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 >>
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 >>
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 >>
Some menu items seem out of place. What's going on?
Plus: Wet and Wilder; Greener Pastures
We love the nightlife
Which is more revolting: haggis, scrapple or head cheese?
It's five for five at Tramontana
Does presentation really matter?
How do restaurants set their prices?
Mixed cocktails and emotions
Which dishes have been beaten to death?
Do chefs really prepare your meals?
The food at Bistro Latino rises above the darkness
Some high-demand fish are in danger of extinction--and restaurants are caught in the middle
Tramontana gets some small tweaks. It needs bigger ones.
Grapes of glory; Coming and going
Unlike the calmness of Al Biernat the man, Biernat's the restaurant is a bit schizophrenic