AT NEW YORK’S Niche Niche, an American restaurant that opened in SoHo in March, 40 dinner guests arrive all at once, at 6 p.m., and are escorted from the entryway to their preassigned seats in a dining room that looks more like a living room, with stuffed chairs and velvet pillows. Fifteen minutes later, the…
The hot dog carts that are synonymous with New York City street food are run mostly by men. So are the ice cream stands in Central Park, and the halal carts dishing out aromatic tins of chicken and rice in Midtown. But just as much a part of New York City life, if harder to…
Headliner Portale Alfred Portale is redoing a lot of things for his new Chelsea restaurant, including his own food. The chef, whose name has been synonymous with new American cuisine for more than 30 years, has gone back to his Italian roots. “What I set out to do was something totally different,” he said. He’s…
Erik Ramirez isn’t playing with the usual set of flavors at his new restaurant, Llama San. He isn’t putting them together in the usual ways, either. The starting point of his menu is Nikkei cuisine, the hybrid style forged by Japanese cooks living in Peru, but Mr. Ramirez hasn’t let himself get tied down by…
NEW ORLEANS — For decades, customers who visited the P & J Oyster Company’s headquarters in the French Quarter on the day before Thanksgiving were greeted by a sampling of what the holiday would bring: baked oysters, oyster dressing, oyster soup, oysters Rockefeller. “There are so many things you can make with our oysters,” said…
AMERICAN CUISINEAnd How It Got This WayBy Paul Freedman451 pp. Liveright. $39.95. ImageCredit… Contrary to what sniffy foreign gourmets may believe, the United States does have its own cuisine, Freedman argues in this sprawling history. But it’s defined less by ingredients and recipes than by regionalism, modernity and variety. Relying on sources that range from…
The city of Lyon, France, is hoping to cement its reputation as the cradle of French gastronomy with the opening of a new cultural gastronomy center that is being described as the first of its kind in France, and the largest of its kind in the world. Six years in the making, the Cité Internationale…
It’s been three years, but that familiar maroon book is back. The 2020 Zagat survey of New York City restaurants will go on sale on Tuesday. The new 352-page book retains the same cover and pocket-size dimensions of the original. The three most popular restaurants — that is, the places the surveyors named their favorites:…
Good morning. It’s Veterans Day, and let’s take a moment to acknowledge and thank all those who have served in the armed forces of the United States. Let’s thank them for their work in the wars we have fought in the past and the ones we have been fighting for the last 18 years. It…
SKAERSOGAARD, Denmark — On a mild autumn morning, Sven Moesgaard climbed a sunbathed hill and inspected an undulating expanse of neatly planted vines. A picking crew was harvesting tons of hardy Solaris grapes that he would soon turn into thousands of bottles of crisp white and sparkling Danish wine. A decade ago, winemaking was regarded…