The latest trend in the restaurant world is relieving diners from the necessity of leaving a tip, but the situation is more complex than it appears.
The latest release from Papa's Pilar was aged in a solera of Port and Bourbon barrels, then finished in Sherry casks.
Questions have been raised about the authenticity of the "bean to bar" chocolate made by Rick and Michael Mast.
Located at 6 East 32nd. St., right off Fifth Avenue, IchiUmi is one of the finest Japanese buffest in the city---or anywhere.