- February 21, 2005 | In Season
- Sweet Maine Shrimp
Tiny, succulent shrimp from Maine pack a lot of delicately sweet flavor into a small package.
- February 21, 2005 | Feature
- Hey, Big Spender
Not so long ago, the $160 tab on a four-course Ducasse dinner gave the fine-dining community fits. Today, that price seems almost reasonable. Where to go when someone else is picking up the check. (Tax, tips, and drinks not included, of course.)
- February 21, 2005 | Feature
- Walk It Off
Before or after your Christo-curated stroll in Central Park, you’re going to need to eat.
- February 14, 2005 | Restaurant Openings
- Restaurant Openings & Buzz
Week of Feb. 7, 2005: Amy's Bread, Spigolo, Falai, and Rickshaw Dumpling Bar. Plus, lessons in cheese, Mario Batali and Nancy Silverton team up, a pizza book, and more.
- February 14, 2005 | Feature
- Just Desserts
Sure, you could go the predictable route on Valentine’s Day, but with the new boom in dessert destinations, why not sneak away for some love�or least some hazelnut-chocolate layer cake and a glass of Banyuls�in the afternoon?
- February 14, 2005 | Feature
- Valentine’s Day Dinner
Cynics may call it amateur night, but every young Romeo has to start somewhere, and no one appreciates this fact better than our city’s chefs and restaurateurs.
- February 14, 2005 | Feature
- Party Like It’s 4703
Chinatown celebrates the Lunar New Year with a parade and fireworks on February 9. You can also usher in the Year of the Rooster with lucky foods like whole fish (for abundance), chicken (for prosperity), and noodles (for longevity).
- February 7, 2005 | Feature
- Pass the Vanilla Cognac
You’d think that Grand Marnier’s Navan vanilla cognac might be just another gimmick aimed at the Pass the Courvoisier crowd, but the liqueur is turning up in some surprising places�some of which don’t even own a velvet rope.
- February 7, 2005 | Restaurant Openings
- Restaurant Openings & Buzz
Week of Jan. 31, 2005: Plate, Della Rovere, and English Is Italian. Plus, a glorious choucroute.
- February 7, 2005 | In Season
- Black Truffles
What’s the next best thing to a fresh white truffle? A fresh black truffle, of course, now at its pungent peak.