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Run, Don’t Walk. Williams-Sonoma’s Premier Sale Event Is Happening TODAY ONLY

Run, Don’t Walk. Williams-Sonoma’s Premier Sale Event Is Happening TODAY ONLY


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Get up to 70% off Le Creuset, Nespresso, and more!

Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.

If you’re doing some spring cleaning, you may be looking to upgrade a few old kitchen gadgets. Whether you’re tossing dull knives, chipped plates, or mismatched tupperware, Williams-Sonoma can help you restock your kitchen with the latest and greatest kitchenwares.

And the upscale kitchenware store is having a huge sale today only (read: go online, like, now). Everything is up to 70% off. Here, our favorite picks.

Gingham Bunny Salad Plates, Set of 4

How adorable would these bunny-covered plates look on your Easter table this year? The pale blue gingham is perfect for spring, so you can use them long after the Easter bunny hops away. But don’t stop at salad plates—the whole bunny-themed dinnerware collection is on sale.

GreenPan Black Ceramic Nonstick 12-Piece Cookware Set

We’ve already waxed poetic about the GreenPan's magical cooking abilities, so we were excited when we saw this 12-piece set was on major clearance. The durable nonstick coating helps you cut down on oil, saving you fat and calories when cooking.

Cookware set originally $399.95, now $249.99 (get an extra 20% off when you use the code EXTRA at checkout.)

All-Clad Gourmet 7-Quart Slow Cooker

This slow cooker is a total timesaver and kitchen workhorse—but you also pay for the quality (full price is $480!). Today, it’s only $199.95. Go ahead, treat yo’self.

Breville Grind Control Coffee Maker

Freshly ground coffee beans make all the difference between a lackluster cup of Joe and one that tastes like it came from your favorite coffee shop. You can control the grind settings on this machine for a truly customized cup.

Zwilling J.A. Henckels Twin Signature 6-Piece Knife Block Set

If you’re a home cook who wants to invest in a great starter knife set, this one has 5-star reviews—so you know it’s good. Bonus? Williams-Sonoma always offers free in-store knife sharpening, so you never have to deal with dull blades.

Knife set originally $311.50, now $119.95

Le Creuset Signature Cast-Iron Round 5.5-Quart Dutch Oven

Photo: Courtesy of Le Cruset

Le Creuset Dutch ovens are notoriously pricey. This durable piece of cookware will help you make everything from roast chicken to a bubbling cassoulet—or just look gorgeous sitting on your countertop. Pick from 17 colors to match your kitchen.

Dutch oven originally $460, now $340 (get an extra 20% off when you use the code EXTRA at checkout.)

Nespresso Vertuo Coffee & Espresso Maker with Milk Frother

A daily latte at your favorite cafe can quickly add up. Save money in the long run by investing in an espresso maker with its own milk frother. This machine brews a one-cup serving, so you can make your coffee and take it on the run. You can purchase different flavors and roasts of Nespresso coffee to create a coffee drink to perfectly suit your tastes.


Managing Breakout Rooms

Breakout rooms allow you to split your Zoom meeting in up to 50 separate sessions. The meeting host or co-host can choose to split the participants of the meeting into these separate sessions automatically or manually, or they can allow participants to select and enter breakout sessions as they please. The host or co-host can switch between sessions at any time.

  • Make sure to enable breakout rooms before following this article.
  • You can also pre-assign participants to breakout rooms when you schedule the meeting instead of managing them during the meeting. will have the same audio, video, and screen share capabilities as allowed in the main session.
  • Take note of the limitations of breakout rooms.

Williams-Sonoma Is Have a Huge Le Creuset Sale Right Now

It's not often that Le Creuset is on sale &mdash so when it is, you run, don't walk. That's why we hope your sneakers are already laced up (or you have your computer nearby), because Williams-Sonoma is offering discounts on some of the company's most iconic and expensive items as we speak.

For starters, the Heritage Stoneware Shallow Square Covered Baker is usually $115, but could be yours for $50 right now. This shallow cooker is available in eight colors and is the perfect size to cook mac and cheese or brownies.

The Signature Cast-Iron Square Grill Pan, normally a $290 investment, is on sale for $180. You can use this Le Creuset staple to grill meats, seafood, and vegetables with little to no oil thanks to the cast-iron finish.

