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BITE: My Journal
December 2, 2019
The Milling Room
Dino’s Foodshow was a glamorous interlude in what had...
November 25, 2019
Alfred’s World
I explain to the waiter that offering means “it’s on...
November 10, 2019
Capital Asset
What is most welcoming is the very good food...
November 4, 2019
City Kitchen
It was a scary hunger, like a passion for young boys...
October 28, 2019
Palais by Perfect Pie
President Obama called him the Crustmaster…

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July 18, 2005 | Ask Gael
What's worth the Hamptons hassle?
Who cares how authentic it is when crispy flautas with avocado creme fraiche and chicken mole poblano are that good?

June 6, 2005 | Ask Gael
Where are all the pretty people?
Once word gets out how good chef Chris Santos's small sharing plates at Stanton Social can be…

May 23, 2005 | Ask Gael
Omakase is my middle name
The parade of sensuous sushi at Sachiko’s on Clinton, each sliver of fish hiding a heady wasabi charge…

May 21, 2005 | Ask Gael
Lead me to some homey Pugliese.
Mamma Dora Marzovilla is back in the kitchen every morning at I Trulli, leading a team that does nothing all day but roll and shape her Apulian pasta...

May 16, 2005 | Ask Gael
Is there a new Las Vegas?
This, I'm told at Wynn Resort, is a new X-rated Las Vegas of strip joints, burlesque, topless...

May 9, 2005 | Ask Gael
Can't you stay away from Clinton Street?
Falai is neither trendy nor defiantly eccentric, more charming than brilliant, and worth a trek.

April 25, 2005 | Ask Gael
Another new barbecue joint? Is it the real deal?
Out came jerk-rubbed and smoky chicken wings with a pineapple dip at Spanky’s BBQ that rocked.

April 18, 2005 | Ask Gael
I thought it was Tuscan. Now it’s English?
Some good grub here at English is Italian, but it's more a feast for gluttons than gourmands…

April 4, 2005 | Ask Gael
Where would you go to goof off a little?
Unlike the typical Chino-Latino hash on upper Broadway, Asia de Cuba mixes up a Tower of Babel in every dish.

March 28, 2005 | Ask Gael
Tell me a Thai place
If you’re not immutably fixated on the authentic, join me trundling down to the East Village to Ma*ya Hurapan Kitchen.

March 7, 2005 | Ask Gael
I'm in the mood for greens and crunch
Chef Larry Forgione’s An American Place is class act at Lord & Taylor.

February 28, 2005 | Ask Gael
The Windows on the World guys? Guastavino’s?
Windows veterans have signed on to elevate the pleasure quotient at the soaring, unfocused space under the Queensboro Bridge...

February 14, 2005 | Ask Gael
I'm dreaming of summer
Latch onto the glorified lobster shack launched as phase one of BLT Fish.

February 7, 2005 | Ask Gael
Compass yet again?
Chefs and patissiers come and go, soar and crash, at Compass, where desperate powers that be struggle to get it right.

January 24, 2005 | Ask Gael
Do we really need yet another Italian restaurant?
If it’s Good, let’s Mangia…at Lo Scalco

January 17, 2005 | Ask Gael
After Rocco, what?
Numbing and mysterious Brazilian tricks tumbling out of the kitchen at Caviar & Banana Brasserio

January 10, 2005 | Ask Gael
Why on earth call your place porcupine?
The chef’s itch for invention can be as unpredictable as that spiky namesake.

December 22, 2004 | Ask Gael
I crave a taste of summer.
The stunning intensity of a mint-touched pea soup and the heady bouquet of the roasted lobster's pistou puddle distilled from the plantings of upstate fields send Blue Hill soaring to new heights for me...

December 13, 2004 | Ask Gael
Should I break open the piggy bank?
Chanterelle is the same unique grand drama of fine dining it was in the desolate blackness of Soho 25 years ago.

December 6, 2004 | Ask Gael
Is there a dining imperative on your list?
Only a few weeks remain to say adieu to Le Cirque 2000 before it expires forever with a black-tie New Year's Eve bang.

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