Nobody is going to go to Chop Suey for the food. But in a city woefully short on spectacle restaurants, everyone will want to go to Chop Suey for the view.

What’s the proper etiquette when a celebrity’s standing next to you in the fish market? When Harry Belafonte asks for half a pound of sea scallops, is it okay to protest?...

With this week's review of Barbuto in the New York Times, the hottest dish in Manhattan today is… roast chicken?

One night around Thanksgiving, I took a walk on the Lower East Side of Manhattan and came across an amazing sight.

Peter Hoffman (chef/owner of Savoy and a pioneer in the eat-local movement) has given the casual Back Forty a cowboy gloss.

At Steve’s, Swingle is the name of a frozen wündertreat: a 4-inch key lime pie dipped in chocolate and served on a stick.

Recently I trucked around New York looking for tartes flambées worthy of devotion. Here’s a primer.

Bay Ave. Trattoria, The Flying Pig, and more.

Big cities have their share of farm-friendly fare, too.

When many chefs were still sitting in their high chairs, Alice Waters was begging farmers to grow special produce for her restaurant.