Elegant Dining At The Michael Jordan’s Steakhouse In NYC’s Historic Grand Central Terminal

Enjoy this unforgettable dining experience at the Michael Jordan’s Steakhouse in the heart of Grand Central Terminal, which features mouthwatering plates, attentive service, and unbeatable views.

Fresh Chilled Shellfish Platter

The beautiful platter of shellfish highlights the freshest ingredients that range from jumbo shrimp, king crab legs, lobster tail & claw, tuna tartare, oysters by the shell, and lump crab meats. This platter is an absolute must for all seafood lovers out there!

Tuna Tartare

Served over a bed of perfectly seasoned sesame seaweed, the tuna tartare is made with chunks of fresh, raw tuna topped with a dollop of avocado. The crispy wonton chips adds a layer of crunchiness to this appetizer.

French Onion Soup

Warm your soul with this hearty bowl of French onion soup. Tpped with a generous layer of gooey cheese, the soup features rich broth with caramelized onions.

Filet Mignon

Whether you prefer your steak cooked blue rare (above) or well-done, the high quality selection of steaks at the restaurant is an absolute must. Have your pick at everything from New York Strip to Rib Eye to Filet Mignon - bone-in or boneless!

Michael’s Macaroni & Cheese

Prepared using the recipe of Michael Jordan’s mother, this cheesy, indulgent side dish will make you think twice about mac n’ cheese.

Twice Cooked Potato Cake

Forget any other preparation of potatoes like French fries, baked potato, or mashed potato! The Twice Cooked Potato Cake features perfectly crispy edges with warm, fluffy center. The Potato Cake is topped with sour cream and chives.

Classic Baked Alaska

Another one of Mrs. Jordan’s recipe, the Classic Baked Alaska includes two scoops of rich ice cream (butter pecan and chocolate flavors) over a thin layer of chocolate cake, which are all surrounded by toasted meringue and topped with pistachios.

“23” Chocolate Cake

Even the biggest fan of chocolate will have a hard time finishing this gigantic slice of chocolate cake, which includes whooping 23 layers coated with rich chocolate frosting.

Experience The Authentic, Unique Cuisine Of Piedmont Region At San Carlo Osteria Piemonte

Located in the heart of New York City’s SoHo neighborhood, San Carlo Osteria Piemonte pays homage to the delicious food, wine, and culture of Norther Italy’s Piedmont Region.

POLENTA TARAGNA E TARTUFO NERO

Over a bed of creamy, hearty buckwheat and corn flour polenta sits slow-cooked poached egg, fontina cheese, and shavings of fresh black truffle.

BATTUTA DI FASSONE, “TONNO” DI CONIGLIO & VITELLO TONNATO

On this platter of three signature appetizers are beef tartare topped with micro greens, tender rabbit marinated in olive oil with pickled vegetables on grilled bread, and thinly sliced veal with tuna sauce and capers.

RAVIOLI DEL PLIN IN BRODO DI BOLLITO MISTO

Homemade plin filled with braised meat is cooked in warm, hearty “bollito misto” broth - a perfect dish to warm your body on a cold day.

TAJARIN AL RAGU’ DI CONIGLIO & GNOCCHI DI CASTAGNE CON FUNGHI PURCINI

Homemade angel hair pasta topped with juicy rabbit ragu, dry black olives, and sage is perfectly paired with homemade chestnut gnocchi, porcini mushroom, and parmesan fondue.

BöNET

End the meal on a sweet note with this traditional Piedmontese pudding made with rich chocolate, caramel, and amaretto and topped with cookie crumbles, strawberries, and fresh whipped cream.

Open Market NYC, An Indoor Block Party, Celebrates The Best Of The Meatpacking District

The fourth annual Open Market NYC, an epic indoor block market featuring delicious food, drinks, fashions, and energy of the Meatpacking District, served as a fundraiser event to raise money for the beautification of this vibrant neighborhood.

