Knife & Fork

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 Everett Potter There’s nothing quite like hotel room service. Be it an indulgence or a necessity, few things seem better suited to serve a jet-lagged traveler than a freshly delivered breakfast tray or a late-night sandwich. While seasoned road warriors may have their room service routines down to a

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,

By Rochelle Lash Cortina is not simply a ski resort. It is an Italian ski resort, ergo food and wine are as fundamental as great snow and challenging trails. Maybe more. A storm of new snow blanketed the Dolomite Mountains during my visit in early 2017, but even with utopian

By Alexander Lobrano As Jean-Francois Piège has proven once again at the Clover Grill, his casually chic and wonderfully convivial new grill restaurant in an ancient side street in Les Halles, he’s not only a superb chef but a brilliant restauranteur. If this convergence of talents might seem logical, even

      By Ann Abel The restaurant world is stuffed with best-of lists. We don’t need another. What constitutes an amazing meal is different from person to person, night to night, so it’s a bit silly to pronounce one dining room (or 50) the best in the world. I’ve had

Reviewed by Bobbie Leigh Home cooks have a bonanza  to choose from this holiday season.  Some  gravitate towards the anthropological  while others  are  strong on  the how and  what to cook.  All are entertaining reading, not guaranteed, but likely to crank up your skills and repertoire to PhD level. Here’s

By Gary Walther Online, it’s Keens Steakhouse, but on the awning it’s Keens Chophouse. (No apostrophe, please.) This is just one of the quirks that make this venerable Manhattan meat-eater’s sanctuary on West 36th Street so endearing. It was opened independently in 1885, when the area was part of the