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.

It's gorgeous to look at, but the lobster aguachile has some taste surprises.

Dad looked at me in utter disbelief when I ordered the Reuben sandwich from Barney Greengrass, the Sturgeon King.

Something new and only available at the UWS location: “Roti Tacos” feature Indian roti bread and Southeast Asian fillings.

PopUp Bagels, where eating the bagel and being seen eating it seem equally important.

The deep fried hearts, covered with parmesan slices, are presented in a delicate parmesan crisp the shape of a basket.

Crowds came to mourn the closure of Silver Moon -- and to buy one last chocolate brioche or loaf of hazelnut sourdough.

The runny fried egg, soft bread, crispy-charry thick bacon, and melted cheese might be what we evolved to eat.