Whimsical drinking vessels
Cocktails just taste better in a bedazzled shell.
Edible parting gifts
Forget mints. We’ve left restaurants with salad dressings, hot-cocoa mixes, herb butters . . .
The return of the martini
Think 50/50, not espresso.
The seaweed is the secret ingredient behind many of our favorite vegetarian dishes.
Lobster Thermidor, we’ve missed you.
Cacio e pepe that goes beyond pasta
Butter and parm also does wonders for focaccia and arancini.
Dinner and a show!
Appetizers and entrees
Splitting three bao buns five ways is always onerous.
Smaller, tighter menus
Especially in the age of share plates.
For those of us who like to eat at 4 PM.
Fancy roast chicken
Many chefs really can do it better.
Comfortable bar chairs
No one likes dining on a stool.
Ketchup, shmetchup—we could eat Italian tuna sauce on pretty much anything.
Ambitious wine bars
So long, flights of Malbec.
Interesting vegetable appetizers
Who needs salad when you can have a local radish tartine?
Bring on the pig skins!
Chefs are giving us more reasons to get out of bed.
We heart the hearths.