The past few years New York's food scene has seen a renaissance of haute comfort food—from fancy Pat La Frieda burgers to artisanal mac 'n' cheese to carefully sourced pizzas— so is it any surprise that now that the basics have been covered restaurateurs are starting to give old standards, like the mythical New York egg cream, a second look? Though in 2008 the Times said that "the egg cream seems to have gone the way of stickball, soda fountains and other elements of lost New York," the drink just got a massive seal of foodie approval: it now has its own mini-course at Eleven Madison Park. more ›

We know that pre-pubescent foodies exist. Heck, some of them even write reviews for magazines and some restaurants flat-out cater to them, still every time we read a story about precocious kids who prefer the "$25 black cod with miso from Nobu" we die a litte on the inside. Shouldn't those kids be off eating Happy Meals or downing margaritas at Applebees or something? more ›

Attention parents: I Trulli will not serve your kids buttered macaroni. In an attempt to ween parents off their dependence on oversimplified children's menus, restaurateur Nicola Marzovilla took to the Times to announce, "Children’s menus are the death of civilization." Bold words in a city where much adored Fornino was almost boycotted for not having one. But Marzovilla argues that if children are old enough to eat out, they're old enough to try new things. “It’s about nutrition, it’s about family; you go right down the line. And the children’s menu is about the opposite — it’s about making it quick, making it easy, and moving on." more ›

Park Slope bars may still be fighting the war on babies, but many upscale Manhattan eateries have decided that allowing children is their ticket to winning over the hearts and wallets of the city's parents. Shivani Vora at the Times said she noticed an uptick in tots at Fred's in Barney's one day, a surprise after repeatedly frequenting "family friendly" restaurants where the staff didn't even help her with her stroller. She decided to take her two-year-old on a test of some of the city's finest restaurants to see what the staff would do were they faced with client who may prefer buttered spaghetti to truffle aioli. The results? People are actually nice. more ›

More than 500 NYC eateries have bitten the dust this year (farewell, Chanterelle; bye-bye Cafe Des Artistes), but, at the NY Food and Wine Festival, experts insist the Le Bernardins of the city can compete during the recession—as long as they keep "stuffy" to a minimum. Now that one-upping each other's Bordeaux lists is so 2007, Travel & Lesiure food writer Anya von Bremzen called for an end to "table bureaucracy" while chef Andrew Carmellini predicted a "move to casual, comfort food without the trappings of a fancy restaurant." more ›

Ten years ago Saul Bolton and his wife Lisa opened Saul on Smith Street in Brooklyn’s Boerum Hill. At the time, the location probably seemed a little too remote for fine dining, but the restaurant has since become a favorite of locals, epicureans from other boroughs, and—since becoming one of only three restaurants in Brooklyn to receive a precious Michelin star—a destination for European tourists. Bolton spent his early years in the kitchens of David Bouley and Eric Ripert, and the meticulousness of his seasonal menu reflects those experiences. more ›