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Gabrielle Hamilton Plans to Partner With Ken Friedman to Run the Spotted Pig

Gabrielle Hamilton Plans to Partner With Ken Friedman to Run the Spotted Pig

The chef Gabrielle Hamilton at her Manhattan restaurant Prune in 2011.

Chicken Milanese Has Its Moment

Chicken Milanese Has Its Moment

This chicken Milanese, lighter than pork and veal versions, gets a hit of umami from Parmesan in the breading.

Autumn Brings Breweries, Bars and a Taproom

Autumn Brings Breweries, Bars and a Taproom

At Beer Street’s original location in Williamsburg, Brooklyn, the bar manager and partner Cory Bonfiglio pours a beer into an aroma-enhancing Teku glass.

Meatless in the Midwest: A Tale of Survival

Meatless in the Midwest: A Tale of Survival

Some patrons, unlike the reporter, line up for brisket at Arthur Bryant’s barbecue, in Kansas City, Mo.

Nobu’s Offspring Still Know How to Party

Nobu’s Offspring Still Know How to Party

Daniel Krieger for The New York Times

A Heady Mix of Food, Cocktails and Showmanship

A Heady Mix of Food, Cocktails and Showmanship

Arnaud Dissais, the head bartender at Daniel, preparing a Haiku, composed of the Japanese whiskey Hibiki, plum sake and Peychaud’s bitters, with rose petal jam and Amaro Montenegro.

Lemon Bars, With Blueberries in a Supporting Role

Lemon Bars, With Blueberries in a Supporting Role

Bakers, take note: These are lemon-blueberry bars, not blueberry-lemon bars.

Annoyed by Restaurant Playlists, a Master Musician Made His Own

Annoyed by Restaurant Playlists, a Master Musician Made His Own

The prolific musician and composer Ryuichi Sakamoto at Kajitsu, a Manhattan restaurant where he created the music playlist.

Seeds Only a Plant Breeder Could Love, Until Now

Seeds Only a Plant Breeder Could Love, Until Now

Row 7 Seed Company aims to connect plant breeders with restaurant chefs as they develop new varieties of vegetables, in some cases sending chefs a range of trials to taste test, as with this squash.

Riffing On One of the World’s Great Sandwiches

Riffing On One of the World’s Great Sandwiches

The classic banh mi contains pâté, ham and roasted pork, but miniature pan-fried crab cakes are a clever twist on the original.

Celebrating Mimouna and Its Dose of Post-Passover Carbs

Celebrating Mimouna and Its Dose of Post-Passover Carbs

A spread of Moroccan cookies from a Mimouna celebration last year in New York. Because flour is not allowed in the house during Passover, other ingredients are used, like coconut, pistachios, dates and various nuts. Meringues and homemade marzipan are also often on offer.

Celebrities and Chicken Salad: The Lure of Freds at Barneys

Celebrities and Chicken Salad: The Lure of Freds at Barneys

Mark Strausman, the longtime chef at Freds at Barneys New York. He has written a new cookbook, with Susan Littlefield, that recounts the restaurant’s celebrity-studded history.

Autumn Brings Breweries, Bars and a Taproom

Autumn Brings Breweries, Bars and a Taproom

At Beer Street’s original location in Williamsburg, Brooklyn, the bar manager and partner Cory Bonfiglio pours a beer into an aroma-enhancing Teku glass.

The Art of the Australian Breakfast

The Art of the Australian Breakfast

Simple food, beautifully presented at Carthage Must Be Destroyed, an Australian-style cafe in Bushwick, Brooklyn.


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