ARCHIVES

At Sapa, Patricia Yeo’s fusion cooking is appealing. It’s the room and the menu that need work.

Onera brings inventive twists on classic Greek dishes to the Upper West Side.

Bouillabaisse 126 brings bistro charm, and a fine fish stew, to Union Street.

if your vision of Korean cuisine involves clothes-permeating barbecue smoke and rice that sizzles to a delectable crunch on the bottom of its too-hot-to-touch bowl, WaWa might come as something of a newfangled surprise.

Park Slope’s Applewood brings Manhattan-quality food, and prices, to Brooklyn.

Museum food is a necessary institutional evil. But if the second-floor canteen at the reopened MoMA is any indication, New York might be ushering in the new age of the cultural cafeteria.

Abboccato’s polished, skillful kitchen overcomes its awkward presentation.

At Dévi, chefs Suvir Saran and Hemant Mathur take authentic Indian dishes upscale.

Gray Kunz won four stars at Lespinasse, then disappeared. Café Gray is his welcome return.

Lure Fishbar’s snazzy décor and bracing new menu are oceans away from the former Canteen.