"I apply Coco Chanel’s theory of getting dressed to my cooking," says Michael White, the Michelin-starred chef of Manhattan’s new and alre
Holiday Dinner by Kelly Wearstler
Twenty years after he opened Aureole, his first restaurant, culinary impresario Charlie Palmer decided it needed a makeover.
Built in 1907 as a men’s-only bar within the Plaza Hotel, the Oak Room has remained a legendary establishment for more than a century.
"Simplicity is luxury," says hotelier Phil Sherburne in describing his vision for Bardessono, a resort and spa in the Napa Valley town of
There are many components to a memorable meal—food, wine, company, and setting.
Walk into Minetta Tavern on any night of the week and it’s as though you’ve gone from black and white to color; the joint, it jumps.
Just in time for the hot summer days, French chocolatier La Maison du Chocolat unveiled a special collection that echoes the flavors, aromas,
When acclaimed chef Andrew Carmellini left A Voce, there was much debate over where he’d next cook and, in his absence, where his devotees wo
When Le Cirque opened in 1974, it received immediate criticism.