FOOD & DRINK > RESTAURANT REVIEWS
By Phyllis Stein-Novack
FOOD & DRINK > RESTAURANT REVIEWS
By Phyllis Stein-Novack
Restaurant critics discover new restaurants in a number of ways. I tip my toque to our readers who contact me via e-mail, Twitter and snail mail, telling me about the latest place for brunch or for an informal dinner.
FOOD & DRINK > RESTAURANT REVIEWS
By Phyllis Stein-Novack
With Chinese New Year upon us, Sandy and I bundled up on a brutally cold day and headed for Chinatown for a warming leisurely lunch. The choices are dazzling, but that’s half the fun of bustling Chinatown.
FOOD & DRINK > RESTAURANT REVIEWS
By Phyllis Stein-Novack
Choucroute garnie is one of the great dishes of the world. Choucroute — French for sauerkraut — is painstakingly prepared with shredded cabbage, which is packed in brine and turned into sauerkraut; diced onions cooked in goose, duck or chicken fat, chicken stock, dry white wine, juniper berries and herbs, cuts of pork; steamed potatoes; and a variety of sausages. Steaming hot choucroute garnie is now served at McCrossen’s Tavern.
