George Mendes is one of the greatest proponents of Portuguese cuisine in the United States: for the past six years, he has succeeded in marrying classic French technique with Portuguese ingredients and flavors to create a modern interpretation of Iberian fare at his Michelin-starred restaurant Aldea.  For his next project, Mr. Mendes went a bit more casual and opened a gastropub that specializes in Portuguese small plates or pesticos named Lupulo.  The restaurant offers a wide array of local and foreign beers (hence the name Lupulo, which means "hop"), as well as a slew of wines from Portugal, to accompany the food; one can drop in for a quick bite and a drink before disappearing into the night, although Mr. Mendes makes it almost impossible to just try one dish.

Clockwise, from upper left: Snow crab tostada; snow crab and lobster tostada; Mexican torta; house made guacamole and tortillas, aguachile, albondigas; quesadilla suiza; bistec con huevos; and smoked jowl bacon with habanero honey

Just as Mission Cantina's Vietnamese-style weekend brunch had gained popularity among New York's foodies, the whirling dervish that is James Daniel Bowien decided to scrap the Asian-influenced menu and switched to a Mexican brunch that could better complement the taco

After conquering the worlds of fast food and fine dining, Danny Meyer finally set his sights on New York City's nightlife, giving rise to his first stand-alone bar Porchlight two months ago.  Despite its less than ideal locale (28th Street and 11th Avenue), and a delay in getting its gas hooked up, the bar has proven to be a hit with New York's nighthawks, who have kept the bar hoppin' way into wee hours of the morning Tuesdays to Saturdays.

With all the accolades it has received of late, including a Michelin star and the Food and Wine Best New Chef nod for Bryce Shuman, Betony has made the bold move of switching from a la carte to  prix fixe and tasting menus.  According to GM Rockey Eamon, the conversion to a prix fixe menu was made "to ensure that we are providing people with the style of meal that most often results in absolute raves".

When I first heard of chef Sean Brock's philosophy with regards to his cooking (“If it doesn’t come from the South, it’s not coming through the door.”), my interest was immediately piqued, and I resolved to visit his restaurants should the opportunity arise.

At first glance, Little Park does not seem like your typical New York restaurant: with its subdued atmosphere, its rustic feel and emphasis on organic material to create its furnishings and accessories; and the emphasis on locally sourced produce in its menu, the restaurant seems more suited for the West Coast than in Tribeca.

For me, any trip to Chicago includes stops at my favorite restaurants, which include Next, Schwa, Alinea and, recently, Grace.   However, I always try to make room for at least one new restaurant during each visit, and for my recent vacation at the Windy City, I chose Formento's, the newest venture from the group behind popular Chicago restaurants Bristol and Balena.

Imagine yourself strolling along the Mediterranean coast, the sun kissing your cheeks and the sea breeze refreshing you.  You chance upon this cozy little restaurant along the shore: gaudy and noisy, with Italian and French covers of American pop songs blaring in the background, and the wait staff resemble fashionable pool boys, it comes off as a bit tacky.  The food itself is not particularly interesting: all-time favorites done okay.

When the original Mission Chinese Food on Orchard Street was closed in October 2013 by the Department of Health, it left chef Danny Bowien in a deep funk, as critics and haters took him to task.  The restaurant's numerous devotees were lost and despondent, and even Mission Cantina, which had just opened weeks before, did little to cheer them up.

It has become a tradition of mine to spend Super Bowl Sunday at Momofuku Ko: regardless of who is playing, I prefer the pleasure of eating good friend with good friends to the hoopla and cacophony that accompany the game.  This Sunday had a greater significance, being the first Super Bowl Sunday at the new digs at Extra Place, and despite the inclement weather, I braved the cold to have dinner at Momofuku Ko.