Le Veau d’Or, an Upper East Side bistro that has been a dining mainstay for more than 80 years, has new owners: the chefs behind one of Manhattan’s most in-demand restaurants. Lee Hanson and Riad Nasr, who own Frenchette, in TriBeCa, said Monday that they took over Le Veau d’Or in April. The restaurant is…
MIAMI — Haitian restaurants bloomed here in the 1990s and 2000s as their reputations grew for serving ambrosial rice and bean platters at cheap prices. On the weekends, barbecue smoke perfumed street corners and backyards as lines of customers formed. Many of their owners and customers had come to South Florida in the previous three…
The high cost of doing business in New York takes a toll on many restaurants in the long run, but it can also lead to compromises whose shortcomings become part of the fun — for diners, at least. If Darryl and Melissa Burnette had been able to afford to rent a space bigger than 275…
In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress. As the creative director and chief executive officer of Italy’s Pellicano Hotels group, Marie-Louise Sciò spends her summers…
It has been christened the marrot. In the past year, several prominent restaurant chains have added plant-based burgers, sausages and ground beef to their menus, embracing a growing consumer demand for vegetarian products that simulate the taste and texture of meat. But Arby’s is going in the opposite direction. Rather than invest in such alternatives,…
Taking the jewel of Basque sheep milk cheeses, Ossau-Iraty, as its template, Murray’s Cheese has arranged to create their own with a cheesemaker in the valleys of the Pyrénées. The superb result, named Mistoa (meaning “mixed” in Basque), is made with some goat milk added to sheep milk, an unusual formula for the region. Hefty…
Anya’s Apothekere makes an unusual fermented honey sauce in three flavors: garlic, onion and jalapeño. The nutty, sweet syrup picks up notes of each ingredient added, and the vegetables pieces are, in turn, sweetened. The peppery taste of the jalapeño kicks long after a swallow, whereas the garlic is more subtle, with a strong earthy…
KitchenAid, the company that manufactures the standing mixer of choice for many home bakers, has its 100th anniversary this year. And to celebrate, it is setting up a two-day pop-up showroom so visitors can see and try not just the mixers and their attachments, but other small and large appliances like toasters, blenders and ovens,…
When Erika Chou and Tom Naumsuwan opened Wayla, a Thai restaurant with a garden on Forsyth Street about three months ago, they were also preparing a double storefront upstairs for a takeout shop. Little Wayla opened last week, offering an array of home-style dishes. “Tom wanted a place where he could serve the food his…
Food and eating figure into some of the whimsical interactive works by the American artist Mark Dion that now dot the Storm King Art Center’s more than 500 acres and museum in the Hudson Valley. Called follies, they’re small structures and sheds that the visitor can enter or peer into, like “Hunting Blind (The Glutton)”…