Travel & Events

Sirio Maccioni has been serving the high rollers of this city ever since the early 1960s, when he was the maitre d’ at The Colony on 61st Street. He has spent the last 39 years pampering guests of his storied 59th Street restaurant, Le Cirque. In the video above, Siro …

In this installment of Drew’s Corner, the King of Tribeca remembers a blow-out dinner with Jean-Louis Palladin, Alain Ducasse, and Michel Richard in Carmel, California. The year was 1988, and the meal involved $2,000 worth of black truffles, and pig bladders that were inflated with bicycle pumps. Enjoy. Read more …

In the final Whale Week installment of Drew’s Corner, Drew Nieporent, the King of Tribeca, talks about his group’s “amazing family tree.” Hit play on the video above to hear Drew talk about what it’s like to discover and bring up young talent, and that difficult moment when a chef …

The “Light Tempura of Green Beans,” has been on the menu at Jimmy Bradley’s The Red Cat since the restaurant’s opening day, 14 years ago. The chef explains: “It’s not the most adventurous dish, it’s just good eating.” Hit play on the video above to hear Jimmy’s thoughts on the …

Red Hook Lobster Pound took on significant flooding during Hurricane Sandy, but the team rebuilt the space and reopened the restaurant last Friday. Mayor Mike was their first customer. In the Eater original video above, co-owner Susan Povich talks about the rebuilding process, and how the community came together after …

Those who have dined at José Andrés’ The Bazaar have most likely tried the restaurant’s signature Philly Cheesesteak. A whimsical take on the east coast classic, above chef de cuisine Joshua Whigham walks through the cooking procedure from grade A Wagyu striploin to puffy pita dough. Read more here: http://la.eater.com/archives/2013/03/13/the_bazaars_philly_cheesesteak.php …

Ernesto Uchimura’s Smokey Fried Chicken at Plan Check has been the talk of town ever since Angeleno magazine awarded the composition “Best New Dish” last summer. A consistent top seller, above Uchimura goes through the motions, from a buttermilk brine to beef tallow fry, and how to produce the perfect …

Read more here: http://seattle.eater.com/archives/2012/12/14/cochon-555-chefs-announced.php Subscribe: http://www.youtube.com/subscription_center?add_user=eater1 Watch our new series, Consumed The Ramenrrito: Even better when you’re stoned: https://www.youtube.com/watch?v=JrniQmBOEhM&list=PLUeEVLHfB5-S6yEm-g2fbaONU6dZPOQvY Honey pizza: The crack pie of pizza: https://www.youtube.com/watch?v=0Mdc1ANytOI&list=PLUeEVLHfB5-S6yEm-g2fbaONU6dZPOQvY Creme brulee scone: The new cronut? https://www.youtube.com/watch?v=LbfMepZQFEU&list=PLUeEVLHfB5-S6yEm-g2fbaONU6dZPOQvY Check out our other new series, Savvy The proper glassware for wine: https://www.youtube.com/watch?v=XH9-99kTL9w&list=PLUeEVLHfB5-RH6wm3u6Lzo6p77jRK77WQ How to not …

Chrys Chrys is the second generation proprietor of Papa Cristo’s, a Greek market, cafe, and bakery opened by his father, Sam, in 1948. Surprisingly, this unfussy and inexpensive mecca of authentic Greek cuisine is still somewhat of a hidden gem amongst Angelenos, or at least those outside of LA’s Greek …