At Bar Susanne in Williamsburg, the chef Jackie Carnesi is bucking expectations with her seafood and raw bar menu — but the French fries are still outstanding.
On more than 500 acres in upstate New York, he kept a small herd of East Friesian ewes, producing award-winning cheeses and running a high-end restaurant and hotel.
After 25 years, the hotelier Sean MacPherson finally got to open his Lighthouse Café amid Montauk’s 80 mile per hour winds and a boatload of logistics.
Pluot-tomato salad with suya pistachio crunch; charred corn and Cheddar salad; summer melon spoon salad; heirloom tomatoes with fish sauce vinaigrette.
Pluots topped with pistachio suya, heirloom tomatoes dressed with a fish sauce vinaigrette: The state’s chefs are taking a freer yet more curated approach to global flavors.
Bar Chucho — from the team behind the Michelin-starred Mexican standout Corima — overachieves but stays true to its purpose. And there’s a great burger at a fair price.
“Healthy” confections, whether marketed as “better-for-you” or “functional,” have overwhelmed grocery and convenience stores, and even found their way into gyms and supplement shops.
As you enter this meticulously designed restaurant inside Sotheby’s headquarters on the Upper East Side, all appears ready to dazzle. Then the food arrives.
In the town where Kentucky Fried Chicken grew up, they’ll auction off the home, restaurant and maybe even the secret spice mix of a cantankerous innovator.
After the soda company introduced a new brand design, some fans spotted similarities to the typeface used by the cigarette brand. Enter the font nerds.
Cheesemongering is a calling, requiring deep expertise and longstanding relationships, but today’s retail environment is making it more and more difficult.