Even the Signature Cast-Iron Round Dutch Oven (a wedding registry favorite) is on sale. Compared to the normal $515, the 5 1/4-quart oven is only $380 at the moment.

Another one of Le Creuset's more expensive items, the All-Clad Gourmet 7-Quart Slow Cooker with All-in-One Browning, is usually $480, but through 11:59 PST tonight, you can snag it for $200. The only stipulation: It's a final sale item, so it can't be canceled or returned and it's not eligible for price adjustments.

If you need more convincing, have you heard about the company's lifetime warranty? It's true: Le Creuset gives the people what they want.


Philly Builds A Giant 500 Foot Cheesesteak To Celebrate A Birthday & Citizenship

Some of the most notable Cheesesteak shop owners in Philly came together last night to celebrate René Kobeitri, owner of Rim Cafe at 9th and Federal Streets birthday as well as his newly acquired citizenship in the USA.

René, a Master Chef chocolatier, Caramelier moved to Philadelphia from France in 2005, where he founded his popular dessert place Rim Café in the famed Italian Market, and eventually met the love of his life Belle. Their cafe is like Cheers, every knows your name. You might walk in as a stranger, but when you leave your family. It’s that kind of place.

Every year René celebrates his birthday with a giant party in front of his cafe, located right down the street from his friends Geno Vento Geno’s Cheesesteaks and Frank Olivieri, Pat’s Steak, you can find them hanging out at the cafe on any given night, along with their other good friend Tony Luke, Jr. (r) (People always think these Cheese steak guys are competitors, little known fact they were so close they all once lived as neighbors at Dockside a few years back. It was always a fun time there.)

Make Sure To Subscribe to PhillyChitChat, UPPER LEFT HAND CORNER of Page IS THE LIVE BOX

Geno Vento, owner of Geno’s, told NBC10 the idea began during a birthday dinner with Rene Kobeitri, owner of Rim Cafe. “I said this year, ‘I want to make it big,’” Kobeitri said. “Make a big party for everyone so why not bring everyone together and have a couple thousand people?”
The idea was put into action as several chefs put together a stretch of tables more than two blocks long, blocking 9th Street in South Philadelphia.
“One of the friends at the table said, ‘Why not a big cheesesteak?’ And his motor started going and before you know it, we’re making a 500-foot cheesesteak,” Vento said. Using hundreds of rolls, hundreds of pounds of meat and cheese that fell like rain, the chefs went to work, creating a variety of flavors. “A ravioli cheesesteak, marinara cheesesteak, a Spanish cheesesteak,” Vento said.
The chefs also made pretzels, including a pretzel roll with onions on top and a stout beer mixed with cream cheese spread in the middle.

  • Chef Mike Peacock owner of G’Day Gourmet – Australian cheesesteak
  • Chef Michael Sarian owner of Curly’s Comfort Food in Levittown – Cuban cheesesteak
  • Chef Michael Strauss owner of Mike’s BBQ – Vietnamese cheesesteak
  • Chef Christina Martinez from South Philly Barbacoa – Mexican Cheesesteak
  • Chef Mike McKinley from Yakitori Boy – Japanese cheesesteak
  • Chef Dian Widjojo owner of Hardena Restaurant in South Philly – Indonesian cheesesteak
  • Chef Pat Romano Jr owner of We Are Inn in Philipsburg, PA – Pennsylvania Dutch cheesesteak
  • Chef Joe Tarantino owner of Tarantino’s Restaurants (Atltanta area) – Rattlesnake cheesesteak (not real rattlesnake, but it will have a bite in taste)
  • Vern Herestofa – Greek cheesesteak
  • Chef Evan Seplow owner of Sandwich Corner Market in South Philly (coming soon) – Chinese cheesesteak
  • Chef Jason Green owner of Jay’s Steak & Hoagie Joint & his kitchen manager Jason Wilkinson will be doing two 10 foot sections! Their Beer Dip cheesesteak! Beer Cream Cheese Dip spread on the inside of their pretzel roll with chopped steak & deep fried onions on top! The 2nd 10 ft will be Jay’s Favorite cheesesteak! Served with ribeye, fried onions, hot pepper relish, garlic & extra Provolone cheese
  • Anthony Covatta & Luciano Russo from DaVinci SalZa Calabrese sauce! Making a Marinara & Alfredo cheesesteak
  • Jeff Belonger Founder of MyPhillyAlive & Social Media Strategist will be making the “Fat Bastard” cheesesteak! Ribeye, pepperoni, caramelized onions & Provolone cheese! (My Philly Alive)

It might not have broken any official records, but it was a great celebration connecting the community, and celebrating a man who loves his community. Happy Birthday and Congratulations to you René Kobeitri .


