A favorite local fast-casual chain is set to open Dig House: its biggest Manhattan restaurant to-date.
Tag: Savoy
Quince, a cousin to both apples and pears, is ripe for the picking. Peter Hoffman shows us how to prep this underrated cold season fruit.
Of all the ways to celebrate National Poetry Month, there can be no finer than…
Two springs ago Peter Hoffman, the chef and owner of Savoy and Back Forty restaurants…
Witness the work of committed chefs like Savoy’s Peter Hoffman, who wrote for us about enlightened fishing, and Gramercy Tavern’s Michael Anthony, who passes the praise for his spectacular sustainable cuisine to the farmers who grow the ingredients.
Oh yeah, we just now got our hands on the formerly top-secret spreadsheet of what…
Editor’s Note: Jeanne Hodesh, Edible Manhattan’s editorial assistant, also runs the fantastic weekly food newsletter…
Meat Thinkers: Dan Barber Discusses Humanely Raised Foie Gras. The chef is one of many…
