites aren't quite compelling enough, but a cozy atmosphere at this Soho cafe is one good reason to stay awhile.
The newest pasty to come out of Dominique Ansel Bakery. If you're paying a visit to Dominique Ansel Bakery and looking for the pastry that's least similar to the Cronut--this is it.
Dominique Ansel Bakery is now selling a crunchy breakfast cereal with mini meringues and dulce de leche-esque puffed rice. Get on it.
These made-to-order pumpkin doughnuts from The Dutch are served piping hot with a side of delicious ginger pudding, caramelized apples, and candied hazelnuts.
Dominique Ansel isn't resting on his cronut laurels. Here's his newest creation: a molten chocolate souffle baked inside an orange blossom brioche. Details on how it's made, and how to get one, within.
Walk into a butcher shop in Italy and request a costata and you will be presented with a familiar-looking cut, even if you don't speak Italian. Costata translates into rib steak—one of the most popular prime cuts available. An Italian ordering the costata at Costata, on the other hand, will probably be a little shocked by what descends upon the table.
Even the prettiest new restaurants don't always nail the food. And even those new restaurants that do nail the food, often don't nail the service. Charlie Bird gets all of the above and more; it's one of my favorite openings of the year.
Payard has been doling out these little rectangles for three summers now, but from the looks of it they've gotten a makeover for summer 2013: instead of blocky layers of their housemade ice cream and sorbet, they're now swirled together to give the ice cream sandwich a prettier, marbled effect.
It's always great to have a pie or cake-based dessert arrive at your table as an individual, self-contained unit instead of a slice. This indicates it was most likely baked that day, as is the case with 508's tart.
Long before he ever conceived of the viral dessert of our times, the cronut, Dominque Ansel had planned a series of pastry collaborations with six of his favorite pastry chefs. Up first: Michael Laiskonis and this gorgeous chocolate dessert.
If you open a brasserie these days, you have to take bread seriously. Case in point is Lafayette, the new French restaurant in the old Chinatown Brasserie space on Lafayette Street. Walk in the door and the first thing you're greeted with is a counter displaying racks of brown loaves and glistening pastries that are an immediate sign of the eatery's ambition.
Dominique Ansel bakery unveiled their doughnut-croissant hybrid last Friday, and it's been selling out by noon in the days since. Here it is.
"It's like prosciutto," Chef de Cuisine Asi Maman says of the long-aged steak special he gets from Pat LaFrieda. It's served in small portions because the flavor is so intense, and when it drops on the menu, it sells out within the hour. Here's how it gets made.