Bear Mattress

Like to stay active? Try the Bear Mattress — it’s specifically designed to restore tired, achy muscles. The brand makes three versions of its best-selling design: the Original, the Bear Pro and the Bear Hybrid. Prefer a hotel-like feel? Try the Hybrid. Conscious about price? Go for the Original. And if you’re an athlete, the Hybrid is a winner. All mattresses are proudly made in the USA with plush memory foam.

Score 25 percent off sitewide with code MD25 at checkout, and get a $250 gift set with your purchase.


Get some expert shopping assistance from fashion stylists


The Ultimate List of Marketing Statistics for 2021

Looking for the latest marketing statistics and trends? We've got you covered.

The marketing world is dynamic and ever-changing — trends, technology, and tactics are never stagnant.

That's why it's critical that your business stays up to date with new developments in the industry — after all, the last thing you want is for your business to fall behind while your competitors stay ahead of the curve.

But how can you be sure you're keeping up with the times?

A great way to remain relevant and keep up with the latest marketing trends is to keep an eye on marketing statistics. Whether you're focused on SEO, content marketing, social media, video marketing, email marketing, lead generation, advertising, marketing technology, or sales, we've collected a plethora of statistics to help you connect with your customers, reach your target audience, and boost conversions.


Pharmacies Open 24/7

These pharmacies are open around the clock to assist with medication and prescriptions. Things are rapidly changing, so this list will be updated as new information becomes available. Call to confirm before going.

CVS-3580 N Federal Hwy, Lighthouse Point, FL 33064- Phone: 954-943-3244
CVS-9940 Yamato Road, Boca Raton, FL 33498 Phone: 561-488-9838

Help Ed! He needs a Kidney Donor. Call him: 561-613-5930

CVS-4599 Sheridan St, Hollywood, FL 33021 Phone: 954-961-7520
CVS-17 S Ft Lauderdale Beach Blvd, Ft Lauderdale, FL 33316 Phone: 954-463-2374
CVS-1150 NE 26th St, Wilton Manors, FL 33305 Phone: 954-566-7474

Walgreens- 21880-FL State Road 7-Boca Raton-561-470-0647
Walgreens-601 Commercial Blvd., Oakland Park- 954-772-4206
Walgreens-1515 Sunrise Blvd., Fort Lauderdale-954-524-3557
Walgreens-1201 S. Federal Hwy., Fort Lauderdale-954-523-1486
Walgreens-1780 N. University Drive-Plantation-954-741-3010
Walgreens-1800 N. Nob Hill Road, Plantation-954=916-9713
Walgreens-6401 W. Commercial Blvd., Tamarac-954-720-9243
Other locations: Aventura, Pembroke Pines, Davie

________________________________________________________

Yappy Hour-Every Friday With NOTDW (Nectar of the Dogs Wine)

8pm-Tune into “Wine Time with NOTDW,” a weekly series running every Friday at 8 p.m. (or 5pm Pacific Time) on the Nectar of the Dogs Wine Facebook page. Learn more about the company’s story and its passion for wine and supporting dog rescues (we donate a portion of our proceeds to rescues!). Each week will be dedicated to one of our local dog rescue partners to share their mission and let viewers know how they can help. Join us as we introduce one of our varietals each episode and talk to organizations including Live Love Animal Rescue, spcaLA, Bark Party and Love at First Mutt. For our Wine Time on Facebook, CLICK HERE To visit our website CLICK HERE or follow us on Instagram to learn more. Our wines are available to purchase on our website, contact us for shipping and delivery options. We are also offering private virtual wine tastings reach out to us for more information on how to schedule your private session.

Stottle Winery Virtual Tastings & More

Dates & Times: Updated periodically Tasting Instructor & Guests: Josh & Amy Stottlemyer Join us for online virtual tastings and informational videos. CLICK HERE


A Clever 'This Is Us' Fan Noticed a Tiny Detail About Kevin&rsquos House and Just Upped His Storyline

There's always a lot going on in This Is Us, which is why we depend on eagle-eyed viewers out there to shout out things we might've missed. Last night for instance, one This Is Us Redditor called attention to a key feature about Kevin's house that makes the latest season 4 episode infinitely sweeter.

