He's not a fan.
Why yes, there is a workshop called "Introduction to Food Photography: A Beginner's Guide to Making Bacon Look Sexy."
Even he can't believe this drivel.
"Whereas wd~50 is more of, sort of, the only boat in the pond, we're in a pond full of boats."
Wylie Dufresne tries simplified cuisine, while Richard Kuo brings a "progressive wine bar" to the Bowery.
"I hope I've never served anything that was downright gross."
Silk suits, Air Jordans, strapless dresses, and more sartorial choices from last night's big event.
New York had an exceptionally strong showing, with Le Bernardin, wd~50, Blue Hill, Mission Chinese, Del Posto, and Momofuku among the winners.
How about some bacon and pecan in a cone?
Also, Tosi made an oozing American cheese dessert.
In the ten years since Wylie Dufresne opened his groundbreaking restaurant, his staff has helped redefine New York City's food landscape.
Plus: Ai Fiori's Sunday night pasta tasting, and more, in today's Leftovers.
This is a hard a table to score.
Oxtail stew, rye pasta, and a sea buckthorn cocktail.
Mark your calendars. Save your paychecks.
Pigs in a blanket and purple cheese.
It's like a chili-cheese extravaganza, only with 3000 percent more Sichuan peppercorns.
Dufresne's follow-up to the groundbreaking wd~50 is expected to open next spring.