TIPSTER NEW YORK
AT RAF’S, BAKED GOODS ARE A DIALOGUE BETWEEN CULTURES. FRENCH TECHNIQUE, ITALIAN TRADITION, AND THE HISTORICAL INFLUENCE OF NORTH AFRICA COME TOGETHER UNDER THE HANDS OF CAMARI MICK, A LAUDED PASTRY CHEF EXPERIMENTING WITH INNOVATION ON ELIZABETH STREET.
Six years in, Le Crocodile in Williamsburg has cemented itself as a neighborhood institution. Tucked inside the Wythe Hotel, the brasserie hums with the same energy it opened with—French classics flying out of the kitchen, a lively wine list, and a dining room equal parts local hangout and date night destination. It’s as good as ever, maybe even better.
TRADITION IS JUST A STARTING POINT FOR LIBRAE BAKERY. BLENDING MIDDLE EASTERN FLAVORS WITH SCANDINAVIAN BAKING TECHNIQUES AND EAST VILLAGE HISTORY, OWNERS ANDRE AND DONA MURAD-GERSCHEL ARE CRAFTING PASTRIES THAT TELL YOU STRAIGHT UP: THIS IS NEW YORK—AND YOU CAN’T GET THIS ANYWHERE ELSE.
LED BY FLORENT ANDREYTCHENKO, LA BICYCLETTE BRINGS THE CHARM OF A FRENCH BAKERY TO BROOKLYN. WITH A FOCUS ON ACCESSIBLE, HIGH-QUALITY BREAD, THE CAREER BAKER MAKES HIS BAGUETTES AND PASTRIES WITH INGREDIENTS FROM FRANCE AND A COMMITMENT TO TRADITION. THE GOAL IS SIMPLE: MAKE EXCEPTIONAL BREAD PART OF NEW YORK’S DAILY ROUTINE.
The iconic chef and co-founder of Noma isn’t one to hide. He also can’t. At Ilis, everything happens in plain sight. A flame-lit open kitchen blurs the line between cooks and diners, so everyone becomes part of the meal.
Six years in, Le Crocodile in Williamsburg has cemented itself as a neighborhood institution. Tucked inside the Wythe Hotel, the brasserie hums with the same energy it opened with—French classics flying out of the kitchen, a lively wine list, and a dining room equal parts local hangout and date night destination. It’s as good as ever, maybe even better.
TRADITION IS JUST A STARTING POINT FOR LIBRAE BAKERY. BLENDING MIDDLE EASTERN FLAVORS WITH SCANDINAVIAN BAKING TECHNIQUES AND EAST VILLAGE HISTORY, OWNERS ANDRE AND DONA MURAD-GERSCHEL ARE CRAFTING PASTRIES THAT TELL YOU STRAIGHT UP: THIS IS NEW YORK—AND YOU CAN’T GET THIS ANYWHERE ELSE.
LED BY FLORENT ANDREYTCHENKO, LA BICYCLETTE BRINGS THE CHARM OF A FRENCH BAKERY TO BROOKLYN. WITH A FOCUS ON ACCESSIBLE, HIGH-QUALITY BREAD, THE CAREER BAKER MAKES HIS BAGUETTES AND PASTRIES WITH INGREDIENTS FROM FRANCE AND A COMMITMENT TO TRADITION. THE GOAL IS SIMPLE: MAKE EXCEPTIONAL BREAD PART OF NEW YORK’S DAILY ROUTINE.
The iconic chef and co-founder of Noma isn’t one to hide. He also can’t. At Ilis, everything happens in plain sight. A flame-lit open kitchen blurs the line between cooks and diners, so everyone becomes part of the meal.
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