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Auberge du Soleil, CA

Auberge du Soleil Chef: Robert Curry Cuisine: California, French Neighborhood: Napa Valley Price:$20 appetizers, $20-40 mains Phone: 800-348-5406 Address: 180 Rutherford Hill, Rutherford, CA 94573 Hours: Breakfast 7:00am – 11:00am (Daily) Brunch 11:30am – 2:30pm (Saturday & Sunday) Lunch 11:30am – 2:30pm (Monday – Friday) Dinner 5:30pm – 9:30pm (Daily) So confession: We actually went … Continue reading

Rouge et Blanc, NYC

Rouge et Blanc Chef: Matt Rojas Cuisine: French-Vietnamese Neighborhood: Soho Price: $10-30 dishes, best to share Phone: (212) 260-5757 Address: 48 MacDougal St, New York, NY 10012 Hours: Tues-Sun 6pm-11pm Situated on a quiet stretch of MacDougal, Rouge et Blanc pays homage to the delicious fusion of classical French and zesty Vietnamese cuisines. Chef Matt … Continue reading

Members Dining Room at the Met, NYC

Members Dining Room at the Metropolitan Museum of Art Executive Chef: Fred Sabo Cuisine: Contemporary American Neighborhood: Upper East Side Price: $62 per person prix fixe, $39 for wine pairing, à la carte menu also available Address: 1000 5th Avenue, NY, NY 10028 Phone: 212-535-7710 Hours: Lunch Fri: 12–2:30pm, Sat 11:30am-2:30pm, Sunday 11am-3pm; Tues-Thurs 112pm-2:30pm … Continue reading

Ellabess, NYC

Ellabess Executive Chef: Troy Unruh Cuisine: American Nouveau Neighborhood: Nolita Price: $15-20 appetizers, $25-30 entrées Address: 153 Elizabeth Street, NY, NY 10013 Phone: 212-925-5559 Hours: Dinner daily 5:30-11:30pm, lunch and brunch to come Epicurean Management, the guys behind Dell’Anima, L’artusi, and Anfora, have just debuted their latest venture, Ellabess, an American Nouveau restaurant at the … Continue reading

Marc Forgione – Dinner, NYC

Marc Forgione Chef: Marc Forgione Cuisine: American Nouveau Neighborhood: Tribeca Price: $50 and up per person, depending on wine and cocktails selection Phone: 212-941-9401 Address: 134 Reade Street, NY, NY 10013 To many foodies, Marc Forgione is a name synonymous with Michelin star chef and winner of the 2010 Iron Chef challenge. To me, the … Continue reading