The Pour: In Napa, Some Wineries Choose the Old Route
For years Napa Valley has been known for dense, powerhouse Cabernets, but a few winemakers are making more restrained and elegant versions.
A Craving for Riblets and Change at Applebee’s
The woman at the helm of Applebee’s Grill and Bar is trying to steer the restaurant chain into more adventurous waters.
Working Class or Upper Crust, Tacos for All in the Hamptons
Authentic Latin food can now be found in the Hamptons, along with an increasing Latin American population.
Restaurants: When a Trattoria Goes Avant-Garde
With the arrival of a new chef, Simone Bonelli, in April 2008, the East Village Italian restaurant Perbacco ascended to a whole new level.
The Minimalist: A Sweet Science Without Tomato Cans
Served plain, on bread, this tomato jam is sensational; with tuna, meat or white fish, it is even more compelling.
$25 and Under: Chicken in Global Attire
Several shops in Brooklyn serve the sandwiches of fried chicken cutlet on baguette that Israelis, and many Jewish New Yorkers, call schnitzel.
A Good Appetite: No-Alcohol Refreshers That Rise Above Mimicry
The obsession of bartenders with making better and more creative cocktails has trickled down to their sober sisters, the mocktail, or nonalcoholic cocktail.
Sushi and Kishke Under One Roof
With 20,000 square feet of kosher edibles, Pomegranate is positioning itself as a grocery source for observant Brooklyn Jews.
Food Stuff: A Fig Reveals Its Inner Raspberry
The inside of these figs is the color of raspberry jam and even has a similar sweet-tart flavor and texture, thanks to the crunch of tiny seeds.
Food Stuff: In Chinatown, a Bar With a Pharmaceutical Bent
At Apothéke, paraphernalia like chemical beakers and pharmacy scales are used for decoration and for mixing drinks.
Food Stuff: For Grown-Ups, a Down East Sequel to Mac and Cheese
Take old-fashioned macaroni and cheese, add chunks of lobster and this everyday food assumes cashmere quality comfort.
An Insiders’ Clubhouse (Apply at the Door)
Graydon Carter, the editor of Vanity Fair magazine, owns the Waverly Inn and just bought the Monkey Bar, which makes his second career as a restaurateur look more serious.
Los Angeles Stages a Fast Food Intervention
The yearlong moratorium on new fast food restaurants in Los Angeles raises questions about when eating stops being a personal choice and becomes a public health concern.
The Minimalist: Chapati: Bread Born for the Grill
Foolproof and not much work, the Indian flatbread can be served with almost anything you have going on the fire.
Restaurants: The Fine Art of the Noodle
Apart from being excellent, Matsugen is brave, putting its faith in authentic Japanese cooking and a less tricked-out setting than most Asian restaurants with its scale.
City Room: Ask About New York's Greenmarkets
Michael Hurwitz, the director of New York City's Greenmarket program, is answering readers' questions this week about farmers' markets and community-supported agriculture.
A Good Appetite: Beans in Their Own Sweet Time
Soft-cooked beans simmered in a flavorful liquid are a wonderful accompaniment to grilled sausages.
Wines of The Times: Living and Drinking in the Moment
Crisp, refreshing white wines like albariño are one of Spain’s finer contributions to warm-weather drinking.
From a Tuscan Kitchen, Lessons in Simplicity
Laura Sbrana, whose son Marco Canora is the executive chef and a partner in Hearth, Terroir and Insieme restaurants in New York, runs a cooking school near Pisa.
Specialty Coffee Roasters Brew in New York
Despite huge strides by New York’s cafes over the last few years, the most respected coffee roasters are elsewhere. Now, some of the best are coming to town.
Recall Leads Whole Foods to a Change
Scrambling to contain fallout from a recall that threatens its reputation for quality, Whole Foods said it would tighten oversight of suppliers to keep unsafe products out of its stores.
OFF THE MENU
Restaurant openings, closings and chefs on the move.
Dining Calendar
Walking tours, an all-you-can-eat beach party, $1 tacos and more.
Letter: Meatless Indulgences
To the Editor:.
