At Butcher Bar in Astoria, cuts of meat can be taken home or cooked and served on the spot.

More photos of the hybrid restaurant-market in Astoria, Queens.

To stay or to go? That primal question gets a twist at Butcher Bar in Astoria, Queens, the subject of this week's $25 and Under column.

Nowadays, rather than a perfumed delicacy, a bottle of Côte-Rôtie is more likely to be a powerhouse, big and fruity.

He'll be running a restaurant and hotel, Topping Rose House, in the former Bull's Head Inn in Bridgehampton.

Vinoco, which opened nearly a year ago, is tiny, but once you get a table you feel exceptionally lucky.

Don Antonio by Starita will offer pizzas and pizza specialties.

Sol Mar specializes in cuisine from Brazil and Portugal.

Jamie Graber and her chef have created a menu full of yummy, creatively seasoned offerings, like zucchini almond hummus, carrot-coconut dahl and portobello Reuben wraps.

The chef at Upstairs, in Upper Montclair, is a humble sort, but his restaurant has started to attract a lot of attention, rewarding diners with something new and fresh every few weeks.

Three confectioneries in western Connecticut offer everything from truffles to turtles.

A rash of wine bars and restaurants have opened in the last three years, with the result that imbibing in the Thai capital has never been more accessible or more interesting.

The season’s sturdy roots, squash and greens need little more than a few turns in a hot pan to become appealing partners for a variety of grains.

A collection of links from the reporters and editors of the Dining section.

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Produced by small vintners on the northern stretch of the river, Hermitage retains qualities that made it a favorite of Thomas Jefferson.

Dazzle your valentine with something luxurious: lobster stew with a pastry lid, finished with a shower of freshly snipped herbs.

A pastry top makes it more celebratory.

A recipe for pastry lids that can be prepared and baked ahead of time.

A recipe for lobster stew with a premade pastry lid.