[Photos: Carey Jones] "The pastas at San Domenico simply shock the competition," wrote William Grimes of chef Odette Fada's work in 2003. "They are incomparable. Some seem almost unfair, like the giant dome-shaped ravioli stuffed with a soft egg...
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Take a behind-the-scenes look at what goes into the slow poached egg with cauliflower purée at SHO Shaun Hergatt, an exquisite dish that chef Hergatt has nicknamed The Golden Egg.
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See how Marea chef
Michael White creates fusilli with baby octopus and bone marrow, his homage to surf and turf, in this behind-the-scenes look at the dish.
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"The meringue acts like an igloo, shielding the frozen parfait from the elements." It’s hard not to see Boerum Hill restaurant Saul as a trailblazer—if not a particularly obvious one. Opened ten years ago this August, when Smith Street was...
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"It has a surprisingly vivid pink hue, almost like pastrami, and the smoke appears to have permeated all the way to the bone." "As soon as the army figures out you can do something they reassign you," chuckles Scott Smith,...
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