Bon Appétit

restaurant

“It's 7:30 p.m. on a Friday night in New York City and you're at The Modern. The Modern's held two Michelin stars since 2016.”

shopping

“This is our Bread's Bakery delivery. A very prestigious list that rated us number one burger in the country is partially due to this amazing partnership with Bread's Bakery. Every day deliver in the morning between 12 and 15 buns just baked like an hour ago.”

bar

“NYC’s best new bar, Sip and Guzzle, is redefining cocktail bar food with its Japanese-American fusion menu, featuring a limited edition #1 Wagyu burger and caviar-topped desserts. It's described as NYC’s most exciting new bar serving one of the city’s most innovative food menus.”

restaurant

“Bon Appétit spends a day on the line with Antonio Barbieri, head chef and owner of Brown Bag Sandwich Co. in NYC, as he prepares for the lunch rush. ... a New York deli sandwich shop known for its chopped sandwiches. Discover the techniques behind these delicious sandwiches and why New Yorkers can’t get enough.”

restaurant

“A former Eleven Madison Park chef, Antonio left fine dining to open a New York deli sandwich shop known for its chopped sandwiches.”

restaurant

“Sha's house is a soul food Sanctuary I am historically the only restaurant on Staten Island to ever receive two stars in The New York Times and then he put on the top 100 best restaurants and it was done with six tables 32 seats we sell out of food every single weekend.”

restaurant

“It takes people months, sometimes up to a year to secure their reservation here at Tatiana. Tatiana combines Afro-Caribbean influence and popular New York dishes and is fast becoming one of the city’s toughest reservations to get.”

restaurant

“Welcome to Singapore. We're here at Hill Street Tai Hwa Pork Noodle to try their bak chor mee, their minced pork noodle. They are the only one Michelin star hawker stall in all of Singapore. They got that star in 2016 and still have it to this day. Chef has always been insistent that this should be an everyday luxury. It should be a luxurious experience.”

restaurant

“I did 10 years at three Michelin Alinea as executive chef.”

restaurant

“This is what we call a DI pie dong which literally translates to Big licensed skull they make this thing we call Seau small stir fries they specialize in fresh seafood huge amounts of seasoning big aromatics high octane cooking always absorbing NE cultural influences serving a huge number of people.”