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New
& Notable: Belgian Revival
There's more to Belgian cuisine than just fried potatoes. At Resto, chef Ryan Skeen reinvents traditional dishes like carbonnade, stewing beef cheeks with whiskey, coffee and beer, and serving them, naturally, on fried potatoes.
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Restaurant
News: Mo' Momofuku
Perhaps expecting a barrage of patrons after his 2007 James Beard Award for Rising Star Chef of the Year, chef David Chang announced that the current Momofuku Noodle Bar will move to a much larger location this summer. The new space will be located two blocks north and will have twice the number of seats so that more customers can enjoy Chang's adventurous dishes.
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Events: The Scent of a Menu
On June 18, patrons of the first Rosewood Scent Dinner at The Carlyle will experience a multi-sensory journey through a six-course meal, pairing perfumes with dishes to highlight culinary essences found in the fragrances. The combinations include The Different Company's Sel de Vetiver with hamachi and blue fin tuna tartare and Black Orchid by Tom Ford with a vanilla rum milkshake.
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N.Y. Restaurants Get a Facelift
Our thousands of restaurant review pages now have a bold new look and interactive features that allow you to search easily for others near you. Click on the rating, price, cuisine and other features to search for more restaurants in that category. Let us know what you think of our new form and function. Email us here. |
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Restaurant Feature: Inventive Italian at Insieme
It would be easy to yawn at the opening of another Italian restaurant in New York, but Insieme distinguishes itself from competitors with a strikingly sleek design and a bisected menu. John Mariani explains that traditional dishes are found on one side of the menu while contemporary items are on the other.
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