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Plus, Harriet's menu is just as impressive, with specialty cocktails, wines, appetizers, sushi, a raw bar, sake, and more. 60 Furman Street, Brooklyn; 1hotels.com View this post on Instagram
Similarly sky-high, the R Lounge at the Renaissance hotel offers tickets to its VIP New Year’s Eve Gala starting at $1,850.. On the far less posh but still pricey side, diners can dish out more ...
New York City. Harry Cipriani Bar, 781 Fifth Avenue. [19] 55 Wall Street (the family owns the building which now consists of a club, [20] residence [21] and restaurant, [22]). Cipriani 42nd Street at 110 East 42nd Street. [23] Cipriano Dolci in Grand Central Terminal. [24] Rainbow Grill atop 30 Rockefeller Center (closed June 2009)
[1] In 1998, as food critic for The New York Times, Ruth Reichl gave the restaurant a mixed, one star review. [3] She criticized the restaurant's Beef Wellington. [ 3 ] In 2005, also as the restaurant critic for the New York Times , Frank Bruni gave the restaurant a negative review, criticizing the food, and concluding it was too reliant on its ...
Brooklyn Grange's expansion is documented in the 2013 film Brooklyn Farmer, which premiered at Doc NYC in November 2013. [8] The documentary follows the Brooklyn Grange team as they expanded their farm to the second rooftop location at the Brooklyn Navy Yard. It also explored the unique challenges inherent in operating a large, urban rooftop ...
Rengginang or ranginang is a variety of Indonesian thick rice crackers, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-dried rengginang is deep-fried with ample cooking oil to produce a crispy rice cracker .
Aquavit enjoyed a three-star rating from The New York Times from 1995 until 2010, and 2015 onward. [6] [7] and was ranked by New York Magazine in 2006 as the 9th-best restaurant in New York. In 2002 the cook book “Aquavit and the new Scandinavian Cuisine” was written by Marcus Samuelsson based on the food of the restaurant. [citation needed]
The restaurant was founded by Harry Rosen in 1950, [1] although his family had run a diner in that location, albeit not under the Junior's name, since 1929. It is now owned and run by his grandson Alan Rosen. The restaurant is known for iconic New York–style cheesecake. According to the restaurant, it was named Junior's after Rosen's two sons ...