Mother’s Day in NYC

Some mothers want to be left alone to relax on their special day.  Others want to spend it with their children, as mine always did.  That usually entails a fancy brunch or dinner.  But if you’re in NYC and didn’t plan ahead, finding reservations for Mother’s Day is about as easy as getting into the…

Under The Radar: Saikai Dining Bar

Sushi to go from Tomoe or take out fried chicken from Hill Country?  Those were our options for the first warm Saturday night in April.   It seemed everyone was out – anxious to celebrate the arrival of spring weather.  And at 8:30pm – prime dining time in NYC – all the restaurants on my list…

Gotham On A Plate: The Past, Present and Future of Food in NYC

Is there a “New York” cuisine?  That was the question that divided Drew Nieporent, Adam Platt, Jacqueline Raposo, David Rosengarten and Michael Whiteman, the panelists during yesterday’s “Business On A Plate” program at the New School, which was moderated by Rozanne Gold. These restaurateurs and food writers joined for some spirited conversation about the current…

Cookbook Heaven

Recipes allow us to make connections – to the author, to the past, with ourselves and with each other.  Through these little stories told through food, history is recorded, and memories are made. There is an art to food-writing, just as with any other narrative.  And in New York City, the one place you could…

Once Upon A Time At Cosme

There were tales of tortillas made from impeccably sourced single-origin corn.  Rohan duck was cured for three days. And a Michelin chef from Mexico City was going to change the way New Yorkers thought about his cuisine.  Could any place meet the expectations generated by such hype? The raves about Batard and Upland had been…

Restaurant Review: Batard

Usually when all the critics love a place, I don’t.  Or if it’s one certain dish, it doesn’t live up to the expectations.  Not so at Batard. Of course, we didn’t go with the octopus pastrami – having had tons of octopus in Maui and thinking this was likely overrated.  Instead we tried the red…