Bread and Assortment of Dips from High Street on Hudson

Freshly-baked, rustic pieces of bread were served with three different types of accoutrements, ranging from cultured butter to orange marmalade to kabocha hummus.

Heirloom Bean and Vegetable Chili from Untitled

This fan-favorite restaurant located at the Whitney Museum served hearty heirloom bean and vegetable chili with sweet potato, squash, and guajilo pepper.

Tuna Tostada from Bodega Negra at Dream Downtown

Fresh slice of tuna is served atop crunchy sesame tostada with chipotle aioli, avocado mousse, and crispy shallots

Salmon Crudo from Fig & Olive

Raw cubes of salmon tossed in pomegranate dressing is highlighted with pomegranate seeds, grapefruit segment, and pink peppercorn.

Brunetti Fire Balls from Brunetti

It may look like a lollipop, but this Brunetti Fire Ball, made with squid ink risotto, is full of savory flavor. The arancini is dipped in Brunetti heat sauce and topped with micro green.

Smoked Lamb Lettuce Cups from The Wild Son

Over a bed of lettuce “cup” is a generous portion of crunchy caraway slaw, honey, za’atar yoghurt, and smoked lamb.

Kakuni Sliders from Morimoto NYC

Thick slice of rich, flavorful pork belly is sandwiched in between soft buns with carrot and daikon slaw.

Roasted Acorn Squash Toast from The Chester

Thinly sliced acorn squash is paired with micro greens tossed in jalapeno-lime vinaigrette and served atop ricotta-smeared toast.

Nori Salmon Belly Taco from Megu

The savory fried nori (seaweed) taco shell is stuffed with a generous portion of salmon belly, avocado, jicama, and cilantro for an electric shock of flavors.

Truffle Gnocchi from Bagatelle

Homemade choux pastry gnocchi is served in rich truffle sauce and parmesan.

Fried Oreos from Creamline

Apple Cider Donut from Jack’s Stir Brew Coffee

Chewy, dense, and moist at the same time, the apple cider donut is completely vegan and baked - so feel free to have multiple without the guilt.

Visit This Authentic Italian Restaurant In Manhattan’s UES To Satisfy Your Hunger

Opened in November 2014, Caffe Dei Fiori Ristorante on the UES neighborhood of Manhattan offers authentic Italian cuisine featuring traditional dishes with quality ingredients.

Tartare di Tonno con Avocado

Made with fresh tuna, this fantastic tuna tartare is served with lightly spicy avocado mousse and red chili sauce, and topped with shoestring potatoes and seaweed

Polpo e Stracciatella

The quadruple play among perfectly-cooked seared octopus, thinly-sliced eggplants with cheese, cherry tomatoes confit, and stracciatella cheese make this an amazing appetizer.

Bistecca di Pesce Spada alla Scapece

This beautiful cut of swordfish steak, cooked to the temperature of your liking, is served with creamy zucchini puree, dollop of olive oil sauce, and crispy zucchini.

Gnocchetti al Nero di Seppia

The chewy, savory squid Ink gnocchi is prepared with an assortment of seafood with calamari, shrimp, and scallops.

Cheese Cake Scomposta

End your meal on a sweet note with three scoops of cheese cake ice cream with fresh raspberries, sauce, and graham cracker crumble.

"What’s In Your Cupboard?" By My Cooking Party. Enjoy This Unique, Innovative Cooking Class In NYC

Three main ingredients. No recipe. And a whole lot of fun.

What’s In Your Cupboard?

If you are looking for an innovative and creative cooking class that’s not just about following a recipe and repeating what the chef demonstrates, then try “What’s In Your Cupboards?” by My Cooking Party This intimate cooking class involves using three main ingredients to create a mouthwatering dish that you want to eat - let your creativity go wild!

The 3-hour long class includes a tour of the beautiful kitchen, followed by a demonstration by the chef, who will share helpful cooking tips, knife handling skills, and other techniques to help you craft a delicious dish.

