Florence Fabricant

New York

Got a question about dining etiquette? Cooking techniques? New equipment? Ask #DearFloFab. Tweets are by Florence Fabricant and The New York Times Dining staff.

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Articles

Of Course South Street Seaport Should Have a Whaling Tavern

1 week ago | nytimes.com | Florence Fabricant

Quick Eternity takes inspiration from "Moby Dick," with a driftwood bar, cocktails and New England fare. When it comes to Moby Dick, Bryan Schneider, the bar director at Quality Branded, is less obsessed than Ahab. But not by much. Having read the book, he's held the notion of a whaling tavern for some time and has now beached it in the cobbled lanes of the Seaport District. Decorated with a maritime mural by the artist Azikiwe Mohammed, it also has a slab of polished driftwood as the bar.
Wegmaniacs Now Have Their Own Sushi Restaurant

2 weeks ago | nytimes.com | Florence Fabricant

At Next Door, in the Manhattan Wegmans, sushi and more is served in a luxe Art Deco Space. Just inside the Wegmans supermarket near Astor Place is a vast takeaway sushi counter. "Everything is kept cold for safety but that's wrong; sushi should not be eaten cold," said Danny Wegman, the company's chairman.
Darjeeling Kitchen & Café Offers Halal Momos in Long Island City

1 month 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

1 month 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

1 month 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

1 month 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

1 month 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

Feb 4, 2025 | 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

Jan 28, 2025 | 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.