The Other Critics: Wells Reviews Kajitsu; Almost Everyone Else Files on Lafayette
Plus: Stan Sagner eats at the Greenwich Project, and more, in this week's roundup.
Grub Street
All Grub Street Posts Tagged:
‘kajitsu’
Showing 1-16 of 16 posts
Spring Luxury: 20 Spots Serving Outstanding Morel Mushroom Dishes
Marietta, Colonie, and ABC Cocina are all serving the wild, seasonal 'shroom.
Tejal Rao Enjoys Vegan Food at the New Kajitsu; Jordana Rothman Gives Two Stars to Pearl & Ash
Plus: The General pleases Michael Kaminer, and more, in this week's roundup.
In Season: Ryota Ueshima's Fresh Bamboo Shoots Sukiyaki
The Kajitsu combines this spring delicacy with tofu, scallion, and gelatinous shirataki noodles.
Spring Preview: From Lobster Clubs to Hamachi Collars, the Season's Most Anticipated Eats
A look at the biggest upcoming openings.
Kajitsu Is Moving Uptown to Murray Hill
The exceptional restaurant, a cult favorite among chefs, is moving and expanding into seafood dishes.
The ‘10 Best’ Vegetarian Restaurants in the City Include Kajitsu, Dirt Candy
Roll over, tempeh; tell the baby beets the news.
Eat Well: Beets, Scallops, and Couscous
Plus: sweet potatoes topped with buttermilk, and more, in this week's roundup of healthy eats.
Dine Out Irene Raises Nearly $50,000 for Local Farmers; Perla Opens in Noho
Plus: Grotto will give you free meals if you donate to its cause, Antibes Bistro launches a cocktail menu, and more, in our roundup of neighborhood news.
Adam Platt on Acme; Robin Raisfeld and Rob Patronite on the Reuben Trendlet
Plus: Wylie Dufresne's emu-egg-fondue recipe, and more from this week's 'New York.'
New Chef, New Location for Kajitsu
The East Village kaiseki restaurant will showcase young Japanese cooks and relocate to midtown.
Pure Food & Wine, Blue Hill for 8:30 p.m.; ABC Kitchen, Dirt Candy Fully Booked
It's 4 p.m., and that means it's time to play Two for Eight. Today: For Vegivores.
Fashion Designer Jill Stuart Eats Hamburger Cake, Invites Her Favorite Chef to Fashion Week
"I don’t like watery coffee. Skim milk ruins it. If I’m really treating myself, I’ll take heavy cream."
Masato Nishihara Is Amazed by Bar Boulud’s Charcuterie Platter
"The pâtés were not undercooked or overcooked, but done flawlessly. I was amazed at their craftsmanship."
Grant Achatz Finds Kajitsu’s Lotus-Root Gelée ‘Strikingly Inspiring’
"It was an incredibly delicate, pure rendering of the spring season both aesthetically and on the palate."