Besides the Oyster Bar, can someone recommend a good place for oysters and clams on the half-shell with good beer options for washing them down? Relative proximity to Penn Station is a plus but not essential.
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Kim Alter--now of Plum, formerly of Haven, in Oakland, California--stands up for how much food actually costs, yo.