Raw Bar Hopping—8 Great Oyster Bars in NYCIn the book The Big Oyster, Mark Kurlansky writes “before the 20th century, when people thought of New York, they thought of oysters.” Though that sentiment along with New York’s oyster population has diminished over the past two centuries with the city’s drastic growth, oysters are currently making a strong comeback in Mahattan via the Oyster Restoration Research Project. Continue reading
Brooklyn BoutiquesFor visitors to New York, it’s always been basically unheard of to stay anywhere but Manhattan. And if you did want to come up with an alternative home base, it would have been hard to do, considering how few hotels there were in any other borough. Continue reading
Pamper Like It’s 1851 at Kiehl’s Apothecary
A Green Light for Red Farm“Rustic barn” and “Chinese food” may not be two things you’d normally put together, but at Red Farm, creative Chinese fare combines with country barn-like interior design to create a unique and cozy dining experience. Newly opened in the lower West Village, owners Joe Ng and Ed Schoenfeldin have incorporated the “farm-to-table” trend into their cuisine as well. Continue reading
Gourmet Green Dining at Jean George’s ABC KitchenThe French painter Paul Cezanne once wrote that, “The day is coming when a single carrot, freshly observed, will set off a revolution.”
His pronouncement has proved prescient, if not necessarily in the way he predicted. The first shots of the food revolution in the United States were, arguably, fired by Alice Waters at Berkeley’s Chez Panisse, who raised the banner on behalf of local, organic and sustainable cuisine. Continue reading
