http://nymag.com Daily coverage of New York's restaurants, nightlife, shopping, politics, and culture. en Copyright 2006, New York Magazine Holdings, LLC Tue, 22 May 2012 01:43:17 -0400 http://nymag.com/restaurants/features/mile-end-sandwich-2012-5/ Mile End Sandwich asks its customers to stand up while chowing down.]]> HASH(0xd0045e8),HASH(0xcff7bdc) http://nymag.com/restaurants/features/mile-end-sandwich-2012-5/ Sun, 20 May 2012 21:32:51 -0400 http://nymag.com/restaurants/recipes/inseason/rhubarb-2012-5/ However you classify rhubarb, it’s a much-loved ingredient in the fruit fool.]]> HASH(0xd004534) http://nymag.com/restaurants/recipes/inseason/rhubarb-2012-5/ Sun, 20 May 2012 21:32:27 -0400 http://nymag.com/restaurants/reviews/la-vara-gwynnett-street-2012-5/ Alex Raij and Eder Montero bring Manhattan-style tapas to Cobble Hill. HASH(0xd00d0d4) http://nymag.com/restaurants/reviews/la-vara-gwynnett-street-2012-5/ Sun, 20 May 2012 21:32:10 -0400 http://nymag.com/restaurants/features/smile-to-go-cookies-2012-5/ Brenna White's chocolate chip cookies at Smile to Go.]]> HASH(0xd011d1c),HASH(0xd00ce1c) http://nymag.com/restaurants/features/smile-to-go-cookies-2012-5/ Sun, 20 May 2012 12:40:24 -0400 http://nymag.com/restaurants/features/terroir-wine-bar-high-line-2012-5/ Terroir Wine Bar opens a seasonal outpost at the Porch on the High Line. HASH(0xd00c954),HASH(0xd011c2c) http://nymag.com/restaurants/features/terroir-wine-bar-high-line-2012-5/ Sun, 13 May 2012 22:28:51 -0400 http://nymag.com/restaurants/reviews/nomad-2012-5/ Daniel Humm’s casual alternative to his signature kitchen offers terrific food, but at crazy prices. HASH(0xd01fc88) http://nymag.com/restaurants/reviews/nomad-2012-5/ Sun, 20 May 2012 12:55:38 -0400 http://nymag.com/restaurants/recipes/inseason/bluefish-2012-5/ The bluefish is much maligned by detractors for tasting “fishy,” but taste is subjective.]]> HASH(0xd026454),HASH(0xd01fae4) http://nymag.com/restaurants/recipes/inseason/bluefish-2012-5/ Sun, 20 May 2012 11:28:05 -0400 http://nymag.com/restaurants/recipes/inseason/asparagus-2012-5/ Ramps may be the first to arrive at the party, but nothing says spring is in the air like asparagus.]]> HASH(0xd0285d0),HASH(0xd025c98) http://nymag.com/restaurants/recipes/inseason/asparagus-2012-5/ Sun, 20 May 2012 13:07:02 -0400 http://nymag.com/restaurants/reviews/underground/san-matteo-panuozzo-taboonette-2012-5/ Two downtown sandwich spinoffs leave the bread oven behind. HASH(0xd027e14),HASH(0xd0284e0) http://nymag.com/restaurants/reviews/underground/san-matteo-panuozzo-taboonette-2012-5/ Sun, 20 May 2012 12:53:07 -0400 http://nymag.com/restaurants/features/greek-yogurt-2012-5/ A Frenchman, a Greek, and a Turk walk into a conference room to rank New York–made Greek yogurts. Spoons, predictably, fly.]]> HASH(0xd02e7e0),HASH(0xd02b930) http://nymag.com/restaurants/features/greek-yogurt-2012-5/ Mon, 30 Apr 2012 09:58:25 -0400 http://nymag.com/restaurants/features/international-meats-local-2012-5/ International Meats Local, billed as the “first sustainable street meat event,” opens May 6.]]> HASH(0xd035110),HASH(0xd02e69c) http://nymag.com/restaurants/features/international-meats-local-2012-5/ Mon, 30 Apr 2012 10:01:17 -0400 http://nymag.com/restaurants/recipes/inseason/stinging-nettles-2012-5/ No ordinary weed, the stinging nettle takes its name from its deceptively innocent-looking leaves harboring dozens of tiny needles.]]> HASH(0xd03fb8c),HASH(0xd03f388) http://nymag.com/restaurants/recipes/inseason/stinging-nettles-2012-5/ Sun, 20 May 2012 13:04:46 -0400 http://nymag.com/restaurants/reviews/atera-2012-5/ Atera’s ingredients seem plucked from nature, but appearances are deceiving.]]> HASH(0xd03c37c) http://nymag.com/restaurants/reviews/atera-2012-5/ Sun, 20 May 2012 09:35:40 -0400 http://nymag.com/restaurants/features/yunnan-kitchen-blue-lotus-2012-4/ The delectable regionalization of Chinese food in post-Cantonese New York. HASH(0xd044034) http://nymag.com/restaurants/features/yunnan-kitchen-blue-lotus-2012-4/ Sun, 20 May 2012 12:54:41 -0400 http://nymag.com/restaurants/recipes/inseason/broccoli-rabe-2012-4/ For a fleeting period in the spring, you’ll find overwintered bunches of broccoli rabe that boast a relative sweetness.]]> HASH(0xd051c18),HASH(0xd043e90) http://nymag.com/restaurants/recipes/inseason/broccoli-rabe-2012-4/ Mon, 23 Apr 2012 10:55:58 -0400