Chef John Anderes (ex-Avec) elevates Telegraph into a full-fledged restaurant with a seasonal menu and sates wine-induced cravings (e.g., a ham-and-coriander-mustard tartine). Read more.
In the three years since Martha Bayne started Soup & Bread, she’s proven that a modest idea—serve free soup, collect tips for hunger charities—can morph into a movement for social change. Read more.
Chef Brian Jupiter's food leans toward the hearty, like charbroiled oysters, whole-animal feasts and the more time you spend eating dishes like the pan-roasted striped bass, the more sense it makes. Read more.
With long waits and metal music blasting, why go? For the Slayer burger–a pile of fries topped with a half-pound burger, chili, cherry peppers, andouille, onions and Jack cheese on a pretzel bun. Read more.
