Image of the brand new Uptown Brasserie by Marcus Samuelsson, open now at JFK Terminal 4

Uptown Brasserie opens today at JFK Terminal 4. Uptown Brasserie highlights classic American favorites with an international influence in a New York-style brasserie setting, and the best seat in the house will be a view of the open kitchen. More images coming soon but here’s the full menu….we’re out at JFK celebrating the opening which joins a new food and beverage program with elevated dining options at the most important airport in the world. We’re proud to join Danny Meyer and Nancy Silverton (among others) to help provide an unparalleled dining experience to the 11 million travelers flying in and out of JFK and the expected 15 million travelers by 2014.

Stay tuned and see you at the airport!

Brunch service at Colonie, Bruijkleen

Named in honor of the Dutch who first came to Bruijkleen (Brooklyn), Colonie is a pioneer for the new food frontier in the Brooklyn Heights food scene. Since their opening in 2011, Colonie has been dishing out fresh, local ingredients in simple yet exquisite ways. Not to mention the décor, which when done by Public and Double Crown vets, Tamer Hamawi, Emelie Kihlstrom and Elise Rosenberg, you know it’s nothing short of perfection–from the rustic wood planked ceilings and living wall all the way down to the multi-purpose menu placemats. Read More

Le Comptoir is the well-priced, neighborhood French Bistro of your dreams.  The menu is concise and petit for a bistro, but not for lack of expertise however, because there isn’t a bad item on it. From the fluffed and decadent Gnocchi and Cheese, to the fresh mixed green and fennel salad (a major and flavorful portion for $7) to a classic beef burger and steak tartar, Le Comptoir provides traditional and affordable (I can’t stress this enough) French food with a few twists to keep you on your toes. Read More

Sweet Chick, the hip new comfort food joint in Williamsburg is moving far beyond their reputation of bacon and cheddar waffles and Old Timey picnic tables salvaged from Bed­-Stuy. The cocktail experience at Sweet Chick fully stands on its own, or at the very least, has gotten people to talk about the menu which is full of droll names like the “Tiger Woods Y’all” and “Purple Drank.” But bar manager Cinthia Rooney’s concoctions pack a serious punch balanced with the right finesse. Read More

Being a chef today means many more things than it used to. The meaning has evolved because the cuisine all over the world today is so diverse, thought about, and presented in ways our eyes and palates never thought possible, but also because the human persona of a chef has changed. Read More