Chefs as waiters, tomatillo chicken: The New York Times Dining & Wine Section in 60 Seconds

by Emily Matchar, Posted Mar 12th 2008 @ 12:00PM

Chefs in some smaller upscale bistros double as waiters, creating an intimate, dinner party-like ambiance. Only the host never sits down to eat.

Animal rights activists are using hidden cameras to document slaughterhouse abuses, like sick cows being dragged with forklifts. Still hungry for that sloppy Joe?

An ode to pasties and other savory portable pies. Yum.

Frank Bruni continues his coast-to-coast tour of his favorite new restaurants: Fearing's in Dallas, Michael's Genuine Food & Drink in Miami, and Cochon in New Orleans.

The Minimalist does chicken with tomatillos for St. Paddy's day.

Restaurateurs are growing annoyed with online table reservation scalping.

Pickle ice pops? If you say so.

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Filed Under: Newspapers, In Sixty Seconds
Tags: Chicken, Newspapers, Pies, Recipes, Restaurants, Tomatillos