We can talk about the aromas and flavors of a wine, possible food pairings, history and culture, personalities or glassware. But from where I sit, it often seems as if people have one overriding topic on their minds: price. This is especially true when the topic swivels around to Burgundy, as it has this past…
Beef heart is a mighty muscle, built to power nearly a ton’s worth of animal. But at Puerta del Sol in Woodside, Queens, it’s all melt, coaxed by smoke and repeatedly brushed with olive oil and its own slow juices on the grill. As in the high, thin-aired Andean city of La Paz, Bolivia, where…
TO TASTE DHANSAK at the Ripon Club in Mumbai — whose version of the slow-cooked, densely spiced lentil, vegetable and meat stew is one of the city’s greatest pleasures — you must come on a Wednesday, and you must be invited. Only members and their guests are permitted to enter, and membership is granted only…
For the last three years, I’ve been obsessed with a green salad. Allow me to explain exactly how out of character this is: very! I love pasta, buttery garlic bread and deeply caramelized roasted vegetables. I love roast chicken, juicy summer tomatoes and carrot cake slathered with tangy cream-cheese frosting. I love bitter broccoli rabe…
Esca, the theater district restaurant that was the celebrity chef Mario Batali’s first and most elegant seafood-focused venture, has been sold to Dave Pasternack, its longtime executive chef. Mr. Pasternack and his new partners acquired the restaurant from the entity formerly known as Batali & Bastianich Hospitality Group on Tuesday, said Joe Bastianich, who had…
Headliner The Fulton Jean-Georges Vongerichten’s first seafood restaurant anchors two floors, with terraces and sweeping views, at Pier 17 in the seaport district. There’s lots of gray, with banquettes upholstered in sea-foam green by Yabu Pushelberg. The various dining areas have hand-painted murals of sea life and hanging lights that resemble buoys. On the ground…
CHARLESTON, S.C. — Nathalie Dupree, the doyenne of Southern cooking, sat at a sunny table near the window at Hominy Grill in late April, a few days before it would serve its last biscuit, and insisted on an order of shrimp and okra beignets. Ms. Dupree, 79, also required a plate of curry-scented Country Captain…
For years, the words “Great Buy!” have been printed on the sides of pastel-colored, sort-of-Southwestern-looking cans of Arizona Iced Tea in a bid to get the attention of gas-station customers and convenience-store shoppers. This month, both the catchphrase and the sugary drink it advertises are being splashed around some unusual new territory: the Brooklyn branch…
It is true that the bacalaitos at the Freakin Rican in Astoria, Queens, are not quite as big around as the ones you will see browning in veritable caldrons of oil over wood fires at kiosks scattered along the beach road in Piñones, outside San Juan. These flattened cod fritters are the size of pie…
Where it used to be that choosing environmentally-friendly products was a niche activity, today’s consumer feels very differently. Statistics show that roughly one-third of all consumers are not only seeking to make more environmentally-friendly purchases, but they prefer sustainable brands. This interested in environmentally-friendly products has prompted companies to look at the way they develop,…