New York Magazine

Harold’s Meat + Three

Harold Moore gives a southern style of eating a Manhattan spin.
Lamb chops and rice casserole, corn, and tomatoes.

R.R. & R.P.

THE FORMER Commerce chef describes why his restaurant at the new Arlo Hotel in Hudson Square might be just what picky New Yorkers (and jet-lagged travelers) have

You're reading a preview, sign up to read more.

More from New York Magazine

New York Magazine8 min read
Lulu Wang Spots the Lie
The director of the Sundance sensation The Farewell has made the kind of movie Hollywood never makes.
New York Magazine5 min read
Merci, Madame
MADAME X MADONNA. INTERSCOPE RECORDS. WE HONOR THE first 20 years of music legends’ careers for the drive that elevates them from anonymity to celebrity and the vision that keeps them in flight throughout the best years. We spend the next 20 years
New York Magazine2 min read
“Our” Negroni
On the menu at Abraço; $11; 81 E. 7th St., nr. First Ave.; no phone. It’s pretty much agreed that you don’t shake a Negroni. Among the cocktail cognoscenti, the act is considered just plain wrong, like cooking a steak well done. The rules state that