The Best Dishes of 2012 – Part I
byWe’ve had some great food this past year in our own kitchens, at restaurants here in New York, and at locations around the world. To…
Celebrity/Famous Chefs
Ken & Cook
byBeautiful people and good drinks are the highlights of Ken & Cook Ken & Cook is the latest venture from two alumni of the…
Pok Pok Ny
byThe famously addictive fish sauce-marinated wings – though Pok Pok Ny serves far more than just wings We have recently written about Chef Andy…
Marc Forgione
byMarc Forgione’s eponymous restaurant is a superb urban restaurant crafted to look like the inside of a farm house. The inside glows with countless…
Lower East Side Street Food: Newcomers and Desserts
byThis is the second part of New York Food Journal’s review of street food on the Lower East Side. The first post covered the…
Toloache
byGuacamole Rojo with Avocado, Tomato, Red Onion, Chipotle and Queso Fresco It doesn’t look like much from the outside, and a couple years ago…
Rubirosa
byA large antipasto platter on Rubirosa’s family-style dining menu The finale of the Sopranos put it best, with Phil Leotardo’s henchman overhearing a guide…
Beyond the Five Boroughs: The Foods of Chicago
byGiordano’s Pizza, Chicago-Style Hot Dog at Al’s Beef, Spanakopita at Artopolis and Mapo Tofu at Lao Sze Chuan This is the first part of our Beyond…
Chef John Besh’s Restaurant August and Lüke
byFrom top left pâté de campagne, grilled sheepshead, & deconstructed affogato at Restaurant August; Grilled drum at Lüke This is the final part of New…
Tertulia
byThe smell of Tertulia’s wood burning oven greets you at the door. The whole place smells faintly of a fireplace, evoking memories of sipping…