Chef
-
News
The Frenchette Team Breathes New Life Into Le Veau d’Or
The chefs Lee Hanson and Riad Nasr have restored this French gem on the Upper East Side.
-
News
How Would the Restaurant in ‘The Bear’ Work in Real Life?
The show is praised for its gritty realism, and some of the details are spot-on. Others, not so much, according to food insiders.
-
Newyork
‘The Bear’ Understands Our Twisted Love Affair With Chefs
Some time over the past few decades, a strange thing happened: We started treating chefs as temperamental rock stars and restaurants as a barometer of cultural vitality. While pursuits like fashion, music, art and film all seemed to stagnate ...
-
News
Why Do We Love ‘The Bear’ So Much?
The grit, the merch, the biceps. Charting the cultural phenomenon that sparked new interest in the people behind the scenes at restaurants — or at least, in their stuff.
-
News
Bánh by Lauren Offers Pandan Coffee Cakes, Fried Sesame Balls and More
Veerays will serve tandoori food, Son del North has Northern Mexico-style burritos and more restaurant news.
-
News
Momofuku Taps Paul Carmichael for a Restaurant and a New Direction
The former chef at Momofuku Seiobo in Sydney, Australia, returns to New York to play a key role in shaping the company.
-
World
First, He Conquered Paris. Now, a Japanese Chef Wants to Become a Brand.
Kei Kobayashi, who earned three Michelin stars in France, has come home to build an empire.
-
News
A Top Chef Winner Finds a New Italian Perch
Harold Dieterle, the winner of the first season of “Top Chef,” is opening Il Totano in the West Village, Marsanne NYC serves Mediterranean food in a 150-seat space and more restaurant news.
-
News
Beut Takes a Modern Approach to Korean Royal Court Cuisine
Sawa brings Lebanese dishes to Park Slope, Brooklyn; Zaab Burger combines smash burgers and Thai flavors at Essex Market and more restaurant news.
-
Newyork
How Crudités Became an Art Form
The New York-based private chef Yann Nury has a simple strategy for transforming unadorned produce into showstopping canapés. “It’s all about finding the most unique vegetable,” says the 40-year-old Frenchman, “and making it a star.” At the events he ...
- 1
- 2