- February 12, 2007
- Restaurant Openings
Week of February 12, 2007: Olympic Pita, Blue Ribbon Bar, and Westville East.
- October 17, 2005
- The Red Hook Diet
What do Added Value greens, the city’s best Key-lime pie, and Brownstone Ale have in common? They’re all made in one of the most remote corners of Brooklyn, and they’re all worth the trip.
- December 11, 2006
- Sparkler Alert
Rosé was the wine-marketing sensation of the summer, but how does the sparkling version fare for holiday parties? With the help of master sommelier Joshua Wesson, CEO of Best Cellars, we tasted 24 bubbly rosés and came up with the best.
- September 18, 2006
- The Bavarian Calendar
In Munich, Oktoberfest starts sixteen days before the first Sunday in October. In New York, that’s as good a reason as any for suds and a sausage.
- October 3, 2005
- Tapped In
Break out the lederhosen—it’s time to celebrate Oktoberfest.
- April 18, 2005
- Western Omelette
The Western Omelette - Object of Desire
- August 28, 2006
- The Pig and the Pudding
Ever since April Bloomfield introduced the word gastropub into the lexicon of New York restaurants, to describe the mood and food of what was to become the Michelin-starred Spotted Pig, New Yorkers have debated just what it is that makes a gastropub a gastropub.
- June 12, 2006
- 1,000 Points of White
The Enomatic wine system stores 48 open bottles, preserving them with argon gas, and dispensing 15-milliliter tastes at the swipe of a card that the store has preprogrammed with an introductory 1,000 points.
- January 15, 2007
- Pork and Beans, à la Française
In France, cassoulet has long been the subject of debate. Does mutton belong among the pig parts and preserved goose? Which beans are best? How many times is the crust broken (seven in Castelnaudary, eight in Toulouse)? Mercifully, New York chefs take a looser approach, catering to bean-stew classicists and modernists alike.
- December 18, 2006
- Have Dinner With an Old Flame
Splashy décor is nice, but a restaurant with a working fireplace is hard to beat.