In his never-ending quest to thoroughly gourmandize East 5th Street, Jack Lamb strikes again.

Two new fried-chicken specialists take flight.

Van Brunt Street is an unlikely restaurant row. This despite, as Red Hook boosters will have you know, the idiosyncratic charm of 360, the retro-chic appeal of Baked, and the engaging beverage bounty at LeNell’s, the local liquor “boutique.” But little by little, it’s getting there, and the latest arrival makes one of the neighborhood’s strongest culinary impressions yet.

Bouchon Bakery takes pedestrian food to soaring heights.

Why fine Israeli dining isn’t an oxymoron.

Sausages and sauerkraut—and some pretty elegant plate work—is Kurt Gutenbrunner’s idea of casual.

Small is beautiful at an East Village tapas bar.

If the Underground Gourmet were to suddenly lose his mind and open a restaurant, the first thing he'd do is post an ad on Craigslist, which seems to be the trick to unearthing superb kitchen talent these days.

A rising-star chef rekindles his love affair with intense Malaysian flavors, laid-back ambience, and challenging finger food.

The deliciously quirky cooking at the Queen’s Hideaway is worth seeking out.