The Zuccharinos ($3.75) at Locanda Verde lie at the perfect intersection of doughnut and a soft sugar cake. Baked, not fried, it does not intend to mimic a doughnut, yet it delivers all the flavor and nuances of one.... More
[Photo: Kathy Chan] An afternoon pick-up coupling chocolate and espresso into one dark fudgy square with a crackly top. Far too sweet for my taste buds, but hard to refuse when shared with a friend and accompanied by a... More
[Photo: Kathy Chan] The teas brewed to order at Amanazi Tea in Tribeca might be great, but please do not go for the boba drinks. The advertisements and windows displays might lead you believe one thing, but your taste... More
Photo: Midtown Lunch It's not too often that Zach "Midtown Lunch" Brooks gets "downtown lunch jealousy," but the new Frites N Meats truck (@fritesnmeats), down at Greenwich and Chambers, will do the trick. In addition to double-fried Belgian-style frites,... More
"Good food at a bar isn't easy to come by, but good food at a sports bar is near miraculous." [Photos: Tia Kim] Ever since Joe Torre stopped managing the Yankees in '07, I have to admit, much like the... More
I recently starting working out of a different office, the new one, in Tribeca. Every morning I would get off the A train at Canal and walk past this corner shop that always, and I mean always, had a... More
The girl behind the pasty counter at Locanda Verde was serious when she said to me, "Thank goodness they keep this cake covered—the scent drives me insane." She removed the glass cover, the smell of fresh gingerbread cake wafted... More
Here's what you need to know about dining at Bouley Bakery and Market. Come during peak lunch hours (11 a.m. to 1 p.m.) and you'll have to scramble or wait around for a seat. Arrive in the afternoon and... More
Photo: Chanterelle Today, we heard that pioneering Tribeca restaurant Chanterelle had in fact closed for good. Why? I'm sure as Jeffrey Steingarten says, "From too much business, restaurants don't close." When Chanterelle first opened 30 years ago in its... More
"Being into coffee means you have to put your feelers out there and try things you're skeptical of." [Photo: HKmPUA on Flickr] Every so often, a cafe will announce the arrival of a "guest espresso," which adds another layer to... More
