Bryan Miller
Articles by Bryan Miller
Russian Tea Room Returns-Again! Food Used to Stink
When I learned that the Russian Tea Room was about to reopen earlier this month after four years as read more »
Russian Tea Room Returns—Again! Food Used to Stink
The new Russian Tea Room.
When I learned that the Russian Tea Room was about to reopen earlier this month after four years as read more »
Inside the Newmans' New Dressing Room
Paul Newman, Joanne Woodward, Jerry Stiller and Anne Meara, Sidney Poitier, Lauren Bacall, Jonathan read more »
Inside the Newmans’ New Dressing Room
Getty Images
Joanne Woodward and Paul Newman.
Paul Newman, Joanne Woodward, Jerry Stiller and Anne Meara, Sidney Poitier, Lauren Bacall, Jonathan read more »
The Michelin Invasion
Three weeks ago, on a Thursday, shortly after lunch service at Oceana, the elegant seafood restauran read more »
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The Perfectionist: Life and Death in Haute Cuisine, by Rudolph Chelminski. read more »
Harrison's Upper East Side Taste Preps Up Fringes of Tribeca
Warm, woody and welcoming, the Harrison works its charms from the moment you arrive. read more »
Take That, Arthur Avenue! Riverdale Garden Grows in Bronx
Two years ago, when Michael Sherman completed his cooking apprenticeships at several of the city's m read more »
Nobu Goes North, Joe Moves East, Bouley Bakery Comes to Tribeca
When the restaurant economy is good-and it's very good indeed-culinary maternity wards overflow with read more »
Meyer's MoMA Ventures Debut: Busier Than a Bosch Painting
In the past few months, Manhattan has been the giddy beneficiary of two major spectacles in the worl read more »
West Side's Compass Finally Finds Its Way
Like a gentleman who cannot decide which suit to wear to dinner, Compass, the protean, three-year-ol read more »
Is That Ham Fat on My Cherry? Inside Ferran Adrià's Food Lab
Last Thursday evening, eight of New York's leading chefs were AWOL from their kitchens. read more »
Another Le Cirque Farewell: Finally, Goodbye to that TV!
This was my fourth restaurant wake of 2004-and by far the jolliest and least sentimental. read more »
Foodies Can Only Dream: Pros Dish on the Restaurant Biz
Almost everyone, at one time or another, dreams of opening a restaurant-holding forth at the copper- read more »
Keep Your Dirty Paws Off: Why Don’t All Chefs Wear Gloves?
Don’t touch my food. read more »
Hawking Blenders in the Buff, Chefs Play the Brand Game
A full-page ad in Food Arts magazine portrays David Waltuck, the chef and co-owner of Chanterelle, g read more »
Eureka! Bok Choy!: When Do Chefs Create?
Fricassee of Thai snapper with frogs' legs, porcini and ham "jus" … pheasant with blueberries and read more »
Tapas Have Arrived: Tiny Tidbits Take Manhattan
Spain has been hailed as the new France in matters vinous and culinary, and with some reason. read more »
Extreme Poultry: Hunting Really Fresh Chicken
Like most Americans, I eat a significant amount of poultry-mostly supermarket poultry, that innocuou read more »
A Suburban Revolution?
Stepping off of an escalator recently, I found myself in a refulgent summer garden-snapdragons, carn read more »
Keller's Hopeful Minions Do the Minuet
"As you walk around the room, I want you to have the feeling that you are connecting the earth with read more »
La Côte Basque 2003: Capote's Backdrop To Fold Its Tent
In what could be seen as a gesture of poignant irony, Jean-Jacques Rachou, the longtime chef and own read more »
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