Today the Times’s Keith Dixon, a self-described “clumsy, overambitious cook,” offers tips for cooking dinner in a crowded city apartment made even more cramped by a newborn baby. Dixon has adapted his cooking technique to accommodate a light-sleeping baby who, awakened by a clattering spatula, derails dinner plans as he and his wife “labor to get her back to sleep.” So he’s evolved into a “Silent Chef” with “ninja stealth” and suggests, among other things,......

Entrance and Exit Only, by coifmo66 at flickr Today on the Gothamist Newsmap: a serious trauma at East 16th St. and Moore Pl. in Brooklyn, a water search at Kosciusko Bridge in Brooklyn, and a bank robbery on Lexington Ave. in Manhattan, Maharishi Mahesh Yogi, who popularized transcendentalism in the West with the support of The Beatles, died yesterday at an undetermined age. Postmodern reality at its best: Silvercup Studios, where "Gossip Girl," is......

Clockwise from upper left: Photo of Creamsicle from the Lemon Ice King of Corona by joshbousel on flickr; Jamaican beef patties from Golden Krust Caribbean Bakery; Clam Chowder from Legal Sea Foods; artificially steaming coffee from Dunkin' Donuts Mayor Bloomberg and Mayor Thomas Menino of Boston are putting it all on the line for Sunday's Super Bowl. After winning the awful bet from Green Bay, Bloomberg has a lot more riding on the line......

A welcoming red and white striped awning dawns the name of the Cornelia Street Cafe, a longtime West Village fixture with artist roots that recently celebrated its 30th birthday. Located on a "mini restaurant row" including the teeny Le Gigot, Home, and Pearl Oyster Bar, the cafe is much more spacious than its neighbors with four separate rooms on two floors, each dotted with the work of local artists. Though the West Village today......

Get thee to Flushing -- according to the Times, it's much more than the city's "other Chinatown." Michael Ruhlman discusses this week's episode of the Next Iron Chef and the loss of Chef Davies: "But sad I was to see her go—what a camera friendly smile, and what a buoyant presence generally. I much prefer her to the head sweater, the meat man, or the bald guy with the Neanderthal brow! But for those who......

This year's Zagat NYC guide is out on the streets today. The familiar burgundy book is still a staple to many searching for the top food in the city, although many argue that the voting process leads to inconsistent results. That said, here are the numbers, the highlights, and the rest:This year's edition covers 2069 restaurants and compiles results from over 34,000 surveys. Gordon Ramsay knocks one over the fence with the top newcomer, earning......

Flatiron Joe's: In the former home of the short-lived Lonesome Dove Western Bistro, Jay Shaffer, who owns Shaffer City Oyster Bar and Grill down the block, has created a casual spot where, for the time being, he's serving up bar snacks like sliders and nachos. He plans on serving lunch and dinner starting in October. 29 West 21st Street, (212) 414-3139. 8th Street Wine Cellar: This long awaited cozy wine bar is a welcome addition......

Frank Bruni, in the Diner's Journal, waxes poetic about the oysters at Wild Salmon and Aquagrill, and discusses the reasons why he often disobeys the "rule" that one is not supposed to eat oysters in months that don’t have an ‘r’ in them. We're with Frank on this one. We love oysters in the summer. The platter above was from a recent oyster happy our at P.J. Clarke's downtown. They were cheap, but didn't hold......

Summer always brings to mind certain culinary delights -- barbecue, corn on the cob, hamburgers and hot dogs, lemonade, and seafood, particularly anything you'd find at a New England clam shack. We're fortunate enough to live near Pearl Oyster Bar if we need a quick fix, but what about those for whom the closest decent lobster might actually be in New England? Send 'em a Lobstergram. The folks at Lobstergram sent us one to try......

Over 120 waiters from Sparks Steakhouse, both current and past employees, have been permitted to join a class-action lawsuit in federal court over money alleged to have been deducted illegally from tips. The plaintiffs' lawyer classified it as "the largest class-action ever against a restaurant." [NY Post] Pete Wells chimes in on the lobster roll legal battle between Rebecca Charles and Ed McFarland, and focuses for a moment on the fiduciary duty aspect of the......

