We're tempted to declare hipster bagels a trend.
"We're not going to change our menu prices."
Sensational? Neigh.
The pastry chef hails from Balthazar and the chef from a triple-Michelin-starred place in Modena, Italy.
Grieveson heads east.
The pastry chef is making a jamón-and-cheese-stuffed "croissant Ibérico."
It would be adorable if it weren't so disgusting.
Next year: Gorgonzola inoculated with toe fungus.
House parties with these guys must be a blast.
The hotel had offered an "amnesty" program for pilfered items.
Bow down to the new Top Chef Master.
Revenues of more than $100 million per year are to be expected.
Plus: a Peruvian food cart in midtown, another Oktoberfest option, and more of today's leftovers.
So: Yuck.
He's bringing sexy back to restaurant reviewing.
Three's a crowd, especially at a ten-seat sushi bar.
"Shake Shackstyle burgers for $5."
The pop-up is expected to stay open for the next three or four months.
Coffee gets personal.
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