ARCHIVES

Jean-Georges’s new restaurant is beautiful and star-studded�but where’s that Gallic passion?

At Mainland, traditional Chinese cooking gets some contemporary New York touches.

At Craftbar and BLT Prime, bigger is not necessarily always better.

We have nothing against paying for a good meal, but costs at some haute-cuisine establishments seem to have gone hog wild recently. Which is why we’ve provided a selection of less expensive (if not entirely cheap) doppelgänger venues.

A new wave of fish shacks is tackling the classic crustacean creation. Which ones sink and which ones swim?

At Compass and Mix, new chefs are attempting to make up for past mistakes.

Kansas City barbecue guru Paul Kirk may have finally brought the real thing to New York.

Aspiring to be Jean-Georges is a little like aspiring to be Michael Jordan. There are chefs with great classical training, chefs who inspire trends, and chefs with a golden nose for a business deal, but very few who combine all three. The following is our own list, in descending order, of New York’s next generation of four-star chef contenders.

At Alto, Scott Conant applies French standards to Italian cuisine.

Chinese fusion? Improbably enough, Yumcha pulls it off.