Food & Drink
The tables to book now, from a haute fried-chicken joint to an ultra-cool art destination, classic French cuisine revived and more.
Remember the spate of Covid-19 restaurant closures? Well, those days are long gone, and New York’s top tables are more plentiful — and more difficult to book — than ever before. From new neighbourhood gems in Brooklyn to a reimagined French dining institution on the Upper East Side (and virtually everything in between), the city’s diverse culinary energy is palpable. And while the statistics aren’t favourable for new restaurants (approximately one in three will close in the first year after opening), these establishments are sure to be longer-term winners.
“A great party is when genuine friendships are ignited,” says creative director Alex Eagle. “I don’t know if I’m good at much, but I do feel I’m good at bringing people together, and them becoming friends.”
One of the first alcoholic drinks Ryan “Mr Lyan” Chetiyawardana tried was a Snowball, a cocktail made from lemonade, advocaat and lime, that he sneaked at a Christmas party as a kid. “It’s minimally boozy,” says the mixologist, “but there’s something about the set of flavours – creamy, citrusy and bubbly – that feels festive.”
One person’s cocktail party is another person’s feast. This is certainly the case at Robin Standefer and Stephen Alesch’s home in Montauk, Long Island, where the holidays begin with “Friendsgiving” in late October, followed by a harvest celebration in November, and culminate in festive gatherings throughout December. “The holidays challenge the status quo of entertaining; you have to make it more glamorous and bountiful,” says Alesch of the rustic yet refined tableau that he and Standefer create outside, regardless of the season.
“I’m from New Orleans, where we don’t need a reason to celebrate,” says the artist Ashley Longshore of her more-is-more philosophy. “And while I find the Southern rituals that I grew up with too stiff, I do like to host fantastic – but not pretentious – gatherings at my SoHo gallery.”
A self-styled antidote to throwaway culture, Carter and Co showcases artisanal homeware, sustainable fashion and local produce
Where to find the best produce on the planet, from classic New York delis and Indian spice emporiums to German sausage shops
The Swiss chef and restaurateur, who is behind the new Davies and Brook restaurant at Claridge’s, is invigorated by Russian banya treatments, Pierre Jeanneret furniture and Kyoto’s kaiseki cuisine. Portraits by Harry Mitchell
The chef behind Manhattan’s world-beating Eleven Madison Park talks his hometown’s finest – from church spires to scrumptious bratwurst – with Christina Ohly Evans. Portrait by Rita Palanikumar
Founder of his eponymous London restaurant, Mr Chow has overseen a global expansion that includes outposts in New York, Miami and LA
Thirty per cent of small farms in the US fear bankruptcy as a result of Covid-19. Can a kitchen farming project protect them?
The CEO of Rosewood Hotel Group believes that informality is key to making deals, from meeting over pineapple buns in Hong Kong to tacos at Annabel’s
’Tis the season to indulge in a traditional bûche de Noël or Yule log. From classic woodland-inspired cakes to chic contemporary sculptures, these edible artworks can be enjoyed around the world…
Christian Dior was passionate about cuisine and couture, and the Hôtel Plaza Athénée – the address where he showed his inaugural collection – has created a menu inspired by the designer’s cult cookbook
The chef, restaurateur and newly minted hotelier shares hidden gourmet highlights and perennial cultural favourites with Christina Ohly Evans.
The Michelin-starred chef takes Christina Ohly Evans through France’s undisputed capital of gastronomy. Portrait by Fabio Massimo Aceto
The Alsace-born chef fuses French techniques and light Asian flavours at a global restaurant empire that includes three Michelin-starred Jean-Georges in New York and Market in Paris
Exotic honeys from across the US are gathered in one inviting e-store.
A growing appreciation of the importance of honeybees and the role they play in the health of our agricultural systems finds a sweet spot at Bee Raw Honey, an e-shop devoted to the mellifluous nectar (and the artisanal beekeepers who promote it). The unprocessed, unblended honeys on its site are sourced from all over the US, the product of family-owned apiaries from Connecticut to California. Each honey is made from a single organic or wild flower type that yields a distinct flavour and hue. All are extraordinarily tasty and beautifully packaged.
Extraordinary food combinations, hip design and innovative flair distinguish this lively restaurant
The kitchen is at the heart of this supremely tasteful San Francisco temple to epicurean delights
