In the middle of May, Tim and Nancy Cushman of O Ya in Boston will open Roof at Park South in the Flatiron District.
This brilliant amateur baker is about to go pro—with help from one of America's top talent spotters, chef Tom Colicchio.
Hristo Zisovski balances his list with big-name bottles—such as those from Araujo, Gaja and Quintarelli—and impressive, affordable wines from producers that surprise even him with their quality. Here, his top picks from the Costata wine list.
Every night in a dark Times Square basement, dancers twirl in skimpy costumes, acrobats flip and fly, and ticket holders devour suckling pig-on-a-spit and lobsters served in bird cages.
Here, F&W editors' guide to the best Times Square restaurants, perfect for visitors to New York City.
Estela's Thomas Carter shares fantastic sparkling rosé pairings that show why this style of wine is incredibly versatile and food-friendly. Read more >
Rôtisserie Georgette’s Owner on Priceless Tips from Daniel Boulud and Eerily Beautiful Portuguese Tiles
As a born-and-reared New Yorker, Georgette Farkas knew immediately where she wanted to open her first restaurant: Manhattan’s Upper East Side. Rôtisserie Georgette, slated to open mid-November, boasts a menu full of roast meats, luscious sides and classic French desserts. Farkas, who spent years cooking professionally before she became Daniel Boulud’s public relations and marketing director in 1995, oversaw the entire design and construction of the restaurant. For her first solo venture, she brought back antique finds from France, scoured estate sales and unearthed hand-painted azulejo tiles from her parents’ travels. Read on for Farkas’s inspiration, design process and what she learned from Boulud. Read more >
During a recent New York City visit to promote his new book, Pizza: Seasonal Recipes from Rome’s Legendary Pizzarium, Italy’s most famous pizzaiolo, Gabriele Bonci, judged local versions of Italy’s most famous export. Read more >
Art: Patricia Sanchez
New York and London both vie for worldwide supremacy when it comes to fantastic bars. But just as the two cities are separated by the Atlantic and a standing disagreement over the definition of the word “chip,” their cocktail cultures are also divided. To examine the differences, F&W spoke to two experts: American cocktail historian David Wondrich and British bartender Simon Ford. Here, a categorical comparison >