For the remaining of the class, you are own your own (with the guidance of the chef, of course!) to concoct the dish of your liking using the ingredients presented. In addition to the three main ingredients highlighted in each class, you can select from a wide selection of supplemental ingredients, such as radicchio, basil, sausage, pine nuts, and corn.

For a cooking class that featured Lobster Meat, Chicory, and Grit, students got to handle a live lobster and created dishes like citrus-soaked lobster over ginger grit with sauteed chicory with parsley.

StarChefs Rising Stars Award Celebrate Up-And-Coming Chefs And Culinary Professionals

The award ceremony honors chefs who have strong, compelling culinary philosophies and are committed to fostering a culinary community by sharing their knowledge with fellow professionals.

Duck, Egyptian Dirty Rice, and Spicy Tomato Sauce

Ham and Sohla El-Wallyl of Hail Mary served this savory dish featuring tender, medium-rare duck over a bed of Egyptian dirty rice and macaroni, and topped with spicy tomato sauce and fried shallot.

Cod Pastrami, Pickles, and Sourdough

This plate by Jaime Young of Sunday in Brooklyn featured cod pastrami with crispy exterior over thin, grilled sourdough and served with pickled vegetables.

Cured Salmon Roe, Rice, Ponzu

Served atop a silver spoon, the sushi rice topped with cured salmon roe, seaweed, and micro greens by Adam Geringer-Dunn and Vincent Milburn of Greenpoint Fish + Lobster had a burst of flavors.

Smoked Ora King Salmon, Sturia Caviar, Fennel, Caraway Seed, Mustard, and Dill

Aaron Bludorn of Cafe Boulud plated the perfectly smoked Ora king salmon with Sturia caviar and caraway seeds with a side of fennel, mustard, and dill.

Seaweed Bucatini, ‘Nduja, and Mussels

Chewy seaweed bucatini with ‘nduja, mussels, shaved radish, and scallions is the perfect way to satisfy your carb craving.

Braised Short Rib, Mashed Potatoes, and Baby Roasted Vegetables

On his home turf, Osvaldo Garrido of Capitale created tender braised short rib over creamy mashed potatoes and baby roasted vegetables.

Colony² Pizza: Pepperoni, Pickled Chile, and Honey

The famous square-shaped pizza from Emily and Matt Hyland of Emmy Squared is topped with pepperoni, pickled chile, and honey.

Clams, Cockles, and Black Bean Sauce

Seasoned with rich black bean sauce, the chewy clams by Angela Dimayuga of Mission Chinese have rich, flavorful profile.

Carrots, Chicken Liver Mousse, and Pickled Cabbage

The elegant dish by Suzanne Cupps of Untitled features shaved carrots and pickled cabbage on top of creamy chicken liver mousse.

Wagyu Burger and Buttermilk-Dill Dressing

Joe Isidori of Black Tap, a Chelsea restaurant famous for its exorbitant milkshake, concocted equally as impressive Wagyu Burger featuring rare beef patty with creamy buttermilk-dill dressing in between soft potato buns.

Quinoa, Banana, Avocado, Bacon, and Cashew

Erik Ramirez of Llama Inn, a popular Peruvian spot in Williamsburg, served unassuming yet fantastic quinoa with banana, avocado, bacon, and cashew.

Radish Top Gazpacho, Trout Roe, and Lemon Balm

As delicious as it is colorful, the gazpacho with white radish top by Greg Baxtrom of Olmstead is complemented by trout roe and lemon balm.

Goat’s Milk-Tahini Soft-Serve Ice Cream

Lisa Mendelson, Monica Molenaar, and Rachel Simons of Seed & MIll created creamy, tangy goat’s milk tahini soft serve ice cream topped with halva and tahini sauce in a red velvet cone.

Mango-White Chocolate Cheesecake

The delicate cheesecake by Diane Apostolacus of Capitale is paired with a thin layer of mango on top and bottom with white chocolate.