This full-color guidebook to the city's best restaurants and bars is the ultimate reference for both resident New Yorkers and visitors. Time Out's critics visit establishments anonymously to provide readers with unbiased opinions of restaurants ranging from out-of-the-way dim sum joints to high-profile, high-priced dining rooms. Eating & Drinking 2008 is an essential reference written by and for those who enjoy dining out and drinking up. Among the book's features are: Impartial reviews of more than 1,500 restaurants and bars, More than 300 pages, with vibrant color photographs, Address, phone number, prices, hours and travel info for each venue, Restaurants helpfully organized by cuisine and price range Informative sidebars on topics ranging from the city's best pizza and the nuances of Korean barbecue to the signature aspects of regional cuisines, Useful glossaries of food terms throughout, An extensive index that groups venues by neighborhood and alphabetically. Book jacket.

With reviews of more than 1,300 restaurants, bars and cafés - anonymously tested and meticulously checked by a team of experienced, New York-based critics - the Time Out New York Eating & Drinking guide is the most complete and authoritative restaurant guide to a city synonymous with food. The guide covers the whole dining spectrum, from neighbourhood haunts to haute cuisine. Eat well in New York, in any price category, using the ultimate insiders' guide from the publishers of Time Out New York magazine.

The ultimate guide to an ever-changing city, the book covers every section of New York, from swanky Museum Mile to the now-fashionable Meatpacking District. Illustrated chapters and delightful walks, mapped point-to-point, celebrate the city's fascinating history and architecture. Exhaustive, unbiased local reviews detail the hippest hotels, restaurants, bars, clubs, sights, and shops.

This practical guide offers a wealth of essential travel information in an easy-to-use format. Dividing the city into six regions, this guide lists options for dining, drinking, clubbing, shopping, and sightseeing in each, with brightly colored symbols indicating critic's picks. Rome's spectacular museums and ancient monuments are covered in depth.

Now in its 20th edition, Time Out New York provides the inside track on the Big Apple in an exhaustive guide with illuminating features and hundreds of independent unbiased venue reviews covering everything from iconic skyscrapers to buzzing neighborhoods. The guide offers an exhaustive overview of everything the city has to offer in terms of tourist attractions, eating and drinking, shopping, clubs and the sights — everything from pizza and bagels to shopping green. Comprehensive coverage of the city's incomparable arts and culture scene makes this an invaluable sourcebook for tourists and natives alike. An extensive month-by-month calendar of events is included. Escapes and excursions within relatively easy reach for day or overnight trips are also included.

NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)

Bookstores are filled with guides that tell you where to eat, where to shop, and what to see in New York, but can you really rely on their advice? In the interest of appealing to everyone, these guides recommend everything, regardless of whether the food, the stores, or the activities and events are actually worth your time and money. Written by actual New Yorkers who are committed to discovering the best the five boroughs have to offer, "Inside New York" provides a unique portal into our thrilling (and occasionally daunting) city. Compiled by a team of fearless students, the guide introduces the neighborhoods and nightlife that make New York truly unforgettable. "Inside New York"'s young writers aggressively search for new trends, the hippest nightclubs, and the best deals. They also visit perennial favorites, offering fresh perspectives on museums, monuments, and iconic landmarks. "Inside NY 2008" begins with an extensive city life section divided into such categories as public transportation, finding housing and jobs, eating out, locating the best hotels and hostels, classes and workshops, and LGBT events and resources. Then it breaks down the attractions, nightlife, restaurants, and shopping of seventeen Manhattan neighborhoods and four all-inclusive sections of the Bronx, Brooklyn, Queens, and Staten Island. Detailed color maps pinpoint each location.