The artichoke slice, which comes slathered in gooey artichoke sauce, is the shop's specialty. There's no seating inside here, though, so you'll have to take your pizza and beer elsewhere. Leer más.
See "Houdini: Art and Magic" for an intimate portrayal of the man behind the facade, including photos of the Hungarian-American magacian performing with his wife Bess. Oct 29–Mar 27.
Recommended: Funghi misti, melanzane alla parmigiana, asparagi gratinati, pastas, rollatino di pollo, veal Milanese, mille foglie. Leer más.
The original building where the 26th President of the United States lived from birth until he was 14 years old was demolished in 1916. It was rebuilt here in 1919 by the Theodore Roosevelt Association
Great Tourist Site. The entire menu is CHOCOLATE!- Jill Zarin, Real Housewives of New York City
Go just for the elevator ride, where Marco Brambilla's video artwork, "Civilization," is major Hieronymus Bosch.
Consummate hostess Yvonne makes a perfect braised oxtail ($6.50) and other Jamaican staples like curried goat. One of our 25 favorite food trucks! Leer más.
The '02 Domaine Ferret Pouilly-Fuisse is favored by the owner, who tries to always be behind counter to talk about a collection he considers "an extension of me", so...he's way into Cote de Beaune? Leer más.
You can’t go wrong with the much-lauded fried chicken, but for something slightly lighter try the one-eyed Caesar salad.
Jeffrey Steingarten tells us this is his "favorite new Manhattan restaurant" in his New York Diet. He's a particular fan of the sauteed squash with parmesan. Leer más.
Who will get to manage this 1,776-foot-tall office tower? The two bidders are the family-run Durst Organization and Related Cos., an international real-estate developer. Leer más.
Relive your college glory days during the faux chalet’s 2–7pm happy hour, when $2 cans of PBR and Natty Light lure in a frat-tastic crowd. Leer más.
More than 50 beers by the bottle and 28 on tap. Craft, imported, Trappist. Don't bother asking for Bud Light here. Leer más.
I don't think food gets better. From start to desserts, coupled with the service, you come out feeling like a million bucks. -Yigit Pura, Top Chef Just Desserts
