#modern-brasserie

#modern-brasserie

"There were gang members on my block, and I was trying to fit in with them, but I'm wearing my cowboy boots and my jeans and my sombrero. I was like a ghetto cowboy."

"I was fed up with the kitchen thinking they were better than front-of-house. It's such a common thing in restaurants, and I hate it."

I'm a New Yorker. We live with sirens and activity happening all the time. I wasn't scared. There are hundreds of Secret Service agents hurtling themselves over tables and chairs, and I wanted to watch.

Zoe Zannos's journey began with a desire to connect through food, leading to the creation of Cook Me Something Nice, where they cook cultural recipes with Hinge dates across Europe.

Flytrex has partnered with Little Caesars to revolutionize pizza delivery, utilizing Sky2 drone technology to deliver family-sized pizza orders within minutes, enhancing customer experience and efficiency.

My food is made for sharing around a dining table. My cooking uses the classical techniques I've learned from working in Michelin starred kitchens, but the flavours reflect the food we love to eat; bold, expressive, and shaped by the cultures and cuisines from the diasporas of London.

The forthcoming restaurant will focus on Provencal cooking and local sourcing with plans to operate as a bakery during the day and dinner destination in the evening.

"It's exploding! 253 bouillon restaurants have opened in France in four years," Bernard Boutboul, a restaurant consultant, told AFP.

Dough Hands waved goodbye to its residency at the Old Nun's Head pub in Nunhead, meaning you can no longer grab a slice of these heartily topped behemoths this side of the river.

Impala, after all, is a Super 8 restaurant, the group that has, among others, Tomos Parry's Brat in Shoreditch, which has been constantly, unfalteringly brilliant since 2018.

Chintemani is looking to blend a respect for tradition with a modern approach to Mediterranean food, featuring a menu that leans heavily Turkish.

Past a sign for a family waterpark, a door opens onto an homage to fin-de-siècle Paris. Chandeliers are reflected in gilt-edged mirrors; there is a chorus line of lobsters and yards of fromage. Every so often, a waiter in a dinner suit flambées a crepe Suzette with a shock of flames, like a big top fire-eater. This is fine dining as buffet.

If there's one thing worse than too much of a good thing, it's too little of it. That was the knock on Ha's Snack Bar, which opened last year to such instantaneous acclaim that word spread the proprietors were immediately looking for a larger second location. The Snack Bar was great, but with two dozen seats, most of them not especially comfortable at that, it could be a treat on the palate and a pain in the ass.

A consistently packed bistro along the Seine in the Marais, Le Petit Célestin delivers reliable French classics in a lively atmosphere that values conviviality over culinary ambition. The menu spans traditional bistro territory - tête de veau, veal kidneys, steak frites - with occasional Italian influences like burrata and linguini with bottarga. The cooking is competent rather than inspired. Razor clams arrive properly garlicky, steak shows good char against rare interior, but some dishes lean too sweet.

The streets around the Louvre have improved considerably as a dining destination. It's still true that the neighborhood rewards those who know where to look - the blocks immediately adjacent to the museum are thick with tourist traps - but a short walk in almost any direction opens up genuinely good options.

Chef Masa Ikuta brings serious classical training honed under Bruno Verjus at Table and Stephane Jego at L'Ami Jean to his own tasting menu restaurant in the 11th arrondissement. The cooking is confidently French-Japanese, moving from sardine churros with Cantabrian anchovy cream to veal brain tempura styled after shirako to a perfectly grilled lamb rack with smoky harissa.

Live-fire cooking defines Robert et Louise, a Marais institution where beef, lamb, and duck sizzle over an open fireplace in the ground-floor dining room. The wood-fired approach delivers generous portions at moderate prices - most mains stay under 30€, with classic French bistro fare like blood sausage, grilled lamb chops, and charred steak. The main floor centers on a crackling brick fireplace where meat cooks directly over flame.

Israeli chef Assaf Granit shifts focus from Mediterranean cooking to Eastern European Jewish cuisine at Boubalé, located in the Grand Mazarin hotel steps from BHV. The menu draws on Ashkenazi traditions - borscht, chicken liver, pastrami, and potato-forward preparations inspired by Granit's Polish grandmother. The vast dining room manages warmth through maximalist touches: doilies, colorful glassware, and grandmother-approved murals. Standout dishes include salmon floating in borscht with pickled turnips, Israeli couscous risotto with spinach, and an exceptional chocolate mousse drizzled with olive oil.

The cooking is unpretentious and generous—big flavors, careful balance, no tweezers—at prices that feel increasingly rare in Paris. Standout dishes include a pheasant tourte with Morteau sausage and girolles, roasted beets with smoked eel and horseradish cream, and wild duck with a Porto jus and roasted parsnips.