restaurant
New York's Tavern on the Green, once highest-grossing US restaurant, bites the dust amid recessionVerena Dobnik The Canadian Press 12/30/2009 | |
Travelers seeking an enjoyable experience along their journey have counted on the MICHELIN Guide for its trusted recommendations for the past century. And for the past five years, New York City-based MICHELIN Guide inspectors have been dining and rating local restaurants and presenting the highly-anticipated selection in the annual MICHELIN Guide. This under $20 purchase enables readers to choose a wonderful restaurant with confidence, and its fifth edition, the 2010 New York City MICHELIN Guide, offers even more tools and knowledge for reader's to enjoy. | |
'Your Sommelier' Launches on Zagat.com Zagat Survey, LLC 06/24/2009 | Fire Shuts Totonno’s, Legendary Coney Island PizzeriaMICHAEL WILSON The New York Times 03/16/2009 |
Choosing the right bottle on a wine list can be a daunting task, especially finding the best value. To solve this dilemma, Zagat has partnered with renowned wine expert Kevin Zraly to launch "Your Sommelier," an online guide to finding the best wines at the lowest prices at New York City's top restaurants, on ZAGAT.com and ZAGAT.mobi. Zraly will be publishing the 25th anniversary edition of his seminal Windows on the World Complete Wine Course book in fall 2009. | |
Seattle restauranteur holds job fairDEBORAH FELDMAN NWCN 03/10/2009 | Cafe owners also photographers, restaurateurs, Seattle's sexiest Seattle Times 03/01/2009 |
A Stir Over Plan to Grade New York City’s RestaurantsGLENN COLLINS The New York Times 02/26/2009 | 3 U.S. restaurant chains beat views, but bottom elusiveLisa Baertlein Reuters 02/11/2009 |
It is a basic, unannounced ritual, performed 52,657 times last year and enacted at 9:14 one recent morning. “I’m Inspector Williams from the department of health, and you’re going to have your inspection today,” said Corey K. Williams, holding out badge No. 3042 to Sonia Kim in the Best of the Best Deli at 11 Park Place in the financial district. | |
Many family restaurant meals 'contain more than twice as much salt as a child should have in a day'Kate Devlin Telegraph 02/02/2009 | Craft 08/23/2008 |
Chef Tom Colicchio's crowning achievement is destination-worthy for elemental, careful American cooking. There's a rough-hewn aspect to the decor, from the scruffed wood floors to the curving patchwork leather wall that swoops from the entrance to the dining area in the rear, where a civilized crowd of foodies and their dressed-up companions gather. An all-glass wine loft perched above adds drama. Service is professional and informed. | |
New York, NY |


















