Good morning. I wish an easy fast to those who are observing Yom Kippur today, and offer all the hope in the world that there’s a good spread for you after a day of prayer and atonement, forgiveness and repentance: glistening smoked salmon and silky whitefish; pickled herring in cream sauce and onions; kippers and…
In our modern age, when meals are often shared not only with our immediate guests but with a whole cohort of friends on Instagram, dressing the dinner table has become a ritual that invites both artistic flourish and forensic precision. To simplify the process, T asked a host of creative types — from a husband-and-wife…
Dean & DeLuca has closed its flagship store in SoHo, after months of financial turmoil in which it shuttered all its other New York City stores. Two notices on its locked and grated front doors Monday announced the store’s “temporary closing,” and said it “will reopen soon.” Asked to elaborate, a Dean & DeLuca spokeswoman…
Headliner Asset Stretches of pale wood, often slatted, soften the industrial look of black steel at this handsome Upper West Side newcomer. Larry Bellone and Will Tracy, the owners of Tessa, on Amsterdam Avenue, have opened this sibling (the name is Tessa spelled backward) about a block away. As longtime residents of the neighborhood, they…
For a long time, the seriousness of a pizzeria could be gauged by a simple yes-or-no question: Did it sell pizza by the slice? The ones that cared the most about upholding traditions, maintaining quality and so on — like Totonno’s, John’s of Bleecker Street, Kesté, Lucali, Una Pizza Napoletana — emphatically did not. Today,…
The coming 25 percent American tariff on certain European foods, drinks and other products will hit a lot of people hard, but few harder than Jon-David Headrick. Mr. Headrick, who lives outside Nashville, operates Jon-David Headrick Selections, which imports French wines exclusively, focusing on small family estates in the Loire Valley and other parts of…
Heritage Foods has come up with an easy, high-quality item for dinner: breaded pork cutlets (scaloppine), ready to sizzle in a pan and serve. (They come frozen but defrost in no time.) The results are tasty, quite tender and could be finished with a tangle of arugula salad, used Parm-style or topped with sautéed peppers…
From time to time, the wooden countertops at Katz’s Delicatessen on the Lower East Side require replacing. The owners have now hit upon a way to recycle the used ones. They’re chopping them up and selling them, stamped with the Katz’s logo, as carving and serving boards for the home. Each one is 14 inches…
Those who have yet to embrace amari — the hyper-trendy bitter aperitifs originally from Italy but now concocted far and wide — might consider starting with the new one from La Boîte, the New York spice specialists, made by Cardinal Spirits of Bloomington, Ind. Lior Lev Sercarz, the owner of La Boîte, developed this amaro…
The Beatrice Inn in the West Village has been on New York’s dining map since the 1920s, when it started as a speakeasy. Angie Mar, its chef, butcher and now an owner, tells its story in a new cookbook, which features a seasonal roster of meaty recipes to tempt big appetites and cooks who might…