So far, the reviews have all mentioned that you cook out of a small kitchen here, but I really think you have one of the smallest kitchens in the city back there. It’s just rough. It’s just me and my cook during service. We don’t have room for a kitchen staff, really. I receive deliveries, prep the food, sometimes wash dishes during service. I also cook the food. more ›

The team behind Edible Brooklyn and Edible East End are launching their latest food-focused mag, Edible Manhattan, next week. per Grub Street, there's an in-depth look at the popularity of the Manhattan cocktail by St. John Frizell, a profile of the owners of Little Giant, a day with Nach Waxman of Kitchen Arts & Letters bookstore and a classic quote from Greenmarket farmer Eugene Wyatt: “When I have vegetables for sale at my stand, customers see the lamb on the table and say, ‘oh, you have meat too,’ turning up their noses. I smile and ask if they are vegetarian. I tell them their vegetarianism is healthy, that I like vegetarians, that sheep are vegetarians and I like to eat them.” more ›

Like it or not The Real Housewives of New York are getting air time every Tuesday, and each week they invite the rest of New York (and the world) into a little bubble they call home. Touring private schools for their French-speaking children, toting their kids off to auditions, getting away to the Hamptons and presumbably being "fabulous" at whatever else fills their social schedule. more ›

- NY Mag contemplates an NYC without trans-fats. So very sad. more ›

September 16: Waldemar and Nadia at Telepan - Late Summer Cheeses more ›

Savoy is bringing the beach to the city with their three course Summer Clam Bake. Enjoy littleneck clams on the half shell, a traditional boil with lobster, mussels, kielbasa, potatoes, and corn, and finish off with dessert, a peach and blueberry crumble topped with house made buttermilk ice cream. $40 per person, or an extra $15 will give you a bottomless glass of rose. Every evening during the month of July; 70 Prince Street, at Crosby, 212-219-8570. more ›

Jennifer Lynn, 23. I work as a Personal Chef and in the kitchen of Chef Daniel Boulud's restaurant, Daniel. As a Personal Chef, I prepare six- to nine-course tastings for up to 12 guests in the homes of my clients. I grew up all around the States, but spent most of my time in Orlando. I've lived in the Lower East Side for the last few years, and I think I'll be in New York forever. more ›

September 25-29: Latin Beer Tasting more ›

Little Giant's Scallop & Soybean Succotash more ›