PETE WELLS

The chef’s latest restaurant is billed as a “bouchon Lyonnais.” So where are the intestine sausages?

The city’s greatest yakitori chef, Atsushi Kono, can find the flavor in thighs, skin, ovaries — even white meat.

The Times’s star ratings return as our restaurant critic visits La Piraña Lechonera, a weekend party where one man serves up the rich flavors of...

It’s not as cheap as it used to be, but after years of faded glory at the Hotel Chelsea, the mainstay Spanish restaurant has been...

The former chef of Chumley’s wasn’t put on this earth to cook bar food, as she proves with her striking new place in TriBeCa.

The menu is loaded with Cantonese dishes that long ago became neighborhood standards.

Leaving aside the gels, powders and liquid nitrogen that won him renown, the chef Dani García returns to his culinary roots.