Shauna Lyon on this new West Village sushi restaurant: “The parade of nigiri—bite-size slices of fish on top of vinegar-seasoned rice—will lull you into an appreciative stupor. ” Leer más.
In a dining world overrun with offal, Québécois heft, and pasta, it's nice to have a meal where a roasted carrot can blow you away. [Eater 38 Member] Leer más.
Mario Batali's now-classic West Village townhouse restaurant where pastas and offal dishes may redefine what you think of Italian food Leer más.
Jung Sik Yim, who is said to be the first to apply the techniques of molecular gastronomy to Korean cuisine in Korea, returns to the U.S. to serve some of the same successful dishes here. Leer más.
There's no menu at this farm, education center and restaurant. Instead, patrons are served a "Farmer's Feast" created with whatever ingredients are in season. Leer más.
Accordingly, this non-tipping and market-driven restaurant — features a diverse mix of American, Italian, and French-inspired dishes, including the Berkshire Pork Chop and Ricotta Gnocchi. Leer más.
“The food is comforting, with some ingenious additions, like uni in a creamy duck-egg spaghetti, and mint and pistachios in a lemony farro salad.” Leer más.