More than any dish I can think of, salmon is useless to restaurant critics. It’s a stolid, predictable fish that chefs tend to prepare in stolid, predictable ways.

In July, a new city law will require some restaurants to start posting calorie counts on their menu boards—but only eateries with standardized “portion size, formulation, and ingredients.

At Amalia, chef Ivy Stark has reeled in a fish seldom seen in New York dining circles – which is too bad, because golden tilefish is one of the favorites.

Josh Hamilton has appeared in everything from indie classics such as Noah Baumbach’s Kicking and Screaming to studio flicks such as The Bourne Supremacy to TV shows such as Sex and the City.

Michelin New York City: Imperious interloper or authoritative voice of reason in a town of culinary dummkopfs?

Williamsburg’s Fette Sau is the latest entrant into the increasingly competitive New York barbecue field.

Serving petits fours to POTUS isn’t in your typical pastry chef’s job description. Bill Yosses, late of Bouley and Citarella, presently of 1600 Pennsylvania Avenue NW, isn’t your typical pastry chef.

Maybe it’s their role as icon for the Slow Food movement. Or maybe it’s the obsession with adventurous eating among fashionable foodies. Whatever the reason, suddenly, this spring, snails...

Though visitors to London often find Gordon Ramsay’s namesake restaurant there to be as much of a snooze as the in New York, they frequently rave about the edgy cooking done at Maze

Once upon a time, in New York City, a French restaurant called Le Pavillon was the model from which fashionable dining establishments sprung. But fashions change.