FOOD > REVIEWS

By Sheena Lester

Taste this ASAP: Chuao’s Maple Bacon chocolate bar

It’s like an expensive designer Crunch, except the milk chocolate’s crispy notes come from tiny bacon pieces and sweet maple, tinged with smoked sea salt.

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Posted Apr. 15, 2015 | Comments: 0

FOOD > REVIEWS

By Sheena Lester

Taste this ASAP: Continental's sour cherry glazed duck wings

Proud finger-lickers, rejoice! Chef Jamie Wolf's delicious drummettes are first confited, then coated in a spice-tanged sauce made from Amarena cherries.

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Posted Apr. 15, 2015 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

Palladino's cannoli is even more mind-blowing than its Brussels sprouts

Spit-roasted swordfish was kissed by the breath of the wood grill that’s used to very good effect here. The key was treating it as a meat as opposed to as a sea-borne creature, which resulted in a fish on the beefier end of the spectrum, and all the better for it.

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Posted Apr. 1, 2015 | Comments: 0

FOOD > REVIEWS

By Brian Freedman

Olde Bar brings new life to the old Bookbinder's

The Olde Bar is a Jose Garces project—the kitchen is helmed by Chef de Cuisine Mike Siegel—but it feels different from his other restaurants around town.

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Posted Mar. 25, 2015 | Comments: 1

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FROM THE DRINK PAGE...

PW's Year of Beer: Stoudts Gold Lager
By Eric San Juan

Malty sweetness, a touch of yeast in the aroma, noble hops with a touch of spice—it’s a delicate beer that demands a discerning palate

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