Beefed Up

Bark expands to burgers

With the city's current oversaturation of high-end hamburgers, we questioned the moxie behind the recent addition of a burger to the menu at Bark, Park Slope's new haute hot dog...

Take Two

The Redhead does brunch

At some point, The Redhead may have been your neighborhood secret, but that's no longer the case. One dish alone--fried chicken--pulled chef Meg Grace into the spotlight, leading...

Tight Ship

All hands are cooking up a storm at tiny Saltie

As the founding chef of Diner and its sibling Marlow & Sons, Caroline Fidanza has championed the use of simply prepared, seasonal ingredients for a decade. And now she's...

Out of the Box

Motorino amps up the New York Fold

As New Yorkers, we pride ourselves on a particular way of doing things, and when it comes to pizza we know there's only one method that works for eating a slice on the go: the...

Scratch Test

Jacques Torres turns beans into bars in time for his Chelsea Market debut

Over the years, Jacques Torres's brand has grown to include multiple chocolate emporiums, an ice cream parlor and cocoa in every imaginable form. Now, just in time for the opening...

Classic Tables: Saul

A pedigreed chef's labor of love turns 10

When Saul and Lisa Bolton chose a spot in Boerum Hill for their first restaurant, their friends called them crazy. The Smith Street space--a former soup shop--seemed all wrong for...