New York Magazine

A Raviolo Wrapped in a Mystery

Did two New York chefs enter the pasta twilight zone on a trip to Italy?
The occhi at Vic’s.

The only thing greater than the number of obscure regional Italian pastas is the desire among Italophile chefs to discover an unheralded new one. That’s what happened to Hillary Sterling of Vic’s

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

More from New York Magazine

New York Magazine1 min read
Is It Time to Try Blue Teeth?
› TEETH, by conventional wisdom, are best when you’re not forced to think about them. On a good day they’re pain-free, whitish, and useful for eating. But what if teeth were actually tiny porcelain opportunities for self-expression? Right in our mout
New York Magazine5 min read
Food for Clothes?
Pineapple leather sounds like something a California parent would serve a toddler. Turns out it actually makes a pretty good bag. So we gave five designers some of the latest ecofabrics and challenged them to make us something we’d want to wear.
New York Magazine3 min read
A Dry Cleaner Spills Everything
Jerry Pozniak, owner and managing director of luxury laundry service Jeeves New York, has been in high-end clothing care for 33 years.