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Blue Hill at Stone Barns

In 1971, Alice Waters co-founded Chez Panisse and in the process, thoroughly revolutionized the face of American cuisine from that point forward. Drawing from her experiences in southern France, Ms. […]

Casa Mono

Whenever I’m at Casa Mono, I’m reminded of how much courage it takes for a restauarant critic to eat here, particularly if he or she isn’t a fan of organ […]

Tailor

Chef Sam Mason, formerly of Palladin, Union Pacific, Atlas and most recently, wd-50, is a chef and partner at Tailor, a sophisticated dining and cocktail parlor in SoHo. Tailor is […]

Tides

The ceiling is decorated with thousands of bamboo sticks arranged in an undulating pattern that reminds you vaguely of the ocean. Interior shot. Fried clam bellies and oysters, tartar sauce. […]

A Hearth Retrospective

Spiked Luis Rivera cocktail: Navarro Gewurztraminer grape juice, rum, citrus fruits, mint. 2004 Kabinett Riesling Copper River salmon, market radishes, squash, sugar snap peas, gros sel. Pan seared rouget, opal […]

Pig Heaven

It only comes once a year. Tomorrow is the last day for the 2007 Big Apple BBQ Block Party. Hie thee hence if you’re able.

Hill Country

Hill Country is a Texas-style BBQ joint that’s the newest introduction to a budding barbecue restaurant scene in New York City. Here is a comprehensive preview courtesy of Off The […]

Falai

Chef Iacopo Falai, formerly of Le Cirque 2000, opened Falai in February 2005. The restaurant features authentic Italian cuisine with an ambitious scope generally not seen in the Lower East […]

Hearth

Previous dinners at Hearth can be seen here and here. Chilled asparagus soup, chervil, peekytoe crab, croutons. 2006 Moschofilero, Mantinia, Tselepos, Greece Quail, slow poached quail egg, tomato confit, Portuguese […]