Shanghai is a fast town that cooks its food slowly. Josephine Feng's Shanghai Cuisine brings the region's high braise to Bayard Street.

Columbus Avenue's Avenue Bistro does credit to the genre, but with an inventive menu that is far from slavishly Gallic.

Despite its generic name, the Place is anything but bland and nondescript.

Sirio Maccioni, ringmaster of New York's best-known restaurant, gives his well-heeled diners something surprising to digest this month: two new chefs in the kitchen.

Who knew that schnitzel with noodles was one of David Bouley's favorite things? At the new Danube, he shows why.

He's already the most decorated chef in town, but Daniel Boulud is upping the ante with his lavish new restaurant -- the ultimate homage to the simple tastes of his French country childhood.

For one night, Restaurant Daniel imports fish -- and chef -- from Japan.

Sniffing out truffles has never been easier.

The theater district's Chimichurri Grill offers an Argentine menu that doesn’t just phone it in.