NYC restaurants

20 Major Restaurant Openings Around The United States This Winter

The major openings to look out for this season
Nov 5, 2014 9:01 am

It’s admittedly an imperfect science to write about a restaurant in preview form. The business of building restaurants is messy, and oftentimes vague. And as we transition from fall to winter, some of the openings we wrote about in our many fall previews are still in the oven, if you will. And on top of that, new projects with winter openings have been announced. Here are 20.

Why John DeLucie Will Not Charge You $95 For Truffled Mac 'N' Cheese Anymore

NYC chef reflects on his funky boom-time sensation
Nov 4, 2014 9:00 am

New York chef John Delucie grew up on the same mac 'n' cheese as the rest of us. You know, the stuff in the blue box. Yet, when he became a chef, the Long Island native would unleash one of the most hugely hyped and hugely priced takes on the American pantry staple in modern times. Here, the chef sits down with Chris Shott to reflect on the dish that made him famous.

The Benihana Folks Debut Sorba, A Brand-New Bowl Of Noodles

Watch out, fancy ramen, KOA's sorba noodles rock!
Oct 30, 2014 3:00 pm

There's no food enthusiast on earth who doesn't go weak at the knees for a steaming bowl of Asian noodles. New Yorkers only ever demand what's new, so hit KOA in NYC's Flatiron District and meet sorba, your new favorite comfort food with a twist that's distinctly Japanese (and healthier than a fried pork cutlet). With Iron Chef Yuji Wakiya at the kitchen helm, this is one dish you can't just Yelp and wait in line for.

Yuzu Is About To Explode In Popularity In The United States. Here's Why.

The aromatic fruit is less tart than other citruses
Oct 28, 2014 8:00 am

A contingent of New York’s most respected food journalists gathered for lunch earlier this month at the Bouley Test Kitchen in TriBeCa. Chefs David Bouley of the city’s eponymous French restaurant and Isao Yamada wowed the crowd with a luxurious five-course menu. But the group wasn't assembled for the various preparations of caviar, oysters and uni. It had gathered to learn more about yuzu, a citrus fruit whose popularity is rapidly growing outside of its home continent of Asia. Read on.

Checking In On The Paying For Restaurant Reservations Game. It's Not Going Away.

Upstart companies Resy and Zurvu are growing
Oct 24, 2014 8:00 am

People are paying for the privilege of being able to sit at a restaurant. Yes, you read that right. Diners in New York are ponying up dough just to secure a table at some of the city’s most exclusive restaurants through multiple third-party services. It’s a trend we investigated in detail this summer. We followed up on two of these sites offering reservations at a price.

Eat Sandwiches, Salads From NYC's Best Chefs, Support A Good Cause

Join the ongoing monthly program at Feel Food café
Oct 17, 2014 12:00 pm

It’s a no brainer. Who wouldn’t want to eat a light lunch cooked by one of the city’s most promising young chefs for a good cause? Feel Food, a health food café in New York City’s West Village, is launching a program in collaboration with Alice Waters’ Edible Schoolyard NYC initiative. Each month, the café will feature an exclusive dish – a salad or sandwich – created by a different chef from one of the city’s top restaurants. What's first?

What Is Hot Chicken, And Can Carla Hall Make It The Next Cronut In New York City?

A look at a storied Nashville dish and what's ahead
Oct 16, 2014 12:00 pm

In theory, hot chicken is simple to prepare. It is, however, a dish that is challenging to prepare well. Around 20 restaurants in Nashville specialize in serving renditions of hot chicken, each altering the ingredients ever-so-slightly to affect the various levels of heat that are offered. Despite hot chicken’s immense regional popularity, the dish has yet to receive much national exposure. Until now. We examine a few restaurants serving the dish outside of Music City.

Despite Closing WD~50, Wylie Dufresne Is Keeping Busy These Days

Pioneering NYC chef is writing his first cookbook
Oct 14, 2014 2:30 pm

Wylie Dufresne shocked the restaurant world when he revealed earlier this year that he would be closing his groundbreaking wd~50. Dufresne already runs the kitchen at the more accessible Alder, but will he revert back to a more formal tasting menu format and re-open elsewhere in the city? While that remains to be seen, the influential chef has managed to keep busy lately. Included are an instructional video and an upcoming cookbook. Details, right this way.

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