Pret’s Most Regular Regular: Wylie Dufresne
The deli menu at the Gramercy Food Market, a 24-hour bodega at the corner of East 22nd Street and Second Avenue, offers half a dozen
Pastrami in Hong Kong, But No Dr. Brown’s
You know you’re not in New York anymore when a restaurant website has a page with the line “What is a delicatessen?” up top. Manhattan
Check In: The Olema
Rates From $200. Basics There aren’t many hotel options on the Point Reyes Peninsula, Northern California’s national seashore, but in September 2015, West Marin County
Michelin Stars in the Desert
Palm Springs has always been known more for its palm trees and party scene than its culinary prowess. Hoping to change that perception is SO.PA,
A Regular in His Own Right: The Piano Man of Zuni Cafe
Published by Lucky Peach, performed at La Cocina’s “Voices from the Kitchen” The six o’clock sun streams through the floor-to-ceiling windows, illuminating the long copper-topped bar
The Outsize Importance of the Tiny Organic Seed
Parsley. Frank Morton is talking about parsley, possibly the least sexy, most maligned herb imaginable, often relegated to the role of garnish. And he’s excited. “Parsley could be the new
Law and Orders
It’s not every Saturday night that San Francisco Chronicle food critic Michael Bauer is shown to his seat by a former prostitute who spent serious time on
The Breakfast Club
Scrawled across the chest of every server at Sweet Maple is a tribute to its signature item. “I [heart] Millionaire’s Bacon,” the T-shirts tout. Indeed,
Caviar Queen
At first glance — with her platinum hair, humongous diamond rings and wrinkle-free skin — Deborah Keane looks like your stereotypical wealthy California mom. Then
I Tried It … One of Those Damn Juice Cleanses
The text caught me in a weak moment: two days after Thanksgiving, while I was eating a bacon-gruyere cheeseburger for lunch. “Juice fast! Juice fast!
The Joy of Cooking with Samin
When Samin Nosrat wants something, she writes a letter — a real, old-fashioned, heartfelt letter. “I’m an insane stalker person,” says the 34-year-old cook/writer/surfer with
The San Tung Addiction
It’s Monday afternoon, 4 p.m.—purgatory in restaurant time—and San Tung’s 100 seats are full. Asian-American families sit tweezing spicy green beans and slurping handmade noodles as
