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The modest sandwich -- underappreciated, underestimated, and, more often than not, underwhelming -- may have finally found a much-deserved savior.

Everybody knows about lunch at The Four Seasons, but nobody ever talks about dinner. Given its new spring menu and revitalized chef, more should.

Terence Conran's latest venture, Guastavino's, fills the spectacular space under the 59th Street bridge with a boisterous crowd -- and food that doesn't yet perk up.

The Ottoman Empire may have seen better days, but as two new restaurants demonstrate, Turkish cuisine still wields far-reaching influence.

The Ottoman Empire may have seen better days, but as two new restaurants demonstrate, Turkish cuisine still wields far-reaching influence.

The gastronomic revival of Grand Central continues apace with Pershing Square and Métrazur as the latest and worthiest additions.

While the rest of Brooklyn exports cheesecake and chopped liver to Manhattan, three classy Kings County spots give the term 'diner' an upscale spin.

Live high on chef Douglas Rodriguez's celebrated roast hog, or settle for a bowlful of swoony seviche at Chicama, in the Flatiron district.

From Wall Street to Greenpoint, from pelmeni to pierogi, a discriminating tour of the surprisingly varied world of stuffed dough.

The staircase isn't so scary -- and that goes for the food, too -- at the slicked-up Brasserie. Chocolate beignets are New Yorky French cooking that flies.