SAN FRANCISCO — At 9:30 on most weeknights, Ricky Lopez, the head chef and owner of Top Round Roast Beef in San Francisco, stacks up dozens of hot beef sandwiches and sides of curly fries to serve hungry diners. He also breads chicken cutlets for another of his restaurants, Red Ribbon Fried Chicken. He flips…
Good morning. When Alison Roman goes to the market this time of year, she buys fruit. All of the fruit. And then she cooks it, spending more time in her kitchen making desserts than she does at any other time of the year. She has, she says, no regrets about that. She does have recipes,…
How do New York Times journalists use technology in their jobs and in their personal lives? Tejal Rao, the California restaurant critic based in Los Angeles, discussed the tech she’s using. What are your most important tech tools for doing your work as our first California restaurant critic? My phone is such a big part…
Image President James Madison’s Montpelier estate in Virginia. The National Endowment for the Humanities awarded a grant for field research to analyze materials excavated from the estate overseer’s quarters.CreditKenneth M. Wyner/Montpelier Foundation An animated short documentary series about female trailblazers in the Progressive Era, a biography of Sacagawea and a project analyzing materials excavated from…
As a heat wave bears down on parts of the country, what could be better than wrapping your sweaty palms around a steaming pumpkin-flavored latte? If that is not your idea of summer fun, take it up with the coffee and doughnut chain that now goes by the name Dunkin’, which announced on Monday that…
FRANKLIN, N.J. — With just a little white chocolate and some sprinkles, Heather Russinko can make a wedding gown in under seven minutes. Give her five minutes more, and she can dress a groom, too. Three buttons, a bow tie, and a tuxedo swell over a round white chest. Ms. Russinko uses dips and drips…
The reasons we drink may vary, whether it’s to connect, to forget, to end a workday or to open an evening. With tiki cocktails, however, the reason bubbles straight to the surface: It’s to have fun. Mai tais, zombies and fog cutters do the trick. But the scorpion bowl, group-friendly and potent, takes tiki’s night…
Opening Sugar Monk With a seductive speakeasy vibe and a name nodding to Thelonious Monk, this plush lounge is a new addition to the Harlem nightlife scene. It’s a partnership between Ektoras Binikos, an artist and mixologist who makes beautifully inventive drinks and was most recently at Gabriel Kreuther, and Simon Jutras, a photographer and…
In the fall of 1980, Patrick Clark, the first chef at Keith McNally’s first restaurant, the Odeon, helped introduce nouvelle cuisine to New York when it was all the rage in Europe. Nearly every place Mr. McNally has built since then has been a firm rejection of all that is fashionable in food, and each…
Pastis, which served appetite-demolishing French food in the meatpacking district from 1999 until 2014, has been rebuilt near its former location. The revival raises a number of questions, including this: Will the snails come with enough bread to soak up all the garlic butter?