Monthly Archives: December 2007

A branch of Café Zaiya opens in Kinokuniya, a bookstore; the new Urban Rustic in Williamsburg, Brooklyn, features local and organic groceries; now available, marshmallow mix and spreadable oil olive.

Gentle and comforting, Shorty’s .32 and Smith’s aspire to low-impact pleasure rather than high-wattage excitement.

She took the heat out of the kitchen.

A look back at the restaurants that generated the most buzz in 2007, a year in which small was big.

As global demand for Champagne soars, the French government is moving toward the largest expansion of Champagne vineyards in eight decades.

A tiny, spirited spot on the Lower East Side, Café Katja serves simple Austrian fare and beers to match.

In Japan, New Year celebrations are not complete without osechi-ryori, traditional foods that are invested with symbolism.

Oregon pinot gris is one of the least-talked-about, best-value wines on the market today.

If you can make lemonade when life gives you lemons, you can make vinegar when life gives you Champagne.

Baked eggs are a lovely, easy dish to serve to company — especially when the company has arrived en masse.

Alain Ducasse’s new American flagship in the St. Regis hotel begins taking reservations, Zak Pelaccio consults at the soon-to-open Chop Suey overlooking Times Square, and more dining news.

A branch of Café Zaiya opens in Kinokuniya, a bookstore; the new Urban Rustic in Williamsburg, Brooklyn, features local and organic groceries; now available, marshmallow mix and spreadable oil olive.