Opened by MARIO BATALI and JOSEPH BASTIANICH in June 1998, Babbo Ristorante e Enoteca is an exuberant celebration of the best of Italian food, wine and lifestyle.

Hailed with a glowing 3-star review by Ruth Reichl of the New York Times shortly after its opening, Babbo has since been met with much critical acclaim, and was the recipient of the James Beard Foundation’s Best New Restaurant Award for 1998. The menu is a roster of Chef Mario Batali’s lusty creations, incorporating the best and freshest seasonal produce, Italian cheeses, meat, game and seafood, accented with fine Italian olive oils, traditional aceto balsamico and many unusual ingredients that will surprise and delight.

The wine list represents one of the most extensive and intelligent collections in the city, and indeed the country, presided over by Bastianich and Beverage Director Alec Steidl and served by our expert wine and service teams. Babbo seats up to 90 diners in its split-level dining room, and has a lively bar area where patrons may enjoy a quartino (quarter-liter) of wine, or choose to have a full meal. We are located steps from Washington Square Park, in the center of romantic and colorful Greenwich Village.

Bem elogiado, sob a chefia de Mario Batalli, o lugar é gostoso, onde brilham pratos leves e deliciosos como Tortelloni de queijo de ...

Chef’s Table at Brooklyn Fare, Brooklyn’s only three Michelin-starred restaurant is unlike any other. Settle in to the kitchen counter at this intimate 18 seat space for a unique dining experience featuring the cuisine of Chef Cesar Ramirez. This prix-fixe dinner consists of over twenty small plate courses.

What Mr. Ramirez is doing at the Chef’s Table is entirely his own production, a kind of sui generis exercise in personal expression. He and his staff are intensely focused, sometimes robotic. They draw no attention to themselves save for when Mr. Ramirez introduces each dish. Then there is silence as forks go to the food, and food goes into mouths and suddenly everyone starts nodding and chirping and staring at cooks who suddenly might as well be magicians.

A meal at the Chef’s Table costs $165 a person, not including tip or the wine you bring. That is either expensive or not, depending on your bank balance, but it is worth the money whatever your answer. (Whether this will still be the case when the restaurant is selling wine is an open question; the cost of a meal could easily double, and change the dynamic of the room.) For now, dinner at the restaurant has the capacity to leave customers with kaleidoscopic sense memories and the vague understanding that over the course of the meal something important has happened.

Mesa do Chef no Brooklyn Fare, apenas três restaurante com estrelas Michelin do Brooklyn é diferente de qualquer outro. Acomode-se ao balcão da cozinha neste ...

Taking its name from the small, tender green olive harvested in the Mediterranean, Picholine opened its doors at 35 West 64th Street in October of 1993. "It instantly became one of the best restaurants around Lincoln Center," according to The New York Times, which gave Picholine a prestigious three-star rating.

The restaurant received a James Beard Foundation nomination for the country's Outstanding Restaurant in 2007, and was awarded two stars in the 2008, 2009, 2010, and 2011 editions of Michelin Guide New York City.

Levando o nome do pequeno concurso de oliva, verde colhida no Mediterrâneo, Picholine abriu as suas portas em 35 West 64th Street, em outubro de ...

For more than a decade, Scalinatella has been famous for two things: superlative traditional Italian cooking and a colorful cast of deep-pocketed devotees who can afford it.

Order like a regular, skipping the short, pedestrian menu in favor of recited signature specials: Exquisitely grilled balsamic-garlic "scotta dita" lamb, and gargantuan, tender veal chops slathered with porcini are worth the trip alone.

Pastas and fish are exemplary: Light ragu-tossed tagliatelle, delicate ricotta ravioli and roasted Dover sole couldn't be more delicious.

Only the accompanying bland polenta and carrot-broccoli melange seem uninspired.

Por mais de uma década, Scalinatella tem sido famoso por duas coisas: superlativo de cozinha italiana tradicional e um elenco colorido de devotos endinheirados que ...

The phrase "Southern Hospitality" has always had the idea that people of the South are particularly warm and welcoming and use proper local etiquette - calling one "Sir" or "Ma'am," opening doors for ladies, inviting one to their home, and the like.

At our restaurant "Southern Hospitality" takes on that philosophy and more. At Southern Hospitality BBQ, you'll find everyone from Hollywood stars to locals, a menu of fine pulled pork sandwiches, baby back ribs, BBQ chicken, Southern fried catfish and many other southern favorites. All of this is topped off with a true New York setting, marked by flat screen TVs. And it's all the vision of one gentleman dedicated to bringing sexy back - Justin Timberlake, along with friends Eytan Sugarman and Trace Ayala.

A frase "Southern Hospitality" sempre teve a idéia de que as pessoas do Sul são particularmente calorosa e acolhedora e usar a etiqueta local, adequada ...