The Edible Guide

Our picks for where to eat, drink and shop in the city.


When Gascony-born Ariane Daguin co-founded D’Artagnan in 1984, the game of game changed forever.   By bringing us fresh foie gras instead of canned Daguin changed the way New Yorkers approached the ever controversial delicacy–now her signature product.  But duck liver pâté was just the beginning.  Daguin introduced restaurant goers to species and parts that, while treasured in her homeland, rarely graced menus in the Big Apple.  As Daguin helped fuel a growing national obsession with heritage breeds and unusual cuts and insisted on humane animal practices, her company became the go-to place for concerned carnivores.  D’Artagnan also offers truffles and mushrooms.  –Amber Benham

Explore Related Guides


Search Our Guide