These short loins of beef are dry-aging at DeBragga & Spitler for the primo New York restaurant Picholine. A Texan turned Jerseyan, George Faison, is chief operating officer of DeBragga. Read on for a primer on dry-aging...

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Few mourned the 2004 closing of the Rusty Scupper, a seafood spot that offered Red Lobster-like fare at higher prices. But last May, when the vaulted post-and-beam space reopened as JL Ivy—“Serving French bistro fare and Princeton’s freshest sushi,” according to the website—many wondered if things had gone from bad to worse. more

Stephen Starr strolls down the Boardwalk from Buddakan to imbue Curtis Bashaw's new Chelsea Hotel with retro Atlantic City glamour—and mighty fine steaks. more

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An 1870s townhouse with a speakeasy in its past sizzles anew, thanks to juicy prime Angus steaks that put no prohibition on pleasure. more

Throwdown with Bobby Flay—the brash, boyish star’s latest Food Network series—is all about one-upmanship. more