Subject:

James Neel

  • Dining

    March 11, 2010
  • Blogs

    December 8, 2009

    Top 25 Food-Related Quotes Of The Past Decade

    ​Almost a decade ago, I wrote this: "Every time this country ends up with a Bush in the White House, several things most assuredly occur: The government inflicts some regrettable incident on Japan, the nation tumbles into a recession, a presidential pet writes a book, and everyone worries about th ... More >>

  • Blogs

    July 22, 2009

    Top 10 Chefs Who Deserve More Attention

    When we sat down and thought about this, so many names popped into mind that if they were diseases, we'd be riddled. There was a time when few people mentioned Joel Harloff (Dali Wine Bar) or Brian Luscher (The Grape), but those days are fading. Michael Zeve of Sevy's or Jeffery Hobbs at Suze are bo ... More >>

  • Blogs

    December 12, 2008

    Burning Question: Do Chefs "Do" Sloppy Seconds?

    Sean Avery's not the only one who has a problem with leftovers."I hated them as a kid," admits James Neel, chef at Tramontana. "I didn't want the same thing two days in a row."Wait...are we talking about the same thing? Maybe not. Fortunately, cooks in the city treat sloppy seconds with a little mor ... More >>

  • Dining

    April 7, 2005

    Babel-Licious

    Some menu items seem out of place. What's going on?

  • News

    March 31, 2005

    Know the Score

    Plus: Wet and Wilder; Greener Pastures

  • Dining

    January 6, 2005

    Past Vs. Progress

    We love the nightlife

  • Dining

    July 1, 2004

    Innards and Outs

    Which is more revolting: haggis, scrapple or head cheese?

  • Calendar

    June 10, 2004

    Delicious Decadence

    It's five for five at Tramontana

  • Dining

    February 26, 2004

    If It Looks Good, Eat It

    Does presentation really matter?

  • Dining

    July 31, 2003

    At Any Cost

    How do restaurants set their prices?

  • Calendar

    June 19, 2003

    Wash Away

    Mixed cocktails and emotions

  • Dining

    September 5, 2002

    Repeatedly Redundant

    Which dishes have been beaten to death?

  • Dining

    June 27, 2002

    Cook Out

    Do chefs really prepare your meals?

  • Dining

    March 28, 2002

    Lights Out

    The food at Bistro Latino rises above the darkness

  • Dining

    July 26, 2001

    Feeding Frenzy

    Some high-demand fish are in danger of extinction--and restaurants are caught in the middle

  • Dining

    February 10, 2000

    Cold wind blows

    Tramontana gets some small tweaks. It needs bigger ones.

  • Dining

    September 16, 1999

    Hash Over

    Grapes of glory; Coming and going

  • Dining

    August 6, 1998

    Protein's protege

    Unlike the calmness of Al Biernat the man, Biernat's the restaurant is a bit schizophrenic

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