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This article from the New York journal titled "Three More Fauxdeons" discusses three new restaurants in New York City that aim to recreate the atmosphere and cuisine of the iconic Odeon restaurant. Café Chelsea, located on W. 23rd St., offers a menu that combines French and American flavors, including shellfish platters and a chef burger topped with Mornay sauce. Hoexter's, on E. 82nd St., is a neighborhood brasserie with a low ceiling and a front-bar room, serving dishes like mortadella plates. L'Abeille À Côté, on Greenwich St., is a small restaurant that offers a "teriyaki" burger and garden salads, catering to Tribeca families seeking an alternative to the Odeon. [Extracted from the article]

This article discusses the rise of pop-up restaurants in the New York City dining scene. It highlights five new pop-ups that offer unique and innovative dishes. Bad Larry's serves sourdough crusts with unconventional toppings, Egodeath offers hyperminimalist and minimalist dishes, El Tianguis specializes in messy pambazos and standout mariscos, Guest Check creates photogenic pastries and bakes, and Xin Moi serves Vietnamese cuisine. The article provides information on where to find each pop-up and emphasizes the creativity and diversity of these dining experiences. [Extracted from the article]

Paramjeet Bombra, the head chef of Gulaabo, a new restaurant in Midtown Manhattan, is bringing traditional Punjabi cuisine to New York City. Born in Punjab, Bombra has cooked all over India before coming to New York and working at Baar Baar. Gulaabo, opened this summer, offers dishes such as Amritsari Kulcha, goat curry, and a traditional dessert of cottage cheese balls with saffron ice cream. The restaurant also celebrates Punjabi culture, including its hunting tradition, with menu items like fried quail kebab and rabbit curry. Bombra discusses his menu development strategy and future plans for the restaurant. [Extracted from the article]

The article features the best restaurants in New York City. Specialties at the Blue Hill restaurant include the asparagus soup with a froth of Parmesan and poached shrimp ravioli in a toasted-almond sauce. The interiors at the Brasserie is futuristic with a flat-screen monitor flashing one's entrance. French cuisine, with an emphasis on seafood, is offered at the Cello restaurant. A description of the interiors at the Chicama restaurant is presented.

Remy Robotics has opened a "robot restaurant" called Better Days in New York City, using automated cooking robots that have already served over 100,000 meals in various locations. The robots use artificial intelligence to cook a wide range of menu items in small kitchens, eliminating the need for traditional ventilation systems and human supervision. Remy claims that their robots solve the challenge of quality control by using algorithmic recipes and AI-enabled infrared sensors to ensure precise cooking. The use of automated kitchens is becoming more common in the restaurant industry as chains seek to increase efficiency and reduce labor costs. [Extracted from the article]

The article offers brief information on several food items from various restaurants in the U.S. including the Wild mushroom French dip from Barrel Republic, the Gochujang burger deluxe from Cinnamon Snail, New York City and s gochujang burger from Cinnamon Snail.

The article discusses miscellaneous topics on Chinese American cooking including review of the Kings County Imperial restaurant in Brooklyn in New York City, New York, recipe for Angry Pig Fried Rice and review of the book "The Mission Chinese Food Cookbook" by chef Danny Bowien.

A review is offered for several restaurants from the world's most compelling food capitals including the Ivan Ramen in New York City, the Guzina Oaxaca in Polanco, Mexico, and the Fera in London, England.

The article reviews restaurants and bars including Soho House located in London, Eataly NYC Flatiron located in New York city, New York, and Blue Smoke located in New York, also includes the recipes of Camu-Camu Frosé Cup, Frozen Sgroppino, and the Dangerous Summer.*

Although Freeman is not the first chef to make vegan soul food, her ability to sculpt powerful flavors out of non-processed, plant-based ingredients, in a cuisine traditionally dependent on animal products,has drawn considerable acclaim. Shenarri Freeman's vegan soul food restaurant Cadence, which opened last March in Manhattan, lives up to its name's promised musicality. [Extracted from the article]

The article offers information on food available in various cities. It states that since New York City has a wide range of ethnicity one can find variety of flavors in the city. It mentions that street food is celebrated in Bangkok, Thailand but one needs to have knowledge about local food. It suggests that for dinning in Hong Kong, China one can opt for dishes like eight-treasure duck, golden-coin chicken and black truffle scrambled eggs.

The article discusses La Boîte, a Manhattan cooking spice store created by chef Lior Lev Sercarz which provides spices to many of the top chefs and restaurants in New York City. Topics include the use of spices throughout history, Lev Sercarz' experiences in the Israeli Defense Forces and culinary training in Cancale, France, and his concept of spice therapy to evoke memories and emotions.

The article offers information on several festive dishes in New York which includes, American Spoon cherry-peach conserve, Cowgirl Creamery Humboldt Fog and Baldc Blew Tambour from Murray's Cheese Shop.

