Through the Insurgo Project, chef Harold Villarosa is hoping to change how communities think about food.
Seamus Mullen once ate a tiny egg sandwich in Spain, and he can’t stop cooking it.
Everyone thought Adam Block was nuts to open an ambitious eatery on far West 48th between 11th Avenue and the West Side Highway, also know as nowheresville.
At his new location, Bill Telepan kicks it down a notch.
The dish — which contains no grits, and no recognizable shrimp — is an exercise in imagination.
Old-school watering hole.
Kamel Saci might be facing off against a fellow judo fighter in a championship match today, if a knee injury and a subsequent, much more happy, accident hadn’t intercepted his Olympic-bound path. Instead, at NoHo’s adored Il Buco Alimentari e Vineria, the former French champ turned boulanger is knocking out an awesome assemblage of bespoke breads that go head to head with the city’s best.
In the dawn of the 1980s, Nicola Marzovilla was a humble workaday ladieswear salesman with a dream: to make New Yorkers know and love the cuisine of his homeland, Puglia, Italy.
The greatest, most inspirational texts of the good food movement are the many writings of Wendell Berry, who will be honored here in Manhattan next week.
Rather than hot-and-sour soup and General Tso’s, dinner here might include chanterelle-stuffed spring rolls shaped like flowers or succulent, anise-kissed free-range chicken.
For 26 years, innovation has been the water of life for Aquavit.
Here’s to history, goodwill and 100-year-old urinals