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Restaurant recommendations, new openings, and highlights from the NY Chowhound community.

Fine Dining is Made for the Masses at Chefs Club Counter and Beyond

Fast food seems like a bad combination these days. The new combo? Fast casual. Enter an even newer concept: Fine dining fare in a pop-up format made accessible, easy, and

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The Egg Shop Chef Tells His Eggy Secrets

It’s 10:56 a.m. on a chilly winter Wednesday, and people cluster near the front door as they wait for tables to open at Egg Shop in Manhattan’s Nolita neighborhood. At

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The Fish Files: Markets and Dishes for Spring

Fishes. Feast of the seven. Luca Brasi sleeps with the. A daunting – if delicious – topic. If I can indulge my cinematic tendencies, the first place my brain goes

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New York’s Breton Crêpe Master Carries On

Get Jean-Christophe Henry talking about crêpes (this isn’t difficult) and you’ll learn a thing or two. He’s a charming, chatty son of Brittany who’ll tell you all about his homeland’s

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Georgian Food Is Having a Manhattan Moment

Manhattanites who’ve never tasted Georgian cooking have run out of excuses. Once available only to those who ventured into deepest Brooklyn, the rich, cheesy breads and other specialties of the

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Istanbul on the Upper East Side

Chef Orhan Yeğen knows Turkish cooking, having done it very well at more than a dozen restaurants around town, though typically for only a short time before bouncing. Those who’ve

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4 Must-Try Ice Cream Shops in New York City

In a summer that turned up the heat early and threatens to get brutal before it’s over, New Yorkers are fortunate to be around at a very cool time for

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NY’s Chinese Burger and Other Treats from Auntie Wang

In recent years, Chinese expats at Columbia University have savored a taste of home thanks to a handful of food carts parked just off campus. Now one of those mobile

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The Bagel Before It Ballooned

In a way, New York’s latest bagel moment turns back the clock. Baz Bagel & Restaurant, which opened two months ago in Little Italy, makes thinner, denser bagels than the

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Do You Need a Pricey Culinary Degree to Be a Top Chef?

Paul Canales (above, right) was a career changer. A serious home cook, he’d spent a decade working in marketing and sales for Pacific Bell before he decided to step behind

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Pizza with a Pedigree in Brooklyn

The news just gets better in Windsor Terrace, Brooklyn, whose fast-improving dining choices now include promising pizza with deep New York roots. At five-week-old Fina Pizza Bar, the wood-fired oven’s

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Thai Boat Noodles: New York’s Next Ramen?

“This could certainly become a trend to compete with ramen,” BTaylor suggests on Chowhound. “This” would be boat noodles, a Thai street-food staple that suddenly has New Yorkers buzzing, after

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Best 4th of July Recipes

Somehow, the official start of summer and the longest day of the year have already come and gone. Take advantage of the outdoors before summer slips away! Whether you’re planning

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Choice Rice Cakes and More in Flushing’s Koreatown

Even Chowhounds, who keep up with this kind of news, hadn’t all heard about the rebranding of one of their favorite Korean comfort foods, the savory rice cakes they know

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Soft-Shell Crabs from the Village to Queens

It’s the time of year when Chowhounds crave soft-shell crabs, and an awesome Thai version has surfaced at Ayada in Queens. Simon, a veteran Thailand traveler, describes perfectly cooked crab,

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Fresh Cherry Cobbler

A cobbler made with fresh cherries has been on my list of kitchen goals for a while now. I’ve made cobblers with canned filling (good for campouts when you can’t

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At Luca & Bosco, Ice Cream’s a Sweet Second Act

Jobs in media and local government come and go. Ice cream is forever. So it happened that Catherine Oddenino and Ruthie Vishlitzky—who’d been honing their sweet frozen craft for some

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Fuel for Night Crawlers at Essex Taqueria

Nightlife requires night food, which means Essex Taqueria is in the right place at the right time. Its generously filled grilled-fish tacos hit the spot, says small h, a Chowhound

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Morgenstern’s Finest: A Chef’s Approach to Ice Cream

Nicholas Morgenstern has been a pastry chef in fine-dining kitchens and he’s run his own restaurants, but one particular gig early in his career made a deep impression. He was

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Slow Cooker Savory Oatmeal

Welcome to Slow Cooker Sunday! Plug in and chill out for what’s supposed to be the laziest day of the week. I put together a set of savory oatmeal toppings

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Decoy: Great Peking Duck from a RedFarm Spinoff

Decoy is about the duck, and the duck doesn’t disappoint. Opened in December downstairs from sister restaurant RedFarm, it introduced its signature feasts of Peking duck a month ago, and

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