Reinventing French

By Spencer Bistricer I’ve always loved French food, but I sometimes get the feeling that while the cuisines of other cultures have evolved and adapted to our changing world, most French restaurants are still running along the lines of Disney’s Ratatouille. The Elm in Brooklyn changes all that. A collaboration between the famed Paul Liebrant-you…

Restaurant Roundup

By Hillary Latos As spring is beginning to emerge ending one of the longest winters in the history of NYC, it’s time to shake the blues and come out of hibernation to experience the myriad of flavors that NYC has to offer.  From American comfort food to the elegant and classic Mediterranean cuisine, to the…

The Newest LES Hotspot

By W.A. Muller Brannon’s brings new life and new beginnings to the heart of the lower east side. Restaurateur and visionary owner Ron Brannon, creates a warm and welcoming ambience that beautifully encompasses all the essentials necessary to bring you back home. His American eatery serves new, savory comfort dishes carefully designed to please the…

The Counting Room

By Hillary Latos In a neighborhood characterized by perennially ironic hipsters, The Counting Room is like an unpretentious breath of fresh air that has quickly become a neighborhood favorite.  Reclaimed wood benches and tables, exposed brick walls and vintage glass pendant lamps, create a stylish ambiance with plenty of shared seating and communal tables that…

Tarallucci e Vino

A true Italian in the Flatiron The literal translation of Tarallucci e vino is savory biscuits and wine, but as Italians love to associate proverbial meanings with food – it refers to resolving a dispute by pretending there was no dispute to begin with- or the more familiar American expression- we agree to disagree so…

Veritable Veritas at In Vino

By Rory Winston “All due respect professor, but if you’re telling me it’s impossible to explain a layman the area of physics you’re specialized in then you obviously have a very poor understanding of your field.”  The older professor gaped, tuned a bit crimson and walked off, while my friend who made the comment, shrugged…

A Culinary Bio-Pic

By Rory Winston They’re different,” said a film-reviewer colleague, “in Japanese movies about food, the main star is the food. Check Tampopo or Doing Time or Chef of the South Polar or even Flavor of Happiness, the recipe is the same: the cooking process tells all.” My friend was right. The love interest, the nemesis……

Dining Like Royalty

By Christopher A. Pape What’s in a name; a rose by any other name smells just as sweet. And so it is with The Montague, on the Garden a four-star hotel, which seems to inhabit two worlds. With its ideal location – directly in front of it is the British Museum and the hustle and…

A Prime Fascination

By Christopher A. Pape Though Dylan Prime has survived through downtown NY’s biggest catastrophes since its opening in 2000, this renowned Tribeca foodie institution has recently reopened after transforming the interior and revamping the menu, much to the joy of its loyal following. Housed in a historic landmark building constructed in the 1800s, Dylan Prime…