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The French frenchify things. It’s just what they do. Worked great for toast. And maids. So tomorrow, at lunch, when a foie gras sushi roll is staring you directly in the face, don’t act surprised. Meet Sushi Shop, a two-story Midtown maki compound that’s pumping out unorthodox rolls from the mind of a Michelin-starred Parisian, now open. This
Food The Replacements The last time the Giants and Patriots played in the big one, you discovered it was possible to catch a football with your head. This time, you’ll discover it’s possible to reinvent Buffalo wings. Below, unexpected delivery alternatives for your Super Bowl party. Each
Hey. Happy Monday. We don’t mean to get pushy so soon, but there’s some urgent, pancake-related business that needs tending. And we figure you’re the one to handle it. Welcome Redwood Kitchenette & Bar, a new Chelsea diner with a West Coast vibe and a deceptively fearless menu, now open for lunch, dinner and brunch. Imagine if someone took
Science, you magnificent bastard. You’ve done it again. First, it was penicillin, spaceships, cloned sheep, personal computers, Flintstones Vitamins, ChapStick and iPods. Now, it’s dinner. Let us explain... Unveiling Atera, an obsessively seasonal Tribeca restaurant that’s concocting high-concept/fully foraged tasting menus in a
Before we begin today, allow us to pass along our condolences. Sorry about your loss this weekend. We know how much you loved that extra hour. We also know that if that hour were still around today, it would want you to spend your time at or near Minetta Tavern. Let’s focus on near... Introducing Perla, the candlelit-pasta world’s new powerhouse
Sixty-eight degrees in the middle of March. Winter nonexistent. World ending. And believe it or not, that’s the second most important development of the day. Yes, ground-breaking chicken-tender news always supersedes the spoils of global warming. So say hello to Sticky’s Finger Joint, New York’s first and only counter space dedicated solely
It’s Friday. Let’s do something sacrilegious. We know what you’re going to say: eat a bowl of soup on the 6 train. Egh, not blasphemy-y enough. You need to think bigger. You need to think brasher. You need to think like Giulio Adriani. Who’s Giulio Adriani? Well, he’s the guy with the stones to deep-fry a pizza. And he’s the owner of La
General Tso. Solid military strategist. Excellent mustache. A wiz with chicken. But the guy’s been out of the game for, like, 200 years. It’s time to move on. Consider this your rebound. Welcome Hakkasan, a resplendent, internationally renowned Chinese restaurant that comes to New York after conquering London and Mumbai and Abu Dhabi and
Let’s assume you’ve eaten a steak before. If not, here’s a brief recap. They’re magnificent. They come from cows. They also come from gigantic Park Avenue outfits like this place. Meet Vic & Anthony’s Steakhouse, a flashy new chop spot in Union Square, now open. If you come here, sit in a booth, order a 25-ounce bone-in rib eye and drink a
There are book smarts. There are street smarts. And then there are pizza smarts. Today, we’re going to focus on that last one. Also, we’re going to eat a bunch of pizza pies. So let’s enroll at Ribalta, the only pizzeria in New York with three different types of ovens and its own university (but alas, no football team), now open. Bottom
