Archive
Archives for January 2015
Norbert’s is going out with a final bash.
Looks like she liked it.
The Daily News elevated the restaurant from one to three stars.
Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment. This week in celebration of Classics Week we take a step back in time and look at the mutton chop at Keen Steakhouse. Chef William Rodgers shows us how the classic dish has been made since time immemorial.
Restaurants are fighting back against a set of new rules that would, among other things, require them to freeze fish before serving it raw.
Shack stock is now trading at $21 a share.
Plus, El Presidente’s fiesta brunch, The Cagen hosts a special omakase dinner.
The critic finds another place to try in Elmhurst.
All this week, as a Classics Week special, Eater is sending correspondents to classic New York restaurants and their newer counterparts, to see how the two compare. Up today, David Yee, visits Chinatown stalwart Hop Kee and Red Farm on the Upper West Side.
Pour one out for the late, great, restaurants of decades past.
For the next hour of Classics Week, Robert Siestema pays homage to some of New York’s finest restaurants now lost to history.
For the next hour of Classics Week, Robert Sietsema pays homage to some of New York’s finest restaurants now lost to history.
