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...
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I've always liked Marco Canora's food. I first had it at the Tuscany Inn, his mother's restaurant-inn on Martha's Vineyard, then at Craft and the first, most delicious incarnation of Craftbar (all hail the chicken meatball soup, the duck panini,...
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