Restaurants in New York City
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Authentic Isan Eats at Larb Ubol
Cheap Thai restaurants are pretty much a dime a dozen in New York — you know, the kind that serves plates of sweet, limp Drunken Noodles and wan saucers of Red, Yellow or Green Curry, each utterly indistinguishable from the next. And the dim stretch of 9th Avenue in Hell’s Kitchen has more than its share, which makes it difficult to pick out diamonds in the rough like Larb Ubol…
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Q & A with The Fourth’s Marco Moreira and Jason Hall
What could be better than having one, wonderfully talented chef in the kitchen? How about having two? The Fourth’s Marco Moreira, also the driving force behind the terrific Tocqueville, and sushi mecca, 15 East, recently took on Jason Hall as his second in command. But Hall is hardly your run-of-the-mill assistant. Alfred Portale made him his own chef de cuisine at Gotham Bar and Grill all the way back in 2009…
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Raising the Bar (Food) at The NoMad
French Fries. Hot Dogs. Burgers. While these are standard issue dishes when it comes to bar food or pub grub, you wouldn’t expect to find them in the utterly opulent The NoMad Hotel. Especially considering that the culinary programs offered in a series of rooms are overseen by EMP greats, Daniel Humm and Will Guidara. This is killer pub grub with a high end twist. Case in point: Chicken pot pie, laced with foie gras & truffes…
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Dish & Restaurant Spotting: Cacio e Pepe Bombolone at Mulino a Vino
There tends to be a fast and furious frenzy of restaurant openings in the fall, meaning that, invariably, a few notable spots tend to get lost in the shuffle. So in case your attention has been duly diverted by Dirty French and Marta, we’d like to direct it back to a Meatpacking District newcomer, Mulino a Vino, which quietly debuted recently in a rather under-the-radar location…
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Q & A with Mas (farmhouse) & Almanac’s Galen Zamarra
Although highly respected in the industry, Galen Zamarra doesn’t make the news often. Ever since winning the James Beard Award for “Rising Star” at Bouley early on in his career, he’s essentially kept his nose to the grindstone. Until now that is, with the opening of his super seasonal, new eatery, Almanac…
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Redefining Brunch at the Modern Chinese Eatery, Fung Tu
Brunch has really taken it on the chin lately, with a number of food writers calling into question the appeal of the mid-morning meal — so often associated with overcooked eggs, overpriced pancakes, and overly long lines. But contemporary newcomers, like the year-old Fung Tu, are working hard to counteract those negative connotations, by staying blessedly true to their own culinary identities…
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