For the past few years the celebrated English chef Fergus Henderson (St. John) has been coming to New York for a brief tour of April Bloomfield's restaurants affectionately dubbed 'FergusStock.' Well, Henderson is back and this year you don't even need a reservation to taste his offal-centric fare (think pig's head with beans for two). Just a lot of patience. The seating for all three of his engagements this week are first come, first served. more ›

For a city that offers food from all corners of the globe at all hours of the night, there are surprisingly few places for New Yorkers to have the opportunity to dine in the dark. Camaje in the West Village is one option, but "blind dining franchise" Dans Le Noir has had a rough time getting things off the ground. Fortunately for diners desperate to grope blindly for their food, Dining in the Dark is coming to The Breslin for a limited-time engagement next month. more ›

Click on the images for the scoop on The New Amsterdam Market; drinking and eating your way through Fashion's Night Out; and the upcoming Guest Chef Dinner series at Aldea, which features the city's top pastry chefs tackling savory dishes for one night only. more ›

Pork "is at the heart of the menu" in the Gramercy Park Hotel's new Maialino, says Sam Sifton, in a two-star review. Danny Meyer's new trattoria "looks like a Pottery Barn. But the bar is custom work: elegant and spare. It’s as pleasant a place for a breakfast coffee or lunch salad as for an evening glass of Frascati." Maialino serves classics from spaghetti alla carbonara to stracciatella, but the showpieces are the pork-inspired dishes. "Loin, belly, ribs and shoulder, these become the restaurant’s centerpiece meal, maialino al forno, which appears only to be listed as a special to avoid having a $72 entree on a menu that otherwise tops out at $32....pork at its best." more ›

"It’s Hogwarts for hipsters," writes the Times's Sam Sifton in his favorable review of The Breslin, a gastropub in the Ace Hotel that's operated by April Bloomfield and Ken Friedman, both of The Spotted Pig fame. Over multiple visits (including room service—nice work if you can get it!) Sifton is charmed by all the fatty comfort food like smoked pork belly "that’s been roasted to tender goo, for instance, over a drift of buttery mashed potatoes, with cabbage and bacon on the side"; and "the pig’s foot...a non-negotiable one-time order for those who eat feet." But then there are the delayed after-effects: "The Breslin is the sort of restaurant you end up thinking about a lot, not always pleasantly, staring up at the ceiling at 3 in the morning in cold sweat and mild panic... Excess can become wretched, and fast. It’s cool to hook up with the Breslin, especially if you’re lucky enough to sit in one of the semiprivate nooks near the open kitchen. But we should see other people. It would be death to be a regular there." more ›

One of the season's more buzzed-about restaurant openings is The Breslin, which will soon be joining Stumptown in the trendy Ace Hotel in the Flatiron District. The hype in this case is not without reason, as the proprieters here are restaurateur Ken Friedman and chef April Bloomfield, of The Spotted Pig fame. more ›

When Daniel Boulud and Jim Leiken started putting the new restaurant DBGB together, they decided one hamburger would be topped with pulled pork. Rather than to start recipe testing, the chefs decided to use Daisy May's pork and serve the whole thing on a cornbread-cheddar bun. It's like the restaurant world's version of a co-operative: Chefs and restaurants are outsourcing a lot of ingredients from other restaurants these days. Take Kyle Bailey's Lower East Sliders on the bar menu at Allen & Delancey, for example: the pickle is Guss's, the salami is Katz's, and the Grafton Cheddar is from nearby Saxelby Cheesemongers. more ›