Dining

By Sylvie Bigar

Foodies are waiting for the fall arrival of a coveted and expensive delicacy: white truffles.

“When white truffles are in season, we play,” said executive chef Michael Psilakis of Dona.

By Sylvie Bigar

The original Oktoberfest in Munich closed its doors for 2006, but for many beer lovers around the city, it’s always time to drink beer with a meal.

By Magalí Cohen

Food carts fly under the radar of New York City food culture, but they’re one of its most important parts. The smells range from burnt sugar to floral-perfumed fruit to sage meat, and the vendors — the Habibs and Lees and Johns — dole out opinions and gossip along with their tasty and cheap eats. Some of the best food in New York comes from those metallic sanctuaries of scrumptiousness.

By Benjamin Parsons

With more than two million Latin Americans in New York, it's not hard to find great cuisine from that area.

Ruben's Empanadas is a small but renowned Argentine chain that does cheap and fast well. On Fulton Street near South Street Seaport, you'll find just a pastry case filled with empanadas and cakes, a few small tables, and a drink cooler with Argentine sodas. The variety of empanada fillings is staggering -- Spinach, Argentine sausage, and ground beef are always good -- but whatever just came out of the oven is probably best. At $3.50 to $4.50, one empanada makes a good snack, two a sizeable dinner. And there's a three for $10 special.

By Sylvie Bigar

Ever wondered where the city’s top chefs do their shopping? We spoke to a few of them and got them to share their (sometimes) secret sources with us.

By Alex Brown

Pre-theater dining options can be grim. Many restaurants in the theater district offer food that seems as rushed as diners trying to get to the curtain call but with a bill to match opening night ticket prices.

By Alex Brown

Among the new wave of mega restaurants seating hundreds of diners, Felidia feels more like entering someone’s home. A very elegant home, that is. The restaurant is located in a midtown east townhouse, elegantly appointed with dim lighting, comfortable seats and a cozy bar.

By Sylvie Bigar

Harvest season is approaching and chefs are pondering what spices to use.
Jose de Meirelles, chef and owner of Tintol, a new Portuguese tapas bar on West 46th Street uses green cardamom in his ‘chanfana de cabrito,’ a braised goat dish in red wine.

By Karen James

Look twice the next time you assume that the hands poised over your pasta primavera are offering freshly grated Parmeggiano cheese. If your waiter is holding a chunk of something blush pink, it might be Bolivian sea salt he’s planning to shave with his handy Microplane.

The recently opened New York outpost of Japonais sure knows how to draw a crowd. It calls out to the passersby on 18th Street with a dramatic entranceway, glass terrace doors flung open to reveal a glitzy, red-hued interior, and a name familiar to anyone who’s ever asked a Chicago hotel concierge for a sushi recommendation. Inside, rows of wooden slats cover the ceiling in an undulating wave, and a large potted plant, looking like the topiary equivalent of oversized lollipops, provides eye candy for diners.