Eating at the wood-topped bar with a view of the kitchen and sharing family-style hand-cut egg pasta with butter and sage is about as close to Piedmont, Italy, as you'll get without a passport. Read more.
With seven oyster varieties daily, W&C is a nosher’s paradise, not a dinner house, so plan accordingly. Then plan to wait, as dozens crowd the line ahead of you, and reservations aren’t accepted. Read more.
Chef John Howie's new spot is a mammoth chophouse made classy with a translucent stone-topped bar, a low hallway lined with booths and a vaulted dining room with a wall of woven bamboo Read more.