Ad Categories: Dining & Drinking

Since this shop’s 2012 debut, it’s been the buttermilk biscuits, not the pies, that have stolen the show. Owner Michael Ciapciak embraced the mania, extending the name to give them shared billing, and now he offers almost as many composed biscuit creations (half a dozen) as sweet pie varieties. You will not find a fluffier, … Read more

Humble pie this ain’t. Beatrix’s signature dessert is baked slow and low for three hours and allowed to set overnight so that the caramel custard achieves a dreamy consistency, which lands somewhere between pudding and fudge. Put that in a twice-baked shortbread cookie shell and top it with vanillabean- flecked whipped cream, and it’s no … Read more

Cellar Door has become a critical darling for the way it deftly highlights seasonal and fermented produce. But it’s the beige-as-it-gets quiche — a bland visual tableau with nary a veggie in sight — that ends up stealing the show. Layer upon layer of pastry crackles under your fork and cradles a wedge of rich, … Read more

Jeong opened with a bang in April, with much of the noise emanating from diners applauding the tasting menu’s salmon course. Chef Dave Park’s brilliant play on hwe (basically Korean sashimi) turns the fish into a gorgeous tartare, which he layers with tiny bubu arare (toasted rice orbs) and thick kisses of crème fraîche. There’s … Read more

There’s a meticulous system to making Jim Graziano’s carnivorous delight. Meats and cheeses are sliced and stacked in a precise order — provolone, prosciutto, salami, and soppressata — before being loaded with pickled artichokes, dollops of truffle mayo, and a slathering of the brine from hot giardiniera (but on only one half of the French … Read more