“Coffee and” was an expression I heard all the time as a kid. From early morning until late in the afternoon, the aroma that filled the kitchen, wafted through the living room and wisped its way up the stairs was coffee, Chock Full o’ Nuts specifically. The coffeepot burbled steadily in our house, always ready…
Ken Friedman, the principal owner of the Spotted Pig restaurant in Manhattan, has agreed to pay $240,000 and a share of his profits to 11 former employees who have accused him of sexual harassment, retaliation and discrimination, as part of a settlement brokered by the New York State attorney general’s office. The office investigated the…
When the trees are bare, the skies are gray and the threat of a cold seems to be eternally looming, there is no better time to rekindle your creative spirit in the kitchen. Winter may be the season of warming soups, stews and porridges, but they needn’t be one-note or soporifically heavy. Below, a roundup…
Headliner Bergamo’s This lobby lounge, in the Company Building, which is home to a collection of tech start-ups, sprawls over 8,500 square feet, with cushy booths and tables, a 63-foot bar, and an arched, tiled ceiling to echo the Guastavino installation across the street in Grand Central Terminal. It’s the work of Company You Keep…
The Queens neighborhood of Elmhurst is where you go when you want a Thai restaurant that will lead you to the dance floor and push you into dips and twirls that the places in Manhattan haven’t learned yet. You go there for Lamoon’s mango salad dotted with ant eggs, and Ayada’s chile- and garlic-laden raw…
Cassidee Dabney has one of the more coveted jobs in her field: executive chef of the Barn at Blackberry Farm, an award-winning restaurant, both luxurious and deeply connected to the land, in the foothills of the Smoky Mountains of Tennessee. But she got her start, and a certain prestige, at an Applebee’s in Fayetteville, Ark.…
As an early sign of how Impossible Foods’ plant-based meat may fare in China, the placement of the company’s booth at the International Import Expo in Shanghai was not particularly auspicious. Impossible Foods was relegated to the fringes of a cavernous convention center, surrounded by entrepreneurs with far less expansive ambitions than the transformation of…
A few months ago, on a Megabus ride into New York from Philadelphia, my assigned seat was the front row of the bus’s upper level, providing an overwhelming panoramic view of the pavement ahead of us — like one of those 3-D IMAX experiences, except instead of being about volcanoes or sharks, it was about…
L’Etivaz is a type of Swiss Gruyère that’s made according to more traditional, higher standards than regular Gruyère, and it’s sold in a number of better cheese stores. James Coogan, the cheese buyer at Eli’s Manhattan food market, says the cheese made in 2018 (the latest available) — nutty, earthy and with a slightly fruity…
A Dutch Dutch oven is not a joke. BK, a cookware company in Wateringen, the Netherlands, has been making the pots for 150 years. Dutch oven is a term used for a lidded casserole, usually metal, that was first developed in England in the 17th century and so named because the process of molding the…