Headliner Filé Gumbo Bar Eric McCree, an audio engineer who worked on Broadway shows, found himself out of work two years ago, the result of pandemic shutdowns. So he moved to Albany, N.Y., started catering and considered opening a restaurant. “It’s something I thought I could do,” he said. Now, at age 34, he is…
It’s late on a Sunday evening at Inga’s Bar in Brooklyn, and the dining room is growing quiet. As it does, seats at the bar, where I’m finishing dinner, start to fill with servers who have sent their last customers off into the night. As they decompress over cocktails and wine, something unusual happens: They…
Angel’s Share, the influential Japanese-style speakeasy that closed in March after nearly 30 years in the same East Village space, will return for another flight this summer. The bar, considered a pioneer in the craft-cocktail movement, will stage a pop-up inside the Hotel Eventi, on the Avenue of the Americas near 30th Street, beginning June…
The Luke’s Lobster chain of Maine-style lobster roll and seafood spots has added a version of their roll fueled with Sichuan spice. It’s a collaboration between Luke’s Lobster and Omsom, a company started by Kim and Vanessa Pham, the daughters of Vietnamese immigrants, which makes and sells Asian sauce bases. Omsom’s “Chinese mala salad starter,”…
Leaving a commercial ice cream container on the table while serving can quickly lead to a sticky meltdown. A new insulated stainless steel ice cream keeper that holds a standard 14- to 16-ounce container is an effective new solution. With its screw top lid in place the ice cream maintains a fine scooping consistency for…
The name Pomp & Whimsy sounds like it was designed to toast the Platinum Jubilee. But this new gin is made in Los Angeles and is the work of Nicola Nice, a former sociologist living in New York who co-founded the Women’s Cocktail Collective to amplify women’s roles in the drinks industry. The company’s first…
Early in the new National Geographic Documentary Films and Imagine Documentaries film, “We Feed People,” about World Central Kitchen, the chef José Andrés’s disaster relief organization, Mr. Andrés sums up his approach: “I see opportunities where others see mayhem.” The Spanish-born chef started the nonprofit in quick response to the 2010 earthquake that devastated Haiti.…
You may not know the name Thierry Atlan. It’s because this French master chocolatier (Meilleur Ouvrier de France Chocolatier) has spent much of his career teaching and also producing chocolates on the wholesale and corporate level in France and, for the past eight years, in New Jersey. He is now opening a shiny little boutique…
Lighting the grill and quickly searing some burgers or franks is not the game plan in “Pig Beach BBQ Cookbook,” by Matt Abdoo and Shane McBride, two of the partners in the Pig Beach BBQ restaurants in Brooklyn and Queens. The essence of what they do is smoking, low and slow. Even at its simplest,…
If you’d prefer to stay off the reservation sites, you can try calling: Restaurants of a certain era, like Yakitori Totto near Carnegie Hall, sometimes take last-minute reservations over the phone. Or you should join every restaurant obsessive I know in dining out at 6 p.m. Sure, it’ll be on the quiet side when you…