The Amazing Garden will host its fourth annual grilled sandwich competition on Saturday.
Gabe McMackin's The Finch, at 212 Greene Ave., is looking to become a model of hospitality.
Owner Mark Charles is working with a consultant to improve his restaurant, which he opened in 2012.
Crown Heights chef Yuda Schlass trained chefs to make inventive kosher food in clients' homes.
Chef Polo Dobkin opened Meadowsweet at the site of his former eatery, Dressler.
The 19-year-old subway rider was robbed as he exited the C train at the Clinton-Washington station.
The Dewdrop Inn project will serve an all-pork menu soon.
The sauce contains vinegar made by a monk and sea salt from Maine.
The famed restaurateur who died last week is being honored in the back of a Williamsburg bar.
Designed by two restaurateurs, "Res" brings together chefs to work in a creative stress-free kitchen.
Alfred Lolange was shown a gruesome picture of a mutilated hand as a warning.
Ferdinando's Focacceria has been making spleen sandwiches since 1904.
Brooklyn Fare will open its Manhattan outpost within the next five weeks.
At $555, the Arlington Club's "cowboy" rib-eye is best for parties of four or more, restaurateurs say.
Restaurants on the Lower East Side, Chelsea, the Village, Williamsburg and Midtown all scored top honors.
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