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

The Chow Hood Under Your Feet: Eating Around Bay Ridge, Brooklyn

The best way to get to know a neighborhood? Eat your way around it. Welcome to Chow Hood, a series that Chowhound-sources the best food, drink, and markets in a

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The Marshal: Farm-to-Table, Without Making a Stop at Fussy

If the thought of farm-to-table cooking summons a vision of precious foodie hell, consider The Marshal. One entrée, roasted in a wood-fired oven, showcases beef from Arcadian Pastures up in

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It’s Slow Cooker Sunday! Make This Spicy Pulled Pork.

Welcome to Slow Cooker Sunday, a new feature to inspire you to plug in and chill out on what should be the laziest day of the week. This variation on

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Indian-Caribbean Bites in Queens’s Little Guyana

A Chowhound from Guyana, hankering for the tastes and textures of the old country, has found them in a standout flatbread from Queens’s Little Guyana

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Early Report on the Gander, a Kick-Back Follow-Up to Recette

He made his name with elegant, seasonal small plates at Recette, but Chef Jesse Schenker was ready to kick back a bit. The Gander, his two-week-old follow-up, is bigger, cheaper,

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In the East Village, Middle Eastern Like Mama Used to Make

Mom’s in the kitchen at Au Za’atar, and owner Tarik Fallous couldn’t be happier. Fallous’s mother is cooking the Lebanese food he grew up with, as well as a pan-regional

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Telepan Local: Keeping It Casual in Tribeca

Eight years after taking his market-centered cooking to the Upper West Side, Chef Bill Telepan has introduced a less dressy version downtown at three-month-old Telepan Local. In contrast with the

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Great Matzo Ball Soup in New York City

As Passover draws near, many of us think about making our own matzo ball soup. Then we think again. Who needs the tsuris? There are so many ways to screw

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Sushi Is Red Hot in New York Right Now. Here’s Where to Go.

A Tokyo-trained traditionalist who refined his craft serving a clientele of discerning Japanese expats in Manhattan. A French-born, Florida-raised, Kansai-schooled chef whose watchword is “Serious sushi, but not serious people.”

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World-Class Chocolate from a Manhattan Cubby

Amedei happens to make the best chocolate on Earth, suggests Pierre Hermé, who knows a thing or two about sweets. You be the judge: The medal-winning bean-to-bar artisans from Tuscany

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Cilantro-Almond Pesto, Secret Weapon for Your Sandwich and Stuff

Tired of mustard and mayo on a sandwich? This pesto gives a really nice punch to a salami and cheddar. I’ve also tried it on pizza, pastas, and steamed vegetables,

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At Má Pêche, a Feast Borne on Carts

There’s just no standing still at Má Pêche, which recently dropped its playful, personal Kappo tasting dinners and deployed a fleet of carts that hawk small plates around the dining

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Make Your Own Free-Form Herb Crackers

I have a confession to make: I spend a lot of time on the King Arthur Flour blog. I’ve found some fantastic recipes there; this one for Gourmet Soda Crackers,

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From West Africa with Love in the Bronx

In a borough rich in African cooking, Patina stands out. “You’ll find more carefully and lovingly prepared food here,” NewYorkNewHaven reports on Chowhound (and he would know, having covered the

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Noodle Village: Consistent Cantonese for a Chinatown in Flux

Veteran Chinatown watcher Lau has seen the signs, and they aren’t encouraging. Beset by rising rents, aggressive development, and a dwindling population of old-timers, Manhattan’s historic Chinatown “seems to be

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Diner Fare Goes Uptown at a Chelsea Landmark

Some old New York diners never die. If they aren’t carted off to uncertain fates in parts north or south, they’re reinvented like Chelsea’s Empire Diner—more than once, if they’re

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Mountain Bird Takes Wing in Harlem

A charming little bistro called Mountain Bird flew under the radar for a time after opening last fall on an unlikely block of 145th Street. It’s since attracted some notice,

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Caviar and Nova on a Roll, Nordic Style

Long before the New Nordic thing, which introduced New Yorkers to conifers and hay smoke, there was Good World, which fed a changing Lower East Side into the wee hours

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Bobby Flay Has More Lives Than a Cat: NY Early Report on Gato

For a guy who usually has things going his way, TV chef Bobby Flay’s taken his share of throwdowns in the death sport known as Manhattan real estate. Last summer,

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In a World of Pork Ramen, Takashi Makes a Case for Beef

Takashi earned its Chowhound cred by going big with beef, so it makes sense that when this Japanese barbecue house started making ramen in December, it chose to feature steer

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The Hunt for Great Corn Rye Bread

It’s a story of memory and betrayal, of old ways replaced by new, of tradition lost, found, and smartly refreshed. As farago tells it on Chowhound, it’s also a story

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