Food in the Aughts

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A day's worth of goodies at Craft. Photo: Zachary Zavislak

In the magazine this week, Adam Platt considers the decade in food and concludes that New York finally claims an iconic cuisine thanks to one prototype: Craft. “Some restaurants, like Blue Hill and Savoy, were peddling a similar bucolic vision of haute cuisine, but no one had articulated the cult of unpretentiousness in quite such an immaculately pretentious, big-city way,” he explains.

Learn about menu manipulation in an excerpt from Priceless: The Myth of Fair Value (and How to Take Advantage of It) and then use your skills at Tanoreen, which has relocated to a larger space in Bay Ridge. Finally, this week’s Best Bet is macarons from Adour Alain Ducasse, which now joins other retailers trafficking in the addictive French pastries.