ARCHIVES

I love this beautifully presented Thai food by father-and-son team Taweewat and Dejthana Hurapan.

So unloved Mix, twice unhappily revised, reemerges as Kobe Club, and the kitchen is already impressive.

Marinate an Austrian in the culture of New York eating for a while, and don’t be surprised if he comes up with a menu like chef Daniel Angerer’s (ex of Fresh) at his new Klee Brasserie.

"Most everything else is a work-in-progress.

A serious chef reigns in the kitchen of the optimistically resurrected Russian Tea Room.

Metro Marché is a courageous gambit in a corner of the Port Authority bus station, turning out amazingly good brasserie dishes at astonishingly gentle prices.

The menu is a pledge of allegiance to American steakhouse familiars—some of them sensational.

For deliciously ostentatious swank that’s infinitely cheaper than a status handbag, you must try the $85 black-truffle pizza on the new “Brasserie” menu in the bar at Café Gray.

I’m surprised by the splendidly revved-up flavors at I-Chin. Yes, I’m sneezing and I feel peppery heat coming out of my ears. Yet I couldn’t be happier with the fiercely peppered ribbons of stir-fried chicken the waiter just snipped free of its banana-leaf girdle.

Will a younger crowd be drawn, as chef-owner Terrance Brennan hopes, by this new stripped-down elegance (sedate if not soporific), new sound (Diana Krall instead of Pavarotti), and new pricing ($64 for two courses) from the updated menu?