Dining Reviews

Chapter One: Auspicious Beginnings

(Clockwise) Skate Bites with Napa cabbage-poblano slaw and jalapeño mayo; Manhattan; Octopus, with confit potato, dried tomato, Meyer lemon, and mustard oil; Fall Salad; smoked almonds; Lentil Fritters, with cucumber-lime yogurt. (Samira Bouaou/Epoch Times)
(Clockwise) Skate Bites with Napa cabbage-poblano slaw and jalapeño mayo; Manhattan; Octopus, with confit potato, dried tomato, Meyer lemon, and mustard oil; Fall Salad; smoked almonds; Lentil Fritters, with cucumber-lime yogurt. (Samira Bouaou/Epoch Times)

It was a dark and stormy night when I entered Chapter One. It really was—one of those dark and dreary evenings where you wonder why...

  • County's executive chef Jon Feshan. (Samira Bouaou/Epoch Times)

    Exploring Fall’s Bounty With County Executive Chef Jon Feshan

    “Fall is a very tricky season, very tricky season,” Jon Feshan muses, as we walk through the Union Square Greenmarket. At first, I’m not sure... Read more

  • The Joshua Wilton House Restaurant and Inn, Harrisonburg, VA. (The Joshua Wilton House)

    Shenandoah Valley Dining Hospitality

    On a recent visit to the Shenandoah Valley, I took the opportunity to visit the Joshua Wilton House Restaurant and Inn for an evening meal... Read more

  • Chef-owner Carlos Campoverde at La Paella. (Samira Bouaou/Epoch Times)

    La Paella: Recipe for Romance

    Restaurant: La PaellaLocation: East VillageOpen since: 1995 Epoch Times: All the dried red roses hanging from the ceiling are striking. How many are there?Carlos Campoverde: 1,400. We... Read more

  • Cured Atlantic Salmon. ( Samira Bouaou/Epoch Times)

    Rouge et Blanc: A Culinary Tale of Two Countries

    Take a sip at Rouge et Blanc and you’ll be whisked off from SoHo to a vineyard in France.  The all-French wine list is meticulously... Read more

  • The Black Ramen, a take on the sweet-savory Korean jajangmyeon noodle dish. (Samira Bouaou/Epoch Times)

    Mokbar: A Ramen Bar With a Korean Heart

    At Mokbar, fermentation rules. The alchemy takes place discreetly out of sight, in pots and jars in a prep kitchen reachable through a labyrinthine path... Read more

  • The entrance at Sachi. (Courtesy of Sachi)

    Sachi: From Airy to Earthy

    Open in September in Murray Hill, Sachi finds inspiration from a variety of Asia’s cuisines. Andy Yang, of Rhong-Tiam, and Pichet Ong have been tapped... Read more

  • Blenheim has a clean, minimalist aesthetic. (Signe Birck)

    Blenheim: Beyond Farm to Table, Ingredients Grown to Order

    A sense of nostalgia engulfed me as I looked inside Blenheim. Inviting and warm, it gives a feeling of being on a farm with good... Read more

  • Vegetarian dish (Shutterstock*)

    How to Find Vegetarian Food in Canada

    Canadian foodies share favourite vegetarian restaurants, resources and recommendationsARE YOU VEGETARIAN? Are you worried that you might not find vegetarian food when you visit Canada?... Read more

  • A mural by artist Raymundo Cobo. (Edward Dai/Epoch Times)

    Mexican Festival: Bright, Healthy Flavors From the Four Corners of Mexico

    You have to hand it to a Mexican restaurant that isn’t afraid to offer cactus in its dishes. Although cactus in edible form is ubiquitous... Read more

  • Tonkatsu, or pork cutlet, served with rice and curry. Diners can grind sesame seeds in a mortar and pestle to add to the tonkatsu sauce. (Samira Bouaou/Epoch Times)

    HanaMichi: Tonkatsu Dreams

    Comfort foods offer solace for the soul and a reprieve from the harried rhythm of life.  For Sophia Lee, the owner of the restaurant HanaMichi,... Read more

  • Babeth’s Feast Offers Premium Frozen Meals

    With Babeth’s Feast, which opened last month, Elisabeth de Kergorlay hopes to be launching nothing short of a revolution in home cooking.  Babeth’s Feast is... Read more

  • Chicken Tikka Masala, Saag Paneer, served with rice. (Courtesy of Baluchi's Fresh)

    A Fast-Casual Spinoff From Baluchi’s

    Someone was bound to think of it sooner or later, but it’s genius: making high-quality Indian food accessible and affordable. Baluchi’s Fresh, conceived by the... Read more

  • An assortment of kebabs. The jujeh, or Cornish hen, is especially sought out at Parmys. Prices for kebabs range from $14.50 (chicken, koobideh, or vegetarian) to $59 for a combination. (Samira Bouaou/Epoch Times)

    A Mouthful of Flavors at Parmys

    At Parmys, in the East Village, Mojgan Raoufi is part chef and part alchemist.  Her Persian cuisine is worlds away from the minimalist school of... Read more

  • La Chambery Tart at EXKI. (Benjamin Chasteen/Epoch Times)

    Fast-Casual EXKi Offers Fresh Options

    Among the multitude of upscale fast food eateries in New York city, EXKi can be easy to miss. But once you enter, you will feel... Read more

  • Gone fishin': executive chef Pecko Zantilaveevan and co-owner Julian Niccolini in the Pool Room. (Samira Bouaou/Epoch Times)

    The Four Seasons: Practical Jokes, Service Without Peer, and Sublime Flavors

    Where else could you dine in a public landmark space that Jackie Onassis called her “cathedral”? Or see formally dressed couples chat over a mountain... Read more

  • Jioufen Tea House in Taiwan. (Manos Angelakis)

    Jioufen’s Tea House: A Step Back in Time

    I walked into Jioufen Tea House and, all of a sudden, centuries seemed to peel back—I had entered China of the Sung Dynasty.  Perhaps I... Read more