All these old friends, all this nostalgia — I think it’s an age thing. Not mine, but the age of Team Ottolenghi, the company whose 20th birthday we are celebrating this month (around a year late, but with no less excitement). We opened our first deli on a small street in London’s Notting Hill just…
I have a bit of a reputation: If you’re planning on going to Philadelphia, talk to Nikita. I’m by no means an expert, but I visit our sister city (brother city?) three or four times a year — and I think you should, too! The mental block that seems to keep many New Yorkers from…
Hav & Mar is something you don’t see in Manhattan every day: a new Marcus Samuelsson restaurant, and a good one at that. He has operations in New Jersey, Florida, Georgia and three countries outside the United States. At home in New York, though, Mr. Samuelsson’s footprint was limited to Red Rooster in Harlem and…
Headliner Greywind Dan Kluger, the former executive chef at ABC Kitchen who went on to open Loring Place and its pizza sideline, Washington Squares in Greenwich Village, is opening this restaurant and bakery just north of Hudson Yards. The executive chef, Caitlin Giamario, who worked with him at Loring Place, and the pastry chef, Jake…
JERUSALEM — With under 30 minutes until sundown, Anas Shalodi hurried through the Old City’s covered souk carrying a large pot, hot off the stove and wrapped in a green prayer rug, zipping past others making their way to the mosque to break their daily Ramadan fast. In this bustling market in the heart of…
Papaya King, the Upper East Side fixture known for its hot dogs and tropical fruit juices, is moving to a new location, across the street from its longstanding spot on the corner of 86th Street and Third Avenue. The manager, Mohammed Alam, said that there is no firm opening date, but they hope to open…
ANAHEIM, Calif. — The strawberry Dole Whip sundae at Disneyland, in its first minute or so of life, looks perfect. Billowed with fresh fruit and a syrupy drizzle, veiled with tender cake crumbs, it has the dazzling color and softly drooping tip of a cartoon dessert. By the time you pick up a spoon and…
“These are good times for tofu lovers,” Andrea Nguyen writes in The New York Times this week, for her smart tofu primer that considers three categories: basic, chewy and intensely flavored. She reports that America’s tofu consumption has roughly doubled in recent years, fueled in part by a growing interest in plant-based cooking. Whether smoked,…
Mimi Sheraton’s greatest innovation as a restaurant critic is still the only thing people want to talk about. The question comes up in interviews, casual conversations and any other time I get within close range of anybody who knows what I do for a living: “Do you wear disguises?” I don’t, I tell them, and…
A dirty martini can be many things: ice-cold, briny, savory, refreshing — and in unfortunate instances, murky, overly salty, terrible. But an eye toward quality, fresh ingredients and attention to detail have moved this often-polarizing combination of gin or vodka, vermouth and (a dirtying addition of) olive brine from loathsome to lovable. “The dirty martini…