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FOOD+DRINK

Recipes, reviews, farms and tables

Karen Krizanovich on Fischer’s

Karen Krizanovich on Fischer’s

by Karen Krizanovich

Corbin & King's new Austrian eatery in Marylebone
Myth | New York’s newest, hardest restaurant to score a reservation at

Myth | New York’s newest, hardest restaurant to score a reservation at

by Civilian New York City

No concierge can help you. No one can get a table. Inside New York’s newest, hardest restaurant to score a reservation at
Octopus and orecchiette | Review: Ristorante da Giulia, Milan

Octopus and orecchiette | Review: Ristorante da Giulia, Milan

by David J Constable

It's on one of the ugliest piazzas in Milan, they do unspeakable things to octopus, and they'd be well advised to spend a few Euro on some decent press photography, but David J Constable has quite the meal at Ristorante da Giulia
Review: Pearl & Ash, New York

Review: Pearl & Ash, New York

by Mark C. O'Flaherty

"The first thing I encountered was a waiter skipping along the bar to Soft Cell. Cute. And they had me at Duran Duran."
Review: Flinders Lane, New York

Review: Flinders Lane, New York

by Neil D.A. Stewart

"I’m so over this pretence that offering meagre portions of food 'to share' is anything other than a way of maximising profit"
If not har gow, when? | The best dim sum in London

If not har gow, when? | The best dim sum in London

by Monisha Rajesh

Siu mai obsessive Monisha Rajesh on the best dim sum in London
From Saint-Tropez to SW7 | Review: Alain Ducasse’s Rivea London

From Saint-Tropez to SW7 | Review: Alain Ducasse’s Rivea London

by Derek Guthrie

"Rivea might very well resemble a shoreside café if your only experience of Ducasse in London has been the mothership at the Dorchester"
Why I detest Duck & Waffle

Why I detest Duck & Waffle

by Michelle Scott

"After seeing how drunk and obnoxious a fair few of the clientele at Duck & Waffle became, I developed some sympathy for the staff"
Review: Shay Cooper at The Goring

Review: Shay Cooper at The Goring

by Rebecca Fortey and Sebastian Roach

"At the Goring, the average age of the clientele is twice that of the frequenter of a Hackney brasserie. However, when it comes to the menu, the differences disappear"
The death of fine dining?

The death of fine dining?

by Jennifer Sharp

Is Wareing's new restaurant the death knell for fine dining?