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New York City restaurants

Q&A: Chef Galen Zamarra on cooking by “micro-season” at Almanac

The chef behind Mas (Farmhouse) in Manhattan talks about his new super seasonal menu concept, where ingredients are here today and gone tomorrow.

Why New Yorkers will be sipping bone broth (in coffee cups) this winter

Hearth chef Marco Canora just opened the city’s first take-out window devoted to broth—and he thinks you’ll like both the health benefits and the taste.

A new line of mouth-watering (Paleo) baked goods

EKG Catering is selling its better-for-you brownies, cookies, donuts, and muffins at the West Village’s Press Tea.

These New York City restaurants want to help you reach the finish line on Sunday

These special pre-marathon meals are heavy on the carbs, yes, but also on nutrient-dense foods that provide serious fuel for runners. Race to get a table.