New York City

This NYC Vs. Copenhagen Dinner Looks Intense

Noma co-founder is cooking at the James Beard House
Jan 22, 2015 9:30 am

In-the-know diners are probably aware that Copenhagen's Noma was named the "World's Best" restaurant for the fourth time in the past five years last April. They might not know, however, that co-founder Mads Refslund has spent the past couple of years cooking rather modestly in NYC. The Danish chef from hotspot Acme will fire up several of his most well known dishes during a one-night-only dinner this Tuesday, January 27 at the James Beard House.

6 Restaurant Trends We've Spotted In New York City This Winter

Farm Casual, empire building, tough tables, Queens
Jan 21, 2015 11:00 am

Winter can be a slow time for restaurants, when a relentless cold front and post-holiday budgets keep away many from dining out in the year's first couple of months. Still, plenty of New York City establishments have recently opened their doors in the city's five boroughs and we say that these first few months just might be the best time to try them out — waits are shorter, service can be more attentive and seasonal ingredients are surprisingly plentiful. While covering the newcomers and gallivanting around as we're wont to do, here are a few trends we picked up on.

Only The Old Fashioned Could Bring 12 NYC Bartending Legends Together For A Night

Eben Freeman's friends walk into a bar
Dec 4, 2014 3:34 pm

Eben Freeman is a hell of a nice guy, which — more than his bar smarts — is likely the reason so many of his peers showed up for a party at AvroKO’s cosy cocktail bar The Daily on Tuesday night.

NYC: Sushi Dojo's Izakaya Is Opening Next Week

David Bouhadana's second Japanese spot is days away
Nov 14, 2014 2:01 pm

It’s been exactly a year since we sung the praises of a relatively new, mostly unknown, fully unassuming Japanese restaurant called Sushi Dojo in the East Village. Fast forward to today and the joint has become one of the darlings of the city’s sushi world. And now, there will soon be a new place to convene at for Dojo enthusiasts. Bouhadana is opening Dojo Izakaya — a casual offshoot serving non-sushi dishes — in nearby Alphabet City. We have details and info.

Go Hard: 15 Reasons Brooklyn Is Hotter Than Ever

BK guides, interviews, videos, recipes and more
Nov 13, 2014 2:00 pm

"[Insert city name here] is the new Brooklyn" has (sadly) become one of the most commonly used phrases in writing about up-and-coming areas around the country. Want to know what's not in the discussion to be crowned "the new Brooklyn?" Well, for starters, how about — um — Brooklyn? We've dug into our archives and present 15 of our favorite Brooklyn stories. Scroll through to find dining and drinking guides, interviews, venue profiles and local recipes.

Blue Smoke Is Not A Barbecue Restaurant Anymore

New chef puts emphasis on 'South' ahead of the pits
Nov 6, 2014 9:00 am

Back in June, chef Jean-Paul Bourgeois hinted at "some exciting new things" ahead for Blue Smoke, restaurateur Danny Meyer's pioneering NYC barbecue spot. Last week, after months of tinkering, Bourgeois, the restaurant's first new head chef in 12 years, quietly debuted his fully revised menu. And, it's clear that he has bigger things in mind than just barbecue.

The Guy With The Mohawk Is Madrid Chef David Muñoz. Kind Of A Big Deal.

He's visiting NYC with a Spanish Armada of chefs
Oct 22, 2014 12:00 pm

While the restaurants of Northern Spain get SO MUCH ATTENTION thanks to Ferran Adria, Juan Mari Arzak and their many kitchen disciples opening restaurants throughout the region, the country's central, landlocked capital, Madrid, has quickly (also quietly) establish its own kitchen identity. A number of Madrid chefs are visiting New York City as a sort of coming out party.

No Butter? No Cream? No Fooling? Floyd Cardoz Is Sticking To His Healthy Story.

Indian-American chef wasn't always so anti-dairy
Oct 15, 2014 9:00 am

How can an Indian-American chef, raised in Bombay, eschew such a crucial element? Butter specifically the clarified kind, or ghee, as it's called is an important building block in many Indian dishes. But, not for White Street's Floyd Cardoz. He calls it wholly unnecessary. "I use spices and I use acids to make food interesting."

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