Fall Previews Continue; How to Be a Restaurant Regular
There are more and more dining options for Muslims in France, including a new supermarket that stocks halal Chinese food and pizza.
[Wall Street Journal]
Chef Richard Sandoval believes there is such potential for Latin American food these days that he opened two restaurants next door to each other in Santa Monica.
[Reuters]
Jonathan Benno and staff recently tasted the Lincoln's menu in preparation for a September 24 opening of the restaurant.
[NY Times]
The Times offers its fall preview, featuring such imminent openings as Lani Kai, Mary Queen of Scots, and Morimoto's Tribeca Canvas.
[NY Times]
Would you pay more for a steak if it were guaranteed to be cooked by someone with legal working papers earning minimum wage?
[Diner's Journal]
Apparently, snack time and lunchtime are becoming one and the same as diners increasingly make a meal out of snack items.
[Wall Street Journal]
François Payard is gearing up for a September 17 opening of his first FPB, or François Payard Bakery, on West Houston Street.
[Wall Street Journal]
Discover Central American fare at food trucks and carts in Jackson Heights, Astoria, Woodside, and Red Hook.
[NY Post]
Do you have what it takes to be a restaurant regular? In exchange for prime seating and the occasional complimentary soufflé, you have to put in a lot of dining hours.
[NY Post]
Have a restaurant tip or other food-related news? Send it to fork@villagevoice.com.
Email to Friend
Write to Editor
Print Article
