Including a truly excellent egg sandwich.
"Then I went to Minetta Tavern for Scotch and a chocolate souffle."
Fennel-baked Alaska, parsnip ice cream, and eggplant tiramisu.
Ribs at Estela, tacos at Mission Cantina, and wood-grilled chops at Marco's.
It really was a banner year for restaurants.
Plus: Alan Richman pans Corvo Bianco, and more, in this week's roundup.
Try this recipe from Estela chef Ignacio Mattos, who boldly (and successfully) brings together Taleggio cheese and fish sauce.
Plus: a review of Umami, and more, in this week's roundup.
Plus: Alan Richman loves Estela, and more, in this week's roundup.
As selected by Rom Toulon, managing partner at Tribeca's 24 Hubert Wines.
These are small, sneakily sophisticated downtown establishments.
"For whatever reason, I got to Philly and I became obsessed with finding fake cronuts."
Strawberry-tomato sorbet, blueberry pie-shakes, and more.
Plus: Alan Richman on Franny's, and more, in this week's roundup.
Plus: Cuozzo likes Costata, and more, in this week's roundup.
This sushi-mad city has a newfound fascination with alternative fish dishes.
He's drafted a fine-dining dream team that includes former Blue Hill at Stone Barns beverage director Thomas Carter and chef Ignacio Mattos.