Entries tagged with 'French'
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I had heard people gushing about
La Sirene for quite a long time, as it has a stellar reputation for being a cute, French, BYOB date spot. And that it certainly is—but consider yourself warned upfront that it is decidedly a splurge, so perhaps you should take extra precautions to make sure you really like your date first.
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In our Daily Veg series, we've been profiling vegetable dishes we love all over the city. But some restaurants do so many vegetable dishes so fantastically that we can't pick just one. So we're inducting them into our "Vegetable Heroes" hall of fame. First up?
Buvette.
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As befits an ingredient so texturally challenging and confounding in taste,
tripe is generally regarded with particular revulsion from its dissenters. But once you get past the idea of it, tripe becomes quite delicious. Almost always braised, its fortifying qualities also make it perfect late-night food for the winter months.
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Cafe Henri does a strong takeout business, but those who stay do seem to stay for a while, browsing the magazines on offer, ordering another café au lait, adding a commentary to the narrative outside the windows. With its simple but satisfying food and comfortable surroundings, Cafe Henri is best for: a lingering date.
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Ten dollars cheaper, and this place would be a steal. But with just 26 seats in the whole place, prices have to pay the rent. So, save this restaurant for a wet night, when the streetlights glitter in your sweetie's eyes, when splurging on dinner is still cheaper than a trip to Paris. 26 Seats is best for: un rancard amoureux.
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When Robyn Lee
first wrote about macarons in 2007, there were some, but not many macaron shops in New York; but fast forward to 2011 and they're all over the place. But which macarons are the best in the city? We tasted hundreds to find out.
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In July, he opened his bakery,
La Boulangerie, in Forest Hills. It's evidently a good-bread-deprived neighborhood, because on weekends the line is out the door.
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We loved the croissants at
Mille-feuille Bakery Café when they first opened, but the more we go back, the more we're convinced this little café is truly special.
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Last night in our review of
the savory delights at Epicerie Boulud we promised to post about the mostly remarkable pastries to be found there—so here we go.
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With Epicerie Boulud, Daniel Boulud and his crew have raised the bar for sandwich-pastry shops in New York. It's a genre that was already improved by Thomas Keller's Bouchon Bakery, a mere long baguette's length away in the Time-Warner Building—but the sheer breadth, depth and astoundingly consistent quality of the offerings at Epicerie Boulud will make it the envy of Keller and every other world-class chef who attempts to scale the sandwich shop-bakery mountain.
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