A Cut Above

The growing respect for quality ingredients reached new heights when Pat La Frieda achieved guru status. The third-generation butcher, dubbed “Manhattan’s leading meat authority” by La Scuola at Eataly, will expound on the merits of animal protein in Pat La Frieda Talks Meat ($175), a class at the educational arm of Mario Batali’semporium. La Frieda will wield his cleaver while students feast on dishes of roast pork, lamb chops, beef crudo, and veal saltimbocca prepared by Eataly chefs. La Frieda’s class will be offered on the evening of June 28. (www.regonline.com/Register/Checkin.aspx?EventID=948573)

Photo by Daniel Krieger for the New York Times
Few restaurateurs have made as refined an imprint on New York’s dining scene as Drew Nieporent. In...
Part of a larger renovation at the hotel, the new Le Miyako has added a teppanyaki table...
Placed in different kitchens, chefs will create eight-course menus inspired by local cuisine…
Interactive cooking demonstrations with acclaimed chefs, wine and tequila tastings, and an open-air...
Photograph by Deborah Jones
The Michelin three-star chef is also creating a new signature restaurant for the cruise line…
The bistro is a tribute to the meals prepared by Italian mothers and grandmothers everywhere…
Marcus’ welcomes guests with a globally influenced menu and a modern art-filled setting…
Festivities will include musical performances, bourbon tastings, and meals prepared by some of the...
Photo by Christian Horan
The 26,000-square-foot Nobu Doha dishes out a fusion of Japanese and Arabian Gulf delicacies in...
Photo by Deborah Jones
The heart of Napa’s three-Michelin-star restaurant gets a makeover…