Boîte: Paradise Club Times Square Times Square may be the crossroads of the world, but in terms of night life it might as well be the Bermuda Triangle: a place where big dreams go to vanish. So leave it to Ian Schrager, the hotelier and former Studio 54 co-founder, to try to bring some nocturnal…
Good morning. We sailed a terrific print edition of The New York Times onto front steps and newsstand shelves this morning, with the Food section dominated by a beautiful essay and set of recipes by Yewande Komolafe that are meant to serve as an introduction to some of the essential dishes of Nigeria, the country…
Mirazur, a restaurant on the French Riviera in Menton, took the No. 1 spot on the World’s 50 Best Restaurants list, announced on Tuesday at a ceremony in Singapore. The chef and owner, Mauro Colagreco, a native of Argentina, has also earned three Michelin stars. Last year the restaurant was ranked No. 3. The annual…
PATERNOSTER, South Africa — Reaching Wolfgat, a restaurant in a small seaside cottage seating only 20 in this fishing village, takes a good two hours plus by car to reach from Cape Town, about 100 miles away. The payoff is a singularly memorable multicourse dinner that tastes more of the sea than anything else and…
Talking about how good the chef Thomas Keller’s new restaurant is would be easier if it weren’t also painfully out of step with the city’s mood. TAK Room is so determined to be “timeless,” as Mr. Keller has often called it, that it seems clueless. TAK Room opened in March, one of 11 restaurants inside…
Headliner Mission Ceviche Restaurant & Bar Peruvian tastes have a new home on the Upper East Side. José Luis Chavez, a native of Peru who was raised in Venezuela, works out of an open kitchen in this stylish restaurant, which has an arresting wall sculpture of a black sea bass. Here, he gives a more…
There is a saying in Yoruba, one of the languages spoken by the people of southwestern Nigeria, that translates as “The soul that does not eat pepper is a dead soul.” The saying refers not to just one single element, but to the variety of ingredients in Nigerian cuisine that add heat to a dish:…
A small group of 20-somethings, some of whom are still in college, came up with the idea of this inaugural New York Halal Food Festival on Long Island. Noran Omar, the creative media director of the event, said all of the organizers have immigrant parents and wanted to foster a sense of community among Muslims…
LONDON — In Britain, the word “pie” has multiple meanings, some old, some new, some sweet, some savory, some with a pastry crust, others without. To an outsider, this is all very confusing. I can remember walking into a butcher shop in Edinburgh, more than 20 years ago, to buy an attractive-looking pork pie, wonderfully sculpted…
At Restaurant Daniel, a new bar menu of small plates like oysters, gougères and smoked trout rillettes, includes sleek, well-burnished croquine sandwiches of Manchego cheese, Iberico ham and hazelnuts on brioche. To make 16 of them at home, you’ll need eight thin slices of crustless brioche; two ounces of thinly sliced cured ham, preferably Spanish;…