[Photo: Kathy Chan] This most certainly qualifies as dessert in my book. Warm toast, mounds of fresh ricotta, honey, chopped almonds, and fresh figs. It's nothing new or inventive, but delicious? Oh yes. Be warned though, at $7 an...
Continue reading »
Terroir As many serious eaters (and the good folks at Eater as well) have noticed I love top ten lists. But only if they bear some semblance to reality, or at the very least can be easily defended or justified....
Continue reading »
My friend Eric Asimov's story on the proliferation of wine bars in New York offers terrific historical perspective and lots of insight about the business considerations involved in opening one, but I waited in vain to hear how the food...
Continue reading »
