Headliner Pasta Eater When Giusto Priola, a chef, opened Cacio e Pepe, a Roman-style restaurant downtown, he said his friends were surprised. “My friends know I’m from Sicily, and they kept asking why I was doing Roman restaurants,” he said. The simple answer is that his chef was Roman. Here, at his latest restaurant, Mr.…
Four summers ago, a young chef named José Luis Chávez began leveraging the poke craze and the salad-bowl trend into a string of fast-casual ceviche bars. He began with a counter in the Gansevoort Market food hall called Mission Ceviche; there is now another in Canal Street Market and a third is supposed to open…
BUENOS AIRES — At Don Julio, a much-beloved steakhouse in the city’s low-rise Palermo neighborhood, a 110-square-foot grill dominates the soaring dining room in the way that a grand piano commands attention on a concert stage. ImageOver the years, wine bottles signed by customers have provided the décor in the main dining room.CreditMaria Amasanti for…
Texas Monthly, which bills itself as “the national magazine of Texas,” is so focused on covering all things Lone Star that its masthead lists a barbecue editor. It also has correspondents who cover the rural-life blues, and a columnist who explains “western chic” and the dos and don’ts of boots. Now, the publication is dipping…
Craft halvahs have been gaining ground for a few years, and the definition of halvah — the ground sesame-seed confection from the Middle East, — has expanded to include offbeat flavors. The women who created and run Seed & Mill in Chelsea Market sell chocolate-orange, white chocolate-raspberry, and sweet pecan, among others, all quarried from…
For years, the Japanese dominated the cream puff market in New York with oversize ones, but now, the French have jumped in. Rebecca Tison, a Parisian who worked for IBM and then in banking in New York, said her new shop, Barachou, is inspired by a cream puff store in Paris. The name of this…
ASHEVILLE, N.C. — If you were wagering on two of the most unlikely words to be paired in the English language, “Appalachian” and “bagel” would be a pretty good bet. And yet, that is exactly what you find at Button & Co. Bagels here in Asheville. The chef Katie Button, a native of New Jersey…
“The Most Spectacular Restaurant in the World” recounts the saga of Windows on the World, at the top of the World Trade Center. Tom Roston’s book begins and ends with the restaurant’s destruction on Sept. 11. Many of those who worked at the restaurant, Mr. Roston said, thought of themselves as family, and as in…
Wheat Thins were never like this. The crackers that I once doted on delivered grain and salt, but never herbal Middle Eastern za’atar; golden, peppery hawaij, a blend of turmeric and other spices from Yemen; or North African harissa, with its ruddy tint and vibrant heat. But those are the flavors in a new line…
A bit of spirits occasionally involves a taste of history. With its new Kentucky straight wheat whiskey, the Woodford Reserve Distillery in Versailles, Ky., gives the drinker something to think about. Back in 1935, the Federal government recognized four styles of American whiskeys based on the dominant grain: corn (bourbon), rye, malt (malted barley) and…