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The article discusses chef David Bouley. Amid an economic downturn in the U.S. that could reduce consumers' expenditures on restaurant dining, Bouley intends to proceed with expansion plans that will result in his owning six restaurants and two gourmet markets in New York City. Bouley has been a well-regarded chef since opening his "Bouley" restaurant in 1987.

The article presents the author's personal experiences in her quest to make the perfect steak at home. As part of her search, she has made her way to the Peter Luger Steak House in Brooklyn, New York, one of the most renowned steak houses in the world. She discusses her previous efforts to make the perfect steak.

The article reports that New York City restaurants find food quality suffering under the new trans fat ban. Food service analyst Joseph Pawlak says that food prices could go up as restaurants replace cheap trans fat with better tasting, more expensive oils. Restaurants are also having to create new recipes to remove trans fat from baked goods and frozen foods.

The article discusses the New York City apartment of chef and restaurateur Frank Prisinzano, with a particular focus on the $1 million worth of renovations he has done to update utilities and add such amenities as a wood-burning pizza oven and wine cellar.

Features Michael Schulson, executive chef at the Buddakan restaurant in New York City, and his cooking style.

Discusses a survey which revealed the increase in the number of customers at expensive restaurants in New York City in 2005.

Reports that Withoutreservations.biz is selling hard-to-land prime-time dinner reservations for February 14 at about 75 popular and upscale restaurants in New York, Los Angeles, and San Francisco just a few days before Valentine's Day for a fee of $40. Reference to the fact that the restaurants have no idea that they are participating in the program; Use of a phony but plausible name by the service to book a table; Description of how the business started and how it works.

The article discusses controversial remarks about the U.S. banking industry made by celebrity chef Mario Batali. While serving on an awards panel for the periodical "Time," Batali compared bankers in New York City's financial district to the late dictators Adolph Hitler and Joseph Stalin. Some bankers say they will no longer patronize his New York restaurants.