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The Best Dishes to Order at the Cleveland

Max Falkowitz 11 comments

When the Cleveland opened in Cleveland Place in Soho last year, it didn't set out to reinvent the wheel. Its latest chef, Max Sussman, keeps that mission intact, but with some exciting ambitions. That means there's trout roe in your cabbage salad and a whole eggplant as a main course. Those and more must-order dishes after the jump. More

Can't Get Into Balthazar? Where to Eat Instead

Max Falkowitz 4 comments

17 years after opening, Balthazar hasn't changed much—not its food, scene, or crowds. So where should you go when a visit is stymied by a long wait? Take a look around you—there's plenty of good food close by. More

Jack's Wife Freda Is More About the Vibe Than the Food

The Vegetarian Option Lauren Rothman 4 comments

Reasonably-priced Mediterranean bites aren't quite compelling enough, but a cozy atmosphere at this Soho cafe is one good reason to stay awhile. More

Grapefruit-Lavender Pavlova is Dominique Ansel's Anti-Cronut

Sugar Rush Niko Triantafillou 6 comments

The newest pasty to come out of Dominique Ansel Bakery. If you're paying a visit to Dominique Ansel Bakery and looking for the pastry that's least similar to the Cronut--this is it. More

Dominique Ansel is Now Making Breakfast Cereal

Sugar Rush Niko Triantafillou 10 comments

Dominique Ansel Bakery is now selling a crunchy breakfast cereal with mini meringues and dulce de leche-esque puffed rice. Get on it. More

Get These Pumpkin Doughnuts From The Dutch While They're Hot

Sugar Rush Niko Triantafillou 1 comment

These made-to-order pumpkin doughnuts from The Dutch are served piping hot with a side of delicious ginger pudding, caramelized apples, and candied hazelnuts. More

Raffetto's is Your Century-Old Fresh Pasta Destination

Chris Malloy 9 comments

Raffetto's has been in the pasta business since 1906, and it's still turning out great fresh and dry pasta today. More

Dominique Ansel's Latest is a Gingerbread Pinecone Pastry

Sugar Rush Niko Triantafillou 7 comments

Dominique Ansel's post-Cronut era has been characterized by a number of ingenious, made-to-order desserts, such as the Magic Soufflé and the Fro-smo. That spirit of creativity continues with the Gingerbread Pinecone ($6.25), one of seven new pastries that were introduced over the last week. More

Magic Souffle is Latest Creation from Dominique Ansel Bakery

Sugar Rush Niko Triantafillou 10 comments

Dominique Ansel isn't resting on his cronut laurels. Here's his newest creation: a molten chocolate souffle baked inside an orange blossom brioche. Details on how it's made, and how to get one, within. More

Steakcraft: Costata Part 3, Dry-Aged Boneless Ribeye and New York Strip

Steakcraft Nick Solares 6 comments

Previously we looked at Costata's large format, bone-in steaks for two (or more). This week we feature two of the boneless steaks for one: the New York strip and the ribeye. More

Steakcraft: Costata Part 2, Tagliata and Fiorentina Steaks for Two

Steakcraft Nick Solares 11 comments

Last week we looked at signature steak at Michael White's Costata—the 44 oz. dry aged rib steak for two. Today we have the restaurant's two other large-format steaks: a porterhouse and a New York strip to share. More

Steakcraft: Michael White's Signature Rib Steak at Costata

Steakcraft Nick Solares 22 comments

Walk into a butcher shop in Italy and request a costata and you will be presented with a familiar-looking cut, even if you don't speak Italian. Costata translates into rib steak—one of the most popular prime cuts available. An Italian ordering the costata at Costata, on the other hand, will probably be a little shocked by what descends upon the table. More

Dominque Ansel Bakery Now Torching Frozen S'mores

Sugar Rush Niko Triantafillou 8 comments

The world's dessert-spotlight is currently still trained squarely on Dominique Ansel, who's made quite clear that there's more to his shop than cronuts. So what's next? How about a torched-to-order frozen s'more. More

A. B. Biagi Scooping Awesome Gelato in Nolita

Sugar Rush Max Falkowitz 3 comments

This new gelato shop is spinning ice cream that compares to the city's best. More

Charlie Bird: Great Wine, Service, Seasonal Italian in Soho

Carey Jones 1 comment

Even the prettiest new restaurants don't always nail the food. And even those new restaurants that do nail the food, often don't nail the service. Charlie Bird gets all of the above and more; it's one of my favorite openings of the year. More

Payard's Macaron Ice Cream Sandwiches Are a Mashup We Can Get Behind

Sugar Rush Lauren McInnes 10 comments

Payard has been doling out these little rectangles for three summers now, but from the looks of it they've gotten a makeover for summer 2013: instead of blocky layers of their housemade ice cream and sorbet, they're now swirled together to give the ice cream sandwich a prettier, marbled effect. More

Sugar Rush: Lemon Meringue Tart from 508 GastroBrewery

Sugar Rush Niko Triantafillou Post a comment

It's always great to have a pie or cake-based dessert arrive at your table as an individual, self-contained unit instead of a slice. This indicates it was most likely baked that day, as is the case with 508's tart. More

Sugar Rush: Michael Laiskonis Does Guest Pastry at Dominique Ansel Bakery

Sugar Rush Niko Triantafillou Post a comment

Long before he ever conceived of the viral dessert of our times, the cronut, Dominque Ansel had planned a series of pastry collaborations with six of his favorite pastry chefs. Up first: Michael Laiskonis and this gorgeous chocolate dessert. More

Good Bread: Lafayette's Rustic French Breads

Good Bread Andrew Coe 2 comments

If you open a brasserie these days, you have to take bread seriously. Case in point is Lafayette, the new French restaurant in the old Chinatown Brasserie space on Lafayette Street. Walk in the door and the first thing you're greeted with is a counter displaying racks of brown loaves and glistening pastries that are an immediate sign of the eatery's ambition. More

We Try the Cronut from Dominique Ansel Bakery

Sugar Rush Niko Triantafillou 7 comments

Dominique Ansel bakery unveiled their doughnut-croissant hybrid last Friday, and it's been selling out by noon in the days since. Here it is. More

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