We appreciate a pastry chef who, while technically skilled, understands desserts that are gut-level satisfying. Executive pastry chef Stephen Collucci of Colicchio & Sons provides dessert lovers with family comfort foods gone fancy, like the doughnuts he decks out in butterscotch and eggnog ice cream. (A culinary move partially inspired by a Serious Eats article. Why? Read on!) More
One of the best parts about vegetables is how their natural sweetness comes out when they're cooked well; and no vegetable does this as brilliantly as squash. I can't think of anything I'd rather eat in the middle of winter than a heaping bowl of perfectly roasted butternut, enlivened by nothing more than olive oil and salt. But chefs around New York get more creative than that, of course, featuring squash in everything from curries to crostini to queso fundido. Here are eight squash dishes we love from around the city. What are your favorites? More
As we've seen, there are some tourist-frequented spots that really do serve good food. But where do we think tourists should go? Here are a dozen places that we think visitors to our fair city shouldn't miss. (Pizza, bagels, burgers, Italian-American spots, picks for Food Network and Top Chef fans, and the best way to get into great restaurants for less cash—it's all here.) More
Colicchio & Sons 85 Tenth Avenue, New York NY 10011 (at West 15th; map); 212-400-6699; colicchioandsons.com Service: Friendly, professional and glacial—a three course lunch took almost two hours Setting: The bar room has wonderful natural light but the decor... More
[Photos: Nikki Goldstein] I certainly can't elaborate on what's already been said about Colicchio & Sons's dinner offerings, but I have no reservations in calling it one of the more interesting brunch menus to crop up as of late.... More
Tom Colicchio is back in the kitchen—at least, for now—and Ed Levine couldn't be happier. More
[Photos: Nick Solares] Is it fair to judge a restaurant on opening night? Of course not, even if it belongs to celebrity chef Tom Colicchio. (I bet he hates that term.) So I present, without comment—save to say that I... More
