Expect a lot of Champagne.
The newest chicken dishes at New York restaurants are grand birds competing for prime menu space with steaks and other large-format dishes.
Yes, that is a coq au vin for two with egg noodles, bacon, and Hen of the Woods mushrooms, why'd you ask?
The French restaurant in Chelsea is taking a new direction with a new chef.
Even the most overbooked of editors will be able to find some sustenance.
The Butterfly's turkey club, Shapiro's steak sandwich, and more.
As selected by Rom Toulon, managing partner at Tribeca's 24 Hubert Wines.
A look at the most disruptive restaurant trend over the past decade.
Including Hawker Bar, Distilled, and Montmartre.
Plus: Sietsema on Sweet Chick, and more, in this week's roundup.
Gabriel Stulman has built an impressive dining empire in a short time by doing things the traditional way.
Plus: Jordana Rothman gives three stars to Kappo at MÃ¡ PÃªche, and more, in this week's roundup.
Plus: Reviews of Pearl & Ash, and more, in our weekly roundup.
Fried grits, spiced chickpeas, and duck-liver toast.
Plus: beets and trout at Clarkson, and more, in this week's roundup.
After years of trattorias, farm-to-table American fare, and foraged Nordic food, New York is in the midst of a French revolution.
Hopefully, all of the servers will look like AmÃ©lie.