Review: Uovo is a fast-pasta concept that actually works, Jonathan Gold admits

If you have eaten Italian food in the last half-century, you have experienced the influence of Piero Selvaggio and his restaurant Valentino, which turned 45 this year. He is credited with introducing ingredients like radicchio, arugula, balsamic...

Recently I’ve become mildly obsessed with casunziei, the half-moon-shaped ravioli native to the northeastern part of Italy, where the Dolomite Mountains rise, and that are the house specialty at Colapasta, a low-key trattoria that opened near...

Have you tried battera sushi? You really should. It’s a brick-shaped thing, vinegared sushi rice pressed into a mold over lightly pickled mackerel and a transparent slip of seaweed, and it’s usually served sliced like bread. The oil of the saba,...

One of the best things I’ve ever eaten was a pressed squab that was part of the Hunt menu at Chicago’s restaurant Next, a bloody, barely roasted bird whose breasts and legs were ceremoniously carved off by a chef at a tableside cart, and its...

From a downtown spot serving California classics to Mexican Gastropub in SaMo, here are the best new restaurants to try in November. M. Georgina View this post on Instagram A post shared by M. Georgina (@m.georgina_dtla) on Sep 9, 2019 at 2:33pm...