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American Cuisines

Roman’s

Neighborhood: | Featured in Uncategorized

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Telepan Local: First Bite

Neighborhood: | Featured in First Bite, Restaurant, Reviews

Ever been to Telepan on the Upper West Side? If you have, you remember those pea green walls. Now, I’m a food girl (not a looks girl), but it was hard to get pass those oddly colored, downright distracting walls and focus on the terrific Greenmarket cooking. While it’s practically obligatory now, Bill Telepan actually was one of New York’s first chefs to isolate and extol the virtues of ingredients and seasons. His upmarket menu uptown bragged of Farm Eggs, Hen-Of-The-Woods Mushrooms, and Heritage Pork when everyone else was serving plain old pork and tomatoes all year round…

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Rich Table

Neighborhood: | Featured in City Guides

This cozy corner spot in the Hayes Valley part of town looks more like your local neighborhood bistro than a destination restaurant, but...

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Rosette – Reviewed

Neighborhood: | Featured in Hottest Newcomers, Restaurant, Reviews

Why aren’t more people talking about Rosette? New Yorkers can’t seem to get enough restaurant gossip, especially when it comes to openings (though we love a good chef shuffle, too). Yet, Rosette has barely scratched the surface of our collective radar. Which is good for the rest of us until word gets out to the foodie set. And I’m pretty sure it will…

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Dover – Reviewed

Neighborhood: | Featured in Hottest Newcomers, Restaurant, Reviews

In a city like New York, it’s easy to get lazy about dining out. That’s why neighborhood joints exist; so you can roll out of your apartment and have something you love to eat on a regular basis. To me, that’s the definition of a neighborhood restaurant – a place with food you want to eat often. I can think of plenty of restaurants I loved where I ate something unforgettable, but that doesn’t mean I want to eat it all the time. Those are more like destination restaurants, the kind of spots you’d go out of your way for. Dover is both…

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Narcissa – Reviewed

Neighborhood: | Featured in Hottest Newcomers, Restaurant, Reviews

I don’t know about you, but I’ve been waiting for John Fraser to open another restaurant for six years now. Fraser first solo debut, Dovetail, opened at the tail end of 2007 to pretty sparkling reviews (aside from some pokes at the dull decor, myself included). In fact, many called Fraser a pioneer, one of the first pedigreed, young toques to trailblaze his way to the once sleepy Upper West Side, where so many have followed suit over the years. But he’s finally and smartly taken his talents downtown to the funky East Village to take a stab at a somewhat haunted space in André Balazs’ Standard Hotel…

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Q & A with Luksus’ Chef Daniel Burns

Neighborhood: | Featured in Chef Q&A

You may not immediately recognize the name Daniel Burns, but the soft-spoken chef is more than ok with that. Besides, when you have a resume that includes Senior Chef de Partie at The Fat Duck in England (which earned its third Michelin star during his time there), René Redzepi’s lauded Danish restaurant, Noma (he actually created and ran the pastry program), and three years as Head of Research and Development for Momofuku’s test kitchen, there’s not really much else to prove…

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The Clam – Reviewed

Neighborhood: | Featured in Hottest Newcomers, Restaurant, Reviews

There’s nothing worse than a great, new neighborhood restaurant that opens in someone else’s neighborhood. That always happens to me. And it happened again just two weeks ago when The Clam quietly flung open its doors in the West Village (right near another great newcomer, Piora). They had me at a Parker House roll, individually baked for every diner, warm, pillowy & fresh from the oven welcome. If you had any doubts about what’s on the menu exactly, chowder’s muse is indeed the inspiration…

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Dish Spotting: Fish and Chips at The Elm

Neighborhood: | Featured in Dish Spotting

Paul Liebrandt may be British, but you’d hardly associate the exacting, Michelin-starred chef with Bangers and Mash, Yorkshire Pudding and Steak and Kidney Pie. In fact, he’s best known for coupling contemporary French fare with a uniquely modern, graphic presentation while at Corton in Tribeca, and Liebrandt has remained true to his signature style at The Elm, a sleek new eatery housed in the King & Grove Hotel in Williamsburg…

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Q & A with Kingside’s Marc Murphy

Neighborhood: | Featured in Chef Q&A

While much of the country knows Marc Murphy as a judge, on the popular Food Network show, Chopped, New Yorkers are lucky enough to know him through his restaurants. There’s the elegant and ambitious Landmarc, a contemporary bistro boasting two sprawling locations in both Tribeca and the Time Warner Center. There’s the infinitely more casual Ditch Plains, a slew of beachy seafood shacks (Murphy is an avid surfer). And now, there’s the recently opened Kingside in Midtown’s Viceroy Hotel, a snazzy, 104-seat brasserie featuring…

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Kingside

Neighborhood: | Featured in Uncategorized

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Q & A with Joe & Misses Doe’s Joe Dobias

Neighborhood: | Featured in Chef Q&A

While there’s something innately comforting about the well established or tried-and-true, lets face it, everyone is always looking for the next big thing. That’s what makes the two-month-old Joe & Misses Doe so uniquely appealing… while it’s been assembled entirely from scratch (including the name and menu), it’s also wholly familiar, a 2.0 version of the popular five-year-old restaurant, JoeDoe.

