Classic Tables: Telepan

Telepan is as good as ever

Let us begin with trout. Cold-smoked over hickory and applewood before being gently poached sous-vide, the fish flakes in dense filaments over an oversize buckwheat-potato blini,...

Sandwich Salute

Animals and Brooklyn Sandwich Society craft stunning sammies

Are there limitations to what can be transformed into a sandwich filling? Two new spots, one in the East Village and the other in Fort Greene, prove the answer is a resounding,...

Savor-Faire

Le Philosophe gives credence to French stalwarts

No one expects the French Revolution in Manhattan in 2013.
 Still, peering furtively around the city’s whorls of steamed buns, ramen and endless bowls of pasta is a...

Throw Me a Bone

Getting to the core of the matter at The Marrow

Harold Dieterle is an equal-opportunity cook. Entering his new West Village restaurant, The Marrow, we had pinings of roasted beef bones, grilled bread and long-handled...

Rescue Me

April Bloomfield & Co. go Mexican in Murray Hill

Even April Bloomfield knows you sometimes have to call for backup. Especially when faced with a project as incongruous as the new Salvation Taco. Situated in Murray Hill’s...

Head to Tails

Time to pay Chez Sardine a visit

From top to bottom (and fish head to fish tail), the new Chez Sardine is one of the most exceptionally fun and surprising dining experiences we’ve encountered in recent...