Mai tais and patty melts.
He's drafted a fine-dining dream team that includes former Blue Hill at Stone Barns beverage director Thomas Carter and chef Ignacio Mattos.
If you’ve ever had the pleasure of tucking into that country’s gut-busting fare, you know that it’s something worth getting excited about.
The twelve-seat spot is a reservations-only raw bar.
Never mind the burgers — they have poutine.
Apple Pie Soda Float, for the win.
How does a gourmet taqueria fit into a town used to paying one to two dollars for their favorite food?
The sports bar failed to make a connection with Fairmount and Franklin Town neighbors, so owner Jeff Katz went back to the drawing board.
A new hotel and restaurant debuts downtown.
From the former general managers of Torrisi and Parm.
Also serving dumplings and "Sexual Chocolate" cupcakes.
Meat pie by Memorial Day.
The venue will make its official debut on June 1 at 3rd Ward’s anniversary barbecue.
It arrives in the West Village early next month with a rave review from Pulitzer Prize-winning L.A. food writer Jonathan Gold.
Chef Ryan Hardy’s menu applies Italian technique to local ingredients.
Also, Trattoria da Vittorio is open in West Portal.
The gastro-pub sits a beautiful 1924 building, with the feel of a sophisticated Scotch bar.
It's decidedly a neighborhood bar, not a gastropub or beer bar.