Executive chef Sean Gray and his kitchen staff at Momofuku Ko

For me, dinner at Momofuku Ko is a special event: it is akin to Sunday dinner with the family, where one is enveloped in love and comfort while enjoying good food and great company.  There was a time when I would eat at Ko once or twice a month, but that has not been the case of late: with the demands of the blog and a fixed budget I have to be selective, and that has meant fewer visits to Ko. Nonetheless, the restaurant holds a special place in my heart: I was there when it opened, and I've been witness to its evolution and growth through the past six years.  I belong to the restaurant as much as it belongs to me (sorry, David Chang).

Chef Tony Kim and staff busy preparing the chicken sandwiches

From its inception so many years ago, the chicken sandwich has consisted of only three things: the chicken patty or filet, toppings and the bread.  It is a formula that has stood the test of time, a dish that can be tweaked and reimagined but eventually is immune to change.  Chances are, the chicken sandwich you eat in Daly City, California will be the same sandwich you enjoy in Danbury, Connecticut.

"Go West, young man!"

For its latest installment of its popular Late Night Dinner Series, the folks at Momofuku Ssam Bar heeded this sage piece of advice and invited the critically-acclaimed chef Jeremy Fox of California to headline the event.  Mr.

In my past visits to Chicago, I would stick with a particular itinerary, visiting restaurants which I have a personal relationship with in order to have a dining experience that is both familiar and dependable.  However, of late, I've been trying to explore the city's dining scene a little more adventurously, asking advice from friends both in New York and Chicago, and their recommendations led me to two little gems: Parachute and Boefhaus.

Next Restaurant: Bistro was such a phenomenal dining experience (Canard a la Presse, how I miss thee!) that I did not believe chef Dave Beran and his staff could eclipse that with Tapas.  Besides, I was not actually blown away with Next's homage to El Bulli a few years back.

In April 2015, partners Branden McRill, Patrick Cappiello and Alessandro Zampedri opened Rebelle, a modern French restaurant featuring the culinary talents of Daniel Eddy, who worked with Michael Psilakis before moving to Paris and joining chef Daniel Rose at the acclaimed restaurant Spring.  The restaurant is located next to the partners' initial venture Pearl & Ash in the Bowery, and features an extensive wine list created by Mr.

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.

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".