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How Keens makes its famed mutton chop, a steakhouse holdout from another era.
Proposed new DOH regulations could put an end to fresh, raw fish in restaurants.
Shake Shack celebrates its NYSE debut with free burgers and breakfast sandwiches.
Here's Ouest's Tom Valenti on how New York has changed in the decades he's been a chef.
A dozen classic New York cheap eats, from @robertsietsema:
Ushiwakamaru will return this spring in Chelsea.
A typical weekday night at the original Palm steakhouse.
The history of Chinese food in NYC, and how we went from Hop Kee to Red Farm.
Chef Tom Valenti chats with @ToquelandAndrew about how New York has changed over his career:
Ligaya Mishan finds a Filipino buffet worth the schlep to Elmhurst.
Somewhere between Hop Kee and Red Farm, Chinese food becomes American.
These are the iconic New York dishes to try before you die:
This concludes Long Lost Lamented Restaurants Power Hour.
Robert Sietsema remembers Chez Brigitte, b. 1958, d. 2008.
Robert Sietsema remembers Iceland Restaurant, a Scandinavian restaurant of the '40s.
Robert Sietsema remembers Lundy's, b. 1920, d. 1979.
Robert Sietsema remembers automats, b. 1912, d. 1991.
Robert Sietsema remembers Gage & Tollner, b. 1879, d. 1995
Long Lost Lamented Restaurants Power Hour starts RIGHT NOW.
The Scene at NYC Classic The Palm on a Wintery Night

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