Finally, a place to hail Canada at 3 a.m.
Are these really “NYC’s highest quality, most affordable lobster rolls”?
Check out our slideshow and the menu.
Also in the magazine this week: Plum-tomato shakshuka, and Stuffed Artisan Cannolis.
Can the long-awaited project from a former Babbo sous-chef break the curse of the Nightmare on Kenmare?
A former Montparnasse chef will helm the new incarnation of the Brooklyn Heights institution.
Opening this fall/winter.
A former Boucarou and Jeffrey Chodorow chef blends French, Japanese, and Senegalese.
The landlord got too greedy for the fusion chain.
And have a look at the menu.
See a slideshow of the modern design and the food.
A first look at Delicatessen's long-awaited macaroni-and-cheese annex.
A casual offshoot of Tony Fantastico's subterranean eatery.
A look at the newly relocated dining room and menu.
Plus, how the dishes played a part in a realty show.
A newcomer bucks the fried-chicken trend by char-grilling.
A look at the menu of "sea shack cuisine" from a seafood savant, and the space.
A new restaurant is expected to open.