An authentic Neapolitan pizza is the sum of its humble but sublime parts: a blistered, leopard-spotted crust, the tangy punch ...

Jon Neidich’s latest downtown hotspot falls somewhere between the picturesque daydream of a Wes Anderson shot and the drippy velvet glow of Moulin Rouge.

Chef Martin Heierling’s new restaurant dives deep into oceanic decadence, from lobster spaghettini to caviar croquetas.