Where food comes from is thankfully more important than ever, and this conviction has deeply penetrated New York’s restaurant kitchens, at least some of them. It’s the rare high-end restaurant these days that will offer, say, a chicken dish ...
NEW YORK ... restaurant impresario David Keh, who hired him and eventually made him captain and the maitre d' in 1973 at Uncle Tai's (which would become one of two city restaurants to debut an Americanized version of General Tso's chicken ...
In the last few months of 2011 there was a flurry -- no, a blizzard -- of new restaurants opening around ... toppings that range from mushrooms to chicken tinga. The space is similar to Autentica, with an open kitchen, flickering candles and richly painted ...
A friend pushed him in the direction of the kitchen; Cao ended up taking a six-month program at the Institute of Culinary Education in New York, interning at the Museum of Modern Art and then at an Indian fusion restaurant. One day, the ...
HUNAN KITCHEN ... chicken and mushroom stroganoff. Have a steak and some raw oysters. This Andrew Carmellini guy is some cook. Then eat pie and more pie, in a restaurant filled with New Yorkers pleased to be New Yorkers, eating in a New York ...
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