Steak Pizzaiola, Rao’s

One of Rao’s signature items that has been on its menu since the early East Harlem, N.Y., days, a 16-ounce shell steak is pan-seared to your desired temperature, which ideally is medium-rare to medium. A reduced, hearty tomato sauce with red and yellow bell peppers and onions is mounted on top of the steak. This homey, comforting dish will be great for the coming cooler evenings.

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Cocktail Culture


By Xania Woodman

Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.



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