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Not that we think the industry gathers en masse at the start of each year to determine the du jour dish is going to be hot chicken, but there’s no denying—a handful of food themes tend to dominate the restaurant world every 365 days or so. And these are the trends that shaped 2016, from wood-fired everything, to a campaign against waste. Waste Not Want Not   Dan Barber set the stage with his WastED pop-up last year...
There was a time, not so long ago, when treating oneself with a blowout, sniffing around for the perfect perfume or stocking up on high-quality skincare products meant a trip over the East River, where the history of high-rise salons and big box beauty stores was an expensive and time-consuming, albeit dependable source for a weekend indulgence. But no longer. The wealth of locally made product lines and indie salons that have sprouted in Brooklyn...

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