04 Oct 2012
In the latest edition of the highly anticipated MICHELIN Guide New York City 2013, a record 66 restaurants have been awarded Michelin stars. All seven restaurants who achieved Michelin's three star distinction in 2012 maintained top honors. Three Michelin stars is considered the utmost international recognition in the culinary world.
One restaurant joined the ranks of the two-starred establishments, atera in Tribeca, for a total of seven in this category.
Fifty-two restaurants earned one Michelin star, including nine newcomers.
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27 Sep 2012
If you need an excuse to go to New York this weekend (other than shopping!), this is it. Billed as the most thrilling industry food event of the year: the 7th Annual Starchefs.com International Chefs Congress takes place from September 30 to October 2 at the Park Avenue Armory.
From history-plundering menus and heirloom archaeology to progressive technologies and boundary-breaking culinary concepts, StarChefs.com has tracked an industry-wide embrace of the history and horizons of food and drink. And for its seventh year, ICC will celebrate this phenomenon, with three days programming that showcases the creative searching and innovating that connect the industry’s earliest roots to its wildest imaginations—its origins and its frontiers.
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17 Apr 2012
On 16 April, Gotham Hall on Broadway hosted the second edition of the Dîner des Grands Chefs Relais & Châteaux. Again this year, 45 of the Associations Grands Chefs continued this Culinary World Tour which started a year ago in France at the Château de Versailles. This time, tribute was paid to the American terroir.
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27 Feb 2012
When Dominique Ansel Bakery opened in November, the New York Times hit the nail on the head by calling it “not your everyday bakery”. The chef was the first in Manhattan to offer the Breton-specialty, Kouign Amann, which he calls DKA (“Dominique’s Kouign Amann”). Ansel has had to quadruple the production of these caramelized croissant-like pastries, and has been selling out every day since opening.
Following the buzz behind his Kouign Amann, Chef Ansel also helped fuel the cannelé craze. His recipe for these small flan-like “brownies” enriched with rum and vanilla received high reviews from various publications that have deemed cannelé the “new cupcake”.
In January he expanded his menu with more French classics that are seldom found outside of France, and a few of his own unique creations.
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09 Feb 2012
Labelled ‘Top 5 Gourmet’ by Time Out NYC, ‘Best Pizza in Manhattan’ by Daily News and ‘Best of Manhattan’ by NY Press, these pizzas are something to write home about.
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