She passed out tap gloves to people requiring wheelchairs, turned on some energetic music, and started a dance class.

The avocado toast at Community Food and Juice is topped with charred lemon, feta and pumpkin seeds.

The tylikta sandwich at Yasouvlaki blends the flavors of meat, yogurt, lettuce, tomatoes, red onions and pita into a succulent mouthful.

The Upper West Side kept love alive on August 5th for Theodore Dixon’s 100th birthday.

In Nai Brother's sauerkraut fish, sourness, pungency and heat hit one by one, but in a beautifully balanced way.

The Pad Thai Bolan at Sala Thai is gorgeous, with shiny noodles trapped inside an egg net, the whole thing just begging to be slashed open.

“I'll see your Number 9 line and raise you a Number 11!”

Amélie's Ravioles du Royans is a beautiful pasta dish that touches on many textures and flavors, from the velvety ravioles to much more.

The merguez sausages in Café du Soleil's Moroccan sandwich are as good as they can possibly get this side of the Atlantic.

At 8:20 p.m. on Friday, and 8:22 p.m. on Saturday, Manhattanhenge will be visible for the final times in 2025.

Steaming the ingredients in a dome of pita bread results in a perfectly cooked, soft and flaky branzino, and tender chickpeas.

There are still three UWS locations and one in Morningside Heights operating this summer.

I noticed an unexpected ingredient in both the antipasti and primi sections of the menu. Intrigued, I first ordered the Cappelletti with English Peas, Lemon and Butter.

While both salsas worked as great condiments/dips for the flautas, I soon found myself treating them as if they were gazpacho -- full tablespoons straight into my mouth!

The grilled steak in Raenu Thai's beef salad is cooked to a perfect, juicy medium rare.

For this week's Here's the Dish, I ventured to an Upper West Side Michelin Bib Gourmand restaurant.

For this week's Here's the Dish I stood in a line for a donut.

The pide dough is flawless, a perfect crisp-and-crack, and it has a ridiculous, oozy, melt-in-your-mouth bite with a good cheese pull.

"Every night I roast my coffee, every night I prepare my pastries, and I put all my heart in everything," says Chef Salvo Lo Castro.

My mom could talk all day about this pastry.