WELLS Yeah, I agree, and it’s particularly frustrating because it’s been almost two years since the virus arrived on our shores. I have two kids, both in high school, and both were sent home with rapid tests this week. Which is great, but it would have been greater if it had been going on for…
Headliner The Nines Acme, the NoHo hot spot, is mostly history. Its underground bar and lounge remains in business, but the ground-floor restaurant has a new name and style. It is now something that has been on the restaurateur Jon Neidich’s wish list for years: a classy supper club, a throwback to high-end New York…
Are you familiar with the term speciality coffee? In order to earn the speciality title, producers have to meet a long list of criteria. There’s a reason why this beverage tastes differently almost every time you have a cup. Coffee variants aren’t grown, harvested, processed, roasted, or brewed in the same way. Speciality coffee places…
When somebody says a restaurant’s food is better than it has to be, it’s only half a compliment. Usually they mean that the food isn’t great, but it could be worse than it is and crowds would still keep coming because the place has other things going for it, like location or view. Lodi, an…
Megan Curren, 35, an owner of the Graceful Ordinary, a fine-dining restaurant in St. Charles, Ill., said that while many Chicago restaurants are still hurting financially because of the pandemic, St. Charles’s are recovering faster. Spaces like hers have plentiful room for outdoor dining, she said, and people are moving into — not out of…
After Nikolas Vagenas, a bartender at Apotheke in Chinatown and Bar Meridian in Brooklyn, tested positive for the virus in mid-December, he tried to apply for unemployment benefits both over the phone and online. The website “was supercomplicated,” he said. “I called them and waited on the phone, and they said I didn’t qualify.” Asked…
Mr. Schoenfeld became obsessed with Chinese food early on. “I must have been 11 or 12 when I first went to the Great Shanghai on Broadway and 102nd Street,” he told the website Serious Eats in 2018. “I remember having my first spring roll! Not an egg roll — this was thinner and more delicate.”…
Making pizza at home sounds fun, but homemade pizza dough can be finicky, even if you’ve had a lot of practice. Still, that doesn’t mean delivery is the only way to satisfy a craving. Solution: French bread. Squishy supermarket French bread is a ready-made vehicle for your favorite pizza toppings. Sure, you could just buy…
One thing I miss from the pre-Covid era is eating at friends’ homes, which I do sparingly at this point, and only with the precautions that you’d imagine. I love seeing what my friends decide to make, a fascination that is surely related to the fact that I’m a professional recipe recommender. Trying their dishes, another…
Quick-cooking farro, with its nutty flavor and plump, chewy texture, is the darling of the grain bowl, the star of countless salads and the foundation of many traditional Italian soups. It’s also pretty wonderful mixed with mushrooms and cheese, and baked into a golden-topped gratin. Other than homey rice bakes, there aren’t a lot of…