Durian, the pungent fruit, is now being used in baked pasta, personal pizzas, and lattes, showcasing a trend of innovation and unique culinary creations.
New establishments like D.T. Restaurant in Flushing and Not as Bitter in the East Village are embracing durian in their dishes, demonstrating a willingness to experiment with unusual ingredients.
The closure of Ise, a Japanese restaurant known for its soba, after 36 years, highlights the ever-evolving restaurant landscape in New York City.
Acru, a new Greenwich Village bistro focused on Australian cuisine, exemplifies the constant change and diversity in the city's dining scene.
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