The proposed rule would force all New York City restaurants using under-fire char broilers installed after May 2016 to cut emissions from the appliance by 75%. Additionally, under the rule ...

The $77 million initiative will fund six months of overtime for more than 1,000 officers, ...

Video by Marissa Alper For The New York Times Supported by By Priya Krishna Priya Krishna, an interim restaurant critic, ventured out into the cold on seven different occasions to write this review.

Chef Paul Carmichael was cooking Caribbean at the highest level, albeit in Australia at the now closed Momofuku Seibo, the first Momofuku restaurant outside New York City. Now, the chef is coming ...

Rita Harper for The New York Times Supported by By Brett Anderson Brett Anderson is a reporter on the Food desk. He lives in New Orleans, where he was restaurant critic for The Times-Picayune for ...

These restaurants are effectively being told they need to either cut their emissions by a whopping 75% or find another way to prepare their food. New York Post reports that any businesses that use ...

AALIA is the most luxurious restaurant from the ESCA Group, the team behind Nour in Surry Hills and Lilymu in Parramatta ... It’s a dining experience savoured only on the grandest of occasions and it ...

"Time and Tide–it’s a seafood restaurant that takes its cues from ... executive chef at Time and Tide in NYC. Founded by the late Chef Jamal James Kent, Garcia and his team work daily to ...

Shares slip after a run-up that followed December disclosure of Pershing Square chief’s plan to end government conservatorship of mortgage insurers. The system frequently turned accurate reporting by ...

How to watch the Academy Awards 2025 in AZ Pizza, burritos and Chinese food: 5 new restaurants now open in Mesa Russo's New York Pizzeria recently made its Arizona debut at Cannon Beach surf park ...

They're too good... Rōki Sasaki's choice to sign with LA showcases a growing issue for the league 📲 ...