New York needs dessert bars.
Whatever it is, it's slated to open next spring.
A lawsuit and the departure of pitmaster Myron Mixon have delayed the restaurant's opening.
Other than that whole restaurant-in-Central Park thing, the new Tavern will take very few cues from its previous incarnation.
A whole new Talde in a whole new state.
More drunken noodles for everyone.
It's just one of many projects the 18-year-old is working on.
"Every restaurant needs an inspiration and in Sophie Gimbel, we have found the perfect muse."
Hockey pucks and yakitori ducks.
The clothing maker is mixing herringbone with herring bones starting next summer.
It sounds like Maialino 2.0.
A fleet of carhops on roller skates awaits your orders.
The legendary French chef is working on a new kind of atelier.
There may be a samosa or two in your future as well.
Finally, unicorn wristbands and crispy chicken in the same convenient location.
He's going to be cooking brisket meatloaf.
The former 'Top Chef' winner has not yet revealed the restaurant's exact location.
A Wisconsin-based coffee roaster is headed to midtown.
"When you go back to Europe it is all about snobbery," he says, so there's that.