On a recent night in the East Village of Manhattan, the Avenue A sidewalk brimmed with chattering bargoers as Tupac’s “California Love” blared from an indeterminable source. A marquee loomed above, and through a veil of vape and cigarette exhaust, its two words beckoned: “DATE SHAKE.” My companions and I piled into Superiority Burger at…
Microsoft filed a motion in federal court on Monday that seeks to dismiss parts of a lawsuit brought by The New York Times Company. The Times sued Microsoft and its partner OpenAI on Dec. 27, accusing the two companies of infringing on its copyrights by using its articles to train A.I. technologies like the online…
Good morning. On Sunday, I like a project in the kitchen more than on any other day. It’s a chance to work at the stove without the need to get something on the table in 45 minutes, a time to stretch my skill set. Mostly, it’s an opportunity to explore recipes rather than simply following…
A stack of yellow and red bands drip from the top of “Painted Rain #3” (2022-23), a painting by the artist Pat Steir. Coalescing against a bright turquoise backdrop with layers of poured-on paint, the combination imbues the artwork with the sense that you’re peering into a sun shower. Hanging vertically at nine feet, the…
I can’t remember the last New York restaurant that frustrated me as much as Noksu. My frustration won’t be widely shared, given how few people can afford to eat there. Dinner is $225 for about 12 courses, before tax, tip or drinks. Drinks can be paired with each course for another $175 (with alcohol) or…
Savta The storefront that for decades housed the Zito & Sons bakery in the West Village until it closed in 2004, has been home to several restaurants since. The latest occupant is one where an important component of the menu is baked goods. Milk bread, multigrain loaves and croissants at the table and available for…
Starter episode: “Jon Kung’s Recipe for Spaghetti and Lion’s Head Meatballs” ‘Lecker’ Recorded primarily in home kitchens, this convivial podcast has an intimate feel that sets it apart from most interview shows. Lucy Dearlove, a radio producer, hosts conversations with chefs, cookbook authors and other foodies, incorporating the sounds of their cookery — paper bags…
Good morning. Saltimbocca — the name translates from the Italian as “jump in the mouth” — is a dish traditionally made with veal cutlets wrapped with prosciutto and sage, quickly cooked in butter and oil, and occasionally topped with cheese for a run beneath the broiler. Saltimbocca is, our David Tanis has written, largely a…
Who comes to New York City? The ambitious. The competitive. The desperate — to be famous, to be rich, to be beloved. But I’ve long thought that adopted New Yorkers are united by another quality, as well: Our desire to find a new family. Sometimes that family is a literal, traditional family. Just as often,…
Happy Valentine’s Day to all who celebrate! I do, enthusiastically. I’ll take any excuse to bring out oysters, Champagne and chocolate on the same evening. We observe the day at home, with a dinner that’s easy to throw together on a weeknight yet still feels exceptional. Like spaghetti carbonara. It’s not hard to make, but…
