The Forum hosts a series of fascinating shows throughout the year. Worth the trip for what may be the strangest building in Midtown: one of the few Raimund Abraham designs ever built.
Kabab Cafe is a safe bet for everything from hummus to lamb brain to a few rips off the water pipe with owner El Sayed himself.
“In the bank at Rockefeller Plaza where he went to cash a check, the long-haired guard asked in a whisper if he could touch Mr. Zuckerman’s coat.” —Philip Roth, “Smart Money.” Read more.
"This was one of the first places I had lunch with my relatives when I won Miss USA," Rima Fakih tells us in her NY Diet. She recommends the margherita flatbread. Read more.
The most successful and creative ideas were the Szechwan Smoked Duck, a lacquered duck that was particularly good as a left-over the next day, and a bacon sandwich with fried green tomatoes. Read more.
Have a cocktail to start, and insist that you will order food only when you've had it. Read more.
This popular NYC cafe is a lunchtime staple. Try the Mulligatawny soup, a Tamil recipe with curry and other delicious spices.
One of the city’s best (and least-known) home-decor emporiums—check out its pink birdcage lantern, elephant-shaped planter, Twig pencils, suzani pillows, and Saipua soaps. Read more.
New tenant for old Campagna restaurant spaceLong-vacant 24 E. 21st St. site to fill up with Lebanese food from L.A.-based company opening its first NY eatery. Read more.
Kobe beef, one of the restaurant's most popular dishes, was pulled from the menu after Japanese cows tested positive for foot-and-mouth disease. Read more.
Enjoy a big portion of corned-beef hash with two well-poached eggs ($14) or a kale salad with clothbound cheddar ($11). The warm biscuits with jam are an excellent side ($3). Read more.
“While riding in Fifth Avenue buses, girls who knew Holden often thought they saw him walking past Saks’ … but it was usually somebody else.” —J. D. Salinger, “Slight Rebellion Off Madison” Read more.
Their rice pudding is made daily in their super high-tech kitchen. Try the original flavor which is always good, or mix it up with their unconventional flavors and toppings.
Soba noodles are made fresh daily, as is the tofu, using soybeans also grown on the owner's farm, situated outside Montreal. Popular dishes include the soba salad, zaru soba, and salmon teriyaki. Read more.
If you're lucky enough to nab a table at this opulent hotspot, you'll be in good company: business moguls and stars are often spied sampling the oyster bar, steak frites, and enormous wine list.
Can you even get phone reception down here? What you want is the prawn bruschetta, followed by a lamb burger and a glass of big red. Read more.
Let the pasta wars begin: This well-established French franchise of fast-food pasta restaurants is opening its first U.S. location here in July 2010, 13 blocks south of competitor Hello Pasta. Read more.
They have the best fried octopus balls - it's breaded in rice flour and fried and finished with BBQ sauce and some sort of mayo and then topped with bonito flakes. -Ed Cotton, Top Chef
The lab is free and fun…so it can get very crowded. Sign up early for special programs or at least arrive early to be on the safe side.Powered by ParentsConnect.com Read more.
This tiny restaurant packs them in at all hours. I was especially impressed by the brunch menu, which takes familiar foods and elevates the flavors. -Maria Hines, Top Chef
Parsons School of Fashion alumni Angela Chen's spring collection hits the runway at LG Fashion Week in Toronto. More at the link: Read more.
