Platt: Alder and Pearl & Ash Deliver More Than They Promise
Wylie Dufresne tries simplified cuisine, while Richard Kuo brings a "progressive wine bar" to the Bowery.
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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."
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.
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.
Step into a world of chef-madness. On PBS, of course.
Things get sour when it comes to "the delayed-bread power play."
House parties with these guys must be a blast.