The article profiles Christina Tosi of Momofuku Milk Bars in New York City. The confection called Crack Pie is her trademark. Instructions for making her Cereal Milk and Compost Cookies are presented. Before partnering with chef David Chang for Momofuku, she worked as pastry chef at WD-50 and Bouley restaurants. Some of the recipes featured in her book "Momofuku Milk Bar" include Crack Pie, Banana cream pie and Carrot layer cake.

The article offers the insights of several chefs in New York regarding their food philosophy, summer favorites, and fantasy guests. Joe Isidori of Southfork Kitchen in Montauk says that he wants to serve his Blue Fish dish to French chef Eric Ripert. Bryan Zembreski of Navy Beach in Montauk says that his favorite summer ingredient was their fresh local fish. David E. Diaz of Beaumarchais East Hampton says that his fantasy dinner guest is Seth MacFarlane, creator of "Family Guy."

The article discusses the so-called artisanality of Brooklyn, New York City. It cites the Mast Brothers Chocolate, maker of artisanal chocolate bars whose chocolates are made from bean-to-bar where the cocoa beans are sourced and roasted. A small shop in Brookly sells products made only in Great Britain and Liddabit Sweet uses Salvatore Brooklyn ricotta in its fig-ricotta caramels. Other anti-industrial artisans of Brooklyn include Steven Eisenstadt of Cumberland Packing and Eric Child.

Several recipes from New York restaurant Torrisi Italian Specialities are presented including fresh pepperoni, steamed egg yolk, mint; fresh corn polenta, salt pork, sheep's cheese; and tricolour cookies.

The article discusses Japanese cuisines that are served in the restaurants of New York City such as tofu, robata and soba. Tofu can be served deep fried or can be an ingredient in a soup or salad while a robata could be made into a mackerel pie. Soba is made with buckwheat and water and could be created into soba soup with shrimp tempura. Information on restaurants in the city that serve varied Japanese cuisines including Kyoya, Matsugen and Soto is featured.

The article reports on highlights of the food-centered Citymeals-on-Wheels celebration, an annual fundraiser held at Rockefeller Center in New York City. The event aims to support nonprofit, Citymeals-on-Wheels' meals for homebound elderly in the city. The 2008 event honored the masters of French cuisine with 37 North American chefs doing the cooking.

The article features Jacqueline Frazer, chef and owner of New York City-based Command Performance. Her love for the culinary arts continued to grow during her early teens as she worked in the restaurant business of her father. Frazer gained extensive experience in the hospitality industry after landing positions with hotels and signature restaurants in Washington, D.C. and New York City. Frazer's catering business serves up dishes ranging from down-home barbecue to French cuisine.

The article presents brief reviews of restaurants in New York City including Accademia Di Vino, which features Italian cuisine, Bacaro, which features a wine bar and osteria, and Crave Ceviche Bar, which features raw food cured in marinade.

The article presents brief reviews of restaurants in New York City including Barfry, which features fried food, Cantina, featuring the cuisine of Cuba and Il Melograno which serves cuisine common to the Italian provice of Lombardy. INSETS: Fromage Field Trip;Dévi's Second Act.

Reviews for several New York City restaurants are presented, including Accademia Di Vino at 1081 Third Avenue, Allen & Delancy at 115 Allen St., and Barfry at 50 Carmine St.

The article reviews several restaurants that opened in New York City during the months of August and September 2007, including Bar Stuzzichini, Borough Food & Drink and Casellula Cheese & Wine Café.

The article presents a list of restaurants open in August 2007 located in New York City and recommended to readers of the magazine. The restaurants suggested serve a number of different types of cuisine, including Italian, French and Mexican. The establishments listed are in the boroughs of Manhattan, Brooklyn and Queens.

The article presents a list of restaurants in New York City, current during the week of August 13, 2007. The list includes restaurants throughout Manhattan and Brooklyn which were serving a variety of cuisines, including Italian, Asian and Mexican. The article also presents a list of recently opened restaurants in the city.

A list of New York's top twenty food carts is presented. The Arepa Lady sells corn cakes, or Colombian arepas, on Roosevelt Avenue in the Jackson Heights neighborhood of New York City. Sammy's Halal features Afghan style food from five carts in the city. Rolf Babiel, the proprietor of Hallo Berlin, offers sausages from a pushcart on Fifth Avenue.

The article presents a list of restaurants and shops in New York City that the magazine considers the best purveyors of a certain type of food. Among the best items listed are New York's finest meatballs, fugu, doughnuts, cupcakes and barbecue. The article also present the ratings accorded by well known food critics to hamburgers as served at a number of New York City restaurants. INSETS: Nothing Wimpy About Them;Novel Thinking;Sunday Best.

The article features the top restaurants and food establishments in New York city. L'Atelier de Joel Robuchon at the Four Seasons Hotel specializes in French cuisine. Other food establishments include Crafsteak, Per Se, Masa, Modern, Momofuku, Momofuku Ssam Bar, Room 4 Desert and Buddakan among others.