From a diamond district gem for Bukharian cuisine to the neighborhood spot that gave Frank Sinatra his own entrance, here are 17 restaurants recommended by Pete Wells.
Good morning. I loved this column Genevieve Ko wrote for the newspaper that we sent to the plant yesterday, printed overnight, stuffed into blue bags and hurled in the direction of our home-delivery subscribers’ front doors this morning. It’s about how she’s
I don’t have a first oyster memory. It has been crowded out by so many others, vivid and indelible, that followed. There was a fried-oyster po’ boy that I once asked a cabdriver to make a detour for on the way to
Ilili D.C. Philippe Massoud has opened a branch of his Lebanese restaurant in Washington, in the city’s waterfront area. For Mr. Massoud, who had been at Neyla in Georgetown before opening Ilili in New York, it’s a return. He is assuming an
To Lauren and Alex Benward, sixth-generation owners of the Beltane Ranch vineyard in Glen Ellen, Calif., the word “sustainability” does not adequately convey the agricultural measures that they and many of their fellow vineyard owners have adopted in recent years. Steering clear
SEATTLE — One of the first things you’ll notice about Bateau, a critically acclaimed steakhouse in a city typically associated with seafood, is that it doesn’t look like a steakhouse. There is no shrimp cocktail or Caesar salad on the menu. The
This article is part of our Business Transformation special report, about how the pandemic has changed how the world does business. Milk & Honey, the Lower East Side speakeasy that helped kick off the American cocktail revival when it opened on Dec.
In the rolling farmland outside New Paltz, N.Y., is a former gristmill, now the Tuthilltown Spirits Distillery, where Hudson Whiskey is made. One of New York’s first craft distillers, it started with bourbon more than 10 years ago and now it has
In their series of discussions called the Next Big Bite, Les Dames d’Escoffier NY, a nonprofit educational and advocacy organization, has scheduled a one-hour virtual panel on Oct. 21 to explore the ever-evolving changes that the pandemic brought about for home cooking
Smoked salmon has a new edge. Acme Smoked Fish, in Greenpoint, Brooklyn, has introduced smoked salmon seasoned with shichimi togarashi, a Japanese spice blend, giving it a subtle but distinctive chile and citrus kick. The blend includes red chile, sesame seeds, orange
You cannot help but be drawn to “Gastro Obscura,” a compendium of culinary oddities. Organized geographically, it offers thumbnails of the uncommon food experiences that exist across the globe, including in all 50 states. There is the remote eel smokehouse in Hancock,