Food & Drink

By Alexander Lobrano With a menu of artisanally made pastas napped with vibrant Asian inspired sauces and a sidewalk terrace on the quieter end of Boulevard Saint Germain in the 5th Arrondissement, chef William Ledeuil’s restaurant Kitchen Ter(re) is the best new restaurant in Paris this summer. Ledeuil, one of the most

By Alexander Lobrano In Paris, Arnaud Nicolas, 34, has launched a spectacularly succulent revolution at the new restaurant and boutique that bears his name on the leafy Avenue de la Bourdonnais in the ever so discreetly chic 7th Arrondissement. Stopping by this elegant pair of rooms with oak parquet floors,

Story and photos by Alexander Lobrano Not long after we were seated for dinner at Detour, a delightful vest-pocket bistro just a few minutes from my front door in the 9th Arrondissement of Paris, the thought recurred to me. For the last few months, I’ve found myself thinking that the

What has changed in the last three years is the return of local chefs who have made their stamp elsewhere and have a unique perspective on their cuisine’s history and local flavor

By Beverly Stephen They’re from the Midwest. They didn’t grow up eating fried chicken. There were no Southern grandmothers with a secret touch.  When they went to research the best fried chicken recipes for their restaurant, where did Christine Cikowski and Josh Kulp turn? To Edna Lewis? To Leah Chase?

By Alexander Lobrano The Divellec is one of the most beautiful new restaurants to open in Paris for a very longtime. As wonderfully louche as Studio K.O.’s Miami-meets-1940s Casablanca-in-Paris decor may be, however, what always matters most to me at a restaurant is the food, which is superb. Still, even

By Ruth J.  Katz Quintessential New York:  Christmas. The ormolu-dotted Grand Tier of the Metropolitan Opera House, chandeliers gleaming.  The sky gently bruised a soft gray.  Twinkling snowflakes landing silently in the Lincoln Center Plaza.  In the distance across Broadway, a Christmas tree glimmering with seasonal cheer. In this cinematic

There are so many innovative, sophisticated food crawls cropping up—often led by chefs, journalists and cookbook authors.

By Deborah Loeb Bohren “Pig out” takes on a whole new meaning at Cochon555’s nationwide pork-fueled gastronomy competition. In this culinary smack down extraordinaire, five local chefs in each of 14 cities go whole hog (literally) to create, cook and present six innovative, boldly flavorful, oftentimes decadent and sometimes surprising,

By Alexander Lobrano At Restaurant Jean, just down the street from me in the beautiful but increasingly booshie 9th Arrondissement, a lavishly well-inked young chef has given an exciting new life to a table that had been lost for a little while. If fact, Jean-Frédéric Guidoni, this restaurant’s amiable owner,