Florence Fabricant

New York

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Articles

Darjeeling Kitchen & Café Offers Halal Momos in Long Island City

2 weeks ago | flipboard.com | Florence Fabricant

2 hours ago27 Cookie Recipes So Irresistible You'll Double the BatchThere’s nothing like the smell of fresh cookies filling the kitchen and bringing everyone together. These recipes deliver the perfect balance of …7 hours agoBrain Fog? Skip the Caffeine and Try L-Theanine InsteadOne of the many fascinating things about green tea is that it contains a special dual power: It makes you feel alert and energetic, yet also calm and relaxed at the same time.
Darjeeling Kitchen & CafĂ© Offers Halal Momos in Long Island City

2 weeks ago | nytimes.com | Florence Fabricant

Leonessa serves cocktails with rooftop views, 12 Matcha caters to green-tea obsessives and more restaurant news. Tsering Dolkar Sherpa and her aunt, the chef Pupu Chhangi, are the owners of this new base camp for Tibetan and Himalayan food. They're from the hill town of Darjeeling, one of India's most renowned tea-producing areas.
Huset Pops Up at the Standard, East Village, With Flavors From Mexico City

3 weeks ago | ourcommunitynow.com | Florence Fabricant

Share 25 Cooper Square (East Fifth Street), 212-475-5700, standardhotels.com.The restaurateur Carmine Gualtieri’s taste of the Mediterranean has soft opened, with reservations required but walk-ins accepted after April 24, when the opening becomes official.
Huset Pops Up at the Standard, East Village, With Flavors From Mexico City

3 weeks ago | nytimes.com | Florence Fabricant

Having closed the Midtown location of his hot pot spot, the chef Koji Hagihara needed a new location. Like a hermit crab he was welcomed by Baron Chan and Ophelia Wu into their Hong Kong style diner to do dinners of hot pots, soup dumplings and okonomiyaki. Cha Kee continues to do its usual menu for breakfast, lunch and tea. 43 Mott Street (Pell Street), 212-577-2888, chakeenyc.com.
At Kabawa, Paul Carmichael Takes a Local Approach to Caribbean Cuisine

4 weeks ago | nytimes.com | Florence Fabricant

For Paul Carmichael, a native of Barbados, the Caribbean is the ultimate fusion region. "They have it all: Spanish, French, Dutch, English, Indigenous and some Asian," he said, one afternoon at Bar Kabawa, the adjunct to his main restaurant in an alley off the Bowery. The bar with the green door and a list of daiquiris opened a few weeks ago.
The Llama San Team Expands Nikkei Cooking at Papa San

2 months ago | nytimes.com | Florence Fabricant

Nikkei, the fusion of Japanese and Peruvian cuisines that is a hallmark of Peru, again inspires Juan Correa and Erik Ramirez of Llama San, who also own Llama Inn. Looking to the Japanese izakaya for style, they're serving ceviches, makis, tiraditos, zensai, robata grill items and donburi. There's also a chicken tour de force, with the entire bird deconstructed from beak to tail with yakitori style gizzards, heart, wings, crisp skin, chicken sausage and broth.
Crevette Is a French Excursion for the Lord's and Dame Team

2 months ago | nytimes.com | Florence Fabricant

Patricia Howard and Ed Szymanski of Lord's and Dame, the cozy precincts of meat pies and kedgeree, have branched out for a bit of sun on the French Riviera. It only took a couple of short blocks, and never mind its significant London address. At Crevette, French for shrimp, seafood rules; they're serving mussels with harissa, peekytoe crab with seaweed butter, saffron rice with lobster, steamed skate with fennel and clams, and classic bouillabaisse.
Mushrooms, long a supporting player, find the leading role

2 months ago | timesfreepress.com | Florence Fabricant

How would you like that mushroom? Medium-rare perhaps? Increasingly, an epic mushroom main course is becoming as essential as a steak or fillet of salmon on restaurant menus around the country. At Café Chelsea in New York City's Manhattan borough, a meaty, ruffle-edged slab of maitake, also known as hen-of-the-woods, is prepared like steak au poivre with a velvety peppercorn-riddled sauce, listed among the grill items and appointed with a steak knife.
Preston Clark Steps Into the Spotlight at Bar Mercer

Jan 14, 2025 | nytimes.com | Florence Fabricant

The spotlight is finally catching the chef Preston Clark. He is a son of Patrick Clark, a chef who died at 42, notable for his stint at Tavern on the Green some 35 years ago and his influence on new American cooking. Now, after 11 years at John McDonald's Lure Fishbar, Preston Clark has taken the reins as the executive chef of the moody new bar and restaurant that replaces Mr. McDonald's Bar Tulix.
Sunn's Chinatown Is a Permanent Space for Its Banchan and More

Dec 23, 2024 | nytimes.com | Florence Fabricant

This glatt kosher Persian and Mediterranean dining room is from Rafael Yaghoubian, who has teamed up with an experienced partner, Mordechai Haimzadegan, who owns Shiraz in Great Neck, N.Y. His wife, Orly Yaghoubian, is also involved. Appetizers and mezze cover familiar Eastern Mediterranean territory; main courses focus more on Iran with dried lime and herbed beef stew, saffron chicken skewers and jeweled rice. 507 Columbus Avenue (84th Street), 212-299-4759.