Cookshop

For $500 tickets, you could get Spicy King Crab with Tobanjan Aioli and cilantro from Morimoto NYC, veal Saltimbocca soup dumplings from Del Posto, Bratwurst corn dogs from Cookshop, rice cracker crusted tuna from Perry Street and a lobster summer roll with citrus-dill gelee and a siraracha emulsion from Spice Market.

Chefs Cook for Charity 2011

Among the new kids on the block is Franck Balthazar, who inherited five acres of 90-year-old vines in 2003 he made the wine with which sommelier Richard Luftig of Manhattan's Cookshop recently wowed me and Guillaume Gilles, a disciple and heir of Mr. Allemand's mentor, Robert Michel, who retired in 2006.

Rustic but Rewarding, Cornas Gains the Spotlight Jay McInerney 2011

Dinner was prepared with local farm ingredients by chefs from restaurants like ABC Kitchen and Cookshop.

Auction of Heirlooms 2011

Brooke followed her friend down to the street, into the back of a taxi, and, finally, into a banquette table at Cookshop, one of their favorite brunch places in West Chelsea.

Last Night at Chateau Marmont Lauren Weisberger 2010

Two pictures: one of her crying the day before at Cookshop with Nola, clearly wiping tears away with her napkin, and the other of Julian, stepping out of a limo somewhere—judging from the old-fashioned taxi in the background, probably London—leaving an extremely attractive young woman behind in the backseat.

Last Night at Chateau Marmont Lauren Weisberger 2010

Cookshop, one of my neighborhood haunts in New York, offers deviled eggs as a starter snack alongside such other perfect little tastes as chicken wings and fried hominy.

SARA MOULTON’S EVERYDAY FAMILY DINNERS SARA MOULTON 2010

Cookshop, one of my neighborhood haunts in New York, offers deviled eggs as a starter snack alongside such other perfect little tastes as chicken wings and fried hominy.

SARA MOULTON’S EVERYDAY FAMILY DINNERS SARA MOULTON 2010

Chef Marc Meyer of Five Points, Cookshop and Hundred Acres in Manhattan is pickling whole cherry peppers, cayenne peppers, sauerkraut, pumpkin and Chow Chow — a Chinese relish — as well as cucumbers, i.e., the traditional “bread-and-butter” pickle.

The Pickle Posse 2009

Chef Marc Meyer of Five Points, Cookshop and Hundred Acres in Manhattan is pickling whole cherry peppers, cayenne peppers, sauerkraut, pumpkin and Chow Chow — a Chinese relish — as well as cucumbers, i.e., the traditional “bread-and-butter” pickle.

The Pickle Posse 2009

Egg in Williamsburg, Cookshop, Trestle on Tenth, and Locanda Verde have led the serious breakfast wave, and now here come the Frankies, Frank Castronova and Frank Falcinelli.

Ed Levine: The Breakfast Revival Comes to Brooklyn 2009