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The article discusses several new dining establishments in New York City. Borgo, opened by Andrew Tarlow, offers Sicilian-influenced dishes in a garden setting. Kellogg's Diner has been transformed into a Tex-Mex restaurant under chef Jackie Carnesi. Time and Tide is a seafood-focused steakhouse that aims to create a collaborative dining experience. Golden HOF, a new spot by chef Sam Yoo, will honor the tradition of Korean hofs with dishes like Korean fried chicken. Yoo is also opening NY Kimchi, a Korean steakhouse showcasing Korean concepts through a Korean American chef's perspective. [Extracted from the article]

- J. D. S. let's get the hell out of town the third wave of steakhouses CARNE MARE Manhattan The Gorgonzola-cured Wagyu at Andrew Carmellini's Italian chophouse is a new classic. Since 2014, when we named Knife one of our Best New Restaurants, chef John Tesar has been serving 240-day-aged rib eye at his Dallas steakhouse. GAGE & TOLLNER Brooklyn One of the most beautiful historic rooms in the country serves some of the best cocktails - get the turf martini - and inventive steakhouse twists from chef Sohui Kim. COTE New York and Miami Chef David Shim and restaurateur Simon Kim have created buzzing Korean steakhouses where table-grilled aged meat and decadent wines and cocktails promise an irresistible night out. INSET: WHAT IS A STEAK-HOUSE, EXACTLY?. [Extracted from the article]

Major Food Group has opened its own members-only club called ZZ's Club in Hudson Yards. The club offers 250 Founders Club memberships, which have already sold out, and regular memberships are available to those who pass the selection process. Members have access to bars, private dining rooms, lounges, and two full-service restaurants: ZZ's and Carbone Privato. The menu includes both Carbone classics and exclusive recipes, and the club also offers "culinary concierges" to fulfill members' desires. [Extracted from the article]

NAME: WILSON TANG AGE: 41 OCCUPATION: RESTAURANT OWNER, NEW YORK CITY NOM WAH TEA PARLOR is the oldest dim sum restaurant in New York, and aside from dealing with the challenges of a century- old building, we have a large menu and a tiny space with a thousand moving parts and a legacy to uphold. Bristol University researchers found that employees who exercised every other day reported having better workdays on the days they worked out. [Extracted from the article]