The last few minutes of episode 14 showed a future George Clooney-esque Kevin getting out of the car and walking into his home. Even though we had previously seen a glimpse of Kevin's future house in the season 3 finale, what we didn't know until last night is that the house is built on the same property as the Pearson family cabin. It was also revealed on Tuesday that Kevin fulfilled his father Jack's dream, which was to build a bigger home for Rebecca to grow old in.

Rebecca believed in Jack&rsquos dreams. Now it&rsquos time to bring them to life. #ThisIsUs pic.twitter.com/vVXuKiSOgH

&mdash Justin Hartley (@justinhartley) February 19, 2020

Knowing all of this is already emotional enough. But moreover, one Redditor points out that it's likely that Kevin, too, will have his dreams come true in the future.

"Some have said during the flash forward scene last season there are Oscars around the house . so I bet Kevin's career takes off in his 40s," the Redditor commented in a thread about last night's episode.

To understand the This Is Us viewer's comment, we have to once again go back to the season 3 finale. In it, we see an older Randall, Beth, Toby, and more all gathering in Kevin's home to visit an ailing and bedridden Rebecca. In a dramatic sequence, Randall walks through the hallways of the home to get to Rebecca's room &mdash that's when a bookshelf appears, boasting on it what looks like a few golden Oscar statuettes. Take a look at the screenshot below for reference:

Of course, we don't know for sure that they're Oscars &mdash they could just be golden decorations. But knowing how the This Is Us writers like to plant clues everywhere, we wouldn't be surprised if a few Academy Awards is what they have in mind for Kevin's career.

Then again . what if the awards belong to Kevin's future wife? If so, maybe this is a sign that Kevin's ex-girlfriend Zoe (who worked as a documentarian) will come back into his life. After all, executive producer Elizabeth Berger did tell TVLine.com after season 3 that "it&rsquos safe to say you will be seeing her again."

Hmm, time to go search Reddit for more clues about future Kevin!


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The cruise industry received a temporary reprieve for cruises to Alaska this year, but one Senator wants it to become permanent.

"This arcane law benefits Canada, Mexico, and other countries who receive increased maritime traffic, at the expense of American workers in our coastal cities, towns, and ports. Reducing demand for jobs and travel opportunities here in the U.S. is the opposite of ‘America First.’ And in the context of ocean liners, this ‘protectionist’ law is literally protecting no one, as there hasn’t been a cruise ship built domestically in over half a century. The PVSA is bad economics and bad law, and it’s far past time that Congress reconsider it."

  • Would repeal the PVSA and adjust cabotage requirements accordingly, allowing all ships that qualify under the laws of the United States to transport passengers from U.S. port to U.S. port.
  • Would exempt large passenger vessels (“vessels with 800 or more passenger berths”) from PVSA requirements, and adjust cabotage requirements accordingly, allowing these ships to transport passengers from U.S. port to U.S. port.
  • This targeted approach would not affect or harm any existing industry, as there hasn’t been a cruise ship built in the U.S. (and which would therefore meet the PVSA’s high bar) since 1958.
  • Would repeal the “U.S.-built” requirement for passenger vessels operating between U.S. ports, thereby incentivizing American companies to develop voyages that increase traffic and economic activity – and opportunities for port workers – in American coastal cities and towns.

Congress passed the Alaska Tourism Restoration Act (ATRA) and President Joe Biden signed it into law.

ATRA applies to only cruises this year from the Pacific Northwest, and only on select cruise ships.


Find out what's happening in Rumson-Fair Haven with free, real-time updates from Patch.

Keeping in line with his three passions (well, four, if you count classic cars), you won't find Chef Harary watching reality food shows like Kitchen Nightmares, or Master Chef. He says that there is a reason why it's called "culinary arts" – not "culinary sports". Art is beautiful and taken seriously. Cuisine should be something that is presented artfully and deliciously not by introducing whatever the camera crew can throw at you on a given day.

