I'm dreaming of Sicily: the land, the sea, the food, the history. The olive trees, the grapevines, the wheat fields. The wild fennel and artichokes. The market stalls piled high with just-picked cauliflower, shiny fat eggplant and cucuzzi, the yard-long s... See more
Opening Waiting for that scarce table at Zimmi's, the pocket-size West Village bistro? Finally the sidewalk has competition. The adjacent 20-seat wine bar that Maxime Pradié, the chef and partner in Jenni Guizio's restaurant has been talking about almost ... See more
"Hearst Magazines and AOL may earn commission or revenue on some items through these links." If buying a pot was changing, so was buying the food to go in it. A new category of high-end food markets was developing. The role model at first was Balducci's, ... See more
NEW YORK -- The restaurants keep rolling out in New York City, and our staff is keeping up. We've been checking out newcomers, watching nearly opened spots and checking in on big names like Humm and McNally. There are new incarnations of Carnegie Deli, Sa... See more
NEW YORK -- The restaurants keep rolling out in New York City, and our staff is keeping up. We've been checking out newcomers, watching nearly opened spots and checking in on big names like Humm and McNally. There are new incarnations of Carnegie Deli, Sa... See more
