ITALIAN, AS YOU LIKE IT

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Like so many dedicated restaurateurs, opening his first restaurant was a lifelong dream come true for Nick Nubile. In fact, there is a dreamy quality to the dining room, with its crimson accents, gigantic reproductions of paintings by Raphael and Da Vinci all along the west wall, stately clothed tables and dark cherry upholstered banquettes.
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BEST BURGER IN THE (UPPER) WEST

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With waits of 40 minutes or more for a hamburger, thank goodness Danny Meyer opened an indoor Upper West Side outpost of his popular Madison Square Park Shake Shack. Like most food phenoms, Shake Shack has drawn “Yelps” from obsessive fans (“Insanely delicious!!!!!”) and equally obsessive detractors (“The Shake Shack is Port-Authority bad—not worth the
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HARDSCRABBLE ATHLETE MEETS GLOBAL TALENT

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In the world squash scene, the United States doesn’t even register as a provincial backwater; it is a blip, a minuscule speed bump compared to powerhouse countries like England, Egypt, Australia and Pakistan. At least that was the reality facing Chris Gordon eight years ago when, as a precocious and promising young American squash player,
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PRIME RIB PARADISE

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Enthralling carnivores from the very day it opened in 1982, Ben Benson’s has continued to set quite a high standard for Manhattan steakhouses, riding the crest of the steakhouse craze that has to a remarkable extent characterized special-occasion American dining for the last two decades. Not unlike the restaurant’s eponymous friendly founder and owner, Ben
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A LUST FOR THE CRUST

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Unassuming little Café Viva, with its jumble of nondescript tables set up across from the pizza oven, has been on Broadway for nearly as long as I can remember.  The menu calls attention to the “Natural” and “Kosher” pizza, blessed by Rabbi Yaakov Spivak, so a sign says. These are not words that normally entice
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