I've eaten here a couple of times, and been very pleased with the meal, except for the (amazing) cost. Big verbal menu, authentic preparations, but really expensive. I don't see much attention to it on the board here. What's the verdict?
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.