- April 5, 2004 | The Underground Gourmet
- Pig Heaven
With a gifted English chef and a focus on fresh seasonal ingredients, New York’s first gastro-pub raises the bar on bar food.
- April 5, 2004 | Top Five
- Top 5 Restaurant Seders
Restaurant riffs on passover seders, semi-traditional and otherwise.
- April 5, 2004 | Restaurant Openings
- Branching Out...Early-Bird Specials...Siamese Connection
This week's openings include Miss Williamsburg Portavia, Zeytin, and Indigo Indian Bistro. Plus, Gael enjoys Amuse's sampling options.
- March 22, 2004 | Restaurant Openings
- BLVD's Promise...Picnic in the Village...Souped-Up Ramen
This week's openings include BLVD and Picnic. Coming soon: Marc Murphy at Landmarc. Plus Gael discovers Dumont, another good reason to visit Brooklyn.
- March 15, 2004 | Top Five
- Top 5 Favorite Fried Desserts
What are the hottest restaurants serving for dessert these days? Doughnuts and fritters fresh out of the fryer.
- March 15, 2004 | Restaurant Openings
- Where's the Boeuf?...A New Village Pub...Hog Heaven
Restaurant openings and buzz for the March 15, 2004 issue of New York Magazine. Restaurants featured include Megu, BLT Steak, WogieÂ’s, and DB Bistro Moderne.
- March 8, 2004 | Restaurant Openings
- Pea-Brainstorming...Brave Old World...Not Your Corner Bodegas
Perfect cream puffs, Crispos's sole impanato and zucchini fritti, and eight new openings.
- March 1, 2004 | Restaurant Openings
- Village People...Later, Gator...Navigating Little India
The authentic Village vibe at Bar Nocetti is no accident. An attitude (and name change) at a favorite sandwich haunt. Plus, Gael's tips for navigating Little India.
- February 23, 2004 | The Underground Gourmet
- Roux the Day
Natchez brings big New Orleans flavors to the East Village, without frills or gimmicks. Call it Cajun-Creole classic.
- February 23, 2004 | Restaurant Openings
- The Sweetest Taboon...Homecoming Week...Presidential Cherry Pies
Chef Haim Cohen cooks up "Middleterranean" dishes at Taboon, the best cherry pies for President's Day, and more.