Pylos: Greek home cooking in New York's East Village
For 10 years Pylos has been faithful to its ethos of “rustic, greek, home cooking” in Manhattan’s East Village…
For 10 years Pylos has been faithful to its ethos of “rustic, greek, home cooking” in Manhattan’s East Village…
The name of the restaurant came from straw baskets (called Escourtins) used to keep ground olive paste after being crushed by a stone wheel. L’Escourtin restaurant is located in a former olive oil […]
Formerly Lucas-Carton and now Senderens, the restaurant’s Art Nouveau carved wooden walls mix up with modern glass and light features, creating a unique old-meets-new comfortable ambiance…
Contemporary urban setting with a spectacular view of the St Isaac’s cathedral golden cupola create fresh atmosphere and modern vibe…
Contemporary twist on traditional Spanish dishes…
Britain has been recently surprising gourmands from all over the world with its artisanal products. The level of their international competitiveness rised like a rocket to the moon in full […]
Opened by Keith McNally in the spring of 1997 Balthazar became legendary for its great bread (very French) and authentic brasserie-style cuisine, that it soon attracted celebrities and the local power […]
Jay Weinstein is a graduate of the Culinary Institute of America, the author of many food-related books, who worked at the Michelin acclaimed Le Bernardin…
Yoko is from Japan, but she has been living in Switzerland for a while. She is a graduate of Tokyo Sushi Academy’s professional course and member of Japan Sushi Instructors Association…
Seasonal, international cuisine influenced starters, traditional BBQ. Dishes are being cooked either in the wood-burning clay oven or in the indoor barbecue pit, where the traditional Uruguayan asado is being made.