Dining

By Hyon Jung Lee

Many steakhouses today offer all kinds of sizzle not found on the menu. At STK, a steakhouse which opened last fall in New York’s Meatpacking district, you’ll find a good-looking scene which is part steakhouse, part nightclub.

By Julie Anne Russell

The scent of freshly baked pastry floats on the air nearly a block away from the Beard Papa shop, where a window full of cream puff shells entices passersby. Inside the narrow store, a smiling bakery worker quickly fills a pastry shell with a burst of custard cream, sprinkles a bit of powdered sugar on top and voila, the cream puff is ready.

Restaurant serves their eggs scrambled and turn customers’ hangovers sunny-side-up.

By Jonathan Ages

If New Year’s Eve leaves you feeling more than a little hung over, turn to one of the many restaurants that will be serving help in the form of protein and carbs.

By Tara Crosson

Owner Will Ford was fortifying himself for the Saturday night rush at Eight Mile Creek on Mulberry Street. He bit into a medallion of skewered, char-grilled meat, one of the restaurant’s best sellers. It looked like lamb and smelled like beef, but it was neither. It was kangaroo.

By Sylvie Bigar

As wintry winds blow into town, the city’s chefs are launching their winter menus.

At DB Bistro Moderne on West 44th Street, Chef Olivier Muller often looks back to his Alsatian roots for winter dishes such as the “Sunday in Alsace” menu. When you think of winter, fish does not spring to mind but Muller cooks a hearty roasted Atlantic cod he makes into a brandade and bakes in the oven. To celebrate the season, he also offers a creative chestnut orecchiette dish with venison ragout and wild mushrooms. But if you enjoy pig’s feet, the stuffed pig’s trotter is a must. Not to worry, the dish does not come with a Manolo, the meat is ground and caramelized, and served with black truffle jus.

By Michael Tedder

Celeste Beatty traveled the world to study beer before making her first brew. It was sour. Somehow, the brewing equipment she crammed into the kitchen of her studio apartment got infected with bacteria. Beatty’s friends drank her maiden creation anyway.

Places to kick back, hear bachata and savor a medianoche

By Monica Perry
Though New York has the country’s fourth-largest Cuban population, authentic Cuban food is, curiously, hard to find. You’ll stumble across plenty of poseurs and disappointments in your search for the great medianoche (Cuban sandwich), black bean soup or natilla, the traditional cinnamon custard.

By Sylvie Bigar

The scent of chocolate’s future was wafting through the streets of Chelsea last week. The ninth Annual New York Chocolate Show was in town again with the latest creations of the city’s great chocolate makers.