This week Sam Sifton at the Times surveys the Theater District's overpriced dining wasteland, finding refuge in Toloache, a Mexican bistro on 50th Street off Eighth Avenue. "It opened in 2007 and looks terrible from the street, a cube-shaped restaurant under spectacular green-and-purple neon signage," says Sifton. "You could easily walk by the place chuckling at the awning reading 'Bistro Mexicano.' But nothing on Broadway is ever what it seems... One of the great pleasures of the summer season in New York is to sit at its comfortable tiled bar, drinking a fine house margarita or a tequila off the restaurant’s long and luxurious list, while eating a bowl of guacamole with the assistance of some tortilla chips, fresh, warm and salty." more ›

Tonight after a rough day in the markets, many of the city's residents will join their families to celebrate Rosh Hashanah, the Jewish New Year. It is tradition to eat apples dipped in honey for a sweet new year, but if you're more interested in a spicy new year, try Mexican Rosh Hashanah dinner at Toloache. Tomorrow and Wednesday from 5-11 p.m., they'll be serving a special menu for the holiday, featuring dishes like Pescado Ahumado, house-smoked whitefish salad Yucatan style with chips; Tacos de Cordero Agridulce, a leg of lamb steamed in banana leaf with tamarind and pickled prune jalapeno salsa; Pollo con Granada, chicken breast with kabocha puree and chile de arbol pomegranate salsa; and Pastel de Aguacate, a honey piloncillo avocado cake with roasted apple salsa and date walnut ice cream. Toloache, 251 W. 50th Street, 212-581-1818. more ›

There's no shortage of fiestas this Cinco de Mayo, so pull out the maracas and get going. more ›

If the thought of matzo ball "sinkers" and your aunt's dried out brisket are making you dread Passover, perhaps you can convince the family to eat out for the seder this year. Many restaurants are offering more traditional seders, but some are kicking up the spice. more ›

This week in the Times, Bruni one-stars Sam Mason’s Tailor. Loves the design of the place, and—along with everyone else—the pork belly, the arctic char and the drinks. Overall? “[Mason’s] infatuation with his own imagination doesn’t leave room enough for a self-appraisal of the results… a duck-and-eel terrine in a chocolate consommé tastes like cat food splashed with Yoo-hoo.” Hee. In Dining Briefs, Bruni goes to Toloache. Calls the upscale Mexican restaurant a “welcome addition”... more ›