Just before dinner is over at Pirosmani in Sheepshead Bay, Brooklyn, the waiter will clear everyone’s plates, and first-timers may worry that the kitchen has forgotten about that order of Georgian dumplings. But fresh, spotless plates are a requirement for enjoying the baseball-size khinkali; they serve as a test of one’s dumpling-eating skills. “You have…
YARRA GLEN, Australia — In an unassuming shed near this small town in the center of the Yarra Valley, just northeast of Melbourne, Luke Lambert makes gorgeous, minerally chardonnays and perfumed, savory syrahs under the Luke Lambert label. The wines are fresh and energetic, far from the jammy, alcoholic fruit bombs and the cheap “critter…
Squid are chameleons of the ocean, shifting effortlessly from hue to hue as they cross sand, coral and grass. Scientists have long studied the peculiar structures in their skin that interact with light, trying to understand how the animals change color so swiftly and with such precision. Now, a paper published last week in Nature…
The 20-year partnership between the celebrity chef Mario Batali and the Bastianich family of restaurateurs was formally dissolved on Wednesday, more than a year after several women accused Mr. Batali of sexual harassment and assault. Mr. Batali “will no longer profit from the restaurants in any way, shape or form,” said Tanya Bastianich Manuali, who…
Good morning. What’s better than stracciatella, the Italian dish of chicken broth with a cheesy suspension of poached egg and herbs? The answer is: Stracciatella seasoned with really good fish sauce. Trust me! Go with it. Beat a few eggs, then grate in some Parmesan until the eggs are the texture of cake batter. Now,…
On March 15, a new dining hub will open on the western edge of Midtown Manhattan in Hudson Yards, from 10th to 12th Avenues and 30th to 34th Streets. Many of the restaurants involve familiar names like Thomas Keller, David Chang, Michael Lomonaco, Costas Spiliadis and José Andrés, among others, with some restaurant imports from…
Headliner Ardyn This intimate new Greenwich Village spot takes its name from the Shakespearean forest, and it stands to reason that greens, grays and natural wood would play a major role in its décor. Less obvious but certainly of the moment is a menu featuring small-batch ingredients, sometimes from the nearby Greenmarket, in dishes like…
For an operation that essentially serves one dish, Maxi’s Noodle has a dauntingly long menu. The dish is Hong Kong-style won-ton noodle soup, though, which requires Maxi Lau, the chef and proprietor, to keep a large number of items on hand to be added to or subtracted from the soup at the customer’s whim: the…
The main attraction at Madame Vo BBQ, now two months into its run on Second Avenue in the East Village, is a seven-course dinner on the theme of beef. This is a familiar concept in Vietnam, where it is known as bo bay mon, as well as in San Jose, Calif., Houston and other areas…
If you haven’t seen what happens to grapes in a microwave oven, you haven’t spent enough time in the richly nerdy corner of the internet that specializes in strange, everyday phenomena with fascinating, plausible scientific explanations. To quote a physicist, Aaron D. Slepkov, from his recent article in the Proceedings of the National Academy of…