Author: Mark Bittman
When the "21" Club reopened in the spring of 1987, the new menu - not to mention the new décor - was the talk of both the food world and the society that considered the place home. The principal question...
Author: The New York Times
Author: Pierre Franey
Molly O'Neill introduced this hamburger to The Times in 1994, a firm patty wrapped around a pat of sharp mustard butter that melts throughout the meat. It is a noble sandwich that elevates a regular burger...
Author: The New York Times
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
"I use freshly ground trimmed ends from strip steak or chopped sirloin," Alfred Portale, the chef at Gotham Bar & Grill, told Craig Claiborne and Pierre Franey of The Times in 1987. "The meat," he continued,...
Author: The New York Times
"I use freshly ground trimmed ends from strip steak or chopped sirloin," Alfred Portale, the chef at Gotham Bar & Grill, told Craig Claiborne and Pierre Franey of The Times in 1987. "The meat," he continued,...
Author: The New York Times
Molly O'Neill introduced this hamburger to The Times in 1994, a firm patty wrapped around a pat of sharp mustard butter that melts throughout the meat. It is a noble sandwich that elevates a regular burger...
Author: The New York Times