The food at Table 8, a new restaurant located in the Cooper Square Hotel, is meant for people who like their seasonal vegetables but also those who might want a nice steak every now and again. Chef Govind Armstrong doesn’t favor a lot of day-long stock reducing, jellifying, foaming, or nitro freezing anything in the kitchen. Instead, he'll roast some mushrooms to pair with the halibut and sorrel, or add some tiny yellow popcorn shoots to the just warmed through sweet pea leaves with prawns and pistachio vinaigrette. No tricks. more ›

Ever since he started buying whole animals, Willis Loughhead, the new executive chef at Country, has been turning out some top-flight charcuterie, as well several dishes that incorporate offal. Loughhead gets his meat from Fleisher's Grass-fed and Organic Meats in Rhinebeck, N.Y. As you can see here, he’s wasted no time curing meats. Hanging in the wine cellar at Country’s Dining Room are, from left to right, lamb pancetta, pork pancetta, house-cured pigs’s leg prosciutto style, house-cured pig’s leg Serrano-style, Bresaola-style beef tenderloin and lastly imported Serrano with hoof. more ›