One of his most famous works of art, in my opinion, is the Braised Pulled Suckling Pig, which is a menu staple, and I highly recommend trying it. It's just one of many seasonally fresh mouthwatering dishes offered with the ability to pair the perfect wine. The restaurant is known for its tasting menus where you can enjoy the chance to try wines in ways you never thought would complement each course. It's not all about red with meat and white with fish. Far from it. The staff can suggest wines that go with everything from Butter Poached Halibut, Fiddlehead Ferns, Spinach Purée, and Stinging Nettle Consommé, to Cardamom Pineapple Cake served with Rum Vanilla Ice Cream and Coconut Shortbread Crumbs.

Chef Harary is a family man, who loves his two children a lot. You can sense this when he sends out his Nicholas Wines newsletter and speaks about making them pancakes for breakfast, and trying to keep a Nutterbutter secret from their mother. When he does something, he strives to do it well. This is why he sees himself focusing on his one restaurant now, and for the next several years to come.

"I don't think we'll expand. It's a family owned and operated restaurant. My goal was to have the best place I can have. If I had 2, 3, or 4 restaurants, it seems to me something has to be sacrificed. If I had a second restaurant it would feel like a ghost of what this is. There's soul to Restaurant Nicholas. The soul of the restaurant is my wife and myself," he says. And after meeting him, I can see he and his wife are sincere in their intentions, because neither of them would want to sacrifice spending time with their children.

"We can create new avenues from here," elaborated Melissa Harary. "What's wrong with having one [restaurant]?" Chef Harary also exemplified that there are other chefs who have a number of restaurants in many locations, but imagine what they could do if they concentrated all of that energy and put it into one! What an amazing restaurant that would be!

And in the pursuit of creating new avenues, that's exactly what this husband and wife team was doing when they decided to launch their wine club.

"What makes the wine unique from here is that it's stored properly," shared Chef Harary. "They cook the wine in liquor stores. We want to provide people with wine the way the winemakers intended it to be enjoyed at the proper temperature. We offer really good wines that are unique."

As pointed out by Chef Harary, even if liquor stores do maintain cooler temperatures, they are not consistent throughout the year, or even the store. Try walking into one on a ninety degree day in August, and surveying the internal temperatures near the door. All of the wines at Restaurant Nicholas and offered in the wine club are stored in a climate controlled facility, so you are assured that you are getting the best that's bottled.

Additionally, the wines offered from Nicholas Wines are not necessarily on the wine list at Restaurant Nicholas because they sell out fast. Purchasing wine from Nicholas Wines is a great way to get a tasting experience at home and as a subscriber and buyer of these wines, I will tell you that you can't go wrong listening to the recommendations of Chef Harary, who was also the youngest person to ever achieve the head sommelier position at Jean-Georges in New York City.

One of the other interesting facets of the Restaurant Nicholas experience is Bar N. Bar N offers fresh, seasonal menus and wine tasting, in a no reservations required, more casual atmosphere. You enjoy the same faire offered in the fine dining, but can order a la carte or just come in for cocktails. Bar N also features a $29 three-course tasting menu that changes daily. I'm not downplaying the ability of the dinner to sweep you off your feet. Zagat confirmed in 2009 and 2010 that it really rates as a 'brilliant alternative' to the formal dining on the other side of the building. So guys, forget your jackets and ties, and girls, you don't need to get all gussied up for some fabulous food. You can easily spend $29 (or more) per person when you go out to a chain restaurant where the food is nothing near fantastic so give Bar N a try. You can peruse the Bar N menus posted on Restaurant Nicholas's Facebook page.

I know when I leave Restaurant Nicholas, I wish that I could duplicate the delicious dishes at home. This is one of the reasons why "Nicholas: The Cookbook", takes center stage on my kitchen table. The photos, taken by world renowned food photographer Steve Legato, make you want to devour the pages – but don't, because the techniques and carefully explained food preparations will allow everyone to expand their cooking horizons, even if combined in new ways. For example, I have used the recipe for pasta on its own in my kitchen never let a book bind you when it comes to cuisine! And certain recipes, like the Watermelon Sashimi are easy enough for the patient novice to duplicate as an amazing appetizer or as a beautiful breakfast beginning.

"The cookbook was up against Williams-Sonoma and Thomas Kelleher's cookbook in the year that it was published," commented Chef Harary. It was an IACP Award finalist and also received The Prix Littéraire Gastronomique award and other accolades. What makes this cookbook so perfect is more than the pictures, but it also provides the pairings! Wine recommendations are right at your fingertips. There is also a great introduction to the man behind the meals and how Restaurant Nicholas all began.

