| |  |  | |  | | |  | | This Guide follows NYCnosh.com and is powered by Foodist Colony. |  |
| |
| | | | | | |
| | |
| | | A friend of ours, while talking about getting together for a recent meal at Park Slope’s Al di La, told me that her mother had once accidentally referred to the restaurant as ‘La di Da’ and had yet to live it down. It’s a telling solecism, because nearly ten years after the restaurant opened its do... | | | | | | Durian is a hard sell, we know. Any fruit that tastes like a cross between a banana and an onion, with a smell like a natural gas leak is doomed to be an acquired taste. Nevertheless, on the other side of the initial cringing and nose-wrinkling lies a creamy fruit pulp that, in a single ingredient, ... | | | | | | After two years as the pivot point of the Top Chef judging team, everyone from Sacramento to Savannah recognizes Tom Colicchio as a man who knows something about food. Yet despite a growing mini-empire that comprises nearly a dozen restaurants, relatively few people have actually eaten anything cook... | | | | | | 3 things we’re loving this week: 1. Food for Design’s novel and visually intuitive FOODPAIRING website. Displaying relationships among and between foods on spidery, cladogram-like starbursts, the site offers new ways of thinking about ingredients. We have used the site to create a few wonderful dis... | | | | | | Add another worthy lunch destination to the expanding list of eateries in and around the old South Street Seaport. Table Tales, the diminutive storefront to caterer Grace Clerihew’s expanding operations, opened stealthily two years ago, just north of the Seaport on Water Street and after some early... | | | | | | For some people, Easter baskets signal the beginning of spring; for some, it is the blooming yellow forsythia; and for others, it is matzoh. While there may not be anything inherently seasonal about the ingredients in hard, crunchy unleavened bread, matzoh’s pride of place in the spring Passover cel... | | | | | | No one could ever accuse Garment District newcomer Macaron Café of inauthenticity; on our first visit to the tiny, brightly lighted shop, we were offered a bowl of the day’s ‘oignon soup’. Then a few days later, the be-ascotted owner asked us if we wanted ‘milk or sucre in our café’. And t... | | | | | | Brunch at Danal is a high concept-affair. Just as Peter Mayle might have imagined a casual meal in a faux French estate: Chintz on the walls, yellow and blue tablecloths on the mismatched wooden tables, pillows casually placed on benches-cum-banquettes. Yet it all feels too phony for its own good–le... | | | | | | The first time I visited Italy, it was precisely this time of year–a season when the Tuscan dirt had finally lost its wintery crunch and café tables just started to reappear on sidewalks. It was also then, as if synchronized by the ringing of a thorny green alarm clock somewhere in Rome, that e... | | | | | | Just a quick alert to readers: Thanks to a few visitors from across the Pacific who enjoy playing in other people’s sandboxes, we’ve had to disable comments for the time being. Don’t worry–they’ll be back. But for now, just send us a quick e-mail [nycnosh (at) gmail.com] if you have a comment or a q... | | | |
|
|
| | |
| | |  | |  |
|
| |  | |  | | | | Want Your Own NYC
Restaurant Guide? |
 | Save Your Favorites | | Keep a Wish List | | Get Picks from Friends | | Reviews, Lists & more | |
|
| | |  | |  |
| | | | | |
|