Food & Drink

By Alexander Lobrano Tucked away in a mercifully still ungentrified street in the northern Marais, Parcelles is a very near perfect Parisian bistrot a vins, or bistro with a special focus on wine. It’s immediate charm, which comes from the wake of the addresses that proceeded it at the same address,

Iris restaurant introduces New Yorkers to Aegean cuisine in midtown Manhattan By Beverly Stephen There’s no better time for armchair—or rather dining chair—travel. Exploring international cuisines in restaurants is the next best thing to jumping on a plane. We’ve all endlessly eaten our way through Mediterranean cuisine but now at

By Alexander Lobrano Stepping through the front door of talented young chef Tom Meyer’s restaurant Granite in Paris unleashed a rush of memories and also inspired hope during a profoundly testing time. Though the COVID epidemic is still very much with us, as of this writing (December 16, 2021), restaurants in

By Bobbie Leigh If we’re going to be sequestered again this coming year as a precaution against whatever new virus is raging,  one way to make the best of it is to cook, bake, and eat well. Here are some cookbooks that will  encourage you to be adventurous in the

  By Beverly Stephen Two hundred! That’s how many pizzas Nathan Myhrvold and Francisco Migoya ate as their 100,000 miles of travel took them through a good swath of the U.S. and to far flung destinations from Italy to Argentina to Japan for their book Modernist Pizza. The three volumes tell

By Alexander Lobrano The new Drum Cafe at the LUMA Foundation in Arles is an excellent example of how good a museum restaurant can actually be when someone cares about serving good food instead of the usual bland industrial food-service catering too often found at museums. The food at the Drum

By Alexander Lobrano The Paris restaurant scene has deliciously come back to life after the challenges of two recent lockdowns, and a talented new generation of chefs are serving intriguing contemporary French cooking that leaps beyond the cliches of la bistronomie (modern French bistro cooking) with an emphasis on simplicity

By Beverly Stephen Be forewarned. If you read Rodney Scott’s World of BBQ (Clarkson Potter) or watch his episode on the Netflix series Chef’s Table BBQ, you’re gonna need a BBQ fix. Do not pass go, get to the nearest rib joint immediately. Better yet, if you live anywhere near

By Alexander Lobrano It wasn’t until I went to Liquide, chef Matthias Marc’s new “modern tavern” cum bistro in Les Halles in Paris the other day for lunch that I realized just how much I had been missing restaurants since they shut down in France last October. What I’d been

  By Alexander Lobrano As the months roll by during the second national lockdown of France’s restaurants, I often find myself thinking of chef Mory Sacko and his intriguing restaurant MoSuke. The reason why is that I desperately hope this exceptionally talented young chef’s intriguing restaurant will survive the financial