Restaurant Review: Blue Hill in Greenwich Village
By PETE WELLS
Dan Barber’s long search for flavor at his farm is evident downtown, where each new ingredient might be the best example of its kind you’ve tasted.
The way wine is used as a character device for women on TV tells us a lot about how it is viewed in popular culture.
Dan Barber’s long search for flavor at his farm is evident downtown, where each new ingredient might be the best example of its kind you’ve tasted.
The names of cuts can cause confusion at the meat counter, but a move to standardize names may help. (Article plus video.)
Not only are chocolate makers getting more creative with ingredients, they are also experimenting with packaging by embracing “the smorgasbord effect.” (Article plus video.)
A blend of rye whiskey and rock candy syrup may prove enticing again.
Mixing old foods with new to make everything from cakes and corn breads to chilaquiles.
Since sturgeon fishing was banned in the Caspian Sea, Paris’s top purveyors of the delicacy have turned to producers from as far afield as California, Uruguay and China.
Turn a humble vegetable platter into an opulent side dish at a dinner party with Provençal aioli. (Article plus video.)
This Chinese technique will help skinless-boneless breasts retain their moist texture.
The innovative Mexican chef is offering a menu that veers away from tradition.
Telepan cakes to take home, Raaka Chocolate in Red Hook and how to use whey.
Employees at the Sweetwater Restaurant and Bar in Brooklyn debate whether or not Anna Smith, a onetime neighborhood fixture who died in 2003, haunts her former property.
Before dawn on Sunday, after decades as one of Miami’s oldest and most rollicking taverns, Tobacco Road called it quits.
Special menus in the final two weeks will commemorate the greatest hits at Wylie Dufresne’s restaurant.
Tarte tatin — not apple pie — is the single best thing you can make with fall’s most plentiful and alluring fruit.
A Brazilian chef who passed up the glamour of São Paulo is helping change his country’s cuisine with the help of flavors from the rain forest.
The new restaurant features soup dumplings, or xiao long bao, that are near perfect.
When Massimo Bottura is in the kitchen, the Italian dishes aren’t quite what Grandma used to make.
Dan Bussey has tracked down 17,000 varieties dating from Colonial times, the better to guarantee a world way beyond Red Delicious.
A powerful personal food policy doesn’t have to rely on corporate benevolence or the government getting things right — thank goodness.
A new home for Grace’s Marketplace; white chocolate skulls; pumpkin-shaped pasta shells; the Bread Project; and a home cider kit.
Let’s examine Champagne as a wine, an agricultural product made of grapes and intended not as the life of the party but to be consumed with food at a meal.
Long before most Americans knew anything about Italian wine or food, there was Chianti.
Sometimes you have to bring the aesthetics of restaurant food into the home.
Unripened tomatoes don’t need to be fried to be enjoyed. (Article plus video.)
What’s wrong with meals that combine potatoes with pasta or pastry?
Pork schnitzel is more economical and forgiving than veal, and better suited to weeknight cooking. (Article plus video.)
The warm noodle salad is a quick stir-fry dish.
The tartine is Paris’s gift to lunchtime.
Layers of flavors, textures and colors make a grain bowl a one-dish adventure.
A tremendous amount of thought and effort has gone into the food, drinks and design at the chef Ryan Tate’s farm-to-table restaurant, Blenheim.
The capital is rapidly gaining in cozy neighborhood dining spots with distinctive food.
Paet Rio in Elmhurst, Queens, isn’t shy about sharing Thai cuisine’s often scorching splendor.
The chef lets T into his next TriBeCa restaurant and shares a recipe for beetroot tartar, which he’s testing for the space’s inaugural meal: a benefit dinner for the Lunchbox Fund next week.
The Arepa Lady of Jackson Heights, Queens, has expanded from her street cart to a small restaurant two blocks away.
Celebrity chefs are waging a campaign to bring the ortolan, banished from menus in France since 1999, back to the table.
Benjamin Steak House and Sea Fire Grill received high scores in the 2015 Zagat Guide to New York City restaurants, released on Wednesday.
The chef David Waltuck has moved on from Chanterelle and is writing a new script, filled with surprises, at Élan.
Chefs are turning a cheap bar snack into a culinary obsession.
The husband-and-wife team has redone Five Points, turning it into a new restaurant with a name that pays homage to their Vix Cafe.
Malcolm Livingston II, who has spent five years creating desserts at the chef Wylie Dufresne’s WD-50, will move to Denmark not long after WD-50 closes at the end of November.
With the strangely shaped “pumpkinstein,” a California farmer found a way to carve himself a piece of the $7 billion in business Halloween now generates.
A new wave of producers is bringing Calvados, an apple brandy, into the 21st century.
These 10 Manhattan restaurants offer good bottles without Champagne prices.
The boilermaker, as the classic combo is often called, has elbowed its way into dozens of bars where the bartenders know their aperitifs from their digestifs.
Skylark, a Midtown rooftop bar that’s as nice inside as out, boasts flavorful cocktails, a musical soundtrack that allows for conversation and panoramic views.
Changes in drinking laws have cleared the way for a gentrification of establishments in a city known for its beer-swilling pubs.
New restaurants in New York City are offering cocktail lists that are becoming more creative, and not in a good way.
A library of more than 50 videos demonstrating simple skills that home cooks should master.
Made entirely of the nebbiolo grape, this wine demands years in the cellar. But these days, who has the time?
Florence Fabricant lists the most interesting and important restaurants that will open soon.
This fall, rooftop, basement and vault are among the sites of the city’s new drinking dens.
Counting down the surprises in New York’s new crop of restaurants.
The hot dishes, drinks and other details to watch for in restaurants this fall.
Interactive map of health violations at restaurants in New York
The number of serious coffee shops in New York has exploded. Enter your address to find the shops closest to you.
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