Down-home Southern cooking journeys to Harlem at Miss Madue?s Spoonbread Too. Owner, caterer, cookbook author, and unconfirmed superhero Norma Jean Darden honors her Aunt Maude?s family-famous meals. Served Southern style, meals begin with baskets of hot cornbread and are paired with candied yams, mac 'n' cheese, and other comfort sides. Entrees such as southern fried chicken, Louisiana catfish, short ribs, and BBQ ribs have earned the eatery rave reviews from the New York Times, the New York Post, and O, The Oprah Magazine, along with happy customers in veggie- or peach cobbler-induced happy dazes.
Deluxe on Broadway's cooks craft homespun diner fare for breakfast, lunch, and dinner, skillfully blending milk shakes and whisking together house-made quiche. Outdoor seating allows diners to sip coffee without taking a break from sunbathing or snowball fighting, and other guests can take refuge behind booths or on stools before the counter. Between bites, diners can take advantage of the WiFi service or peruse the framed pictures and frame-worthy thumbtacks that adorn the Tuscan yellow walls.
For Lezama's Catering founder Leti Salama, a passion for cooking comes from growing up in Spain with French parents, which led to time at Cordon Bleu in Paris and Telva Cuisine School in Madrid. For her partner Juan Suarez De Lezo, it was passed down from his mother and grandmother. Both have built their lives around Spanish food, and both have taught cooking techniques to amateurs and professionals all over the world.
Lezama's services can take many forms. First and foremost, there's the cooking classes, where students might learn to make gazpacho, Spanish omelets, tuna empanadas, and delicate pastries. Then there's the pop-up experiences?one-off dinners built around a theme that could occur in any restaurant. The duo also oversees catering and private events to add a tangy flair to any party.
From dealing with high rents to competing with new business fads, New York institutions can be hard to come by these days. Murray’s Sturgeon Shop, however, curbs that trend and keeps to an old-school tradition of devoted customer service and attention to detail in its artfully plated deli spreads. Since 1946, the Zagat-rated eatery—which also garnered nods from New York Magazine—has stocked products made from its namesake fish, such as smoked sturgeon or caviar. Alaskan salmon, whitefish, and lox complement kosher deli meats such as corned beef and pastrami. To cater parties or Tamagotchi-addiction interventions, the shop delivers ready-to-eat soups, salads, imported cheeses, and indulgent desserts such as old-fashioned crumb cake and rugelach by the pound.