New York Magazine

Floyd’s New Bread Bar

Paowalla marks the return of one of New York’s best Indian chefs.
Paowalla

2 Stars

Paowalla

195 Spring St., at Sullivan St.

212-235-1098

paowalla.com

PRIOR TO HITTING the big time as the wunderkind chef of Danny Meyer’s popular Indian-themed restaurant Tabla back in the dim, distant ’90s, Floyd Cardoz made his reputation the old-fashioned way, by working up through the great kitchens of Europe and New York. But in this comfort-saturated, story-driven food era, success often depends on more ephemeral qualities than simple talent or technique, and since Tabla shuttered six years ago, Cardoz’s journey back to prominence has been a circuitous one. He made the rounds of the

You're reading a preview, sign up to read more.

More from New York Magazine

New York Magazine18 min readPolitics
Inside The Divorce Rattling Silicon Valley And Democratic Politics
THREE SUMMERS AGO, a worker stood up at “Q&A,” Facebook’s weekly all-hands, town-hall-style meeting, which is usually held on Friday afternoons in Menlo Park and livestreamed to its offices around the world—and aggressively closed to the public and p
New York Magazine6 min readPolitics
The Swamp: Olivia Nuzzi
Party of One Is Mark Sanford’s quest for the mythical reluctant Trump voter noble or pathetic?
New York Magazine4 min readFood & Wine
À La Modena Rezdôra Pays Homage To Italy’s Most Delicious Region.
FEW THINGS STIR the hearts of big-city food aficionados these days like the news of the arrival in town of yet another highly touted upmarket pasta destination. Italian cooking replaced French cuisine at the top of New York’s great food-snob pyramid