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For a long while, tortillas were the go-to vessel for globally inspired sandwiches, likely spurred by the spate of Mexic-Asian Smorgasburg stands and taco trucks. But little by little, they’ve been overtaken by chewy Chinese steam buns. Also known as bao or mantou, these starchy pockets of steamed yeast dough are as versatile as they are unobtrusive, flavor-wise; they're essentially a tidy, palm-sized version of American white bread. So from the classic char siu...
The second we’re officially absolved from winter, god help the bar or restaurant that doesn’t have a backyard, rooftop, or patio to call its own—or at the very least, a license to stick a handful of two-tops and a couple of chairs on the sidewalk. That’s why most media outlets keep a running, annual list of preferred places (many of them in Brooklyn) to eat and drink outside, places from Juliette, Berry Park and...
Don’t want to take responsibility for roasting lamb and assembling green bean casserole this year, but would rather not navigate through hordes of bonneted and pinafored celebrants, that are bound to descend on your favorite restaurant? We’ve rounded up five sweet but blessedly low-key ways to commemorate Easter Sunday, from a leisurely brunch at Watty & Meg, to a family-style dinner at Glasserie. James: Discretely tucked into a century-old Prospect Heights townhouse, the husband-and-wife owned...
Another hot opening alert for restaurant-blessed Vanderbilt Avenue—a Michael White protégé is now serving Mediterranean-influenced, New American fare at the borough-worshiping Cooklyn. Granted, chef Anthony Theocaropoulos’ resume actually skews very, very Manhattan, including stints at Eataly’s La Pizza & La Pasta, as well as White’s Italian and French Rivera-inspired Ai Fiori (consulting pastry chef Brian Sullivan also hails from Ai Fiori, Osteria Morini, and Corton). But Theocaropoulos is totally gung-ho about his new neighborhood, Prospect...

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