Chef Philippe Chow remains at the helm and regulars can expect the same hospitality and familiar menu of crowd-pleasers, from hand-pulled noodles and dumplings to the restaurant's signature whole Peking duck, carved tableside with ceremonial flair.
Jajaja's entire menu is plant-based, though you would hardly know it once the plates begin arriving. The kitchen operates with the kind of culinary confidence that renders the label almost irrelevant. Flavor leads the experience; the ingredients simply follow.
After years of legal limbo, New York City has been cleared to move forward with its long-contested ban on foie gras, the luxury delicacy made from the enlarged livers of ducks and geese. In a ruling issued last week, the state Supreme Court's Appellate Division said the city can enforce its 2019 law prohibiting restaurants and retailers from selling force-fed products, overriding earlier challenges that had stalled the measure.
The Golden Steer holds near-mythic status in Las Vegas. Across its nearly seven decades, the famed steakhouse continues to wear its influence proudly on its decadent walls. In the late 1950s, when the restaurant still sported the atmosphere of a frontier outpost, cowboys donated rifles that hung above the dining room-an homage to the desert hunters who once brought their game to the restaurant's butchers.
New York is the state with the highest percentage of homes without a car (excluding the District of Columbia), meaning many day trips are within reach of NYC by train. If you're seeking relaxation, explore one of the small, colorful villages of New York's Hudson River Valley. Perhaps you'd prefer to dine on Neapolitan-inspired pizza in a charming corner of Connecticut or stroll along the waterfront in one of New Jersey's coolest suburbs.
Bringing a festive touch of Irish charm to Midtown Manhattan, this exclusive holiday beverage is served in renowned Gold Room, a bar that transports guests to the Gilded age. This blend of Guinness Stout is served with three scoops of homemade Bailey's Irish Cream ice cream and a Jameson Irish Whiskey sidecar.
Fidel Caballero, the chef, he makes his tortillas not with lard but with butter, and adds sourdough starter, which gives them tang and tenderness. Surf clam is kissed on the grill and sliced fine so that it's all gentle sweetness. Then, paired with lap cheong, bought from around the corner on Canal Street.
