Spring Drinking: 13 Spots Where You Can Order a Great Gin and Tonic
Cata, Alder, and ABC Cocina are doing exotic riffs on the classic cocktail.
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The Smith Eyes Expansion; Seamus Mullen Cooks at Louro
Plus: Dean & Deluca goes Irish, and more, in today's leftovers.
In Season: Seamus Mullen's Crispy Fried Jerusalem Artichokes
He likes to serve fried sunchokes as an alternative to fried potatoes.
Tertulia Adds Weekday Breakfast, With Help From Dominique Ansel
The pastry chef is making a jamón-and-cheese-stuffed "croissant Ibérico."
Coffee Bean & Tea Leaf Opening on UES; 7-Eleven Planning 100-Plus NYC Stores
Plus: Mile End cookbook details, lobster-roll dog biscuits, and more of today's leftovers.
Tertulia’s Seamus Mullen Feasts With His Chef de Cuisine and Gardens With His Dad
"When I do have a glass of wine, I enjoy it so much more. It's really something special. But now I get totally bombed, you know? My tolerance is definitely a lot lower."
Sietsema Finds Much to Like at Kutsher’s Tribeca; Cuozzo Finds Suburbia at Casa Nonna
Plus: Sutton on Catch, Wells on Wong, and more of this week's critical reviews.
Michael White’s Taste in Pies: Decidedly Square
Chef Bianco has been practicing for his upcoming pizzeria, Nicoletta.
Now If We Could Just Make Clogs Look Good ...
Craig Robinson on the difficulties of designing a good-looking apron.
Cuozzo Revisits Lincoln; Gael Greene Gives Crown a Break
Plus: Sifton enjoys Tertulia, "Tables for Two" on Earls Beer & Cheese, and more of this week's reviews.
Adam Platt on Tertulia; Robin Raisfeld and Rob Patronite Bite Into Sticky Buns
Plus: 29 minutes with Mario Batali, assessing Herman Cain's pizza, and more from this week's 'New York.'
Food Writer Melissa Clark Grills Bone Marrow for Breakfast, Is Very Good at Eating Chicken Feet
"You can chew on the bones and very, very delicately kind of spit them out. It’s a dainty maneuver."
Seamus Mullen to Start Serving Egg-on-a-Roll at His New Restaurant
Granted, it's not your typical egg-on-a-roll.
What to Eat at Seamus Mullen’s Tertulia, Opening This Month
Lots of good-sounding traditional tapas.
Seamus Mullen Talks Tertulia
He tells Fork in the Road that he's just really shooting for a cool Spanish vibe.