Search

The article presents information on two bakeries in New York City which have been opened by Maury Rubin and also presents a recipe for Bear Claws. One of the bakeries, Birdbath, is in Greenwich Village. The other one, City Bakery, is on West 18th Street. Rubin uses a bicycle-powered rickshaw to transport baked goods from the bakery to different locations.

Evaluates Balthazar, a restaurant in 80 Spring Street, New York City. Atmosphere; Sound level; Recommended dishes; Service; Wine list; Hours; Price range; Wheelchair access.

Features Jacques-Imo's, the second restaurant of Jacques Leonardi in New York City. Design and theme of the restaurant; Types of dishes being served; Price. INSET: Jacques-Imo's..

Discusses why various French restaurants, including La Caravelle, have closed in New York City. Argument that dining itself has changed and old-style French restaurants have given way to less formal restaurants; New York's growing multicultural restaurant industry; Observation that many of the city's newest restaurants are run by young chefs who are expressing their own sensibilities; Focus on food that is elegant but unadorned, and menus that emphasize small plates; Comments of chef Wylie Dufresne at WD-50; Changing parameters for fine dining, including less formal decor; The cyclical nature of dining.

Evaluates the Zona Rosa Mexican restaurant in New York City. Atmosphere; Quality of dishes and services; Price range.

Features Walse restaurant in New York City. Dining atmosphere; Menu; Recommended dishes; Quality of service; Wine list; Price range.

Evaluates the Geisha, a Japanese fusion restaurant in New York City. Changes made to the restaurant following a change in ownership; Type of crowd that the restaurant draws; Atmosphere; Recommended dishes; Wine list; Business hours; Prices.

Features the restaurant, Landmarc, at West Broadway in New York City. Menu; Atmosphere; Specialty; Prices of food; Service; Recommended dishes; Accepted credit cards; Wine list; Price range.

Features the BLT Steak restaurant in New York City. Menu offered at the restaurant; Wine list; Price range.

Features the Compass restaurant in New York City. Design of the restaurant; Appointment of Katy Sparks as chef of the restaurant; Wine list.

As one approaches "Spice Market," Jean-Georges Vongerichten's new restaurant in Greenwich Village, New York, the smell of blood from the surrounding meatpacking district intensifies. Spice Market thrives on such nuance and allusion. Inside its door lies another world, a bustling two-story farmer warehouse transformed by worn teak beams and balustrades, soaring palms and lavender silk lanterns, which stretch from the ceiling down into the basement. The bar is framed in ornate teak stalls, so that people can lean on it.

Features the Montrachet restaurant in New York City. Description of interior decoration; Types of cookery available; Availability of a variety of wine.

Features the Riingo Restaurant located in East 45th Street, New York, New York. Dining atmosphere and quality of service; Operational background; Price of recommended dishes.

Features the restaurant, Asiate, located in New York City. Main menu; Specialties; Atmosphere; Recommended dishes; Prices of food; Service; Wine list.

Features the Union Pacific restaurant in Manhattan, New York City. Food preparation by chef Rocco DiSpirito; Menu design: Atmosphere at the dining establishment.

Reports that Nina Planck has been terminated as director of New York City's Greenmarket, a system of farmers markets. Naming of Tom Strumolo as replacement of Planck.

Looks at the role of digestifs in finishing off a grand meal. Reasons why these drinks have never been widely used in American culture; Costs of these spirits and a reminder that a little goes a long way; Digestifs which are not dessert wines; Lighter spirits which are distillation of fruits; Restaurants in New York City that offer digestifs; Explanation of the eau de vie drinks; Grappas and recommendations for good ones; Cognac; Armagnac; French Calvados which is brandy distilled from apple cider; Amaros, which are distilled bitters designed for digestion.

Discusses dining on Valentine's Day. Meal at the restaurant Jean Georges in New York City; Aura of the restaurant; Belief that Valentine's Day is a special day for dining.

Evaluates the falling prices of wine. Reasons that the price of wine is falling; Assumption that consumption would increase; Examples of prices for Raymond Reserve Cabernet Sauvignon and the Laurent-Perrier Champagne; Prediction that prices will continue to fall; Opinions of wine directors in New York.

