NYT > Dining & Wine
Sun Jan 24 11:51:59 EST 2010
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Fresh Powder Meets Fine Dining at Cortina d’Ampezzo - Chili? Nachos? Not in the Dolomites of northern Italy, which has glamour, snow and, in old mountain huts turned restaurants, excellent food you can ski to.



Bites: Restaraunt Review: The Lake Chalet Seafood Bar & Grill, in Oakland, Calif. - At this restaurant, an inconsistent menu takes a back seat to the stunning surroundings.



The Minimalist: Fried Rice, Dressed Simply - The chef Jean-Georges Vongerichten tops his fried rice with crisp ginger and a fried egg.



Chicago News Cooperative | Street Corners: Cicero and Polk: Sharing Soul Food, Fellowship and Faith - For some who came to Chicago from the South in the first half of the 20th century, a local restaurant serves as a reminder of their country childhoods.



A Wine World Provocateur Switches to Vegetables - Naomi Brilliant is plowing under Roshambo, her Sonoma winery that attracted droves of San Francisco hipsters, to grow vegetables.



Food: The Cheat: The Roast With the Most - A wintry supper does double duty at the breakfast table.



De Gustibus: Snack Time Never Ends - When it comes to American children, snacks seem both mandatory and constant.



Restaurant Review: Maialino - Pig is at the heart of the menu at Danny Meyer’s latest venture, a warm Roman-style trattoria at the Gramercy Park Hotel.



The Balkan Burger Unites All Factions - A charcoal-grilled meat patty called pljeskavica has become common in Queens neighborhoods where Bosnians and Croatians, Serbs and Montenegrins now live side by side.



When Fingers Would Fumble, Chefs Turn to Tweezers - The most recent cross-disciplinary tool in the restaurant kitchen comes from the operating room: medical tweezers.



Wines of The Times: Exploring Bordeaux’s Other Side - The panel tasted 20 bottles of Bordeaux in the $10 to $20 range.



A Grab for Keepsakes as the Gavel Falls - All the major lots were briskly gaveled away during the three-day auction of flotsam from the foundering of the bankrupt Tavern on the Green.



Food Stuff: Bitters From Germany, to Kick Up Your Cocktails - The arrival of Bitter Truth, a relatively new German brand of bitters, couldn’t be better timed.



Food Stuff: Raising a Glass With the Monks - “A Taste of Heaven: A Guide to Food and Drink Made by Monks and Nuns” collects some of the centuries-old recipes that are made at many monasteries.



Food Stuff: Schatzie’s Meat Market Heads West - Tony Schatz, above, a fifth-generation New York butcher who had a meat market on the Upper East Side for 30 years, has moved it to the Upper West Side.



Dining Briefs | Recently Opened: Xi’an Famous Foods - Xi’an Famous Foods in Flushing’s Golden Mall has opened in Manhattan, one of the few non-Cantonese, non-Fujianese places in Chinatown.



Dining Briefs | Recently Opened: MXco - Corn tacos, authentic to a Mexico of the mind, are the best item on the menu at this large new restaurant on the Upper East Side.



Now at Starbucks: A Rebound - Quarterly numbers suggested that the company’s strategy of layoffs, fewer store openings and more local emphasis was working.



School Adds Weeding to Reading and Writing - The first New York affiliate of the Edible Schoolyard program, developed by the restaurateur Alice Waters, will be built in Gravesend, Brooklyn, this summer.



A Good Appetite: Duck Confit, and Hold the Fat - You can produce a duck that is rich and glistening without adding extra fat to the pan.



Benefits - The food and wine industry is helping to raise money for victims of the earthquake in Haiti.



Off the Menu - Opening This Week.



Dining Calendar - Beer and Steak ...