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Q & A with Contra’s Jeremiah Stone and Fabian Von Hauske

Neighborhood: | Featured in Chef Q&A

If you ask chefs Jeremiah Stone and Fabian Von Hauske to describe the concept for Contra, their new, tasting-menu only restaurant, they’ll insist that its clean and spare, like their Lower East Side space, with food that’s serious, but doesn’t take itself too seriously. “We’re just trying to stay focused, showcase great products, and avoid doing things that represent who other people are as cooks…

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Piora – Reviewed

Neighborhood: | Featured in First Bite, Hottest Newcomers, Reviews

It ain’t often a chef comes out of nowhere and knocks your socks off. But when it happens, it reminds you exactly why you love eating out in the first place. I didn’t expect to find chicken skin crumbled over an appetizer of Scallops and Corn (the last of the season) at Piora, a new restaurant in the West Village. The scallops are pan-seared and plated over corn kernels, chanterelles, and an aerated corn puree, a sweet, ethereal last glimpse of summer. But I digress from the chicken skin. It’s laced with fennel pollen and crumbled over the dish, lending an umami-like depth to an otherwise, delicate scallop and corn combination. Lest I forget the black and white sesame seeds sprinkled over the top for nuttiness. One bite and you realize something exciting is going on in the kitchen…

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Preserved Sweet Corn Relish

Neighborhood: | Featured in Recipes

As much as we hate to admit it, there are only a few precious days of corn and heirloom tomatoes left before greenmarket tables officially fill up with apples, pumpkins and butternut squash. But thanks to the magic of pickling and preserving, you can turn your final summer haul into a treat you can enjoy all year long.

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Q & A with Betony’s Executive Chef Bryce Shuman

Neighborhood: | Featured in Best Of

Three stars from The New York Times? Not bad for a chef no one heard of before, that is until he stepped into the kitchen at Betony this spring. He, along with Eamon Rockey, transformed what was once a doomed restaurant space, which briefly opened as a Russian brasserie called Pushkin’s into a midtown dining destination with sophisticated seasonal cooking sans the pretense that often comes with it.

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Restaurant Spotting: The Backyard at The Pines

Neighborhood: | Featured in Restaurant, Restaurant Spotting, Summer Eats

A restaurant with outdoor space of any sort already has a leg up in the city, even if it’s only a pair of rickety two-top tables deposited on the sidewalk. So the full blown, leafy backyard at The Pines in Gowanus makes it an idyllic summertime spot, a sunny reprieve from the restaurant’s dim, no frills interiors. So while you can still hunker down indoors with tender Squab with Parsnip and Blueberry and house-cranked Cappellacci with Oxtail and Crab Brodo, be aware that visiting The Pines’ backyard means stepping into a different restaurant entirely. Because Romano has re-imagined the scruffy urban enclave as a charming Basque cider bar and grill, offering a unique menu of wood-fired items, prepared from a makeshift, backyard kitchen.

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Drink Spotting: The Desert Shandy at Betony

Neighborhood: | Featured in Drink Spotting

It shouldn’t come as a surprise that there’s good food to be found at Betony. After all, executive chef Bryce Shuman worked at one of the city’s preeminent fine dining institutions, Eleven Madison Park, for over five years. And like his EMP mentor, Daniel Humm, he doesn’t allow any of the details to escape his purview, from the homemade breadbasket (cheesy Frico & needle-thin Breadsticks, followed by piping hot Caraway Rolls with salted butter) to the perfectly curated cocktail list.

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First Bite – Estela

Neighborhood: | Featured in First Bite, Restaurant, Reviews

Ignacio Mattos is an eccentric chef to say the least. In fact, being eccentric is what garnered him so much attention last year at Isa in Williamsburg. Remember Isa? It was a quirky eatery designed by Taavo Somer (Freeman’s Alley & Peels) with an oddball menu dreamed up by Ignacio Mattos, who once helmed the kitchen at il buco. But it was at Isa that he really turned heads, serving up dishes, like deep-fried sardine skeleton with olives and celery, or pickled chanterelles mingled with roasted pig’s ear under a tangle of arugula. With Mattos in the kitchen, Isa received a star from the New York Times, and more importantly, tons of attention for its curious, cutting edge cuisine. Then suddenly, Taavo Somer let go of the entire kitchen staff, including Mattos, changing the concept to casual Mediterranean. That was just over a year ago, but Mattos is officially back on the New York dining scene with Estela, a new Nolita eatery, located along Houston Street just above a dive bar named Botanica.

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Q & A with Distilled’s Chef Shane Lyons

Neighborhood: | Featured in Chef Q&A

Despite a six-year tenure as a child actor, it would have been a surprise if Shane Lyons had become anything but a chef. Both of his parents are industry vets, and began teaching him how to cook at three years old. He eventually enrolled in the C.I.A, his mother’s alma mater, and became the youngest ever graduate at the age of 18. And this led to various respectable kitchen stints… first as a private chef, and then at restaurants like Craft Bar, Café Boulud and Momofuku Noodle Bar. But it’s at the recently opened Distilled that Lyons has achieved his ultimate goal, to become an executive chef and owner of a bustling New York eatery.

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