New York is an unforgiving city when it comes to restaurants: nearly half of all dining establishments close within a year of opening, and having a big-name chef and/or a well-connected restaurateur behind a project is no guaranty of success.  So it is heartening to see a few Chicago ex-patriates do well in our fair city: this is the case of Virginia's, a wonderful little restaurant in the East Village ran by a group of Charlie Trotter's vets led by Christian Ramos and Reed Adelson.  In the three months it has been opened, Virginia's has developed a loyal following among its neighbors as well as among food industry types, who have thoroughly enjoyed its take on New American cuisine.

After finding much success in both Europe and Asia, renowned Michelin-starred chef Jason Atherton was finally enticed by restaurateur Stephen Starr to come Stateside and open his first restaurant in North America: The Clocktower.  Situated in the newly redesigned New York EDITION Hotel in the Metropolitan Life building, the Clocktower promises a luxurious setting in which the diner can enjoy Mr. Atherton's take on contemporary British cuisine.

When I was unable to take part in the closing ceremonies of wd-50 in December of last year, I felt bereft and a bit guilty, believing that I had missed my last chance to enjoy the culinary wizardry of one Mr. Wylie Dufresne.  Fortunately, Mr. Dufresne created a limited tasting menu at his newly revamped casual dining establishment Alder this spring, and it quickly earned raves.
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Ever since chef Alex Stupak announced that he was to begin serving a tasting menu at his revamped Empellon Cocina last month, I've been curious to see how Mr. Stupak's creativity and talent would translate in a 20+ course dinner of Mexican-influenced dishes prepared solely by him.

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.

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.
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