Letters: Clubby Feeling
To the Editor:.
For years Napa Valley has been known for dense, powerhouse Cabernets, but a few winemakers are making more restrained and elegant versions.
A Craving for Riblets and Change at Applebee’s
The woman at the helm of Applebee’s Grill and Bar is trying to steer the restaurant chain into more adventurous waters.
Working Class or Upper Crust, Tacos for All in the Hamptons
Authentic Latin food can now be found in the Hamptons, along with an increasing Latin American population.
Restaurants: When a Trattoria Goes Avant-Garde
With the arrival of a new chef, Simone Bonelli, in April 2008, the East Village Italian restaurant Perbacco ascended to a whole new level.
The Minimalist: A Sweet Science Without Tomato Cans
Served plain, on bread, this tomato jam is sensational; with tuna, meat or white fish, it is even more compelling.
$25 and Under: Chicken in Global Attire
Several shops in Brooklyn serve the sandwiches of fried chicken cutlet on baguette that Israelis, and many Jewish New Yorkers, call schnitzel.
A Good Appetite: No-Alcohol Refreshers That Rise Above Mimicry
The obsession of bartenders with making better and more creative cocktails has trickled down to their sober sisters, the mocktail, or nonalcoholic cocktail.
Sushi and Kishke Under One Roof
With 20,000 square feet of kosher edibles, Pomegranate is positioning itself as a grocery source for observant Brooklyn Jews.
Food Stuff: A Fig Reveals Its Inner Raspberry
The inside of these figs is the color of raspberry jam and even has a similar sweet-tart flavor and texture, thanks to the crunch of tiny seeds.
Food Stuff: In Chinatown, a Bar With a Pharmaceutical Bent
At Apothéke, paraphernalia like chemical beakers and pharmacy scales are used for decoration and for mixing drinks.
Food Stuff: For Grown-Ups, a Down East Sequel to Mac and Cheese
Take old-fashioned macaroni and cheese, add chunks of lobster and this everyday food assumes cashmere quality comfort.
An Insiders’ Clubhouse (Apply at the Door)
Graydon Carter, the editor of Vanity Fair magazine, owns the Waverly Inn and just bought the Monkey Bar, which makes his second career as a restaurateur look more serious.
Los Angeles Stages a Fast Food Intervention
The yearlong moratorium on new fast food restaurants in Los Angeles raises questions about when eating stops being a personal choice and becomes a public health concern.
The Minimalist: Chapati: Bread Born for the Grill
Foolproof and not much work, the Indian flatbread can be served with almost anything you have going on the fire.
Restaurants: The Fine Art of the Noodle
Apart from being excellent, Matsugen is brave, putting its faith in authentic Japanese cooking and a less tricked-out setting than most Asian restaurants with its scale.
City Room: Ask About New York's Greenmarkets
Michael Hurwitz, the director of New York City's Greenmarket program, is answering readers' questions this week about farmers' markets and community-supported agriculture.
A Good Appetite: Beans in Their Own Sweet Time
Soft-cooked beans simmered in a flavorful liquid are a wonderful accompaniment to grilled sausages.
Wines of The Times: Living and Drinking in the Moment
Crisp, refreshing white wines like albariño are one of Spain’s finer contributions to warm-weather drinking.
From a Tuscan Kitchen, Lessons in Simplicity
Laura Sbrana, whose son Marco Canora is the executive chef and a partner in Hearth, Terroir and Insieme restaurants in New York, runs a cooking school near Pisa.
Specialty Coffee Roasters Brew in New York
Despite huge strides by New York’s cafes over the last few years, the most respected coffee roasters are elsewhere. Now, some of the best are coming to town.
Recall Leads Whole Foods to a Change
Scrambling to contain fallout from a recall that threatens its reputation for quality, Whole Foods said it would tighten oversight of suppliers to keep unsafe products out of its stores.
OFF THE MENU
Restaurant openings, closings and chefs on the move.
Dining Calendar
Walking tours, an all-you-can-eat beach party, $1 tacos and more.
Letter: Meatless Indulgences
To the Editor:.
Letters: Clubby Feeling
To the Editor:.
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