This week Bruni goes to P*ong, the dessert/savory restaurant brought to us by pastry chef Pichet Ong (formerly of Perry Street and Spice Market), awards the restaurant one star. Finds the restaurant "tantalizing, often irritating," and says it challenges one's ideas of what should be sweet and what should be savory. But the desserts are the restaurant's strenth, says Bruni, and also it's too crowded and the service is not good enough to make staying......

Chef Don Pintabono's Dani has been revamped with a focus on Southern Italy, and Sicilian cuisine in particular. He's brought in Greg Johnson, formerly of ESCA, Fresco by Scotto and Abboccato. Make sure to stop in on Thursdays -- the rabbit special is excellent. Eater chats with Harold Dieterle, the winner of "Top Chef" Season One, about his long-awaiting restaurant, Perilla, opening "late spring/early summer" at 9 Jones Street. Seafood market Wild Edibles has opened......

If you want fresh, it makes sense to go straight to the source. So if you crave fish and chips, why not go to a fish shop? Wild Edibles, the premiere purveyor of fresh seafood in the city, also offers a full menu of ready-to-eat dishes at its Murray Hill location. There are plenty of fancy options from shrimp gazpacho to macadamia-crusted soft-shell crabs, but what really hits the spot is plain fried fish. Here......

The holidays are about friends, family - and decadence. And, for foodies "decadence" often translates into one singularly luxurious word: caviar. But with the U.S. Fish and Wildlife Service banning beluga caviar imports from the Black Sea after taking the same action with the Caspian states, true gourmands with a taste for black pearls have been turning to a rather unusual source: Tennessee. Yes, you read correctly. Caviar connoisseurs have long known that Tennessee paddlefish......