Editor's note: In "Fast Food International," Krista Garcia will take us around New York to the many international fast food chains that have landed in the five boroughs. She blogs at goodiesfirst.com. Country of origin: France Locations worldwide: Six in...
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"The $24 lunch special surely ranks as one of the top steak bargains in the city." Photos: Nick Solares Primehouse NY 381 Park Avenue South, New York NY 10016; map); 212-824-2600; brguestrestaurants.com Service: Excellent, far friendlier than your average steakhouse...
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An occasional journal of a habitual restaurant diner; or, Not Eating at Home in New York. As many meals as I eat in a week, that is how many times I eat out. It's not that I can't cook—it's just...
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Le Relais de Venise L’Entrecote is a wildly popular steakhouse concept in Europe, where long lines form outside—though I am not sure you will see the same thing happening in the newly opened New York branch.
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"As a serious carnivore and lifelong Yankee-hater, I'm intrigued by NYY Steak," writes ESPN columnist Paul Lukas. He documents his evening chronologically, from phoning in the reservation at 6:45 p.m. to receiving the $302 bill at 9:49 p.m. ("clearly a...
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"Order wisely and you'll eat really well for a modest sum. Order not so wisely and you will likely end up disappointed." Photographs by Robyn Lee Halfsteak 85 10th Avenue, New York NY 10011 (b/n 15th and 16th Street; map);...
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A few years ago I would have said that it was not possible but these days there is a paradigm shift occurring in high-end beef in New York City—an extraordinary cut of beef is being offered in three avant-garde but very different restaurants in the city: Tom Collichio’s
Craft, David Chang's
Momofuku Ssam Bar and
Resto (with new chef Bobby Helen) collectively pose a serious challenge to the hegemony of the chophouse.
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A few weeks back I reviewed the Primehouse New York burger, which I liked—but I must tell you about another item on the lunch menu: the dry aged rib-eye sandwich. It comes on a French roll, topped with smoked...
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A disc of uni butter atop Strip House's steak. Uni, or the edible part of the sea urchin, is already decadent enough as it is. So when Strip House—the Greenwich Village steakhouse where the walls are covered with burlesque...
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The hangar steak from Artisanal. Photograph by DDanzig Jay Cheshes' piece in Time Out New York on where to eat great steak in non-steakhouses in New York got me thinking. Where would I tell people to go for a...
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