Tag archives for Notebook - Page 3
Critic’s Notebook: Ramen’s Big Splash
Hunting down the best, as New Yorkers bend to the noodle’s late-night ; NYT > Dining & Wine Content is copyrighted by the respective owners. Advertisement: Looking for a rental…
Critic’s Notebook: Leaving a Tip: A Custom in Need of Changing?
Americans have stuck with the practice because all parties thought it worked in their favor, but a re-evaluation is now in ; NYT > Dining & Wine Advertisement - Shop…
Critic’s Notebook: Eating and Drinking Red Hook, Brooklyn
For variety, charm, oddity and rugged urban beauty, there is nothing in New York like eating and drinking your way across Red Hook. NYT > Dining & Wine Advertisement -…
Boys Hoops Notebook: Mahopac Falls in Slam Dunk; Somers Prevails in Heroic Fashion; Decker, Cousin Save Day for Tuskers; Croton’s Thom Terrific vs. North Salem
Mahopac Coach Kevin Downes had been in Slam Dunk Tournament Director Lou DeMello’s ear for a number of years, hoping his Indians might get a crack at a competitive challenge…
Field Hockey Notebook: Lakeland Storms Put Valley, 4-0, in matchup of Class B Titans
It was supposed to be a prelude to the Section 1 Class B championship this November, but it turned out to be just another ho-hum win for Lakeland High. The…
Critic’s Notebook: Craig Claiborne Set the Standard for Restaurant Reviews
Craig Claiborne’s weekly restaurant reviews, which first appeared 50 years ago this month, separated the best restaurants from the ones merely favored by the aristocracy. NYT > Dining & Wine
Critic’s Notebook: The Montanara Pizza, With a Deep-Fried Crust, Comes to New York
The montanara, a Neapolitan fried pizza, has invaded New York’s crowded pizza ecosystem. NYT > Dining & Wine
A Baseball Writer Fills Notebook With Dining Tips
As opening day approaches, a former baseball reporter finds that his fondest memories are as much about the meals as the games. NYT > Dining & Wine
Critic’s Notebook: Federal Donuts in Philadelphia
Fried chicken and doughnuts glazed in flavors like piña colada and grapefruit-brown sugar draw fans at Federal Donuts. NYT > Dining & Wine
Critic’s Notebook: Eric Asimov Reflects on His Brief Stint as Interim Restaurant Critic
Ingredients in restaurant food are generally far superior to what they were 10 years ago, a critic finds. NYT > Dining & Wine