The foie gras soup dumplings have been on the Annisa menu since the restaurant opened in 2000, and they're not going anywhere. Chef Anita Lo explains: "We sell it by the piece now at the bar...and people will just come in and have it one by one by one. I've had people, like, order it for dessert as well." Hit play on the video above to hear the story behind Ms. Lo's untouchable dish.
Breaking down the food, labor, and fixed costs of Bé Ù’s caramelized pork with eggs
New takes on the classic college-town genre offer guests the chance to curate reading lists, sip natural wines, and eat great food
Coffee Shop is closed and they can no longer go to Bed (what’s the point without Samantha, anyway?), but the characters of "Sex and the City" are still swapping puns across the tables of New York restaurants