Royally Good

Soho's Little Prince makes a splendid steak

A public service announcement from us to chef Paul Denamiel: Please, don’t quit your day job. When we begged him to give us a window into what makes his 28-day dry-aged...

Mediterranean Cruise

Melibea swings through the Mediterranean

You’d need three days, a custom ras el hanout blend, and a master class in plating food to cook Jesús Núñez’s lamb tagine ($28). Or you could just dine...

Badda Bing, Badda Boom

Carbone is long on style, short on execution

Let's talk Carbone. The anticipation surrounding this Greenwich Village temple of vintage Italian-American cooking was as lively as a roiling sea of red sauce. As the third...

Soup Bowled

Smart new Vietnamese in Hell's Kitchen

"The lightness; the freshness; the contrast of hot and cold, crisp and soft." Such are the qualities Greg Hugunin admires about Vietnamese cuisine. Many of those attributes are on...

Tofu for You

Kajitsu has new digs in Murray Hill (and lunch!)

Tofu wouldn’t have an image problem if the world's entire soybean supply wound up at Kajitsu. From its new location in Murray Hill, the vegan Japanese Buddhist restaurant is...

Sloppy Swish

Mira Sushi & Izakaya takes on all of Asia

The best way to approach a meal at the Flatiron’s new Mira Sushi & Izakaya: Leave pretension at the door. Embrace the manic menu for what it is, and you’ll be that...