From the Publisher
4/5 Stars White Gold Butchers 375 Amsterdam Ave., at 78th St. 212-362-8731 whitegoldbutchers.com IF YOU ARE EVEN a halfway ambitious chef these days, it’s not enough to cook food and sell it. You must mill your own flour, grow your own herbs, ch
The broth sizzles in a tiny pot hung over a flame on a miniature irori, or “hearth.” A knife the size of a pinkie finger nudges minuscule cubes of tofu from a palm-size cutting board. Flakes of seaweed tumble off a spoon pinched between a thumb and f
with DANIEL ROSE IT SMELLS LIKE France in here,” chef Daniel Rose says upon entering the Fragonard Room of the Frick Collection. It’s a welcome smell for the 39-year-old Chicago-born chef, who rose to fame in Paris for his tiny, seasonally focused r
IT WAS ONLY a matter of time before Gerardo Gonzalez outgrew the 350-square-foot, 15-stool El Rey Coffee Bar & Luncheonette, where he made his name serving Cal-Mex small plates like vegan chicharrones and an eggy, chimichurri-splashed elaboration of
Unconventional? Yes. But eating fast food, boring food and even school-cafeteria food helped these people achieve results
3 Stars Le Coucou 138 Lafayette St., at Howard St., 212-271-4252 lecoucou.com THERE ARE MANY THINGS about Stephen Starr’s lavish new dining venture Le Coucou that will remind restaurant grandees of the glory days, before the rabble of kitchen slav
Americans may say they’re seeking out healthier fare, but sales figures tell a different story.
R.R. & R.P. AFTER A TWO-MONTH, million-dollar sprucing up, the 20-year-old Blue Water Grill has opened with a new menu and a new chef, Vaucluse and Veritas vet Chris Meenan. The space downstairs, once home to the vault of the Metropolis Bank (did Su
THE OFFICIAL PIE CONSULTANT FOR THE BROADWAY MUSICAL WAITRESS SHARES A DECADENT DESSERT FROM THE SHOW
SHAY SPENCE When he’s not working at one of his restaurants across the country, José Andrés is busy feeding a more intimate crowd—his family. “I spend a lot of time traveling, but I always try to be back home on the weekends,” the 47-year-old chef s
R.R. & R.P. IT USED TO BE that when one thought of prime rib, one thought of bar mitzvahs, and weddings, and heat lamps, and the old days. One didn’t think so much of romantic French bistros or downtown supper clubs or urban barbecue joints or off-t
The Top Chef vet makes his health a priority—while running a comfort food restaurant in Brooklyn
Many students at D.C.'s Capital City Charter School are first-generation Americans. For a creative writing project, a literacy nonprofit picked a topic everyone could relate to: food from home.
With the imminent opening of abcV, his first meatless restaurant, the superchef has been thinking a lot about plant matter. What cuisine has the best vegetarian food? Asian and Middle Eastern countries, where, historically, meat was considered a lux
3/5 Stars Olmsted 659 Vanderbilt Ave., nr. Park Pl., Prospect Heights 718-552-2610 olmstednyc.com MANY, IF NOT ALL, of the familiar, carefully imagined, slightly maddening tropes of the High Brooklyn (or, if you prefer, High Portland, or High Si
There can be wisdom in uniting around ethical eating, rather than fighting about how many animal products we consume, says anthropologist Barbara J. King.
YOU MIGHT NOTICE, the next time you go grocery shopping, that supermarket aisles are turning into one big advertisement for protein. The health claims are everywhere. Wheyhey ice cream—“20 g of protein per pot”—promises to help with “losing weight” a
INTERVIEW BY ALEXIS SWERDLOFF Student Where do you go to school? I’m a junior at NYU and am double-majoring in nutrition and public health. I was really fat and unhealthy as a child—I ate a diet of only meat and rice, and drank six bottles of milk
Wikimedia Commons Look at all that flavorful fat. Most aphrodisiacs don’t work. But you know what does bump up your lover’s libido? Demonstrating your burning passion by showing how much you care about their nutrition. Feed them a heart to fuel their
Advertising is screaming at us: New year, new you. New, new, new. Everything will be better when it’s new. The old you was probably great, but it’s harder to sell things to people who honestly believe that. The most common January undertaking in that
If winter is beginning to seem endless, take heart (and sustenance) in these newcomers, all poised to arrive before spring’s first ramp.
WHY Montreal really is a lot like Paris. There’s the French part, of course—the City of Saints is the most bilingual urban destination in North America. A Unesco City of Design, it’s très belle as well as a great eating town, with 6,000-plus establis
Ticketed Restaurant Reservations I’m all for restaurateurs attempting to drum up a sense of occasion, but are we having a casual dinner here or are we seeing a Broadway show? Char (or Embers, or Volcanic Ash) on Everything Here are the ground rule
ROAD TRIP For a mouthwatering summer road trip surrounded by magnificent scenery, you can’t beat this expedition along New England’s coast. At waterside picnic tables and roadside drive-ins, in diner booths and vintage shore dinner halls, the good e
with LIZ JOHNSON ON A SUNDAY NIGHT in mid-October, a group of mostly young chefs is gathered in a Soho loft, watching as Stephan Bogardus, the chef at the North Fork Table, whips out the crossbow that he used to kill a deer 11 days earlier—the same
Supervising photo shoots at different times in different places means I can never get a consistent lunch thing going. Have to be in the studio at 11 a.m.? Guess it’s lunch at 10 or 4. So I figured I should try smoothies and smoothielike things that w
FOR RED SAUCE 26 Da Noi (138 Fingerboard Rd., nr. Tompkins Ave., Fort Wadsworth; 718-720-1650) Staten Island’s blood runs red sauce, and this outpost of the pasta palace near the Verrazano-Narrows Bridge hits all the notes. Snazzy Italian posters on
R.R. & R.P. WHAT DOES THE discriminating desk jockey look for in a sandwich? Neatness counts. Careful construction is key. You don’t want unwieldy garnishes and crumbly bits spilling onto your keypad. Minimalism is the ticket. A $28 2nd Ave Deli com
2/5 Stars Loring Place 21 W. 8th St., nr. Macdougal St. 212-388-1831 loringplacenyc.com IF IT’S TRUE, as I’ve observed before, that the world of cooks and restaurateurs can be divided, the way the philosopher Isaiah Berlin famously did with writ
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