It’s almost Labor Day, which means that our time together is coming to an end. We laughed, we cried, we snacked, we island hopped, we … assessed infection risks. After a long summer of mixed vibes, my newsletter partner Michael Gold and I decided to (virtually) sit down and reflect on all of the strangeness…
Shortly before we were to wriggle our way around the horse and find our places at the table, Madame took me into the kitchen, opened the oven door, pointed to the chicken and exclaimed, “Qu’il est beau!” She didn’t exaggerate — it was beautiful in every way. There were the simultaneous pleasures of hearing the…
Try to get a reservation at one of Manhattan’s luxury sushi bars and you’d never guess that the restaurant business is struggling. As I write this, you need to wait a week to experience one of Shion Uino’s $420 omakase meals at 69 Leonard Street. Masa, where lunch and dinner are now $800 a person,…
Headliner HOWM Cocina & Cocktails The name is pronounced “home.” Remembering how it’s spelled is something else. The idea, according to the Gilded Group, which manages the restaurant in partnership with the Selina Chelsea hotel, is to express people coming together with food and drink. Got that? What the name doesn’t reflect is the nature…
“Lettuce is not typically found in a salade niçoise — it’s sacrilege,” says the writer and art critic Fanny Singer. “But I’ll sneak lettuce into every meal.” It’s a fitting act of rebellion for the daughter of the chef and restaurateur Alice Waters, the owner of Berkeley’s legendary temple to local produce, Chez Panisse. Meanwhile,…
“Hi. I’m Fanny Singer. And today, I’m cooking an herby grilled tuna salad. It’s called a deconstructed salad nicoise. The majority of the ingredients for the salad are from the farmer’s market. And I always like to go to the farmer’s market and see what they have and then sort of adapt accordingly. This is…
AUSTIN, Texas — It was early morning in the lobby of the Line Hotel, and everyone was eating migas. The migas, from a restaurant called Veracruz All Natural, have long been a fixation for the breakfast-taco-obsessed populace of Austin: scrambled eggs flecked with pico de gallo and freshly made tortilla chips that hang onto their…
Yes, they sell fragrant, juicy lychees, rambutans, mangosteens, dragon fruit, soursop and more. But the jewel in the crown from Full Moon Fruits, a fledgling fruit company, is the pink pineapple. With flesh the color of rosé, this rare pineapple from Costa Rica is irresistibly sweeter and less acidic than the yellow variety, delivering an…
Justin Smillie, the executive chef for the Il Buco restaurants in Manhattan and in Amagansett, N.Y., wanted to devise a lighter take on octopus. “I was looking for something other than the big steaky chunks you always see,” he said. So instead of cutting meaty cross-sections of the tentacles, he shaved them into ribbons the…
The new streusel cakes from the Vienna Cookie Company in Baldwin, N.Y., are defined by their fillings of fruit, chocolate or nuts, sandwiched in between a tender cookielike base and a rich crumb topping. The cakes are the owner Heidi Riegler’s refinement of the typical New York coffee shop crumb cake and can go from…