Dining Around: Latest Stories

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Gluten Free Breakfast at Blue Duck Tavern

Wednesday, February 26th, 2014
by on Dining Around

For people who suffer from celiac disease, breakfast is perhaps the most difficult meal of the day. Tori Kramer understands and as a pastry cook

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El Maguey Y La Tuna –
Mexican Food on the Far Lower East Side

Wednesday, February 26th, 2014
by on Dining Around

Should you find yourself on the far Lower East Side – say, for a visit to the Tenement Museum – with a hankering for unpretentious

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Sofia's

Salute! Sofia Italian Grill Blends Culinary Traditions

Tuesday, February 25th, 2014
by on Dining Around

Sofia Italian Grill, the fine dining restaurant, has a stylish location at 42 West 48th Street between 5th and 6th Avenue. Frank Sophia is well

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Husk Restaurant: A Little Out of the Way…
…But Well Worth the Trip

Sunday, February 23rd, 2014
by on Dining Around

You’re drawn in by the aromas—perhaps coming from the wood-burning stove, the barbecue pit or one of two smokers—that beckon you. The mélange of scents

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The Drunken Munkey: Anglo-Indian Family Recipes and Craft Cocktails on the Upper East Side

Saturday, February 15th, 2014
by on Dining Around

The Drunken Munkey, like its odd-spelling name, is a quirky, cozy, and charming cocktail restaurant that serves delicious food based on Anglo-Indian recipes from owner

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Valentine’s Day Dining For Romantics

Monday, February 10th, 2014
by on Dining Around

Dining out on Valentine’s Day is a ritual for many couples but, unfortunately, bland food, over-crowded seating and ho-hum service can take the romance out

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Aglaia Pate

Cooking Up a Greek Feast at Zaytinya
With Aglaia Kremezi and Michael Costa

Monday, February 3rd, 2014
by on Dining Around

On the large Greek islands, every house has a pig, according to Aglaia Kremezi, author of The Food of the Greek Islands and Mediterranean Hot

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Dopo East’s Inspired Young Chef

Thursday, January 30th, 2014
by on Dining Around

Modern Italian cuisine bears little resemblance to the heavy pastas and tomato-drenched sauces of yore. Like modern American cuisine, it is focused on presenting locally

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