The countdown to Thanksgiving has officially begun. And while most people gather at a loved one’s house for dinner (4 p.m. or bust!), a brave, avant-garde few forgo the headaches and the dishwashing and their worst relatives, choosing instead to leave the work to the professionals. Whether you’re a restaurant Thanksgiving lifer, or you’re just…
For some people, a bad table is one where nobody can see them. For others, it’s one where everybody can. In my book, a table is bad when it distracts you from settling down and paying attention to the meal. There’s a table like that at the new East Village restaurant Claud, a lone two-top…
Liane Emerson picked the place for her third date with Austin Bailey. She knew the Midtown bar was cool, but her date wasn’t so sure. “He thought it was weird,” she said. But by the time their cocktails arrived, Mr. Bailey, 25, had come around. “The drinks are good,” he said as he sipped his…
As a child, her brother said, Ms. Powell was both bookish and dramatic. “She loved to be onstage, and loved just being over the top and having everyone watch her,” he said. And, he added, she was “the most experimental and sophisticated cook among us, and we were all people who cooked.” She met the…
Headliner Molyvos After nearly 25 years on Seventh Avenue and 55th Street, this Greek restaurant has found a new, less sprawling home at the southern edge of the theater district, in the former Esca space. “We wanted something smaller,” said Nick Livanos, who owns the restaurant with family members, “and this gave us the opportunity.”…
At the University of Michigan, where she earned a bachelor’s degree in English in 1955, she wrote for the school newspaper and for The Detroit Free Press. After graduation, she was hired by United Press International, which on one memorable occasion sent her to cover a show by Elvis Presley in Detroit. She wangled an…
The partners, all native New Yorkers, will soon have more restaurants here than they do in Manhattan. And that’s to say nothing of the Carbones that need tending in Dallas and Hong Kong, and the Sadelle’s in Paris and Las Vegas, all opened in the last decade. At press time, the global count was 42…
“We have to have healthy margins to be able to build out that innovation and get it to our customers in the market,” Mr. Connolly said on the call. Conagra did not respond to a request for comment for this article. Likewise, investors and analysts are closely watching the continued price hikes at Chipotle, wondering…
Not long before he died, my father, a doctor, announced that he would write a cookbook of Greek food. The news came as a shock. In England, where he’d spent most of his life, he had shown very little interest in cooking. In Greece, where he was born and where he returned to live much…
There are pie-eaters and cake-eaters, often fixed in their tastes. But Ovenly, the Greenpoint, Brooklyn, bakery with branches elsewhere in the borough and in Manhattan, has struck a compromise: a cake inspired by pie. Rich six-inch brown sugar cake layers enclose a pie-like salted caramel-apple filling, the entire confection robed in cinnamon buttercream. Serving eight…