Plus, a look at the floor plan.
The Marcel Hotel introduces a subterranean lounge, $17 cocktails, and food from 'inoteca.
The ambitious project comes courtesy of Über-consultant Adam Block, stepping into the role of the restaurateurs he's counseled for decades.
A secret lobster-roll shop, and how to gain admittance.
Also in the magazine: Print opens, and Joaquin Baca makes Seven-Layer Dip.
Operations have moved to Second Avenue.
BBQ Chicken is gone, but Kyedong is coming.
"I cracked the code for Katz's Deli," says Francis Garcia.
What will be on the menu at David Bouley's new Kaiseki restaurant?
Another highly praised patty makes an uptown transfer.
The Table 8 redo will strike a "conspicuously informal tone."
The opening of Passerby 2.0, plus John Hodgman on the speakeasy trend.
Molecular gastronomy, ho!
Also in the magazine: Shrimp rolls are in season, and Mile End deli opens.
The Baltha-czar has been sizing up the competition and is worried he won't measure up.