"We didn't try to build a brand. There was no brand. It was just us," says Chef Harary. "Years later we look back and realize we did – with integrity and quality." That is something to be proud of, especially when you started working in a pizzeria, and are now the number one restaurant in New Jersey. As for his plans to publish a second companion cookbook, that's not something that he's going to undertake right now. "Because of the amount of work that went into it, I wouldn't want another to take me away from Restaurant Nicholas," he explained.

If you are not in command of your kitchen, you can still take something away from the fine dining experience with you at Restaurant Nicholas – complimentary banana bread. Oh, and it's really good banana bread at that. Restaurant Nicholas's banana bread has become their signature parting gift. The philosophy behind it is that the owners want you to take something more than just the exquisite dining experience home with you. And although you leave stuffed, doesn't the idea of reveling over the most sensational meal appeal to you over breakfast while biting into banana bread the next morning? A pretty smart idea, right?

Why banana bread? Well, it stays moist for a long time. Actually, when the restaurant first started out, they would change the breads seasonally – pumpkin, banana…. "But people always asked when the banana bread is coming back," shared Chef Harary. So, now, it's here to stay. (By the way, you can duplicate this recipe at home right from his cookbook.)

Nicholas Harary and his wife Melissa are really down-to-earth people, though, when you catch them away from the restaurant. Nicholas's favorite thing to eat is – pizza. Yes, you would think it would be a dish with a name that you can't pronounce, but, it truly is pizza, and is quite fitting, I think, since that's where his love of cooking all began: preparing the pies when he was just a boy. As a couple, they go out to dinner, and they will grill at home. Their kids, well, they are kids and eat what kids eat, remarked Melissa.

"We're getting them to eat some vegetables. We always introduce them to something new. Juliana has a really good sense of smell, and Nicholas loves to cook," shared Melissa about their children. So you see, even if your father is the best chef in the state, you still get to eat your pizza and burgers, too.

"I love to eat gourmet, but I can't cook or duplicate it!" said Melissa. I was surprised, assuming that the culinary skills would be shared among the team of two. However, Melissa and her husband have separate roles. She is in charge of the day to day administration, and Nicholas runs the restaurant. They even have separate offices. But Melissa's role is very important when it comes to testing and tasting anything new that Chef de Cuisine, Nicholas Wilkins, and her husband invent. There is a chefs' collaboration when new dishes are constructed, and Melissa provides the opinions.

With all of these wondrous elements in the Restaurant Nicholas empire, I started to wonder – Why New Jersey? Out of all of the places they could start a restaurant, why here?

Both Chef Harary and his wife have ties to the Garden State. Nicholas went to high school in New Jersey, and they both have family in the area, too. They wanted to be close to New York so they catered to customers who like dishes with detail and depth however, if Restaurant Nicholas was too close to the city, people may opt to venture there, instead of here, right in Redbank. New Jersey was just geographically suitable, in that regard. However, I think they both state their reasons for location best themselves:

"I like the attitude of New Jersey. There's a feistiness here," says Chef Harary.

"It's a little gritty – a little salty," adds Melissa.

Plus, they are in close proximity to their favorite team. Did you know that in 1985 Chef Harary put his name on a waiting list for Giants season tickets? After 26 years, he cleared the list and bought six personal seat licenses. Unfortunately, because he felt the new Giants Stadium experience was not what it should be, he sold the PSUs, but he still loves to experience the games when he can.

His love of the Giants began when he was a boy. A neighbor of his in New York at the time had a dog that bit Nicholas. Nicholas was being a boy, you know, a little rambunctious when this happened. His neighbor felt bad that the dog bit him and took him to his first Giants game to make it up to him. It was a pre-season game in 1984. From that point on, he started watching the games on TV, and as a 12 year-old he witnessed them win a Super Bowl. That clinched it for him.

So as you can see, when Chef Harary sets a goal, he works toward it, whether it's acquiring Giants tickets or running the best restaurant. He invests his time and energy into accomplishing what he sets his mind to. He said to me that he doesn't dream. You can't achieve dreams. You can't achieve winning the lottery by putting hard work into it. But, he elaborated, you can achieve goals. When running his restaurant he wants it to be the best restaurant possible.

"If that goal leads us to be one of the top 40, so be it. If not, so be it," he says modestly. "I just want to make people happy, as long as it falls within my philosophy of how the restaurant should be."