In case you missed it, earlier this week, Rebecca Charles, owner of Pearl Oyster Bar, filed an intellectual property suit against former sous-chef Ed McFarland, alleging that he had stolen recipes and design ideas when he opened his new restaurant, Ed's Lobster Bar. Here's what has gone down since then. Ed held a press conference. Grub Street describes Ed's response: “I am deeply saddened to learn that Rebecca Charles has brought an action against me,”......

Rebecca Charles, NYC lobster roll pioneer and owner of Pearl Oyster Bar will do whatever it takes to protect the formula she has created to make Pearl such a success. She has brought suit in Federal court against Ed McFarland, her former sous chef and owner of Ed's Lobster Bar, claiming that he copied “'each and every element' of Pearl Oyster Bar, including the white marble bar, the gray paint on the wainscoting, the......

The story: a man walks into a clam bar and orders a plate of fried clams, and the confusion begins. “Fried clams” can refer either to squiggly strips a la HoJo’s (RIP), or clam bellies. Otherwise known as Ipswich clams, bellies refer to the shucked ball-and-chain shaped whole bivalve, minus the clam’s soft shell. In its fried form, Ipswich clams are harder to find. Regardless, there are few restaurants that serve fried clams in either......

Hate airport food? Well, if you're flying out of JFK, they've just opened a Balducci's in Terminal 2. We're also partial to the Cibo Express in Terminal 6, pictured at right. [New Yorkology] What happens when you mix chefs, booze, fire, and egos? A mess, some broken glass, and an accidental stabbing. Seems that Marco Pierre White was demonstrating a flaming Sambuca trick to Mario Batali, Tony Bourdain and others at the Spotted Pig when......

If you've ever been to Pearl Oyster Bar, you might recognize Ed McFarland, who was the sous-chef there for six years. Ed has now struck out on his own with Ed's Lobster Bar, a spot for "New York seafood cuisine inspired by New England's long tradition." We stopped in on opening night for a peek and found a crisp bright interior dominated by a long, white marble bar, with appropriate sea-themed artwork adorning the......

Damon Wise, formerly the chef de cuisine of Tom Colicchio's Craftsteak, is the now executive chef of all the Craft restaurants. Shane McBride, most recently of the now defunct 7Square is now working for him. [Restaurant Girl; NYMag] Billy Barlow is now the head chef at Zak Pelaccio's 5 Ninth [Eater] Eric Lind, the chef who opened Flatbush Farm, has left to pursue some consulting gigs. [NY Mag] Joël Robuchon will be behind the counter......

The Securities and Exchange Commission charged 14 people in an insider trading ring that involved coded text messages on disposable cell phones, information from a Morgan Stanley lawyer, and secret meetings at the Oyster Bar. Wonder if they also shared information via the Whispering Gallery, too. The SEC says there were two schemes. One at UBS where an executive director gave tips to other traders for a share of the profits in cash. According......

- We can't even begin to tell you how excited that Michal Psilakis' gnudi recipe was featured in January's Bon Appetit, which arrived in our mailbox last night. We've been to dona a handful of times, and have been compelled to order it each time. The gnudi themselves are pillowy and light, while the earthiness of the truffle and mushroom-infused sauce is a perfect match for the sage and crisp pancetta. We can't wait to......

Ever open a bottle of champagne, only to have the contents bubble up and spill over, leaving you with a significant amount less than you started with? Gothamist recently learned a new trick to deal with this problem. Hold the bottle of champagne at a 45 degree angle when you pop the cork (which should be done very very gently, with as little noise as possible). Any bubbles that ensue will go straight up, but......

Just wait until you see how many calories are in your dinner. The New York City Board of Public health is considering requiring the city's restaurants to list calories on their menus. Our initial thought was panic -- do we really want to know how many calories are in that delectable lobster roll from Pearl Oyster Bar or the addictive fried chickpeas at Tia Pol? Not really. But then we read the proposed regulation......

