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Florence Fabricant

Florence Fabricant

Writer at The New York Times

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58
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Location
United States
Languages
  • English
Covering topics
  • Food
  • Wine

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Recent Articles

nytimes.com

Barker, From Blue Hill Alums, Takes a Cafeteria-Style Approach in Bed-Stuy

A new agave and wine lounge, a tortilleria and cafe from the Corima team and more restaurant news.
nytimes.com

A New Jewel Box for Vegetarian Kaiseki

Rei opens in Soho with a vegetable-centered set menu, family friendly Italian in Dumbo, Brooklyn, and more restaurant news.
nytimes.com

Il Leone Brings Its Lobster Pizza From Portland, Maine, to Park Slope

Chinese Tuxedo takes over the bar under the restaurant, Ilili expands to Midtown and more restaurant news.
nytimes.com

11 Restaurant Options for Thanksgiving Dinner in New York

Where to snag a reservation for every type of eater.
nytimes.com

Bring a Crew for Askili Orchard’s Georgian Spread

Rare Japanese Wagyu, private movie screenings with themed menus and more restaurant news.
nytimes.com

Babbo Reopens With Mark Ladner at the Helm

Jean-Georges Vongerichten opens a new Abc flagship in Brooklyn, an elegant cocktail bar on the Lower East Side and more food news.
nytimes.com

At Cove, Flynn McGarry Keeps the Ethos of Gem Alive

Shifka serves up pita sandwiches, Sushidokoro Mekumi opens its first American outpost and more restaurant news.
nytimes.com

Wild Cherry Does Dinner and a Movie A24 Style

The restaurant, a collaboration between the movie studio and the Frenchette chefs, is in a 100-year-old West Village theater.
nytimes.com

OfCorsica! (Pun Intended) Is a Vacation That Became a Restaurant

Miru opens above City Winery on Pier 57, Bar Lumière finally sees the light of day and more restaurant news.
nytimes.com

This Restaurant Revives the Artistic Spirit of ’70s SoHo

The original FOOD opened in 1971 with art world names like Donald Judd contributing to the menu. The artist Lucien Smith is trying to recreate it.
nytimes.com

The Fall Restaurant Preview Is Dead, Long Live the Fall Restaurant ...

Restaurants simply open when they can open now — but that’s not stopping our restaurant reporters from celebrating what’s to come.