Discusses Turducken, a meal invented somewhere in the midwest or southern United States, and its growing popularity. Description of Turducken, which consists of a boned chicken, a boned duck, and a boned turkey stuffed inside each other and roasted; How Turducken is enjoyed by fans such as football analyst John Madden; List of butchers in New York City who will bone the birds needed for Turducken; Recipe for Turducken.

Discusses the world pelmeni-eating championship at the Atlantic Oceana nightclub in Brighton Beach, Brooklyn, New York. Description of participants, including Mike Jarvis, a 409 man; Method that Jarvis uses to insure that he can eat a lot; Explanation of pelmeni, which are Russian meat dumplings; Other world championships that Jarvis has won; Popularity of eating competitions; Development of the International Federation of Competitive Eating; Insistence of participants that competitive eating be recognized as an athletic event; Criticism.

Evaluates the É picerie Caf é Charbon restaurants in New York City.

Evaluates the Pho Grand restaurant in New York City.

Evaluates Osteria del Sole restaurant in New York City.

Discusses the popularity of the panino, a warm pressed sandwich, in New York City. Its Italian history; Method of making the panino using a little heat and pressure; Focus on slim portions and dense flavor; Author's experience making different panini using her waffle iron; Recipes for Black Forest Ham, Tomato and Lemon Mayonnaise Panini and others.

Provides information on cuisine at Alma restaurant in Brooklyn, New York City as of July 10, 2002.

Offers information on the Long Tan Thai restaurant in New York City.

Looks at the Via Emilia Restaurant in New York City.

Evaluates Caf é Lebowitz, a New York City-based restaurant, owned by Brian McNally.

Features the Blue Fin, a restaurant in New York City that offers black napkins.

Reports on the almond macaroon bread at Silver Moon Bakery in the Upper West Side, New York City.

Describes the author's experiences of dining at various New York City restaurants during Restaurant Week 2002, when meals were offered at a promotional price of $20.02. Meals eaten at Smith & Wollensky, Michael Jordan's, Gotham Bar and Grill, and other restaurants; Background and popularity of Restaurant Week.

Focuses on entree prices at New York City restaurants which have opened in 2001. Prices for entrees at Moda, Marseille and others; Inflation of prices at New York restaurants since the late 1990s; Cost considerations for ingredients in entrees; Trends in food presentation during this period.

Discusses challenges faced by high-end restaurants in New York City following the September 11, 2001, terrorist attacks. Restaurants that have dropped prices or changed menu items; The way chefs have changed after the attacks; Restaurants that have closed; Strategies restaurants have taken to bring in more customers.

Recommends the use of real vanilla beans in cooking. Praise of a vanilla dessert eaten by the author at Citarella restaurant in New York City; View that vanilla has an unfair reputation as a common and uninteresting flavor, when pure vanilla beans are in fact highly flavorful; Importation of vanilla beans from Madagascar and other countries; How to choose and prepare vanilla beans.

Focuses on the use of veal in Italian summer cuisine. Mention of veal Milanese served at Caffe Rosso, an Italian restaurant located in the Greenwich Village district of New York City; Description of veal dishes served at other New York City restaurants.

Discusses prosecco sparkling wine and its popularity at many New York City restaurants. Reasons for the demand for the drink; Popularity of cocktails made with prosecco; Process by which prosecco is made, known as the Charmat method; Two recipes for cocktails adapted from the Tonic and the Red Cat restaurants.

Presents updates on food and food industry in New York City as of June 2001, including the opening of the Ruby et Violette bakery shop.

Describes the author's experience upon encountering her first plateau de fruits de mer, which is a plateau of seafood presented on stacked plates. Composition of a plateau; Seafood included in the dish; Comparison of plateaus at different restaurants in New York City, including the Blue Ribbon and Next Door Nobu; History of the dish.

Recommends various mixed drinks to make in the summer. View that summer drinks should be more fleeting than powerful; Description of drinks available at restaurants in New York City, including a blackberry Champagne spritzer and an herb lemonade spritzer at Five Points, and a strawberry mint julep at Sono; How the drinks are made; Recipes.

Discusses wine-tasting courses in New York City. Wine-tasting courses at cooking schools; Tastings by serious connoisseurs at wine shops; Social groups dedicated to wine tasting; Comments from Kevin Zraly, instructor at the Windows on the World Wine School; The International Wine Center; Peter Kump Cooking School. INSET: Where to Taste, and Learn, in New York.