Celebrated Chef Damon Wise Has Taken Over the Kitchen at Maison Premiere and Sauvage
The trendy Brooklyn spots landed a big name.
By Chris CrowleyMaison Premiere
Most Recent Articles
Where to Eat, Drink, and Celebrate Fourth of July in New York City This Year
Maison Premiere, Narcissa, the Dutch, and other restaurants are throwing parties and cooking burgers.
By Chris Crowley13 Compelling New Brunch Dishes That Go Way Beyond Eggs Benedict
Fried-oyster breakfast tacos, pork burgers, and paella.
By Sierra Tishgart22 Comforting New Dishes to Get You Through the Season’s First Cold Snap
Wood-fired pancakes, meaty pastas, and hot booze.
By Sierra TishgartBLOGVERTORIAL/SPONSORSHIP AD CODE
Maison Premiere’s Labor Day Party; The Pines Teams Up With Table on Ten
Today's Leftovers.
Maison Premiere’s Labor Day Party; Martha’s One-Year Anniversary
Today's Leftovers.
Where to Eat and Drink in New York on the Fourth of July
The Dutch, Maison Premiere, the Gander, and more.
By Riddley Gemperlein-SchirmSlideshow: How to Quarter, Slice, Fillet, and Shuck Like a Pro
It’s no good having a wa-sujihiki knife if you don’t know how to use it.
By Mary Jane WeedmanMemorial Day Specials: Where to Eat and Drink in New York This Weekend
The Dutch, Maison Premiere, and more.
By Sierra TishgartThe Very-Last-Minute Guide to Mother’s Day Brunch, Which Is This Sunday
The Dutch, Il Buco Alimentari, and Alder still have tables available.
By Brennan CarleyMaison Premiere’s Kentucky Derby Party; Daniel Patterson at Aldea
Plus: Burger Week, and more, in today's Leftovers.
New Year’s Party at Maison Premiere; The Marrow’s Wine Room
Plus: truffle dinner at Louro, and more, in today's Leftovers.
Maison Premiere Extends Weekday Oyster Happy Hour to the Weekends
Three dozen raw oysters and a breakfast julep: There's never been a better hang-over cure.
By Hugh MerwinMaison Premiere Now Taking Reservations Online
Even for brunch.
By Hugh MerwinMore Clams: Why Prices at New York Raw Bars Keep Rising
Not content to simply shuck and serve, chefs are taking raw-bar preparations to the next level.
By Hugh MerwinTrendlet: Frog Legs Find Favor — and Flavor — All Over Town
It's tempting to blame the resurgence of frogs' legs on New York's burgeoning French-food renaissance.
By Robin Raisfeld and Rob PatroniteCrudo, Ceviche, and More: The New Wave of Raw Seafood in New York
This sushi-mad city has a newfound fascination with alternative fish dishes.
By Sierra TishgartRed Rooster’s Spiked Snow Cones; Maison Premiere and Fatty ‘Cue’s Fourth of July Parties
Plus: An all-ladies meat-eating competition, and more, in today's Leftovers.
A Guide to Buying, Shucking, and Eating Clams
It’s hard to imagine that the humble clam was ever more fashionable than it is now.
By Hugh MerwinMemorial Day Party at Maison Premiere; Tertulia Starting Special Monday Night Animal Roasts
Plus: Beurre & Sel's Hamptons pop-up, and more, in today's Leftovers.