Image The Gitano Jungle Room is the SoHo transplant of a decadent restaurant in Tulum. CreditNina Westervelt for The New York Times Gitano Jungle Room SoHo The swarm of wealthy international travelers to and from New York can inspire grand attempts to recreate chic drinking and dining destinations enjoyed in more exotic locales. That’s the…
One of the great cooking tools is the flattop griddle, a diner standby in shimmering black, best friend to tacos and short-order eggs. You can make a dozen smashed lamb chops on one, huge piles of hash browns, stacks of pancakes, French toast, arepas, buttery trout fillets, mounds of chopped cheese. You can make six…
Most couples choose to serve wine at their wedding. A glass or two not only shows hospitality and enhances the culinary experience of their guests, but can also act as a sort of social lubricant, especially on the reception dance floor. The process of picking wedding wines, though, can be challenging. Brides and grooms want…
Headliner Crown Shy The name is odd. But James Kent, who was a chef de cuisine at Eleven Madison Park and the executive chef at the NoMad, and Jeff Katz, the former manager of Del Posto, said it referred to a phenomenon in the forest in which the tops of trees do not meet. “It’s…
SAN JUAN, P. R. — Before Hurricanes Irma and Maria plowed through Puerto Rico in late 2017, Natalia Quiles Deya was a full-time lawyer with a new hobby: growing papayas and root vegetables on land she rented in the island’s green, fertile interior. But once the storms passed and the extraordinary level of devastation became…
Before I tell you about the seasonally attuned courses the chef Hiroki Odo prepares at his new and virtuosic kaiseki restaurant, Odo, I want to tell you about some that he does not prepare. At two points during the March menu, a person who is not Mr. Odo faces you across the thick plank of…
Kaiseki is a traditional style of Japanese meal in which certain dishes are served in a fixed order. Creative chefs like Hiroki Odo find ways to work surprises into the ritual. At Mr. Odo’s new restaurant, Odo, a cocktail featuring mikan oranges was made in front of diners as an introduction to dessert.
In this series for T, the author Reggie Nadelson revisits New York institutions that have defined cool for decades, from time-honored restaurants to unsung dives. A February night in Harlem, 7 in the evening, and at Charles’ Country Pan Fried Chicken, a faint aroma wafts out on the cold night air. At 132nd Street and…
Mark Bittman wants you to know he’s not dead. Since his departure from The New York Times in 2015 to join a food start up, Mr. Bittman has had the unsettling feeling that people think he’s six feet under. “It was like I kind of fell off the map,” Mr. Bittman said. But the 69-year-old…
HOUSTON — To Kirby Runyon, a planetary scientist at the Johns Hopkins Applied Physics Laboratory, the small distant object that NASA’s New Horizons spacecraft flew past on the first day of this year reminds him of monkey bread. For people not familiar with this sweet pastry, monkey bread consists of balls of dough that are…