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New York Had the Most Exciting Cocktail Bars in America — Why Do So Many Now Feel Like They’re Stuck in the Past?

Photo: Topical Press Agency/Getty Images

Photo: Topical Press Agency/Getty Images

"New York’s cocktail culture is balanced, elegant, and luxurious. It’s a masterful exercise in well-crafted, standard-bearing sophistication. It is the Brooks Brothers of the cocktail world. Sit down at any of the city’s top-tier bars, and service will be gracious, you’ll be comfortable, and the product will be refined and reliable — too reliable."

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The Restaurant GM Is the Glue that Keeps the Dining Room Together

Courtesy CookNSolo

Courtesy CookNSolo

"Zahav, one of the best restaurants in America according to Eater’s own Bill Addison and widely recognized for chef Michael Solomonov’s modern Israeli cooking, also offers praiseworthy service (which was nominated for a James Beard Award this year). But the name of the man responsible for this aspect of the Philadelphia restaurant’s operations isn’t as recognizable: Okan Yazici, Zahav’s general manager, started working at the restaurant in 2008, the first year it opened, as a busser."

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The humble power of immigrant restaurants: ‘You can’t hate someone if you like their food’

Chef Kevin Li cooks at Reren Lamen & Bar in Chinatown in 2016. (Sarah L. Voisin/The Washington Post)

Chef Kevin Li cooks at Reren Lamen & Bar in Chinatown in 2016. (Sarah L. Voisin/The Washington Post)

"Last July, in the heat of the presidential campaign, my friend Jim and I were standing outside of Reren Lamen & Bar on Seventh Street NW when a pack of bros — young, white, full of themselves — crossed our paths on the sidewalk. A Reren employee, hustling for business outside the restaurant, suggested the guys might want to check out the Chinese-style ramen."

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New Restaurants Pop Up in East End

The dining room of Lulu Kitchen & Bar in Sag Harbor, N.Y.  Credit: Gordon M. Grant for The New York Times

The dining room of Lulu Kitchen & Bar in Sag Harbor, N.Y. 
Credit: Gordon M. Grant for The New York Times

"The paint isn’t yet dry, but a number of East End restaurants are ready for the season. More notable chefs and restaurateurs than ever are heading to the area, among them Galen Zamarra of Mas (Farmhouse), Frank DeCarlo of Peasant, Philippe Delgrange of Le Bilboquet, James Mallios of Amali and the company run by the celebrity chef Todd English. Some East End stalwarts like Wölffer Kitchen of Sag Harbor are expanding with branches in other villages."

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Restaurants Offering Benefits To Keep Employees

"It all boils down to supply and demand. As Nashville keeps growing, and developers keep building, the stakes are even higher to find qualified employees.

'The labor market is challenging because people have more and more opportunities so we have to raise our wages and increase benefits, bonuses, and other perks in order to be competitive,' said Randy Rayburn, Midtown Cafe Owner."

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Grand Central's Secret Bar Just Reopened

Noah Fecks/Courtesy of The Campbell

Noah Fecks/Courtesy of The Campbell

"After shuttering its doors for one year, the Campbell Apartment in Grand Central Terminal is reopening to the public.

The historic New York City bar re-opened on Wednesday under the direction of the Gerber Group.

The Campbell Apartment dates back to 1923 when John W. Campbell (an early 19th century-era railroad executive) transformed the 25-by-60-foot space into his office, the New York Post reported. He decked it out with a faux stone fireplace with his family’s coat of arms, a grand piano and a chandelier. At night, he would host friends and colleagues in his lavishly-decorated space."

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Miss Ada, Drawing on Middle Eastern Flavors, to Open in Brooklyn

"The chef Tomer Blechman, whose résumé includes Lupa, Bar Bolonat and Maialino, looked to the Hebrew word for restaurant, “misada,” when naming his new place. His cooking pulls from the Middle East, with labneh, sumac, tahini and schug, a spicy Yemenite sauce, playing a role." 

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Photo: Krista Schlueter for The New York Times

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What is Instagram doing to the food world?

"It's often said that people eat with their eyes.

I feel compelled to point out that that’s not literally true. Of course presentation is important when it comes to food, but we eat with our mouths, which we use to taste and touch and even smell our food (via nasal passages in the back of the mouth). Food and drink are the only art forms that use all five senses, and I’d put sight in fourth place — maybe fifth if the food is crunchy." Click here to read more.

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The Eataly effect: Why José Andrés and other top chefs keep building food halls

A rendering of 10 Hudson Yards in Manhattan, where José Andrés is opening a food hall. (Courtesy Related-Oxford)

A rendering of 10 Hudson Yards in Manhattan, where José Andrés is opening a food hall. (Courtesy Related-Oxford)

"Joining fellow big-name chefs Mario Batali, Anthony Bourdain and Mike Isabella, Washington’s José Andrés is getting into the food hall game — in New York.

The chef and restaurateur on Tuesday announced that late next year, he will open a yet-to-be-named project devoted to Spain in the Hudson Yards development on Manhattan’s West Side." Click here to read more. 

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