Who cares how authentic it is when crispy flautas with avocado crème fraîche and chicken mole poblano are that good?

Once word gets out how good chef Chris Santos’s small sharing plates can be, the darling brats may be shouldered aside by determined foodies.

Numbing and mysterious Brazilian tricks tumbling out of the kitchen at Caviar & Banana Brasserio have swiftly exorcised the ghost of the house that used to be Rocco’s.

The small armored critter you and I fear strikes chef Matthew Weingarten as wild but cuddly—“rustic, like my food.”

Only a few weeks remain to say adieu to Le Cirque 2000 before it expires forever with a black-tie New Year’s Eve bang.

If you’re not immutably fixated on the authentic, join me trundling down to the East Village for the savvy Indonesian refinements of Taweewat Hurapan.

Chef Larry Forgione likes the idea of braving a department store. That's where we discover the stylish elegance and crunch of slaw-style salads at An American Place.

The parade of sensuous sushi, each sliver of fish hiding a heady wasabi charge, provokes uninhibited ummms of shocked pleasure.

What in the World Is New York Cuisine?

Latch onto the glorified lobster shack launched as phase one of BLT Fish—the latest love child of Laurent Tourondel’s crush on American cooking.