The New York Times Dining & Wine section in 60 seconds: wine bars, fish soup, undergrads with sophisticated tastes

Posted Apr 9th 2008 8:00AM by Emily Matchar
Filed under: East Coast, Restaurants, Business, Recipes, Newspapers, Lists, in sixty seconds

Wine bars are multiplying in New York like Starbucks circa 1997, and they've got good food too! Is this really new?

Increasingly discriminating undergrads are prompting college dining halls to revamp their menus, offering sophisticated choices like curried butternut squash soup and à la carte lobsters. I knew I should have deferred a couple years!

Everyone's going crazy for cachaça, a Brazilian sugar cane liquor.

Traditional French food is back at upscale New York restaurants. Hello again, pâté en croûte.

The Minimalist does poached fish in lettuce leaves. Looks a bit odd, but I trust the Minimalist, don't you?

Recipe: crispy tofu with shiitake mushrooms and chorizo. I'm trying this one.

And a one-pot recipe for Mediterranean fish soup.

Tags: Fish, Recipes, The New York Times, TheNewYorkTimes, Wine Bars

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