Today, it’s scrambled eggs and half an avocado sliced up, salted, and peppered. Inspired by The Bear, I’d made chicken ...

The Crescent Duck Farm on Long Island’s north fork is 117 years old, the last of the island’s duck farms — a region that was once the duck capital of the country — and the supplier that many of the ...

Drinking is down. That’s a problem for bars that depend on high-margin booze to pay the bills.

When Eel Bar opened last summer, the weight of expectation was heavy. For a certain kind of New Yorker — I am one — Eel Bar’s sister restaurants (Hart’s, Cervo’s, the Fly) represent a halcyon ideal of ...

He was a titan of French cooking, but after his death this weekend, he’s being remembered for the example he set outside the ...

Despite working in an office that is a 12-minute walk away from the Tin Building, I had never set foot inside the sprawling ...

The menu is much as it was (and much as it is at Gjelina’s L.A. and Las Vegas branches), with an emphasis on designer ...

New York Post critic Steve Cuozzo bemoaned the “infantilization of dining” as white tablecloths — elegant, urbane — ...

Henry Alford is known to turn his obsessions into writing. His most recent book, I Dream of Joni: A Portrait of Joni Mitchell in 53 Snapshots, a kind of biography of Mitchell told through Alford ...

“Maybe we can call this the Tiffany Room, I don’t know. I have a thing about naming rooms,” says the chef Jeremy Salamon. He’s standing in the front of his restaurant Pitt’s, which will ...