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The City That Never Sleeps and the City of Lights are a good pair, mixing Paris’s je ne sais quoi with New York’s straight-shooting style. There are plenty of French bistros in New York City, but not...
Cheese is as central to French cultural pride as is the liquid bounty from the vineyards. With more than 1,000 varieties, French fromage crosses all socioeconomic divides, from broke park-bench...
Uni has long been called the foie gras of the sea, a supple delicacy for advanced palates. At first glance, however, the sea urchin isn’t much to look at. The exterior is reminiscent of those spiky...
Sushi purists might argue that sashimi, nigiri, and traditional rolls showcasing fish and simple vegetables are the three best and only true forms of the delicate, centuries-old specialty. After all...
Over the past five decades, James Bond has graced the streets of New York only twice. The first time, in 1956, he infiltrated a diamond-smuggling ring in Ian Fleming’s fourth Bond novel, Diamonds Are...
We could hold out for a stunning U.S. win in Brazil.
World Cup envy? Yeah, we’ve got it; but tickets to the finals price out for more than your Southampton share, and how many East Village pubs stuffed with poseurs in Italian jerseys can you really...
The term “jerk” comes from the Spanish word charqui , which means spiced and dried meat—the original food-preservation technique—but we like to think that the term was chosen with character...
As the story goes, Ernest Raymond Beaumont-Gantt left home at the age of 19 in 1926 and set out to explore the Caribbean and South Pacific. It didn’t take long for him to grow enamored of the island...
There is a love story that exists between oysters and absinthe, and it unfolds in a quiet corner of Bedford Avenue in Williamsburg. With more than 30 varieties of oysters and the largest absinthe...
If Las Vegas casinos exist for one reason, it’s to shower guests with obscene sums of money. That’s what they want us to believe, anyway. So for the sake of argument, let’s assume you’re winning very...
In talking craft soy sauce, numerous cities come to mind—Osaka, Yuasu, Tokyo, even San Francisco. Few would naturally think, “Ah yes, Louisville,” yet Derby City is where the United States’ only...
The allure of the Japanese noodle bar is manifold. It’s diners in the mist, the broth smoke adding window-fogging sultriness. It’s the collective easing of formal dining rules, as everyone is...
It’s hard to believe that sushi, such a prevalent delicacy in New York City, only made its way onto American soil about five decades ago. However, it wasn’t long before the fare went from an insider’...
Cast in the shadow of the National Debt Clock ticking away near the IRS building, Sushi Zen may only be a few blocks from the hustle of Times Square, but it feels worlds away. That reserved presence...
As any baseball fan in New York City will tell you, it’s been tough rooting for the New York Mets. Since the franchise’s inception in 1962, the team has made it to four World Series (winning two of...
The charm of the American burger, like blues guitar or Woody from Cheers , is that it’s bone simple, right? Fuss with it at your peril. Yet in 2001, chef Daniel Boulud had the gall to do just that...
Whether creamy, bitter, tart, sweet, buttery, soft, pasteurized, or raw, cheese is both a comfort food and a delicacy, and as referenced in Homer’s Odyssey and the texts of Pythagoras, it’s been...
Crawfish—the quintessential finger food of the bayou. Not only does this staple of Cajun cooking symbolize southern Louisiana, but its presence on menus across the country makes the bold declaration...
On Valentine’s Day, I can’t help but think of a quote from the movie The Devil’s Advocate , in which Al Pacino (as Satan) dismisses love as “biochemically no different than eating large quantities of...
Aphrodisiac : It’s a term that immediately invokes a healthy curiosity. Etymologically, it stems from Greek mythology; it is a derivative of the name of Aphrodite, the goddess of love, beauty, and...
Another year, another Valentine’s Day, another surplus of boring, unoriginal gifts. Don’t get us wrong, we have nothing against a stunning bouquet of flowers or a box of handmade artisan chocolates...
Are oysters really aphrodisiacs? I’m asked that question every time I present an oyster-and-wine-pairing seminar, host a group of oyster lovers out at the farm, or train a restaurant’s staff. I am...
Caviar-spackled blini are currently the hottest trend in the United States. Wait. No, that’s not quite right. Russian food has never trended here in the States—unless of course you consider vodka a...
Let’s be clear about something: Despite Bud Light’s recent advertising campaign, a proper tailgate party is no place for health-conscious fare like quinoa. Sure, it’s allowed; this is the United...
From the moment its doors first flew open on April 9, 2003, on Manhattan’s Lower East Side, wd-50 has served as New York’s mecca of modernist cuisine. Gourmands with a penchant for the inventive,...
When it comes to brunch, New Yorkers are fanatical, but they’re also discerning. Not surprisingly, the city is teeming with restaurants that have stepped up to the challenge, offering menus that are...
Once an obscure and marginalized commodity, craft beer has grown increasingly popular in recent years, to the point that artisanal brews are now popping up on the radars of the most passionate food...
Just as there are cult wines (think Screaming Eagle), there are cult olive oils. In fact, many top vintners also produce vintage-dated, estate-grown, cold-pressed, extra-virgin olive oil. What’s more...
As decreed in the bylaws written in grease on the curbs outside of Pat’s King of Steaks and Geno’s Steaks in Philadelphia, the almighty cheese steak is a humble affair. Enjoying one typically...

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