Savennieres. It’s not a wine that you hear about everyday. This little area in the Loire Valley produces some of the greatest wines from the Chenin Blanc grape. But likely due to its small size (both geographically and in terms of producers) and the lack of hype surrounding the Chenin Blanc grape, it easily falls under the radar for most wine enthusiasts. But those who happen across a Savennieres quickly champion the cause. Maybe it’s......

Jordan’s Lobster Dock seemed like it would be right up my alley. It’s been open since Lou Gehrig was playing first base for the Yankees. There’s outdoor seating. It’s hidden on a side street in the old waterfront neighborhood of Sheepshead Bay. They proudly boast there is “No Tipping” necessary because of the cafeteria style setup. And they serve loads of seafood. Martin Scorsese even attached his name to a Danny Aiello movie about......

June 29: At the Table: Celebrating Women Chefs & Restaurateurs It's all about the ladies at this benefit for the scholarship fund of Women Chefs & Restaurateurs, an organization that promotes the advancement of women in the restaurant industry. Join top women chefs and sommeliers at this five-course dinner and reception, including Heather Carlucci-Rodriguez of Lassi, Rebecca Charles of Pearl Oyster Bar, and Patricia Yeo of Sapa, among others. Gourmet's Sara Moulton, the Honorary Chair......

With all this global climate chaos, it almost seemed weird that summer arrived perfectly on schedule this year. The first truly hot, sticky, muggy days of the year came over Memorial Day weekend the way the lord intended when He created barbeques, day games, and ice cream trucks. And while summer means boiling apartments and gushing fire hydrants in the more densely populated parts of New York, it means sun tan lotion, body surfing, and......

For expat Southerners in the city, good fried chicken is something of a holy grail. There are a few decent contenders—Mama's Food Shop and Maroons, for example. But too often Southern cuisine is treated dismissively, as slop only to be mass produced. Now at last, a chef with a fine sensibility is doing it right. Dirty Bird is a new takeout spot specializing in fried chicken, and the verdict is in: This is the......

The food world can be a rough place. Restaurants and markets come and go with the blink of an eye -- your favorite place can be there one minute and belly up the next. This week, we've got good news and bad news, take your pick. The Good News - Dirty Bird to Go -- we couldn't be more excited to taste the latest from Alison Vines-Rushing, who wowed us at Jack's Luxury Oyster Bar.......

This time of year when the wind chill often makes walking the streets an onerous prospect, we at Gothamist tend to wimp out a bit. We transform into mole people and duck underground, devising new routes that involve as little of the freezing cold as possible. There are some nice surprises to be found along the way though. Take for instance the to-go window at the Oyster Bar at Grand Central Station. (It opens on......

Thanks to the folks at New York Mag for bringing this one to our attention. Tia Pol's Chef Alex Raij is putting together a Valentine's day menu that contains loving tributes to her favorite dishes throughout the city. Some of Alex's favorites are ours too: Banh Mi So 1's amazing sandwiches, Pearl Oyster Bar's lobster rolls, 'ino's truffled egg toast, and Momofuku's pork buns. For each dish, she creates her own variation. If you could......

New York Metro rounds up some restaurants where you can warm up in front of the fire when it gets cold and snowy outside, including Per Se (if you can snag a reservation), and Savoy (the cheeseburgers there are divine, by the way). We'd like to add a few to the mix, including the delightful and cozy Applewood in Park Slope (get the butter-poached lobster), the back room in the Art Bar (for drinks), and......

A Gothamist reader tipped us off and Florence Fabricant confirmed that Black Pearl, the New England style clam and lobster shack in the back of the East Village bar, Julep has closed. We will mourn quietly and head back to Pearl Oyster Bar. New York Metro rounds up places to find deviled eggs, but somehow managed to leave off Blue Smoke. We didn't even know we liked deviled eggs until we tried these, light and......