- Best Of
Best of Bangkok
May 14, 2013
Valentine’s Day in NYC
Jan 30, 2013
The Glory of Grains
Jan 24, 2013
Soups Worth Slurping This Winter
Jan 8, 2013
- View More Best Of's
- Reviews
- Gourmet Gossip
Top Cocktail Trends to Watch For in 2013
Feb 20, 2013
Restaurant Trends to Watch for in 2013
Jan 23, 2013
Trendspotting: “New” Mexican Cuisine in NYC
Jan 15, 2013
Sriracha on the Rise
Sep 5, 2012- View More Posts in Gourmet Gossip
- Behind Kitchen Doors
- Gizmo Girl
Fruit Scoop & Slice
May 20, 2013
Gizmo Girl’s Glass Marinade Set
May 10, 2013
Citrus Mister
May 3, 2013
Herb Garden Kit
Apr 22, 2013
Countertop Deep Fryer
Apr 4, 2013- View More Posts in Gizmo Girl
Italian Cuisines
A New & Improved Nick And Toni’s in the Hamptons for 2013
It’s one thing for a Hamptons restaurant to draw crowds during the height of the summer season. But the 25-year-old Nick and Toni’s is a veritable institution year round, attracting both local, loyal clientele, and a steady stream of celebrities as varied as Bill Clinton, Mick Jagger, Steven Spielberg and Martha Stewart.
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Carbone
Rarely do you come across a buzzy, new restaurant that peddles in Veal Parmesan, Linguine with Clams, and Lobster Fra Diavolo. It sounds almost like a contradiction in terms, but Mario Carbone and Rich Torrisi have made an art of Red Sauce Italian, and by doing so, have made Italian-American cooking hot. It all started with Torrisi Italian Specialties, which by day, was nothing more than a sandwich shop, albeit an excellent one, wheeling and dealing in Eggplant Parm, Heroes, Lasagna and the like. Come nighttime, this Soho shop morphed into a restaurant with one of the most exciting (and affordable) tasting menus in the city. Then came the more casual Parm and their newest venture, Carbone, is like something straight out of Little Italy… only with much better food. I used to love going to Little Italy with my parents when I was young. My brother, sister and I would pile into the car and travel into the city from our home in New Jersey all in the name of Veal Parmesan, Shrimp Francese, Gnocchi and Rainbow Cookies. We’d end the evening at Ferraro’s for espresso and scoops of gelati. When I moved into the city post-college, I returned to Little Italy for dinner, but the neighborhood seemed to be shrinking and the restaurants sadly deteriorating.
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The Marrow – Reviewed
There is marrow on the menu at Harold Dieterle’s new West Village eatery, of course. It comes roasted and topped with sea urchin, teeny nibbles of fried potatoes, a few wisps of baby celery greens, and a drizzle of meyer lemon aioli. Looking for a light bite? Consider eating elsewhere. But if you’re looking for some heart-warming (or stopping) cooking to cozy up to this winter, The Marrow has quite a few terrific options.
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Restaurant Openings to Look Forward to in 2013
For food writers, each year generally ends with a flurry of restaurant “Best Of” listicles, chronicling the highs and lows of eateries both old and new. But as soon as the calendar reads January 2nd, we hit the reset button, turning our attention towards a brand new crop of impending openings. From Michael White’s eagerly anticipated double header in Manhattan (The Butterfly and Ristorante Morini), to Andy Ricker’s continued expansion of his Pok Pok empire in Brooklyn (Whiskey Soda Lounge), it’s already shaping up to be a banner year for the New York restaurant scene. And who knows? A few of them just might make our “Best Of” lists at the close of 2013.
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The Marrow
There is Marrow on the menu at Harold Dieterle’s new West Village eatery, of course. It comes roasted and topped with sea urchin,...
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Rosemary’s Minestra Di Stagione
This charming West Village trattoria was buzzing even before it opened its doors this past summer, and the excitement about this place hasn’t dissipated since. With a menu featuring a mix of classic and inventive Italian dishes, including Zucchini Crudo, Octopus Salami, and various homemade pastas, you’re guaranteed to find something delicious to fill you up. We love the Minestra Di Stagione.
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Perla
Chef Michael Toscano exercises his gift for nose-to-tail cooking at Gabe Stulman’s rustic Italian bistro, Perla. You can find...
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Frankies 570
An early seating at this rustic Italian bistro will set you back $85 for four courses, but you won’t be worrying about the price...
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Eataly
Mario Batali’s massive Italian emporium may seem like an odd place to spend the New Year, but we’re talking about an extravagant buffet at...
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i Trulli
This rustic, Apulian restaurant will spread their shellfish celebration over not just one, but ten days this year, offering a four-course...
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Hearth
Marco Canora’s four-course holiday menu at Hearth reads like a greatest hits list of Feast of the Seven Fishes favorites. Clams Oreganata...
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Lupa Osteria Romana
It’s no surprise that noted Italian-American restaurateurs Mario Batali and Joe Bastianich pull out all the stops at Lupa for their annual...
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First Bite: L’Apicio
It ain’t easy to open a restaurant in this city, nevermind a successful one. First, there’s the task of finding a space with...
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Parm’s Thanksgiving Hero
Indiscriminately piling leftovers on a hunk of bread is the average Joe’s answer to Thanksgiving leftovers (and not a bad idea at all),...
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Barbuto’s Lamb Ribs with Cranberries
If your idea of cranberries is limited to muffins and jellified sauce that holds its shape in a can, be sure to pay a visit to Jonathan...
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Maialino
Got a fussy group this Thanksgiving? We recommend a reservation at Maialino. They’ve got two complete menus to choose from, one...
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L’Apicio
If you’re bored of the same old same old, try a new joint. This is New York City afterall and new restaurants open every few hours....
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Spiga’s Pumpkin Ravioli
If you’re inclined to all things pumpkin, you’ll want to go out of your way to sample Spiga’s Pumpkin Ravioli this fall....
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Salumeria Rosi Parmacotto
What’s with the sudden restaurant migration to the Upper East Side? First, the guys from The Lion made the trek uptown to open The Crown last year, then came Il Mulino’s recent fall, “red sauce” debut and now Salumeria Rosi Parmacotto. Except Salumeria Rosi didn’t exactly move uptown. Instead, partner and chef Cesare Casella made his way across Central Park from the West Side to open a second Salumeria Rosi outpost, a partnership with Parmacotto meat purveyors.
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