Foodie Philanthropy
byKids these days have it so good. Chef Brian Lewis, for one, is doing his best to make sure of it when it comes…
Kids these days have it so good. Chef Brian Lewis, for one, is doing his best to make sure of it when it comes…
French cuisine is the Chanel collection of the food world. Classic. Timeless. At least it should be if done right, and it is at…
By Andrea Kennedy Centuries of artists have depicted the elm tree in historic and pastoral painting as a symbol of nature’s humble nobility. Chef…
In the changing tides of the restaurant industry, The Whelk is relatively nascent at 15 months. But spend an evening there and you’ll swear…
New York magazine’s Insatiable Critic Gael Greene, who courted New York City for more than 30 years through her burgeoning affair with all things…
Headed by executive chef Sandy Ingber, the Grand Central Oyster Bar & Restaurant prepares for its 100th birthday. The not-your-average-seafood-joint is a superb answer to the bustling commuter’s grumbling tummy and an ideal destination for groups of after-work professionals, while its raw bar makes it onto the must-do list of many domestic and international tourists. Sandy tells us what oysters we should be eating now.
“Why don’t you get out of that wet coat and into a dry Martini?” Such was the suggestion Robert Benchley gave Ginger Rogers in the 1942 film “The Major and the Minor.” Today, the quip is printed on cocktail napkins lining the elegant oak bar in the Blue Bar at New York’s The Algonquin Hotel, a historic hub of witty words and liquid lunches.