- 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
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- 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
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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Le Philosophe
Le Philosophe doesn’t look like the new “It” restaurant, but it’s as nearly impossible to get a reservation right now. So what’s all the fuss about? It could be their wondrously plump Bouchot Mussels, basking in an addictive broth that’s flavored with aleppo peppers, leeks, potatoes, creme fraiche and god knows what else, but it’s excellent. (And there’s plenty of bread to soak up any leftover broth with!) It’s a dish rivaled only by the Cured Foie Gras Terrine, sided by Quince Jam and thick, Toasted Brioche to smear the wonderfully unctuous, salt-cured paté on. You could easily make a meal of these two dishes alone, but pace yourself there’s more to come.
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The Nomad
Some restaurants just ride the buzz of their openings, becoming the hot restaurant by nature of being brand new. The mediocre and less...
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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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Le Bernardin
There are some great restaurants in New York, and then, there’s Le Bernardin. It’s the kind of place people from all over the world travel just to sample Eric Ripert’s masterful (nearly magical) way with seafood. It’s that good. Ripert manages to tease out every subtle nuance of fish with his preparations and flavor combinations. I’ll never forget the just barely Sauteed Langoustines I had recently at Le Bernardin and I’ve had quite a few.
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Zenkichi
There’s nothing that adds more to the romance of Valentine’s Day than a sexy atmosphere. While it might be just a restaurant,...
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Mas Farmhouse
Sure, going out to dinner might not be the most original idea, but eating is our favorite pastime and you never know what you’ll...
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French Culinary Institute
You do know you don’t have to go to a restaurant on Valentine’s Day, right? You could take a cooking class together. ...
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The McKittrick Hotel’s Valentine’s Dance
If you’re looking to spice things up and do something a whole lot different this Valentine’s Day, The McKittrick Hotel is the...
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Astor Wine & Spirits
Maybe this is your first Valentine’s Day with your significant other, or maybe you just really need a casual, relaxing night this...
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The Four Seasons
The Four Seasons restaurant might not be the newest, hottest place in Manhattan, but it’s a timeless classic that makes for a...
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Perilla’s Farro Risotto
This neighborhood spot from Harold Dieterle, Top Chef Winner Season 1, has plenty in the way of whole grain options, from wheat berries...
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Yonah Schimmel Knishery
This Lower East Side knishery has been cooking whole grains for over one hundred years now. Just what is a knishery exactly? It’s...
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Pates et Traditions’ Buckwheat Crepes
This charming Williamsburg creperie has over 24 savory crepe options, but what sets them apart from traditional, white-flour crepes is...
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ABC Kitchen’s Kasha & Bowties
Jean-Georges Vongerichten’s been singing the praises of obscure grains since the mid-90′s and now they’re not so obscure...
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Union Square Café’s Crispy Polenta
If you’re the brunch type, you might consider getting your whole grains in for weekend brunch. Union Square Cafe may not get quite...
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Thip Samai
If you love Pad Thai, Thip Samai is your Graceland. This is Shrimp Pad Thai the way it was meant to be eaten — incredibly light and...
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Louro
More people should be talking about Louro in the West Village. It opened in a space that was once home to Lowcountry, and before that Bar...
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Or Tor Kor Market
Talk about a crash course in Thai cuisine. This lively Bangkok market is a veritable Disneyland for traditional Thai dishes and...
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Krua Apsorn
There isn’t much in the way of fine dining in Bangkok, at least not where Thai people go to splurge or celebrate a special occasion....
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